Wednesday, June 15, 2011

Tasting Dinner at Weekend

We started Tasting Menu at only Weekend.
This is one example (menu will be changed)

Amuse Bouche
Eggplant Age Bitashi with Caviar

1st course
Spinach Ohitashi Mousse with Black Sesame Vinegar Sauce

2nd course
Pike Eel (Hamo)

Served with Daikon Radish, Junsai, Pike Eel/Bonito/ Ume chilled broth & drizzzle wasabi oil

3rd Course

Foie Gras Kasuzuke(Marinated in Sake mash & Unfilter Sake) served with sauteed peach, mini salad with smoked olive oil dressing.

Tomato Granite

4th course

Chef's Choice Sushi (from left)

Japanese Red Snapper with Monk Fish Liver

Botan Shrimp with Lobster Miso

Chopped Hourse Mackerel with Ginger,Scallion, Sesame


Fillet Mignon Steak

Served with Wasbi/Wasabi Oil, Garlic Soy Sauce, Mushroom Salt

Dessrt 1

Chilled Pineapple Soup w/Coconut Sorbet and Mint/Vanilla Oil

Dessrt 2

Walnut Tart w/Salt Caramel Ice Cream

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