Tea infused classics

TEA-INFUSED CLASSICS

Beef tartare with mild kimchi, served with horseradish cream, Piave crisp, and blanched asparagus and radishes tossed in toasted rice tea vinaigrette

Pan-seared duck served with an Earl Gray apricot sauce, pesto gnocchi, seared mushrooms, shallot cups, and blistered cherry tomatoes

Matcha cream, strawberries, and bruleed apples layered between vanilla crepes, topped with glazed blueberries, bruleed apples and ruby chocolate, served with sakura and blueberry cream