STARTERS

• Winter Vegetable Chowder
• 9
• Satsuma Sweet Potato : Burdock : Beech Mushroom : Three Miso Broth
• Citrus and Mizuna Salad
• 7
• Fennel : Citrus Emulsion : Toasted AlmondsBlack Beauty Grapes : Brentwood Corn : Soy Caramel
• Spiced Pork Pâtée
• 15
• Cherry Mostarda : Spiced Walnuts : Pan Fried Crostini
• Silken Tofu Mousse
• 8
• Toasted Nori and Wasabi Furikake : Ginger Jus
• Crudo of Maine Diver Scallop
• 12
• Miso Marinated Sunchoke : Buddha's Hand : Ikura
• Tataki of Hawaiian Albacore
• 12
• Japanese Cucumber : Kabayaki Glaze : Umeboshi
• Rock Shrimp Risotto
• 10
• Genmai Rice : Crème Fraiche : Ochazuke Broth

MAIN COURSE

• Pan Roasted Duck Breast
• 27
• Sausage Bread Pudding : Kabocha Squash : Togarashi Honey
• Handmade Egg Noodles
• 18
• Brown Buttered Cauliflower : Swiss Chard : Hatcho Miso Ragout
• Duo of Heritage Hen
• 23
• Lotus Root Gratin : Braised Tuscan Kale : Country Gravy
• Grilled Berkshire Pork Loin
• 25
• Nabemono of Marble Potato, Daikon and Young Carrots : Riesling Dashi
• Wild Steelhead Trout
• 25
• Brussels Sprouts : Braised Soy Beans : Uni Emulsion
• Soy Braised Short Ribs
• 26
• Wasabi Shallot Cream : Smoked Potato Puree : Heirloom Broccoli