Dinner at Oriole

Dinner at Oriole

at Oriole on 16 May 2017
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Tasting Menu ($190)

Chef: Noah Sandoval
Pasty Chef: Genie Kwon

Oriole
Noah Sandoval
8

Beverage greeting as you enter Oriole

Beverage greeting as you enter Oriole

Beverage greeting as you enter Oriole

Oriole decor

Oriole restroom. Everything you need

Mints in the restroom at Oriole

Kitchen at Oriole

Kitchen at Oriole

Cara and Noah Sandoval

Oriole dining room

Oriole

Oriole

Beverage menu

Menu at Oriole ($190)

GOLDEN OSETRA CAVIAR coconut dashi, lychee and sea grape

SCOTTISH LANGOUSTINE spring roll with shio kombu, rhubarb and mint

KAMPACHI nigiri with yuzu kosho and genmai

1) BONE BROTH vietnamese coriander, cinnamon and lemongrass 2) BEEF TENDON puffed with wagyu tartare

1) BEAUSOLEIL OYSTER mangalica consommé, smoked finger lime and borage 2) JAMÓN MANGALICA black walnut, egg yolk and quince

ORA KING SALMON smoked roe, spring onion and fresh herbs

ORA KING SALMON smoked roe, spring onion and fresh herbs

SOURDOUGH clarified butter and puffed grains

HUDSON CANYON SCALLOP hudson valley foie gras, dried wild blueberry and oxalis

CAPELLINI italian summer truffle, rye berry and yeast

JAPANESE A5 WAGYU charred little gem, furikake and sesame leaf

The goods (We asked to see this)

CUCUMBER sorbet with basil, champagne and tonka bean

CUCUMBER sorbet with basil, champagne and tonka bean

CROISSANT ashbrook, apple butter and rosemary

GIANDUJA gelato with mascarpone, preserved cherries and sakura blossom tea

MIGNARDISES 1) Crème fraîche ice cream sandwich with black currant chile 2) Salted caramel dark chocolate 3) Fernet, soda truffle digestif

MIGNARDISES 1) Crème fraîche ice cream sandwich with black currant chile 2) Salted caramel dark chocolate 3) Fernet, soda truffle digestif

Brown Sugar Rhubarb Pie to take home

Brown Sugar Rhubarb Pie to take home

Beverage Pairing Menu

CHAMPAGNE Krug, Grande Cuvée, France, NV
CHAMPAGNE Krug, Grande Cuvée, France, NV

REISLING Trimbach, Clos Ste Hune, Alsace, France, 2008

JUNMAI GINJO Nate Shuzoten, “Kuroushi,” Wakayama, Japan

Choose Your Vessel

RIESLING Grand Cru Schlossberg, Domaine Weinback, “Cuvee Ste Catherine, L’INEDIT!,” Alsace, France 2007

SANCERRE Claude Riffault, “Les Boucauds,” Loire Valley, France 2015

CLOS DE VOUGEOT Grand Cru, Domaine Robert Arnoux, Burgundy, France, 2002

PULIGNY-MONTRACHET 1er Cru Le Cailleret, Domaine de la Pousse d’Or, Burgundy, France, 2006

BAROLO Massolino, Vigna Rionda Riserva, Piedmont, Italy, 2007

BRACHETTO D’ACQUAI Marenco, “Pinto,” Piedmont Italy, 2016

QUARTS DE CHAUME Chateau de Suronde, Loire Valley France, 2003

Beverage pairing menu

FLORAL sakura blossom tea, cacao juice, dried manuka honey

FLORAL sakura blossom tea, cacao juice, dried manuka honey

Sparrow Coffee

Sparrow Coffee

Oriole