Oriole

Menu

GOLDEN OSETRA CAVIAR
 cured kampachi, nasturtium vinegar and radish

SPANISH MACKEREL
watermelon with seaweeds and sea grape

ORA KING SALMON
hand roll with smoked roe and genmai

BEAUSOLEIL OYSTER
mangalica consommé, smoked finger lime and borage

JAMÓN MANGALICA
black walnut, egg yolk and quince

ALASKAN KING CRAB
aguachile, chicharones and wild oregano

CAPELLINI
perigord truffle, rye berry and yeast

BERKSHIRE PORK
rib with raita, cumin and parsley

JAPANESE A5 WAGYU
matsutake and onion ash

SQUAB
hudson valley foie gra,, dried wild blueberry and oxalis

JAPANESE A5 WAGYU
carabineros sabayon, fennel and saffron

GRAPEFRUIT
sorbet with ras el hangout and caramelized white chocolate

CROISSANT
ashbrook, apple butter and rosemary

CORN
mousse with miso, chocolate and jalapeno

MIGNARDISES
red currant, cookies & cream and fernet

 

 menu $190.  

non-alcoholic pairing $75.  standard pairing $125.  reserve pairing $250.