Build Your Own Lunch

(2 smalls, 1 carb, 1  main, 1 dessert)

Smalls

Burrata | kuri pumpkin, kabocha gazpacho, brazil nut furikake 
Wild Sri-Lankan Tiger Prawn | raspberry gochujang sauce, brown butter granola
Fennel | hummus, king oyster mushroom, mushroom garum vinaigrette
Steamed Venus Clams | dried fig chicken broth, homemade kimchi, pickled wakame
Lamb Riblets | beet cherry bbq sauce, pickled beets, Murcia Al Vino cheese orzo +20

Carbs

Charred House-poached Octopus | squid ink pearl rice risotto, salted egg sauce, tobiko
Firecracker Duroc Pulled Pork | shell pasta, habanero pesto (spicy), sour cream
Jeju Live Abalone | fermented sakura ebi sauce, somen, shallot oil +20

Mains

Ibercom Iberico Abanico Pork | green harissa, pork jus, sake kasu polenta, endive
Sustainable Ling Cod Patra Ni Machi | fermented puy lentils, sambal matah, pickled baby radish
BVP Quail "Biryani" | spiced broken rice pilaf, red grape raita, radicchio +20
Toriyama A4 Japanese Wagyu Chuck Roll | foxtail millet, sebago jus, brussel sprout kimchi +80

Dessert

Strawberry | camomile jelly, balsamic espuma, koji sable  
Morsels’ Signature Tiramiso | milo, saratoga dark rum +20