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Seared Pilau Spiced Scallops with Green Pea and Yellow Tomato Coulis Seared Foie Gras on Toasted Brioche with Poached Fig Served with a Cinnamon, Clove and Star Anise, Orange and Port Wine Reduction Sauteed Melange of Wild Seasonal Mushrooms with Baby Yellow Beets and Lemon Vinaigrette Lobster Tail Served with Peruvian Potato Gnocci in a Fennel and Coconut Sauce with Basil and Hot Chili Oil Passion Fruit and Chocolate Parfait with Strawberry and Cardamom Coulis |
Oyako Don Quail Confit and Seared Quail Breast served over Somen Noodles with a Quail Egg Garnish. Sole with Kimizu Sauce Steamed Sole served with Nikari Sushi Rice and Crab Stuffed Zucchini Blossoms Ishiyaki Hot Rock Seared Beef with Red Onion Served with Red Wine Teriyaki, Carrot Puree, and Kiwi Wasabi Vinaigrette Dipping Sauces Japanese Cured Salmon with Cucumber Wild King Salmon with a Sake and Mirin Reduction and Carrot, Lemon and Cucumber Fleurettes Salad Digestive with Honey Sesame Vinaigrette Baby Greens with a Soy, Honey and Ginger Vinaigrette Topped with Toasted Sesame Seeds Ginger, Green Tea and Dragon Pearl Jasmine Tea Jellies with Fireworks Fresh Ginger and Fine Tea Essences Combined with Kanten |