THE MENUThere are going to be three type of menus that planned once everything is up and running; lounge menu, main dining room menu, and the tatami room menu. The main dining room menu, will be presented in their private rooms. The menu offerings for the main dining room are:
12-course tasting ($165)
4-course prix fixe ($110)
à la carte,
snack size (range $15-$110).
à la carte, super sized (range $45- $140)
Note that the staff responded affirmatively when we inquired about the possibility of a party having a 12 and 4 course menu.
For those that can't read it...
12-course tasting- Hokkaido Scallop
- Shimaaji
- Tuna-Hamachi
- Octopus
- Morels
- Codfish
- Lobster
- Halibut
- Black Bass
- Medai
- Mango
- Praline
4-course prix fixeRAW (course 1)
- Salmon, Ginger, Parsley, Cantaloupe
- Fluke, Lemon Vinegar, Caviar, Basil Seeds
- Vegetable Consommé, Parmesan, Pistachio, Zucchini Strip
- Sashimi Platter, Kinmedai, Fluke, Kampachi
- Kinmedai, Cherry Wood Scented, Shiso Flowers
- Medai, Shiso Leaf, Preserved Lemon
- Peekytoe Crab, Avocado, Kaffir Lime, Lemon Oil
- Geoduck, Citrus, Wasabi
- Tuna, Hamachi, Yuzu, Soy Sauce, Olive Oil
- Escolar Jamón, Espelette
- Shimaaji, Red Miso, Radish, Soy Salt
WARM (course 2)
- Kampachi, Mojama, Balsamic Vinegar, Raspberry
- Octopus, Coconut, Sea Bean, Olive Oil
- Salted Cod, Fingerling Potato, Smoked Gelatin, Caviar
- Lamb Tartar, Ebi Shrimp, Pickled Peach, Tarragon
- Scallop, Sassafras, Hibiscus, Tomato
- Lobster Bisque, Chestnut, Lobster Dumpling
- Burrata Cappelli, Nepitella Mint, Cherry Stone Clam, Jamón Bouillon
- Gold Egg Yolk, Kampachi, Kurobuta Pork, Sake
MAIN (course 3)
- Lobster, Tahitian Vanilla, Chanterelle, Watermelon Radish
- Skate Wing, Bordelaise, Asparagus
- Ivory King Salmon, Pea, Chorizo Bouillon
- Cod Fish, Green Olive, Lemon, White Grits
- Black Bass, Shellfish Bouillon, Saffron, Rhode Island Mussel
- Pork Belly, Truffle, Potato
- Lamb Loin, Rhubarb, Tomato, Cu beb Pepper, Zucchini
- Shabu-Shabu Medai, Kombu Bouillon, Citrus, King Trumpe
DESSERT (course 4)
- Soufflé, Orange, Grand Marnier
- Soufflé, Praline, Praline
- Cheese (pre-selected by the house)
- a selection from the dessert menu
à la carte- Sashimi Platter, Ishidai
- Shellfish Platter, Oyster, Clam, Scallop, Lobster, Shrimp, Octopus, Uni
- Miyazaki Wagyu Beef, Lettuce, Heart of Palm, Beetroot
- Kindai Toro, Green Apple, Miso, Olive, Sudashi
- Amadai, Crispy Scale, Ginger Bouillon, Tapioca Pearl
- Dover Sole, Champagne, Scallop, Watercress, Sorrel
- Ossetra Caviar, Toro, Avocado
- Ossetra Caviar ( loz) , Toast, Crème Fraîche
The wine list was huge and selections were varied and excellent. Today, we were going to leave all of that decision making to our sommelier, Chantelle (Ritz-Carlton Buckhead Café, Atlanta). The other sommelier also on the floor is Doug (Spring Restaurant Group, Chicago). The wine pairing for our 12-course menu was $85.
Last edited by
yellow truffle on May 21st, 2008, 12:42 am, edited 1 time in total.