Tasting Menu

SQUID  gooseberry . almond . moroccan milk
NV  Tsurunoe Aizu Chushou Junmai Sake  Fukushima, Japan

CAVIAR  molasses . potato . hen egg
2012  Schramsberg Blanc de Noirs  North Coast, California

SALMON  fennel . blood orange . olive . fresh z’hug
2015  Valencisco ‘Fermentada en Barrica’  Rioja Blanca, Spain

ASPARAGUS  spring allium . fowl vinaigrette
St Bernardus  ‘Prior 8’ Dark Strong Dubbel Ale  Watou, Belgium

LAMB  marmalade . artichoke . harissa
COUSCOUS  preserved lemon . blossoms
2015  Alain Graillot  Crozes Hermitage, Rhône, France

TISANE  mint . verbena

MOROCCAN PB&J  tahini . pomegranate
NV  Cossart Gordon ‘Rainwater’  Madeira, Portugal

CHOCOLATE  coffee . cardamom . milk
1999  Niepoort Colheita Porto  Douro, Portugal
 

TASTING  |  120

BEVERAGE PAIRING  |  85