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food & wine pairing is our passion.

winter menus

chef’s tasting menu
(entire table only)

 

petrossian caviar add 160.00
30 gr. royal osetra, blinis, crème fraiche
marie copinet, champagne alexandrine

 

black perigord truffles
sliced tableside
(t) truffle friendly dishes, add 40.00

 

perigord truffle risotto add 50.00
guerrieri rizzardi, 2011 calcarole, amarone della valpolicella

 

••• 

 

canapé

pétrossian caviar tartelette

 

amuse bouche

meli melo, sauce verte

 

•••

 

egg & truffles (t)

peterson egg truffle “osmose,” yukon potato, san danielle prosciutto

paitin, 2017 starda langhe nebbiolo, neive

 

•••

 

foie gras (t)

minute strawberry jam, black peppercorn, cacao 

 centorri ,moscato di pavia

 

•••

 

onaga baked in a salt crust 

 tomato-ogo-herbs sauce vierge

domaines sumeire, 2017 rose, cotes de provence

 

•••

 

elysian fields lamb (t)

sunchoke, black olive, avocado 

cune, 2014 rioja gran reserva

 

•••


miyazaki wagyu (t)

grade A5 short rib, green apple, wasabi crème fraiche, yuzu kosho

château angludet, 2014 margaux

 

•••

 

pre-dessert

watermelon in champagne gelée, fresh mint

 

•••

 

chocolate cremeux (t)

valrhona chocolate, cherry coulis, roselle & cherry sorbet

cocoa ulu crumbs, essence of basil

 

•••

 

mignardises & petits fours


menu 195.00/per guest
6 course wine pairings with premium selections 55.00/per guest

*consuming raw or undercooked foods may increase your risk of food-borne illness

three course menu

 

petrossian caviar add 160.00
30 gr. royal osetra, blinis, crème fraiche
marie copinet, champagne alexandrine 

 

black perigord truffles
sliced tableside
(t) truffle friendly dishes, add 40.00

 

perigord truffle risotto add 50.00

guerrieri rizzardi, 2011 calcarole, amarone della valpolicella

 

•••

 

canapé

tomatillo, radish, heart of palm, fines herbes

 

amuse bouche

meli melo, sauce verte

 

•••

 

 egg & truffles(t)

peterson egg truffle “osmose,” yukon potato, san danielle prosciutto

paitin, 2017 starda langhe nebbiolo, neive

 

•••

 

onaga baked in a salt crust 

 tomato-ogo-herbs sauce vierge

domaines sumeire, 2017 rose, cotes de provence

or

coq au vin 

big island chicken, red burgundy

bacon, pearl onions, maitake mushrooms

capitan gagnerot, 2015 ladoix  1er cru, la micaude

 

•••

 

vegetables

eggplant and beets    caper pomme puree

 

•••

 

pre-dessert

watermelon in champagne gelée, fresh mint

 

•••


citrus declinaison

meyer lemon sorbet, honey cake

toasted buckwheat, mint

takara shuzo, mio sparkling sake, kyoto

 

•••

 

mignardises & petits fours

 

menu 98.00/per guest
wine pairings 35.00/per guest


*consuming raw or undercooked foods may increase your risk of food-borne illness

サマー ベジタリアンメニュー

 

シェフズ テイスティング

( テーブル全体のみ)

 

カナペ

*コールラビ,ハート・オブ・パーム, トマティオ

 

アミューズブーシュ

*ソッカ、メリーメロー

チックピーパンケーキ, エイジド・ゴートチーズ

ローカルファーム&デイオブザベジタブル,

ソースヴァーテ

 

•••

 

ピーターソン エッグ

ポーチドエッグ, ヤーコン芋,ピクルドシャロット,シャーベル

ENZO BOGLIETTI, 2016 LANGHE NEBBIOLO, LA MORRA

 

*味噌漬け豆腐

ヘイデンマンゴー,スーマックグレイズ,

ピスタチオ-キヌア-バジル

CENTORRI, MOSCATO DI PAVIA

 

* ハート・オブ・パーム

トマト-オゴ-ハーブ ソースヴィネグレット

TRIENNES, 2018 SAINTE FLEUR VIOGNIER, PROVENCE

 

*ウォーターメロンラディッシュ

茄子,味噌,黒ごま, トースト ヘーゼルナッツ

CAPITAN-GAGNEROT, 2015 LADOIX 1ER CRU

 

*ブレッドフルーツ

そら豆,ミント,プリザーブドレモン,

クリスピーダンデライオン

COMTE DE LAUZE, 2015 CHATEAUNEUF DU PAPE

 

プリ・デザート

チョコレート クリムー

ヴァローナチョコレート,チェリー クーリ, ロゼル& チェリーソルベ

ココア,ウル,クランブル, バジルエッセンス

 

*ヴィーガン

 

メニュー 215.00/パーゲスト

5 コース ワインペアリング プレミアムセレクション55.00/パーゲスト

chef’s tasting menu
(entire table only)

 

canapé

tomatillo, radish, heart of palm 

 

amuse bouche

meli melo, sauce verte

 

•••

 

celery root

mushrooms, pickled shallots, chervil

enzo boglietti, 2016 dolcetto d’alba, la morra

 

•••

 

misozuke tofu

minute strawberry jam, black peppercorn, cacao

centorri, moscato di pavia

 

•••

 

 heart of palm

tomato-ogo-herbs sauce vierge

triennes, 2018 sainte fleur viognier, provence

 

•••

 

 watermelon radish 

carrot, passion fruit, miso mustard

capitan gagnerot, 2015 ladoix 1er cru

 

•••

 

breadfruit

sunchoke, black olive, avocado 

cune, 2014 rioja reserva

 

•••

 

pre-dessert

watermelon in champagne kanten, fresh mint

 

•••

 

citrus declinaison 

mango sorbet, local fruits, toasted buckwheat, mint

takara shuzo, mio sparkling sake, kyoto

 

•••

 

mignardises & petits fours

 

menu 195.00/per guest

5 course wine pairings with premium selections 55.00/per guest


*consuming raw or undercooked foods may increase your risk of food-borne illness

chef’s tasting menu
(entire table only)

 

canapé

tomatillo, radish, heart of palm, fines herbes

 

amuse bouche

meli melo, sauce verte

 

•••

 

egg & truffles

peterson egg truffle “osmose,”
yukon potato, pickled shallots, chervil

paitin, 2017 starda langhe nebbiolo, neive

 

•••

 

*misozuke tofu

minute strawberry jam, black peppercorn

cacao

centorri, moscato di pavia

 

•••

 

*heart of palm

tomato-ogo-herbs sauce vierge

domaines sumeire, 2017 rose, cotes de provence

 

•••

 

 *watermelon radish 

carrot, passion fruit, miso mustard

capitan gagnerot, 2015 ladoix  1er cru

 

•••

 

*breadfruit

sunchoke, black olive, avocado 

cune, 2014 rioja reserva

•••

 

pre-dessert

watermelon in champagne gelée, fresh mint

 

•••

 

chocolate cremeux

valrhona chocolate, roselle & cherry sorbet

cocoa ulu crumbs, essence of basil

 

•••

 

mignardises & petits fours

 

 *vegan

 

menu 195.00/per guest

6 course wine pairings with premium selections 55.00/per guest

*consuming raw or undercooked foods may increase your risk of food-borne illness

three course menu

 

black perigord truffles
sliced tableside
(t) truffle friendly dishes, add 40.00

 

perigord truffle risotto add 50.00

guerrieri rizzardi, 2011 calcarole, amarone della valpolicella

 

•••

 

canapé

tomatillo, radish, heart of palm, fines herbes

 

amuse bouche

meli melo, sauce verte

 

•••

 

 egg & truffles(t)

peterson egg truffle “osmose,” yukon potato, pickled shallots, chervil

paitin, 2017 starda langhe nebbiolo, neive

•••

 

*heart of palm

tomato-ogo-herbs sauce vierge

or

*breadfruit(t)

sunchoke, black olive, avocado 

cune, 2014 rioja reserva

 

•••

 

vegetables

eggplant and beets  caper pomme puree

 

•••

 

pre-dessert

watermelon in champagne gelée, fresh mint

 

•••


citrus declinaison

meyer lemon sorbet, honey cake

toasted buckwheat, mint

takara shuzo, mio sparkling sake, kyoto

 

•••

 

mignardises & petits fours

 

three course menu 98.00/per guest
wine pairings 35.00/per guest

*consuming raw or undercooked foods may increase your risk of food-borne illness

_

 

jeremy shigekane
chef/owner

 

george mavrothalassitis
chef mavro