Details.
A vegetarian culinary world tour with four courses from Spain, Italy, France and Japan, including heirloom tomato with basil pistou, saffron aioli, Manchego cheese and pickled shallot; mushroom ravioli with Parmesan fonduta and wild mushroom; grilled maitake mushroom with Bearnaise sauce, grilled asparagus and Yukon Gold potato; and matcha cheesecake with yuzu gel. $145.00 plus 8.625% tax and 20% service charge.