Appetizers

WOKED CHAR SUI BEEF AND SHIITAKE MUSHROOM BROTH WITH SOBA NOODLES

THAI YELLOW CURRY COCONUT SOUP WITH SEAFOOD AND ENOKI

PAN SEARED DIVED SEA SCALLOPS, FAVA BEAN PUREE, CRISPY COPPA AND FRISEE

COMBINATION PEKING DUCK SPRINGROLLS AND SOFT MANDARIN PANCAKES, GREEN MANGO & GLASS NOODLE SALAD

ROASTED RED ONION & PLUM TOMATO TART, CARAMELIZED "CROTTIN DE CHEVIGNOL"

PARFAIT OF HUDSON VALLEY FOIE GRAS, BAJAN PLANTAIN AND RAISIN CHUTNEY, TOASTED BRIOCHE

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

BLUE SWIMMER CRAB CAKE, RED OAK SALAD, SRIRACHA MAYONNAISE