1. Food

2.5.15
menu
vegetable
65 per person / 110 with beverage pairing
55 per person / 100 with beverage pairing
virtue sidra de nava, michigan,
US, NV
caramelized onion jus, valdeon cheese,
ciabatta, amontillado gelee, thyme
la guita manzanilla sherry,
palomino, jezez, SP, NV
chateau moncontour cremant
de loire rose, cabernet franc,
loire valley, FR, NV
yuzu caramel, dorsey’s chicory, aged
cheddar, coffee bean, pine nut butter
adami prosecco, veneto, IT, NV
joh. jos. prum kabinett riesling,
mosel, GER, 2011
broccoli,
bret brothers macon
chardonnay, burgundy, FR,
2011
hanzell “sebella” chardonnay,
sonoma, CA 2012
miso, brown butter, sunchoke,
green curry, smoked egg yolk
brooks “amycas”, pinot blanc
blend, willamette valley, OR,
2013
pork blood, maitake, cauliflower,
red onion, pickled garlic
cleto chiarli lambrusco,
emilia-romagna, IT, NV
black trumpet,
maitake beurre monte,
yama imo, balsam fir, ogo nori
d. ventura “vina do burato”,
mencia, ribeira sacra, SP, 2011
fried chicken,
smoked oyster aioli,
uni bottarga, sal de gusano
two mountain syrah, yakima
valley, WA 2012
filipino peanut curry,
roasted peanut
veedha means life, touriga
nacional, touriga franca, douro,
PORT, 2011
coconut fig caramel, goat milk ice
cream, coffee cashew semifreddo
valdespino ‘el candado’ pedro
ximenez, jerez, SP, NV
crema montada, winter squash, apricot,
spiced cake, caramelized white chocolate
cypres de climens grand vin du
sauternes, barsac, FR, 2011
marcona almond, pedro ximenez gelee,
foie gras, gazpacho
blue fin tuna
okra
crudo,
kani miso, mitsuba,
cabbage, fish sauce, toasted rice,
shallot, nam cured duck breast
yellowtail seared on
midorizu, flowers
binchotan,
nori, red hawk cheese,
yuzu, soy
kimchi carrot,