Personal Chef Jeremy

fresh ocean wise bluefin tuna loin sliced raw, served w/ Korean fried shallots, Kim chi salad, roasted corn and lemon lime vinaigrette

Pan Seared Foie Gras cooked to perfection served w/ fresh micro greens, poached apricots, ground almond and bitter cocoa, chamomile milk foam and crispy tarot chip

fresh scallop cooked raw, wrapped in Japanese Nori paper and fried tempura style - served w/ Dashi créme fraîche and citrus salsa

organic veal tenderloin roasted in rosemary garlic butter, served w/ blueberry gravy, curry granola, cold pressed olive oil yogurt, fried kale and braised cippollini onions

mango Bavarian cream, topped with a thin vanilla cookie topped w/ black sesame buttercream, mango gel cube, raspberry meringue, lime infused olive oil and micro spearmint leaf