Oriole

Menu

GOLDEN OSETRA CAVIAR
ulua, green garlic and agrumato

HUDSON VALLEY FOIE GRAS
asian pear, crème fraîche and anise hyssop

CARABINEROS PRAWN
nichol’s farm tomato, honeydew and coriander

MATSUTAKE
fresh & dried with alba truffle and tarragon

JAPANESE MILK BREAD
ramp butter

SABLEFISH
alaskan king crab, red kuri squash and urfa biber
+
rillette, crème fraîche and smoked roe

CAPELLINI
burgundy truffle, yeast and puffed wheat

A5 MIYAZAKI WAGYU
beech mushroom, cipollini and bone marrow butterscotch

ITALIAN PLUM
fermented with campari and tarragon

DÉLICE DE BOURGOGNE
soufflé with sesame and lemon

MIGNARDISES
 

 menu $215.