RESTAURANT NIGHT: Music of our Time

Roppongi, Tuesday, August 25

A glass of sparkling wine to welcome you is served upon entry

Amuse Bouche:

Ahi Poke with crispy wonton, red chili, soy sauce, sesame seeds, green onion, and sesame oil

First Course:

Organic Baby Kale & Fig with crispy prosciutto, blue cheese, and walnuts in garlic vinaigrette

Second Course: (choice of one)

• Ribeye Cap in a peppercorn-demi glaze with asparagus, fingerling potatoes, and baby shiitake mushrooms

• Seasonal Fish with Miso soy broth, green tea soba noodles, and stir fry vegetables

• Vegetable Yakisoba with snow peas, red bell peppers, green cabbage, and soba noodles

Dessert:

Salted Caramel Pudding with whipped cream and peanut brittle

A glass of red or white wine will be served with dinner

meridia