VEGETARIAN
Butternut squash velouté with eggplant caviar, coconut cloud, and roasted pine nuts
Mozzarella profiteroles with diced vegetables, balsamic sun-dried tomatoes, and black olive powder
Crispy quinoa tabbouleh
fresh brunoise
Delicious Indian dal
MEAT
48-hour marinated beef tataki with soy sauce, shallots, turmeric, ginger,
and coriander
Thai beef salad
Crispy honey-glazed pork
with Marquises
sweet potato
compote
FISH
Red tuna profiteroles with diced mango, tomatoes, basil, and lemongrass whipped cream
Creamy shrimp panna cotta with flambéed shrimp, aged rum, coconut milk,
curry, and spicy passion fruit jelly, topped with green onions
Crispy shrimp with candied green papaya julienne and crustacean reduction
Red tuna tartare with maracuja (passion fruit) and lime emulsion
Mahi-mahi escabeche with tonka bean
24-hour marinated soy-glazed sesame-crusted tuna tataki,
served with a small salad of fennel, red onion, and citrus