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Menus
These are menus which have been catered for guests in the past, personalized for their tastes. Feel free to browse and use these templates as inspiration for your next meal.
Fizzy Yuzu Flavored Negroni’s
Cockles in Junmai Sake
Myoga and ShisoAmerican Sturgeon Caviar Gunkanmaki
Cured Nelly’s Hen EggWild Alaskan King Salmon
YuzukoshoOtorro
Jamon Fat, Anchovy and Pequillo PepperMaine Lobster
Buerre D’IsignyWild Blueberries
Sake Lees
Ensalada con Berenjena
Yuba, Soy Ahumada y Aciete de ShisoLangostina Fideuà
Scampi Oil y NasturtiumDorado al Vapor
Sake, Jengibre y Cangrejo Azul Leche de TigreChuleton Vasco Fillete
Condimento de NavajaHigos Salvajes y Sésamo Caramelizado
Beef Tartar over Grilled Gruyere Sandwich
Sofrito, Capers and Pickled WatercressTomatoes and Berries
Shiso and Walnut OilJamon Chawanmushi
Aged Ponzu and Acorn OilMiso Butter Poached Lobster
Sauteer Spinach and Potato WaffleTobacco and Macchiato Custard
Crispy Pig Head Sandwich
Toasted Brioche and Pickled Ramp GribicheVerdejo ‘Sangria’
Mascarpone Bavoise and Micro CilantroOysters Rockefeller Soup
Focaccia Ice Cream
Honeycomb and RosemaryElderflower Sours with Cara Cara Orange Bitters
Red Gambas Pho
Garden Mint and ChiliVietnamese Fried Chicken
Spicy Furikake MayonaiseBaby Gem Lettuce and Smoked Nam Jim Dressing
Dark Chocolate
Raspberries and Candied Thai Basil
Butter Lettuce and Watermelon Salad
Compressed Red Onion and Jalepeño VinaigretteSlow Roasted Lamb Shoulder
Potato Puree and Romano Beans with Garden MintNectarine Tart
Tarragon and Creme Fraiche