Fall/Winter 5 - Course

Shumai style wonton tortellini
with lemongrass broth
Sweet winter vegetable potage
with tamari mirin
Pork belly and pumpkin don buri
with garlic chives and pork crunch
Miso glazed Chinook salmon
with nori roasted fingerlings, pickled onion pedals and edamame purée
Red plum crumble
with star anise and jasmine tea crème anglaise