April 19, 2025
menu
✧
FRENCH TOAST
chicken liver mousse | aceto balsamico di modena | chicken skin
22
TREVISO RADICCHIO
ajo blanco | candied almond | roast figs | beet | piave vecchio
24
OYSTERS
tomato dashi gelée | grilled cucumber mignonette
28
KATSUO
tamarillo | chinese radish pickle | coriander oil
32
BEEF TARTARE
tom yum | pomelo | kaffir lime | shrimp cracker
30
SCARPINOCC
taleggio | artichoke variation | speck | chervil
30
CAPUNTI
cuttlefish | lobster bisque | spring bamboo | ramson
32
WHITE ASPARAGUS
pickled & raw | manchego | salted egg yolk mimosa
30
Halibut
tahini yogurt | preserved lemon chutney | date beurre blanc
48
RIBEYE
fava bean hummus | snow pea | preserved cabbage
66
CHANTECLER CHICKEN
oven roast crown | thigh presse | porcini crema | pickled leek
62
DESSERT
miso cheesecake
maple crémeux | fried potato ice cream
22
PERSIMMON
hoshigaki | white chocolate | yogurt | crisp milk
22
FROMAGE
selection of cheese | quince compote
22
Menu Degustastion
French Toast
chicken liver mousse | aceto balsamico di modena | chicken skin
KATSUO
tamarillo | chinese radish pickle | coriander oil
HOT SEAFOOD
hot oyster | burnt miso hollandaise | carrot and sea buckthorn
braised abalone | chinese master stock
饺子
JIAO zi
aged chinese black vinegar | ginger variation | Nick’s XO
Halibut
tahini Yogurt | preserved lemon chutney | date beurre blanc
venison loin
coffee | Brussels sprout | guanciale | dark chocolate
“PIÑA COLADA”
roast pineapple | coconut sorbet | pate fueillétee