Oriole

Menu

GOLDEN OSETRA CAVIAR
 coconut dashi, lychee and sea grape

KAMPACHI
nigiri with yuzu kosho 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

ORA KING SALMON
smoked roe, spring onion and fresh herbs

HUDSON VALLEY FOIE GRAS
hudson canyon scallop, dried wild blueberry and oxalis

CAPELLINI
australian winter truffle, rye berry and yeast

BONE BROTH
vietnamese coriander, cinnamon and lemongrass

JAPANESE A5 WAGYU
charred little gem, furikake and sesame leaf

CUCUMBER
sorbet with basil, champagne and tonka bean

CROISSANT
ashbrook, apple butter and rosemary

CORN
mousse with miso, chocolate and jalapeno

MIGNARDISES
strawberry, cookies & cream and fernet

 

 menu $190.  pairing $125.  reserve pairing $250.