4 Course Seated Plated Chef Amanda & Heidi
About the Service
PASSED APPETIZERS (Choice of 3) - Ssamjang Steak Tartar served on perilla leaf with sweet daikon pickle + crunchy shallots - Caramelized Shiitake in endive lettuce cups with black garlic aioli + micro cilantro - Cucumber Coin with hamachi, yuzu kosho aioli, pickled redonion, nigella seeds - Bruschetta Crostini with miso bagna cauda + furikake SALAD COURSE - Little Gem Salad shaved fennel, watermelon radish, lemon + tarragon herb dressing, pomegranate seeds SECOND COURSE - Roasted Tokyo Turnips on a pillow of sesame-whipped tofu MAIN COURSE - 24 Hour Lamb Shoulder Shawarma sweet onions, golden raisins, carrot confit,parsnip +tahini potato pureé OR - Soy + Anise Braised Chicken Thighs served on Koda Farms heirloom rice with white kimchi, cilantro
