th broccoli and asparagus

d in garlic and chorizo

red seasonal vegetables

ato jam with cranberry duck jus

asparagus spears and cherry tomato confit

with fried quail egg

seasonal vegetables and mushroom risotto

so glazed grilled vegetables and sautéed shitake mushroom with balsamic vinegar

hed potato and grilled vegetables in spicy yuzu dressing

sparagus spears (for sharing)

nese paella and buttered edamame

wasabi mashed potato, grilled asparagus and demi dried tomato

h vanilla bean served with agli-olio pasta topped with watercress relish

s, Chinese chorizo, and Manila clams in dashi broth

Manila clams drizzled with wasabi & coconut cream sauce served with steamed Japanese rice

e with oboro and shitake confit

and Japanese corn

and frozen mango flavor

sonal fruits

e but light and fluffy in the inside, topped with vanilla ice cream and fresh mango

e bars filled with walnuts, glazed with apricot

chocolate truffle, served with tropical fruits

mpish caviar

r (ebiko) and Wasabi fried oyster with citrus mayo dressing (3 pcs. of each kind)

iar

crab cake drizzled with petis poix vinaigrette served with edamame mango salsa

ith caramelized Maui onions, poached with truffled potato, torchon with cranberry jelly, served with mixed greens and seasonal fruits in honey ponzu dressing

choice of dressing: Honey ponzu, Raspberry vinaigrette, Cranberry ponzu, Thai Chili dressing, Yuzu dressing

eggs, seasonal fruits, served with parma ham

ing, mixed greens and seasonal fruits

crispy julienned tofu

assorted greens and seasonal fruits