RESTAURANT NIGHT: Daniil Trifonov

Roppongi Restaurant and Sushi Bar, Friday, April 10

A glass of sparkling wine upon entry

Amuse Bouche:
Pan Seared Diver Scallop
Potato Pancake, Thai Basil, Sundried Tomatoes and Chive Hollandaise

First Course:
Organic Baby Kale & Fig Salad
Plumped Calimyrna Figs, Crispy Proscuitto, Blue Cheese, Walnuts, Roasted Garlic Vinaigrette

Second Course (choice of one):
Jidori Chicken with Fingerling Potatoes, Brussels Sprouts, Cipollini Onions, Herb Chicken Jus
Or
Crab Dynamite Crusted Seasonal Fish with Furikake Rice Cake, Choir Sum, Sesame Beurre Blanc
Or
Veggie Lo Mein with Roasted Garlic, Tomatoes, Organic Spinach, Wild Mushrooms, Micro Cilantro

Third Course: Coconut Panna Cotta, Toasted Coconut, Dark Chocolate Curls

A glass of wine will be served with dinner

meridia