SAMPLE MENU: 18 october 2017

trout, nasturtium, asian pear, umebosi | 18

crab, sunflower, marigold, dill, habanada | 18

bitter greens, persimmon, fermented crab broth | 16

celeriac, almond, rice, peach pit vinegar | 16

chicken liver tart, radish, apple, wheat | 12

eggplant, buttermilk, burnt garlic, corn nuts | 16

grandma lillian's potato bread | 5

maitakes, farro, chestnut, tetragonia | 18

snapper, celery, turnip, sake bushi | 32

beef cheek, kale, peppers | 34

apple, hazelnut, fenugreek | 9

 

 To book a reservation for 2-4 guests, click button above.