HORS D’OEUVRES

Cucumber cup with kelp-cured tofu and vegan caviar

Beet tartare with pickled ramps & mustard seeds, “Whipped cream”, toast

APPETIZER

Late winter salad with pistachio-spring onion puree

Fennel, cara cara orange, spicy microgreens, pea shoots, radish, carrots, pine nuts & cider vinaigrette 

DINNER

Red lentils with coconut milk & lime

Zakkoku Haiga rice with zuki beans, black rice, amaranth, flax seeds, millet, quinoa, and sesame seeds

DESSERT

Poached pears with white wine, lemon grass & sweet toasted almond brittle