Restaurant Week Prix Fixe $75
Three Course Wine Pairing $30
Split Plate $20
Course 1
late summer melOn Compressed with Spicy Prawn Oil
Scallop Tartar / Caviar / Garlic Chive Blossom
Or
Golden Beet Tartlet Hues of Summer Gold
Sunflower / Praline / Black Garlic Jam
Course 2
Japanese eggplant Laquered with Mushroom Tare
Sweet Vidalia Onions / Flowering Thai Basil / Buckwheat
Course 3
Sweet Corn Showered in an excessive amount of Salty Cheese
Wild Chanterelle Mushrooms / House Extruded Pasta / Lovage Crumb
Course 4
Wagyu beef CouLotte * Brushed with Whiskey Barrel Aged Soy +$15
Beef Fat Potatoes / Whipped Bone Marrow / Onion Marmalade
Or
Sakura Farms POrk TenderLOin* Rubbed with Mustard and Savoy Herbs
Mustard Braised Beets / Pickled Peaches / Crispy Turmeric Rice
Or
Mahi Mahi* Marinated with Ground Cherries and Citrus
Fire Roasted Red Peppers / Grilled New Potatoes / Cilantro
Or
LiOn’s Mane MushrOOm Marinated in Iowa Red Miso
Late Summer Carrots / Garlic Fried Long Beans / Crispy Garlic
Course 5
Vietnamese Crème Caramel
Espresso Syrup / Hazelnut / Aerated Coconut
Or
Yuzu 7.0
Blueberry Ricotta Cheese Cake / Salted Pretzel Crusted / Thai Basil
Or
iOwa Peaches Slowly Stewed with Whiskey & Brown Sugar
Sweet Corn Ice Cream / Cardamom / Cornmeal Dumplings
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
