Ato

Ato Dinner 4/7/17 Add caption Warm Asparagus salad with Mushroom Spanish Mackerel truffle and dijon mustard Squid with Sesame paste topped with aged monchego cheese Sea trout from Norway with carrot puree Japanese sea bass with lemon vinaigrette uni from Santa Barbara scallop form Cape Cod and baby seed bean topping Red Snapper from gulf of mexico with blue crab stew uni from maine with soy reduction black sea bass from long island, miso potato with apple vinaigrette Charred Prawn from Hokkaido Charred Wagyu from Kumamoto Japanese black fish with cauliflower puree Sea trout from Norway Saba-japanese Mackereal Isaki, japanese grunt fish scallop from cape cod japanese yellowtail japanese penchcuck japanese black clam japanese striped jack-aged 2 weeks fish eggs with rice High grade Hokkaido uni on rice Miso egg drop soup match panna cotta