Oriole

Menu

GOLDEN OSETRA CAVIAR
cured hamachi, dill and saffron

SANTA BARBARA SEA URCHIN
nigiri with yuzu kosho and genmai

SPANISH MACKEREL
asian pear with seaweeds and sea grape

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

HUDSON VALLEY FOIE GRAS
nantucket bay scallop, dried wild blueberry and oxalis

BERKSHIRE PORK
rib with raita, cumin and parsley

CAPELLINI
alba truffle, rye berry and yeast

JAPANESE A5 WAGYU
perigord truffle, golden cordycep and thyme

LYCHEE
sorbet with passion fruit snow, sencha and ras el hanout

CROISSANT
ashbrook, apple butter and rosemary

SWEET POTATO
tempura ice cream, chocolate and lavender

MIGNARDISES
red currant, cookies & cream and fernet

 

 menu $190.  

non-alcoholic pairing $85.  standard pairing $125.  reserve pairing $250.