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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


48-hour marinated beef tataki with soy sauce, shallots, turmeric, ginger,
and coriander

Thai beef salad

Crispy honey-glazed pork
with Marquises
sweet potato  


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