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with Tofu Purée, Matcha Rice Cracker, Myoga Salad
with Hibiscus Soy Jelly, Daikon Radish and Green Apple
with Vietnamese Green Curry - English Pea Soup, Ricotta Biscuit
with Baby Shiitake, Poached Quail Egg
with Siberian Roll, Strawberry Vinaigrette
with Herbed Bill-Bi, Compressed Cucumber, Sheet of Potato
with Cipollini Onion, Fava Beans
with Parmesan-Artichoke Purée, Pickled Fiddlehead Ferns
with Chorizo Marmalade, Saffron-Patty Pan Squash Purée, Black Olives
with Confit of Fingerling Potato, Baby Carrots
with Charred Brussels Sprouts, Fennel-Tomato Jam
with Mara de Bois, Pineapple, Vodka Gelée
with Buckwheat Streusel, Kaffir Lime Crème, Indonesian Pepper Espuma, Lime Sorbet
with English Peas, Popcorn Ice Cream
with Pineapple Foam Curry, Sassafras Gel
with Caramel "Puddy", Buckwheat Ice Cream
with Green Papaya Salad, Coconut Emulsion
with Shellfish Emulsion, Kaffir Lime Leaf
with Petite Ricotta Biscuit
with Madeira Gelée, Flowering Cilantro
with Truffled Tiny Tomatoes, Artichoke Parmesan Purée
with Chorizo Marmalade, Sunchoke Purée, Cipollini Onion
with Wilted Amaranth Leaves, Israeli Couscous
with Smoked Eggplant Purée, Gingered Japanese Mushroom
with Lamb Shank Tortellini, Baby Zucchini, Tomato Jam
with Fingerling Potato, Cumin-Baby Carrot
with Confit of Lemon, Mint, Popcorn Ice Cream
with Buckwheat Streusel, Indonesian Pepper Espuma, Lime Sorbet
with Poached Sundried Apricots, Mascarpone Crème, Lemon Thyme Sorbet
with Smoked Foam, Sassafras Gel, Tobacco Ice Cream
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