KaMu for U

KaMü
FRANCO-AFRO CUISINE
June 1-5
¥1200
lentil stew | spicy marguez lamb sausage | caramelized fennel
roasted garlic bisque | marjoram crab fritters | orange blossom water gelee
ratatouille | goat cheese souffle | mint pistou
raw tuna belly | harissa honey | date bread | almond vinaigrette
rucola salad | lemon citronette | grilled artichokes | pinenuts | manchego

¥1800
grilled sardines | preserved lemon | grilled eggplant | saffron rice
charcoal grilled octopus| chermoula | cous cous | cured olives
crispy pork belly | white bean stew | tomato broth| spiced apricot chutney
turmeric grilled oyster | wild mushroom omelet | horseradish creme fraiche
foie gras | date bread | pomegranate molasses | fond de veau

¥2200
confit of lamb shoulder | chick pea ragout | charred tomato | manchego
charcoal grilled scallop | artichoke “brandade” | truffle | sage pistou
sea bass | white sesame “risotto”| tea broth gelee with mint
braised beef rib pissaladiare | olive tapenade| rucola | parmasean creme
cassoulet of duck| white beans | toulouse sausage| leeks

¥500
pistachio baklava
rice pudding with dates and marjoram
chocolate pot de creme with orange blossom water gelee and fennel seed
creme brulee with ginger and almond tuille
saffron ice cream

Typos and all....a first draft!!
Fun wines and small plates, what more can you ask for?