Transcription of tasting menu - amorette.com
1 Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne chefRikku Donnch executive pastry chefLogan MansellsommelierThierry Lesparrechef de cuisineDrew Brostentasting menuvegetarianamorette9 course Immersive dining experience: $2195 course* Theatrical dining experience: $119 Our menus have been created using the five tastes below as a still my beet-ing heartBeetroot texturesfrench toast & jelly*Rye French toast, wild mushroom, black truffle, dashi jelly, kelp caviaran unlikely friendshipShimeji & nettle risotto , grilled double-milk fetaaphrodite*Marinated bean curd, sea fungus, chili & balsamic caviarafter the fire*Bread & butteropen that can of wormsPotato, pea protein, quinoa, harissa, cordycepslevitate*Koji of green rice semifreddohow to grow sporesVarious forms of local mushroomsinto the garden*Nikka and beeswaxed-aged mock duck , koji, huckleberryafter the fire*Bread & butterhow to grow sporesMiso cured foie gras, various forms of local mushroomsopen that can of wormsSquid, meal worm, blood pudding, harissa, cordycepsinto the wild*Nikka-whiskey-aged wild deer, koji, huckleberrylevitate*Koji of green rice semifreddobe still my beet-ing heartBeetroot texturesfrench toast & jelly*Rye French toast, wild mushroom.
2 Black truffle, duck jelly, kaluga caviaraphrodite*Scallop sashimi, sea fungus, apple, chili & trout caviaran unlikely friendshipSnail & shimeji risotto , seared toro
