Spring Tasting Menu @ L2O

Amuse: Ocean Trout

House Churned Butter

 

 House made Baguette, Asiago Bread

 

 2nd Amuse: Kanpachi Cheeks

1st Course: Medai, Ume, Sudachi, Fried Garlic

2nd Course: Tuna "Taccito", Freeze Dried Corn, Cucumber, Salsa Verde

3rd Course: Homemade Tofu, Miso Broth

4th Course: Fluke Green Dressing, Tapioca, Summer Roll

5th Course: Diver Scallop, Cauliflower, Vanilla, Passion Fruit

6th Course: Tai Snapper, Deconstructed Green Curry

7th Course: Peekytoe Crab, Foie Gras Bubbles

8th Course: Beef Short Rib, Ramps, Basil Vin.

9th Course: Steelhead Salmon, Baked in Clay, North African Spices, Grits, Date

10th Course: Pork Belly, Textures of Potato, Truffle Sauce

11th Course: Olive Oil Chocolate Ganache, Freeze Dried Soy Powder

12th Course: Kaffir Lime Mousse, Nitrogen Frozen Coconut, Pineapple

13th Course: Raspberry Caviar, Gold, Yuzu Consomme, Honey Sorbet, White Chocolate Tuile

14th Course: Peanut Butter Souffle

Finishing Touches

Thank you Laurent Gras and L2O for a wonderful meal...