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
