Savory & Bloom

Savory & Bloom celebrates the best of spring and summer with an Asian-fusion twist.

 

AMUSE / APPETIZERS

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Miso-Plum Duck & Sesame Focaccia
Miso-plum duck with sesame focaccia, yuzu-mirin pear scallion slaw, and crispy duck skin crumble

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Korokke
Mini sweet potato croquettes, fried to golden perfection, drizzled with katsu sauce

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Spring Roll & Fried Rice Nest
Crispy spring rolls filled with pork, oyster mushrooms, carrots, and glass noodles, served atop roasted garlic-lemongrass fried rice, kimchi purée, local microgreens, and finished with a sweet chili-lime drizzle

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Seared Sea Scallops
Miso-squash purée, yuzu-thyme emulsion, tomato confit, capers, pickled shallots, and microgreens

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SOUPS

 

Chilled Pea & Yuzu Soup Shooter

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Spring Vegetable & Miso
Miso broth, asparagus tips, sugar snap peas, bok choy, scallions, yuzu herb oil

 

SALADS

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Chilled Spring Vegetable Soba Nest
Buckwheat soba with blanched asparagus, snow peas, and radish, dressed in sesame vinaigrette and topped with local microgreens

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Roasted Pear & Endive Salad
Roasted Bosc pear, Belgian endive, toasted walnuts, goat cheese crumble, drizzled with honey-thyme vinaigrette

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ENTRÉES

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Sake-Miso Sea Bass
Roasted sea bass with wasabi purple sweet potato purée, shaved fennel citrus salad, and shredded nori

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Braised Pork Belly
Slow-braised pork belly with tamarind, star anise, and ginger-soy reduction, over stir-fried greens of kale, spinach, and bok choy with garlic and ginger

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Charred Soy–Balsamic Petite Filet
Shiso chimichurri, soy-balsamic roasted shiitakes, daikon purée, scallion oil, microherbs

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Five-Spice Grilled Chicken Thighs
Crispy-skinned, bone-in thighs marinated in five-spice, served with ginger-scallion oil, daikon purée, and cucumber-sesame salad

 

DESSERT

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Mango & Coconut Panna Cotta
Finished with kaffir lime syrup for a tropical, aromatic finish

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White Chocolate & Black Sesame Mousse
Candied kumquats, ginger crisp, and black sesame dust