FIND YOUR PERFECT

menu by Chef David Potes

course one

Ao nori rice chips with creamy miso tofu dip

course two

Hatcho Miso Roasted Smallhold Lions Mane

course three

Snap pea, green bean, asparagus salad, with pea tendrils, edible flowers, and ume nuta dressing

course four

Shoyu Ramen, seasonal local fish, 7 min egg, red chard, chives, edible flowers, chicken & fish broth

sweet goodbye

Chocolate Miso Tart