reception / guest arrival enhancements display

Transcription

1 Small bites Priced per piece wagyu gyoza roasted Konbu Jus 4 hamachi shots dashi/ avocado / fresno chile negi / ponzu 4 furikake croquettes Nori mayo 3 ossetra caviar brioche toast / chive crème fraîche 12 beef tataki rolls negi-yuzu kosho emulsion / arare 3.5 uni tamago egg salad / potato chips / celery 9 new zealand lamb chops chili mint sauce 6 Pork belly lettuce wraps Tonkatsu kochuyang 4.5 Chicken teriyaki Sweet soy / crispy garlic 4 Hamachi lumpia Szechuan chile sauce 3 Maitake choux mai Original recipe 1-a 3.5 chilled shrimp cocktail bloody mary sauce 6 steak tartare puffed tendon chips 3.5 smoked chicken lettuce wraps wasabi mayo / arare 5 Main ~ Direct ~ fax

2 reception / guest arrival enhancements display Price Per Person chilled seafood on ice chef s selection of fish and shellfish 15 housemade charcuterie porchetta di testa/mortadella/terrine seasonal accoutremonts 12 seasonal vegetable Crudité nori ranch 8 artisan cheeses fruits / nut garnish / crostinis soft baguette 9

3 Sparkling Taittinger, Champagne Brut NV 100 Pierre Sparr Cremant D Alsace, NV 40 White Morgan, Chardonnay, Metallico, Santa Lucia Highlands, Cakebread, Chardonnay, Napa Valley, Benziger, Sauvignon Blanc, North Coast, Clean Slate, Riesling, Mosel, Red Ogier, Côtes du Rhône, 2012 (Syrah based blend, France) 60 Gay Michele, Aloxe-Corton, 2011 (Pinot Noir, France) 120 Textbook, Cabernet Sauvignon, Napa Valley, Alexander s Steakhouse, Cabernet Sauvignon, Alexander Valley, Turley, Zinfandel, California, 60

4 - 80 per person - first course baby iceberg salad calamansi egg yolk dressing lop xeong / green tea leaves radish little gem and romaine anchovy miso dressing / furikake fennel / squid ink croutons mixed baby greens house made dressing / shaved vegetables nori / crispy shallots

5 - 80 per person - second course seasonal fish seasonal accoutrements 8 oz aurora filet mignon 18 oz greater omaha prime dry aged t - bone roasted half chicken Seasonal accoutrements all entrees accompanied by blue lake beans chive butter mashed potatoes ~ Entree enhancements ~ foie gras 3 oz per person added to steak entree 26 bone marrow added to steak entree 14

6 - 80 per person - third course dessert duo japanese style cheesecake matcha / passionfruit & dark chocolate bergamot / hazelnut / citrus

7 - 90 per person - first course baby iceberg salad calamansi egg yolk dressing lop xeong / green tea leaves radish little gem and romaine anchovy miso dressing / furikake fennel / squid ink croutons mixed baby greens house made dressing / shaved vegetables nori / crispy shallots cucumber sunomono cucumber / carrot / seasonal vegetables furikake

8 - 90 per person - second course seasonal fish seasonal accoutrements 8 oz aurora filet mignon 8 oz cab striploin 18 oz greater omaha prime dry aged t - bone roasted half chicken Seasonal accoutrements all entrees accompanied by blue lake beans chive butter mashed potatoes ~ Entree enhancements ~ foie gras 3 oz per person added to steak entree 26 bone marrow added to steak entree 14

9 - 90 per person - third course dessert duo japanese style cheesecake matcha / passionfruit & dark chocolate bergamot / hazelnut / citrus

10 - 100 per person - first course baby iceberg salad calamansi egg yolk dressing lop xeong / green tea leaves radish little gem and romaine anchovy miso dressing / furikake fennel / squid ink croutons mixed baby greens house made dressing / shaved vegetables nori / crispy shallots cucumber sunomono cucumber / carrot / seasonal vegetables furikake tartare of beef korean bbq Crème fraîche yuzu mustard / puffed tendon

11 - 100 per person - second course seasonal fish seasonal accoutrements 10 oz cab filet mignon 12 oz cab striploin 18 oz greater omaha prime dry aged t - bone 20 oz. aurora ribeye all entrees accompanied by blue lake beans chive butter mashed potatoes ~ Entree enhancements ~ foie gras 3 oz per person added to steak entree 26 bone marrow added to steak entree 14

12 - 100 per person - third course dessert duo japanese style cheesecake matcha / passionfruit & dark chocolate bergamot / hazelnut / citrus

13 - 165 per person - first course baby iceberg salad calamansi egg yolk dressing lop xeong / green tea leaves radish little gem and romaine anchovy miso dressing / furikake fennel / squid ink croutons mixed baby greens house made dressing / shaved vegetables nori / crispy shallots cucumber sunomono cucumber / carrot / seasonal vegetables furikake tartare of beef korean bbq Crème fraîche yuzu mustard / puffed tendon

14 - 165 per person - second course hokkaido scallops celery root ganache / dry aged jus apple daikon / kohlrabi surf / turf 10 oz cab filet mignon / scallop 6 oz imperial wagyu surf / turf 20 oz aurora ribeye / scallop 18 oz greater omaha prime dry aged t - bone or new york all entrees accompanied by blue lake beans chive butter mashed potatoes ~ entree enhancements ~ foie gras 3 oz per person added to steak entree 26 bone marrow added to steak entree 14

15 - 165 per person - third course dessert duo japanese style cheesecake matcha / passionfruit & dark chocolate bergamot / hazelnut / citrus