Plated menu - sample 1

Amuse Bouche
Sashimi tuna toro arranged over a sautéed chive bundle

Burnt rare duck salad with young tatsoi seedlings, roasted sesame yuzu dressing

Rosettes of lamb on a petite salad of hache roast onions with a light honey sauce

Vanilla bean and lavender bavarois bomb

Tea and coffee with Vallrona Jasmine truffles

 Plated menu - sample 2

Amuse Bouche
Butter braised lobster with fresh pea ravioli

Imported tomato tatin seasoned with a fresh truffle Chantilly

Hare medallions with a vanilla flavored risotto

Pear Tart tatin with a calvados cream

Tea and coffee home made Turkish delight

 Plated menu - sample 3

Amuse bouche
Salmon Pittsburgh on a julienne soba noodle salad

Roast peanut beef rice paper rolls seasoned with green popcorn shoots and mirin

Roast guinea hen over young leek ribbons and port braised figs

Raspberry and bitter sweet Joconde with burnt praline

Tea and coffee with Dragon candy

 Plated menu - sample 4

Amuse Bouche
Roast plump quail on a nest of garlic leeks with a dried lychee jus

Fried white asparagus in a crisp potato blanket with a shallot and lavender fondue

Miso black cod on a garlic potato puree with slow roasted fennel, ponzu essence

Green tea timbale with a spicy ginger crust

Tea and coffee with truffle lolli pops