Menu
Starters
Brie Arancini
Confit Tomato Tartlet
Korean Shrimp Toast
Pao de Quija with Herb Butter
Pan con Tomato with Chorizo Butter
Sesame Crab Cake with Yuzu Kosho Aioli
Whipped Brie with Poached Fig Tartlet and Pistaschio
Salads
Arugula, Raspberry and Pearl Cous Cous
Compressed Melon and Burrata
Green Goddess Ceasar
Grilled Blackened Cesar
Kale and Shaved Brussels, Creamy Balsamic
Roasted Beet and Smoked Goat Cheese
Sides
Balsamic Brussels with Fried Shallot and Almond
Calabrian Carrots
Celery Root Mash Potato
Chili Crisp Brussels
Koji Butter Carrots
Roasted Broccolini and Tahini
Rosemary Garlic Confit Roasted Potato
Mains
Aji Gallina Chicken Breast
Braised Short Rib with Mushroom Pan Sauce
Koji Tri Tip with Calabrian Chimichurri
Lemon Brined Chicken with Sun Dried Tomato Gremolata
Pan Roasted New York Steak with Red Wine Demi
Pistachio Rosemary Garlic Lamb Rib Chops
Smoked Rib Eye and Chimichurri
Spice Roasted Prawn with Tomato Feta Basil
Desserts
Salted Carmel Custard
Catalan Lemon Creme
Pistachio Cannoli with Ricotta and Dark chocolate
Mixed Berry Cheesecake
