Menus

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Menus

These are menus which have been catered for guests in the past, personalized for their tastes. Feel free to browse and use these templates as inspiration for your next meal.

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    Fizzy Yuzu Flavored Negroni’s

  • Cockles in Junmai Sake

     Myoga and Shiso

  • American Sturgeon Caviar Gunkanmaki

    Cured Nelly’s Hen Egg

  • Wild Alaskan King Salmon

    Yuzukosho

  • Otorro

    Jamon Fat, Anchovy and Pequillo Pepper

  • Maine Lobster

    Buerre D’Isigny

  • Wild Blueberries

    Sake Lees

  • Ensalada con Berenjena

    Yuba, Soy Ahumada y Aciete de Shiso  

  • Langostina Fideuà

    Scampi Oil y Nasturtium

  • Dorado al Vapor

    Sake, Jengibre y Cangrejo Azul Leche de Tigre

  • Chuleton Vasco Fillete

    Condimento de Navaja

  • Higos Salvajes y Sésamo Caramelizado  

     

  • Beef Tartar over Grilled Gruyere Sandwich  

    Sofrito, Capers and Pickled Watercress

  • Tomatoes and Berries

    Shiso and Walnut Oil

  • Jamon Chawanmushi

    Aged Ponzu and Acorn Oil

  • Miso Butter Poached Lobster

    Sauteer Spinach and Potato Waffle

  • Tobacco and Macchiato Custard

     

  • Crispy Pig Head Sandwich  

    Toasted Brioche and Pickled Ramp Gribiche

  • Verdejo ‘Sangria’

    Mascarpone Bavoise and Micro Cilantro

  • Oysters Rockefeller Soup

     

  • Focaccia Ice Cream

    Honeycomb and Rosemary

  • Elderflower Sours with Cara Cara Orange Bitters

     

  • Red Gambas Pho  

    Garden Mint and Chili

  • Vietnamese Fried Chicken

    Spicy Furikake Mayonaise

  • Baby Gem Lettuce and Smoked Nam Jim Dressing

  • Dark Chocolate

    Raspberries and Candied Thai Basil

  • Butter Lettuce and Watermelon Salad  

    Compressed Red Onion and Jalepeño Vinaigrette

  • Slow Roasted Lamb Shoulder

    Potato Puree and Romano Beans with Garden Mint 

  • Nectarine Tart

    Tarragon and Creme Fraiche

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