NIBBLES

Kandō Dashi 8
Kombu & Katsuoboshi broth influenced with Chef’s seasonal whims

Yuzu bar nuts 10
Mixed nuts flavored with a hint of spice from yuzu togarashi & yakinori seaweed

Charcuterie 18
Duck Prosciutto, Spanish Chorizo, picholine olives with habanada and citrus

SMALL BITES

Rice Crustade

• Hiramasa, Jimmy Nardello puree & dried olives 16

• Cured Salmon, horseradish remoulade & everything seasoning 16

• Foie Gras, pear & matsutake 16

Tamagoyaki Caviar 22
Savory rolled omelette, topped with aonori seaweed & white sturgeon caviar

Mussels & Patatas 12
Spanish patatas fritas, Canadian mussels, nduja & nigella

A5 Wagyu Toast 18
Focaccia toast draped with thin sliced wagyu, caramelized onion & garlic crisp

DESSERT CART

Assorted Small Desserts 6