Fall Omakase Menu
20 course
11.14.23
Fall Omakase Menu
20 course
11.14.23
Amuse
Foie gras mousse, taro chip
Section 1
Wahoo nigiri, fresh wasabi, white soy
Arctic surf clam nigiri, fresh wasabi, soy
Sockeye salmon onigiri, furikake, yuzu kosho, ginger
Seared ostrich filet nigiri, mushroom demi-glace
Cucumber salad, fermented chili, sesame, masago
Shiso & olive oil gummy
Section 2
Chawanmushi, roasted maitake, trout roe, nasturtium
Mussels, sake velouté, chili crisp, scallions
Smoked mushroom dashi
Braised and seared gyuton (beef tongue)
Fresh and preserved seaweed, sesame, yuzu ponzu
Mushrooms 4 ways, black garlic, koji powder
Warm bamboo shoot, coconut miso broth, herb oil
Blacklight Section (yakitori)
Baby octopus, century egg aioli
Roasted sweet potato, red bean glaze, onion ash
Malt liquor pork belly, glazed in sweet tare
Final Section
Hot ceremonial matcha tea
Red & white dragon fruit, honey cream, Australian finger lime, pomegranate, sea salt
Black sesame “mille fuille”
Apple sake tartlet, whipped miso caramel
Assorted Japanese snacks
Drink Pairing
by Alec Lezama
Tamagozake
warm sake emulsified in sweetened egg yolk
Hamakawa Shoten Tokubetsu Junmai Sake
notes of passionfruit and freshly crushed mint leaves
Brooklyn Kura Greenwood Kimoto Sake
notes of oats and brown spices
The Hakuto Gin
with yuzu liqueur & lavender
The Hakuto Gin
Ginger, black cardamom simple
Kurayoshi Blended Whisky
with fermented cranberry, kuromitsu, & cherry bitters
Black sesame vodka
with green apple, activated charcoal & soy
Nippon Seishu Junmai Sake
infused with toasted white sesame, banana & kuromitsu
Sapporo
Japanese pale lager
Raifuku Umeshu Plum Sake
Song Cai May Amaro, ginger cardamom caramel
Late Summer Menu
8 course
9.4.23
Late Summer Menu
8 course
9.4.23
Course 1, 3 bites
Heirloom purple ayocote beans, red masa tart shell
Elote, chipotle crema, cotija, cilantro
Mango, black plum & ancho chamoy, tajin
Course 2, melon & whipped crema
Dressed in lime and olive oil, with cucumber, onion, fried pepitas and salsa de chicatana,
Course 3, smoked tomato & queso
Queso Oaxaca & goat cheese wrapped in rainbow chard,
with roasted pablano oil, smoked local tomato and hand made tortillas
Course 4, black aguachile
Bay scallop, avocado, red onion, micro herbs, charred onion aguachile poured tableside
Course 5, street taco & coca-cola
Braised brisket, blue corn tortillas, lime, onion, cilantro, radish, salsa ajo blanca, with glass bottle coke and house hot sauce
Course 6, venison & mole
Venison tenderloin, fruit based dark mole infused with sage, sweet cherry pickled in fermented tart cherry juice
Course 7, palate cleanse
Hibiscus agua fresca popsicle
Course 8, dessert tostada
Fried tortilla tossed in cinnamon sugar, rum and butter glazed plantain, caramelized pepita tuile, grilled pineapple & piloncillo meringue
Parting gift,
Horchata, assorted Mexican candies, & Foolish Coffee’s cold brew concentrate (Made fresh for this event only)
Cocktails
by Jasmine Acosta of Las puertas
Flower Bomb
Song Cai floral gin, elderflower, hibiscus ice cube, rosewater spritz tableside
Fools gold
Agave de Cortes mezcal, fernet, chocolate bitters, Foolish Coffee cold brew, salted cream
Classic margarita
casco viejo tequila blanco, JM shrub orange liqueur, lime
Tepache fizz
El dorado 3 year rum, fermented pineapple, mint
Agua de jamaica (NA)
Heirloom hibiscus, citrus
Mango cantarito (NA)
Mango, orange, chamoy & tajin rim
Wine Pairing
by Alec Lezama & Zach Hakes
Raventos Blancs de Blanc
Catalunya, Spain
40% Xarel-lo 35% Macabeu 20% Parellada
Murgo Etna Bianco
Sicily, Italy
70% carricante 30% Catarratto
Ravines Dry Riesling
Finger Lakes AVA: Harvested 75% from White Springs on the Northwest side & 25% from 16 Falls Vineyard on the Eastern side of Seneca Lake.
Filipa Pato Dinamico
Beiras, Portugal
100% Baga
Summer Menu
7 course
6.19.23
Course 1, papaya salad
Classic papaya salad wrapped in rice paper, peanut “soil”, nước chấm gel, tomato, herbs & flowers
Course 2, quail khao soi
Braised garum masala quail, Isan coconut curry broth, wonton crisps, flowering chives, chili oil
Course 3, Thai esquites
Corn, coconut galangal cream, nam prik, basil, crunchy umami mix, fried coconut
Course 4, pork dumplings
Kurobuta pork & ramp kimchi dumpling, trout roe, toasted sesame hijiki, kimchi & mushroom dashi
Course 5, salmon crudo
Lightly cured Ora king salmon, koji dust, piquillo puree, sea grapes, white soy
Course 6, braised pork belly
Pork belly braised in soy, congee, grilled garlic scapes, mugolio, green korean radish, Dubonnet marinated beech mushrooms
Course 7, popcorn pudding
Heirloom popcorn pudding, waffle cone chips, maple kettle corn, caramelized maple sugar
