Oriole

Menu

GOLDEN OSETRA CAVIAR
cured hamachi, dill and saffron

MADAI
with summer truffle shio koji

HOKKAIDO UNI
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, chicharrones and wild oregano

RAZOR CLAM
spring onion, artichoke and smoked roe

CROISSANT
with perigord truffle butter

CAPPELLINI
summer truffle, puffed wheat and yeast beurre monté

JAPANESE A5 WAGYU
ramp soubise, chestnut royale and sauce bordelaise

SQUAB
hudson valley foie gras, smoked black pepper and oxalis

PRESERVED CHERRY
sakura blossom, grapefruit and mint

DÉLICE DE BOURGOGNE
soufflé with sesame and lemon

CHOCOLATE
pistachio, lime and anise hyssop

MIGNARDISES
chinotto bon bon, pineapple cream puff and fraise du bois tart

 

 menu $195.