CHEF’S TABLE TASTING MENU
By Executive Chef: Arnold Lee
First Course
SMOKEY HAMACHI
PAIRING: BLACK AND GOLD SAKE
SEARED HAMACHI I APPLEWOOD SMOKED SALT I SOY PICKLED GARLIC I SCALLIONS I CITRUS PONZU
Second Course
SALMON BRULEE BUNDLES
PAIRING: ASIAN PEAR SAKE
SEARED SALMON I SPICY TUNA I MANGO I CARAMELIZED CANE SUGAR I FRIED SHALLOTS I YUZU MAYO
Third Course
TRUFFLE TUNA
PAIRING: SOPHIE BELGIUM FARMHOUSE ALE
TRUFFLE OIL I GRATED PARMESAN I AVOCADO I FRIED SHALLOTS
Fourth Course
AVOCADO BOMBER
PAIRING: LE CREMA PINOT GRIGIO
SPICY ALBACORE I SPICY TUNA I AVOCADO I FRIED SHALLOTS I SWEET SOY
Fifth Course
TIGER TAIL MAKI
PAIRING: GEKKEIKAN NIGORI SAKE
SHRIMP TEMPURA I JALAPENO I AVOCADO I LOBSTER SALAD I SWEET PLUM SOY I SPICY MAYO SCALLION I BLACK TOBIKO
Sixth Course
CHOCOLATE LAVA CAKE
PAIRING: MOCHATINI
CHOCOLATE FUDGE CAKE I LYCHEE ICE CREAM
