CHEF’S TASTING MENU
Amuse
Ikura (Salmon Roe) on radish, lime wasabi,
Uni (Sea Urchin) on cucumber, salsa verde
Antipasti
Crab meat, seared Japanese sea scallops, lemon preservative, paprika aioli
Soft polenta, wild mushroom sauce, parmesan cheese, truffle carpaccio
Primi Piatti
Pappardelle, organic pork rib ragu,
yuzu kosho (Japanese citrus pepper), eggplant, arugula
Secondi Piatti
Grilled NY striploin, cubanelle peppers, endive, olive sauce /paprika sauce
