baby lobster tail topped with avocado salsa and lemon créme fraiche foam
beef carpaccio with parmesan cream, micro arugula and basil drizzled with extra virgin olive oil
thinly sliced topped with lime and soy reduction molecular caviar
with Saffron Broth and Yogurt Sphere
with crispy cubes of pancetta and shiitake mushrooms
sonoma goat cheese, walnut candied crisp, and glazed pear dressed in a light vinaigrette
baby arugula topped with goat cheese, crushed pistachios, and dried cranberries paired with a lemon vinaigrette capsul
watercress and carrot with jicama, walnuts, apples, curry vinaigrette
with Chanterelle demi glacé
with spring vegetables and potato purée and brown butter
with fresh herb basil butter
line-caught salmon with cucumber dill sauce
with caramelized root vegetables in a natural reduction, topped with lemon zest
white truffle cream, balsamic reduction accompanied with a carrot purée and lobster foam served with seasonal vegetables
with blackberry balsamic reduction
artichoke hearts, roasted red peppers, spinach, black olives and cheese baked in a pastry crust
with raspberry sorbet and vanilla browned butter
warm chocolate almond torte with amaretto caramel gelato & chocolate hazelnut ice cream
mixed berries wrapped in cheesecake spheres and topped with roasted coconut flakes
French miniature version of gourmet opera, tiramisu, and éclair desserts
citrus splash mousse filled with lemon curd, raspberry mousse with raspberry preserve, toasted coconut filled with Nutella ganache.
Nutella, vanilla brown butter custard, chocolate ganache, lemon curd, raspberry preserve.
Chocolate, blackberry, citrus, mocha
chocolate brownie cupcakes filled with Black Forest cherry mouse.
sweet dough cardamon bun filled with vanilla almost paste with whipped cream topping.
creamy lemon custard, fresh lemon concentrate, topped with powdered sugar on a tender, crumbly crust.