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Autumn menu
- Miso-daikon soup paired with cold spicy lotus root salad
- Cured tombo tuna with wasabi cream accompanied by spinach gomaee and miso simmered kabocha squash
- Pears poached in muscat wine with a sabayon sauce
Winter Menu
- Chestnut minestrone with celery root, cavolo nero (a hearty, leafed cabbage) and focaccia points.
- Tamarind marinated coullotte de beouf in three pieces with roasted Idaho sweet potatoes and carmelized celery root and finely shredded brussel sprouts sauteed with mustard seed, ginger and shallot.
- Buttermilk Pannacotta with caramelized pear and rosehip conserve.
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