Mixed with goat cheese and a pistachio pesto finished with crispy pancetta.

Tossed in a champagne vinaigrette with pickled shallots, pistachios, and grated parmesan.

Served on top of a parsley cream sauce with fondant potatoes, and a shaved asparagus “noodle” that is dressed with a lemon vinaigrette.

Crispy puff pastry layered with a lemon curd. Finished with a lavender meringue and a honeycomb tuile.

Marinated cherry tomatoes with prosciutto, basil, and finished with a balsamic glaze.

With pickled shallots, radishes, cucumbers and cherry tomatoes tossed in mint vinaigrette. Topped with crumbled goat cheese and toasted pine nuts.

Brined and then marinated in an aji verde sauce. On top of coconut ginger rice with roasted bell peppers. Finished with aji verde sauce, cilantro, and crispy scallions.

Deconsctructed with raspberry compote, graham cracker crumble and crunchy meringues.

Sliced cucumber with an avocado crema then topped with a spiced marinated shrimp.

Romaine lettuce with handmade caesar dressing, fried capers, and sourdough croutons. Topped with herb mix and shaved parmesan.

Grass-fed beef that is marinated in garlic soy sauce then grilled. Potato hash with roasted asparagus, peppers, onions, and tossed in a “creamy” chimichurri. Steak is finished with fresh chimichurri and tempura fried shallots.

Graham cracker crust filled with a chocolate ganache and then topped with a meringue marshmallow fluff and toasted to perfection.

Seasoned with a hint of lemon. Topped with a scallion garlic crispy oil. Toasted sourdough to dip.

Mixed greens, tomatoes, onions, artichokes, peperoncini, all dressed in an italian vinaigrette.

Sea bas is crusted with pistachios and then pan fried. Served on top of a creamy pistachio pesto fettuccine.

Handmade ladyfinger rounds dipped in coffee and rum. Layered with a vanilla hazelnut mascarpone cheese. The top is dusted with carmelized sugar bits.