Plated Appetizers

Cucumber Gelee
Strained Yogurt, Coriander Oil

Wild Mushroom Risotto
Spinach Sautee, Asparagus Emulsion, Micro-Herb Salad

Black Truffle Tart
Laminated Gyoso, Duck Foie Gras, Bacon, Truffle Foam

Foie Gras Flan
Port Wine Reduction, Parmesan Foam

Pan Roasted Squab
Haricot-Verts, Roquefort, Snipped Chives and Cranberry Conserve

Roast Duck Done Three Ways
Crispy Galette, Haricot Verts, and Huckleberry Coulis

Blue Crab Salad
Dual Capsicum and Citrus Salad

Crab Custard
Dashi Foam, Leek and Crab Flan

Pacific Oysters
Ogonori Seaweed, Mirin Soy Vinaigrette

Soup and Sandwich
Lobster and Lemongrass Scented Soup, Mini Lobster “BLT”

Caramelized Spot Prawns
Roasted Yellow and Red Heirloom Tomatoes, Balsamic Reduction and Basil Oil

Baked Diver Scallop
Day Boat Scallop, Lobster Brandade, and Grain Mustard Butter

Langoustine Three Ways
Lemon, Walnut, Pancetta with Miso Butter

Butter Basted Uni
Mustard Greens, Wasbi and Lobster Oil

Diver Scallop
Lemon Butter Braised Baby Leeks, Favas and Celery, Tempura Tuile

Crab Terrine
Avocado Soup, Miso Cream

Osetra Caviar
Dungeness Crab, Lobster Gelee and Fennel Cream

Skate Wing
Baby Beets, Capsicum Coulis, Lemon Crème Fraiche

Fijian Tuna Carpaccio
Duet of Tuna, Dungeness Crab, Avocado and Citrus Salad, Fried Citrus Oil

Ahi Tempura
Asparagus Larded, Seaweed Salad, Wasabi Cream and Spicy Mustard

Crispy Skin Salmon
Peas, Pearl Onions, Bacon and Foam

Wild Salmon Carpacio
Osetra Caviar, Pain de mie and Crème Fraiche

Olive Oil Poached White Tuna (Escolar)
Braised Celery and Mignonette Garnish

Tuna Carpacio
Foie Gras Touchon, Chives, Lemon Oil

Fluke Sashimi
Fennel, Dill, EVOO

Salmon-Daikon-Apples
Herb Salad, EVOO

Smoked Salmon Tartare
Wild Sokeye Salmon, Cured Yolk and Goats Milk Sauce

Charred Rare South-Pacific Opah
Sweet and Sour Onion Puree, Black Lentils, Red Wine and Veal Reductions

Diver Scallop a la Nage
Poached Potatoes & Leeks with Scallop Butter and Osetra Caviar

Kobe Beef Roulade
Enoki, Pea Shoots, Wasabi and Fresh Lime