Exploring The Japanese Wagyu Ribeye And Matsutake Mushrooms

Sunday, September 20, 2015
5:30 PM – 8:30 PM
Five Course Dinner & Two Amuses offered

menu price $125 | wine pairing $65 | reserve wine pairing $125

Rose thyme cured wagyu with powdered matsutake
(cut-latissimuss dorsi)

wagyu cured in wine lees and poached in matsutake oil
(cut-romboideus)

A raw salad of beef and matsutake stems
cucumber, radish, ginger
(cut-complexus)

Boullion of matsutakes and fatty beef
slow cooked tomato, cabbage, scallion
(cut-longissimus costarum)

Glazed rib meat and mushrooms
plum, shiso, soy,
(cut-Intercostales externi)

Duo of grilled beef with roasted matsutakes
buckwheat, nasturtium, walnut
(cut-longissimus & spinalis dorsi)

Matsutake Custard
persimmon, cider, sassafras