This menu is designed to take asian falvors and blend them with classic french techniques to make a marriage of flavors.
Pan seared scallops served over tuffle parmigian risotto, topped with shaved asiago,shaved parmigian and basil ribbons
Pan seared seabass served with a cauliflower risotto and a butternut squash purée
A twist on asian style wings roasted then charred and tossed into a sweet and spicy miso sauce then topped with scallions and sesame seads
Vanilla bean custard with a sugar brûlée and topped with fresh strawberries