Pork belly sliders braised with soy, cinnamon and star anise, served on a steamed bun with armenian cucumber, pickles.
Fresh Summer rolls, with smoked salmon, watermelon, radish, mesculin, asparagus, topped with tobiko, avocado mousse, sweet onion vinaigrette.
Vegetable timbale with honeyed goat cheese, roasted eggplant, summer squash and heirloom tomatoes and beet vinaigrette.
Arancini with wilted spinach with soft cooked quail egg and romesco.
California Sea Bass ceviche with coconut, lime, mango, ginger and fresno chile, red onion and thai basil. Rice chip.
Roasted brussels sprouts with cider reduction, miso buttermilk, toasted pistachios and slow roasted pork belly.
Halibut en Papillote with miso butter, green beans, maitake mushrooms, bok choy, celeriac.
Diver scallops with cauliflower puree, roasted shishito, tempura avocado, fried chickpeas.
Confit duck with roasted tamarind seasonal veggies.
5 spice slow roasted baby back ribs with pomelo and green mango salad.
Fig and shallot ravioli, prosciutto, truffled cream sauce.
Ginger creme brulee with seasonal berries, candied cilantro.
Black sticky rice with red wine poached pear and creme anglaise.
Swiss meringue chocolate mousse with hand crafted peppermint patty, strawberry sauce.
Fried bananas with vanilla ice cream, toasted peanuts, sesame, buttercrunch.
Cheesecake mousse with blueberry compote, candied blueberries.