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Our Late Spring/Early Summer Menu
House Made Bread
Anchovy-infused Brown Butter.
Uni & Squid Ink Cracker
Tapioca Pearl Cracker, Uni, Yuzu Kosho Aioli, Wasabi Pea Mousse, Black Sesame Crème, Toasted Nori Powder.
Asian Pear & Scallop Crudo
Pomelo Suprême, Kumquat, Yuzu Vinaigrette, Chili & Herb Oil, Ginger Soy Foam.
Miso Black Cod
Asian Wild Garlic Pesto, Perilla Leaf, Smoked Cream Beurre Blanc, Burnt Chive Oil.
Charred Leek & Mint Pea Soup
Fried Blooming Artichoke, and Purple Garlic Aioli.
Lamb Chops with Pomegranate Chutney
Truffle Potato Purée, Cured Egg Yolk, Leek Ash.
Tea-Smoked Duck and Salad
Dry Aged and Tea-Smoked Duck Breast, Cherry Blossom Au Jus, Morels, Blackberry Compote. Micro-greens, Purple Radish, Asian Pear, Kumquat, Lemon Olive Oil and Aged Sherry Vinaigrette.
Taro & Ginger Ice Cream Bao
Fried Steamed Bao, Black Sesame Caramel, Ginger Snap Crumble, Elderflower Cream, Fresh Mint.
Coffee & Tea Service
Choice.