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(boneless skinless thighs), charred scallion & sesame relish served over seared cabbage, peppers, shitake mushrooms & Japanese eggplant.
*the yakitori glaze is made with kombu, dashi, sake, mirin, ginger and soy sauce.
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filled with fontina, parmesan & herb ciabatta bread crumbs, baby spinach & radicchio salad with balsamic vinaigrette.
with potatoes, carrots, turnips & parsnips in a rich stout gravy with buttered noodles.
made with caramelized onion and mashed potatoes, breaded and lightly fried served with grainy mustard horseradish sauce, julienne zucchini, carrots & yellow squash with lemon zest and herbs.