Toasted crostini, topped with thinly sliced salmon, wakame salad, and feta cheese espuma. Finished with a tomato caviar.
Succulent shrimp, tossed in crispy spring rolls, fried, and paired with a sweet Thai chili aioli.
Seafood medley with a basil cream sauce, served over angel hair pasta
Pan seared chicken breast, served with a creamy piccata sauce, and crispy scalloped potato fries.
Grilled flank steak, served with potato hash, sunny side up egg, and topped with a gochujang butter.
Smooth vanilla custard, with cream cheese, topped with a blueberry compote, and graham cracker crust.
Vanilla pound cake, topped with fresh strawberries and strawberry mousse.
Sorry, no substitutions. These menu items served as Chef created.
