Amuse bouche: Yukon gold potato knish
Wasabi tobiko caviar, whipped creme fraiche

1st course: king crab and avocado Cannelloni
Miso mayo, grapefruit, radish salad

2nd course: kabocha Squash soup, ginger creme fraiche, soy roasted pumpkin seeds, shiso chiffonade

3rd course pan roasted cod loin
Sautéed shitake mushrooms and snap peas, mushroom dashi, fried lotus root

4th course: Duo of beef
Red wine braised short ribs, sous-vide prime sirloin, ginger braised burdock root, pickled ramps, burdock root purée

5th course: Black sesame creme brûlée
Black sesame tuile, black sesame ice cream
Other Infomation

Hello Vicki
Here is a menu proposal based on your meal request. Let me know what you think. I would be happy to make any changes to suit your taste and guest needs. I do not have a photo of the proposed dessert so I’ve added another dessert that I’ve done so you can get a sense of my style.


Meal for on 01 January 1970