Roasted eggplant lined triangle of zucchini brunoised, tomato flesh, laura chenel cherve, Portobello and artichoke bottom. EVOO, thyme, salsify salad with French breakfast radishes.
Houweling’s California Grown Sao Paulo Tomato & Basil Soup with Pecorino Tartufello Grilled Cheese Sandwiches & EVOO Tomatoes Confit
Butternut Squash, Sage, Reggiano Parmesan, Cepes, Pine nuts, Mascarpone Cheese, Lemon Zest Micro-plane, Butternut Puree Garnish
Avocado Yuzu Pudding, Beets cooked in Orange Juice and Sake, Persimmon, Frisee, Bulls Blood Micro Greens, Candied Walnuts, Walnut Oil & Sherry Vinaigrette
Potato starch fried Tofu in Tentsuyu sauce garnished with Nameko Mushrooms, Diakon Sprouts, Bonito Flakes, Scallion, and Ikura (non-veg).
Baby Spinach & Parsnip Custard wrapped in roasted Eggplant Rounds Like a Cannelloni, Parmesan, Kaboucha Squash, Wild Mushrooms, Tomato Nectar, Basil Micro Greens
Honeydew, Watermelon & Cantaloupe Compressed
Mango cut like Tagliatelle and dressed with Cilantro Lime Vinaigrette
House-made Chilled Tofu with Bonito, Nori & Ginger
Marinated in Light Soy Sauce & Mirin