with strawberry, cucumber and cilantro

with avocado salsa with pea sprouts

with shaved parmigiano reggiano and micro greens

anchovy herbed crostini, roasted garlic

with chili mango and tamarind sauce

with mango salsa and dijon mayonnaise

with mixed greens

with truffle mash quenelle

with harissa sauce

grilled fresh vegetables with goat cheese

with espelette pepper vinaigrette

with aged balsamic and olive oil

with prosciutto and jicama

puy lentils, spinach and shallots in port jus

with ahi tuna, pancetta, beech mushrooms, yellow tomato, chives in saffron broth

with grilled chicken, eggplant, red pepper, goat cheese in light tomato cream sauce

with tiger shrimp, snow peas, tomato concassé, shiitake mushrooms in shrimp broth

with grilled calamari, capers, black olives, tomatoes, spinach, in olive oil

with truffle chardonnay broth

with tagine sauce “saffron lemon preserve”

with mixed haricots in tamarind ginger vinaigrette

with beef strip loin, shiitake mushrooms, snow peas, green onions, in soy broth

with poivrade sauce

with harissa vegetable couscous

with endive, fig, and beech mushrooms, in cherry jus

with corn farro ragout in soy garlic jus