Fall/Winter 5 - Course

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