Amuse- bouche
Corn mousse and Caviar.
Potato Terrine, Hamachi Tartare and Purple Shiso.
Organic Radish, and Fermented tomato.
Course1
Roasted Eggplant, Lobster, and almonds
or
Crispy Nasu Eggplant
Course 2
Cold Fennel, orange and Vainilla soup with smoked provolone cheese.
Course 3
Grilled Mango, with chanterelles, and roasted onion and truffle broth. Note that we can replace the mango with a good fresh seasonal fruit, such as Peach.
Course 4
Ember cooked bread, with cultured butter.
Course 5
Charcoal grilled Lamb loin, Apple, Roasted lemon, and puré of jerusalem artichoke and coffee.
or
Charcoal grilled Grilled Zucchini, Apple, Roasted Lemon, and puré of Jerusalem Artichoke)
Course 6
Strawberry Consomè, white chocolate and Matcha cremaux.
Course 7
Coconut, Pineapple and Curry leaves.
