Experience a special evening at Roka Akor as we celebrate the summer truffle with a 5-course menu crafted by Chef Mark Amborn. Each course features exquisite truffles from Chef Giacomo Marinello of Marinello Tartufi, imported from the renowned San Pietro a Pettine Estate in Umbria, Italy. National Beverage Director Steve Tindle will pair each dish with fine wines from Umbria to enhance the meal. Join us and our special guest Giacomo to commemorate 10 years of partnership and indulge in an evening of culinary excellence.

• COURSE ONE
  Edamame and Watercress Salad with Yuzu Thyme Dressing
  Wagyu Short Rib Gyoza
  Tataki Flight: King Trumpet Mushroom, Barley Miso, Fresh Truffle; Wagyu Sirloin, Pickled Daikon, Truffle Jus, Fresh Truffle; Tuna, Caramelized Sweet Onions, Truffle Tapenade
• COURSE TWO
  Botan Ebi Nigiri, Truffle Ikura, Lime
  Wagyu Gunkan, Ossetra Caviar, Spring Onion, Fresh Truffle
  King Crab Sashimi, Truffle Butter, Chive Flower
  Wagyu Maki, Crispy Prawn, Asparagus, Black Garlic Truffle Aioli
• COURSE THREE
  Robata Grilled Chilean Sea Bass, Sweet Corn Miso, Summer Vegetables, Herb Tuile
  Grilled Carrots, Hoisin and Truffle Glaze, Smoked Sesame, Spring Onions
• COURSE FOUR
  Japanese Wagyu, Truffle Salt
  Truffled Pommes Purée, Chives
  Grilled Asparagus, Shaved Truffles, Cured Egg Yolks
• COURSE FIVE
  Black Pepper Panna Cotta with Black Truffle Ice Cream, Truffle Honey