Spicy Tuna Roll with Avocado
 Quail “Coq Au Vin” with Spinach, Sarvecchio Risotto, Crimini Mushrooms, Pearl Onions and Red Wine Bacon Jus.
 Scallop with Blood Orange, Caramelized Pineapple, Snow Peas, Pea Shoot and Pink Peppercorn.
 Carpaccio with Mango Chutney, Apple, Water Cress, Shisho, Thai Curry Aioli and Yuzu Olive Oil.
 Octopus with Fingerling Potatoes, Roasted Tomato Chipotle Aioli, Chimmichuri, Almonds and Chorizo.
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