Following the changing seasons, Chef Ryuki Kawasaki celebrates the arrival of autumn at Mezzaluna this month with specially curated menus showcasing the best seasonal produce available.
In the new exciting five- and seven-course tasting menus, Ryuki remains faithful to the season using fresh bounties of new exclusive ingredients in sensational dishes replete with autumnal textures, intense colors, and aromas. “As the seasons change we like to incorporate their individual flavors such as fennel, kabocha squash, wild mushrooms, persimmon, among others,” says Ryuki.
The menu embraces autumn by incorporating in-season produce and fresh herbs with exclusive products such as Mandarin Orange Yellowtail, Nova Scotia lobster, European Sea Bass and Pigeon Royal de Bresse among others.
In the hands of Chef Ryuki, these fresh ingredients are transformed into an autumnal ode that stirs the senses. The sensorial journey starts off with Mandarin Orange Yellowtail tartar with fennel, orange, golden trout roe, Thai basil and Souju olive oil. Other highlights on the menu include Nova Scotia lobster smoked a la minute with coffee flavoured sweet chestnut, prune, celeriac; European Sea Bass, porcini crusted, with prawn, kabocha squash, Brussels sprouts, curry oil, crustacean jus; and roasted breast and leg samosa of Pigeon Royal de Bresse with persimmon, apple, grapes, hazelnuts, gingerbread and whisky jus.
The exclusive Niigata Murakami Wagyu A5 is served with a charcoal crust, onion soubise, salsify, endive, Bordelaise sauce, and truffles. Another main course option is Loire Valley Suckling Pig “declinaison” with lentil gnocchi, wild mushrooms, Swiss chards, pickled mustard seeds, and wasabi rocket.
The seasonality continues through the dessert choices: Comice Pears poached in vanilla syrup, served with diplomat cream, cinnamon crumble, ginger-maple syrup ice cream and caramel, or a Chocolate Arcanjo Noir 83% mousse with banana cremeux, passion fruit mousse, and a banana-passion fruit sorbet.
Vegetarians also get a taste of the season with Ryuki’s special vegetarian menu that includes Potato crisp puff with shimeji, baby leek, and watercress; Sweet chestnut coffee-flavored soup, prune gelee and cereliac; Le Puy green lentils prepared as gnocchi with wild mushrooms and Swiss Chards; and Vialone Nano rice risotto, curried kabocha squash, Brussel sprouts.
To complement the seasonal ingredients and exclusive products some exceptional wines such as Sancerre “Les bonne bouches” Henry Bourgeois, France 2013; Gruner Veltliner, Laurenz V. Charming, Kamptal, Austria 2011; Chianti Classico, Castello di Brolio, Toscana, Italy 2008; Pintia, Bodegas Y Vinedos Vega Sicilia, Toro, Spain 2011; Moscato, Castello del Poggio, IGT, Pavia, Piedmont Italy NV have been paired to the dishes.