"Preface"

Question 1

SALAD OF HEIRLOOM TOMATOES

Answer 1

Chilled salad with chunks of tomato and balls of mozzarella. Dressed with olive oil and garnished with toasted rice.
Dressing: lime juice, shiso, sugar, olive oil, basil oil, fresh basil, S&P.
ALLERGENS: dairy

Question 2

SUN CHOKE AND POTATO SALAD

Answer 2

Sunchokes cooked in water, wine, and herbs. Potatoes are roasted. Tossed in dressing with parmesan and almonds.
Dressing: Lemon vinaigrette, olive oil, balsamic vinegar, S&P.
ALLERGENS: nuts, dairy

Question 3

KOJI BEET CARPACCIO

Answer 3

Large red beets marinated in koji rice (the style of making miso) sliced thin. Walnuts cooked in sugar, orange juice, and soy sauce. Onions cooked down until sweet, dressed in rice wine vinegar. Kale dressed with lemon juice and olive oil.
ALLERGENS: gluten (soy sauce)

Question 4

YELLOWTAIL TUNA CRUDO

Answer 4

Hamachi and cucumber diced, tossed in yuzu, soy sauce, and chives. Garnished with pea sprouts and crispy onions. Fried in peanut oil.
ALLERGENS: nuts (peanut oil), fish, gluten (soy sauce)