Spicy Chicken Pea Coconut Curry with Jasmine Jeera Rice.
Duck breast with coriander and clove, jasmine rice cooked in pho broth
Chinese Style Dumplings filled with Duck Confit, Shiitakes, Ginger, and Scallions with Spicy Mushroom Soy dipping sauce.
Seared Duck breast (clove, cardamom, cayenne, black pepper rub), Caramelized Pear with Ginger, Roasted Garlic Potato Purée, Black Berry Orange Pinot Reduction, Fresh Black Berry and Mint Garnish.
Gnocchi in mushroom sage sauce
Sous Vide Bacon Wrapped Pork Tenderloin, Roasted Beet and Orange Salad with Parsley, Walnuts, and Sumac, Avocado, and Honey.
Sous Vide Beef Tenderloin, Roasted Parsnip Purée, with Shiitakes sautéed in Ghee, and Wine Reduction.
Gnocchi with Bolognese.
Blackened Sea Bass marinated in Sake and Mirin, Oyster Mushrooms Sautéed in Ghee, and Miso Dashi Broth.