Appetizers

THAI YELLOW CURRY COCONUT SOUP WITH SEAFOOD AND ENOKI

PAN ROASTED SEA SCALLOPS, SESAME-SOY DRESSING WITH WATERCRESS

COMBINATION PEKING DUCK SPRING ROLLS
SOFT MANDARIN PANCAKES
GREEN MANGO & GLASS NOODLE SALAD

ROASTED RED ONION & PLUM TOMATO TART
CARAMELIZED “CROTTIN DE CHEVIGNOL”

CARNOROLI AND CEP RISOTTO WITH ESSENCE OF TRUFFLES

TOBAN SEARED YELLOW FIN TUNA TETAKI, SHISHIMI PONZU
MICRO GREENS AND WAKAME

TOBAN SEARED YELLOW FIN TUNA TETAKI, SHISHIMI PONZU, MICRO GREENS AND WAKAME

BLUE SWIMMER CRAB CAKE, RED OAK SALAD, SRIRACHA MAYONNAISE