Lightly poached shrimp served with a cold coconut and ginger reduction. Served with baby cucumbers, Serranos, shallots and olive oil
28 hours sous vide pork Belly, seared and served with mole verde, pistachios, and fresh radishes
Seared salmon, roasted cauliflower, honshimeji mushrooms and parsnip puree
braised and charred octopus served with carrot ginger puree, creme fraiche and pickled onions
kona kampachi, maui onion soubise, watermelon radishes 2 ways
Ribeye, beet and umami demi, celery root puree, honshimeji
tomato, zaatar oil served with burrata
romain, jalapeno -edamame vinaigrette
Shrimp and cucumber canapés garnished with microgreens on a wooden serving platter.
Appetizer with slices of watermelon radish, cherry tomatoes, chili pepper slices, microgreens, and orange fish eggs on a toasted bread base.
48 hour sou vide short rib, gochujang and orange glaze, bock chow, orange segments