CHEF
JOSH DORCAK
SOMMELIER
JOSEPH SHAUGHNESSY

NEW YEAR'S EVE MENU

Dashi
Mushroom Butter | Kombu | Shoyu

Trout Roe
Japanese Beer Croustade | Yuzu Kosho | Shiro Kombu

Caviar
Aged Koji Cheese | Crispy Nori

Macaron
Quince Tea | Celery | Foie Gras

Uni
Tuna | Parsnip

Hiramasa
Sayori | Roasted Bone Ponzu | Daikon | Fennel

Unagi
Sweet Potato | Squash | Jowl | Shiso | Mussel

Crab
Brown Butter Custard | Crab Ponzu | Marigold

Otoro
Nori | Sanchoi | Yuzu Emulsion

Guinea Fowl
Parsnip | Chantrelle| Lobster | Vin Jaun

Wagyu
Sunchoke Compote | Oxtail | Kampot Jus

Quince Tea
Mirin Jelly | Frozen Foie | Toasted Milk