Oriole

Menu

GOLDEN OSETRA CAVIAR
cured hamachi, dill and saffron

AGED MADAI
fresh wasabi and truffle honey

MAINE SEA URCHIN
yuzu kosho, masago arare and smoked soy

MALPEQUE OYSTER
mangalica consommé, smoked finger lime and borage

JAMÓN MANGALICA
black walnut, egg yolk and quince

MAINE LOBSTER
shumai with red kuri squash and ginger

CARABINEROS PRAWN
calamansi, prawn head caramel and vietnamese herbs

HUDSON VALLEY FOIE GRAS
huckleberry, smoked black pepper and oxalis

CAPELLINI
alba truffle, puffed wheat and yeast beurre monté

JAPANESE A5 WAGYU
little gem, miso and genmai

SIDECAR
cognac, orange and preserved cherry

DÉLICE DE BOURGOGNE
soufflé with sesame and lemon

MIGNARDISES
 

 menu $215.