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Tasting Menu ($190)
Chef: Noah Sandoval
Pasty Chef: Genie Kwon
8 / 10
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
