Oversized Hollowed Beef Steak Tomato
Filled With Enoki and Deep Fried Oyster Mushrooms Surrounded by a Bouquet of Wild Greens With Hearts of Palm, Radicchio, Belgian Endive, Colossal Olives, Red and Yellow Tear Drop Tomatoes, and Sliced Mango Laced With a Balsamic Vinaigrette Dressing

Homemade Triangle Shaped Crepes
With a Wild Mushroom and Artichoki Duxelle With a Tomato Basil Concait Accompanied by a Herbed Beurre Blanc

Steamed Dumplings in a Scallion and Ginger Broth

Sliced Breast of Hois’an Duck a Top of a Plated Salad
Fresh Figs, Pears and Quints With a Sweet Sauce on Salad

Salmon Terrine Timbale Surrounded by an Herbed Garlic Abstract
With Toast Points, Topped With Red and Yellow Caviar and Garnished With Currant Tomatoes and Radish Sprouts

Fresh Grilled Loins of Tuna on a Bed of Linguine
Topped With Green Olive Tapenade

Salad Compose’e

Standing Salad of Tomato Tower With Radicchio, Enoki Mushrooms and Belgian Endive, Surrounded by a Pre-tossed Tri Colored Mix With Herbal Champagne Vinaigrette Topped With Marinated Hearts of Palm and a Basil Infused Roasted Chilean Sea Bass Set Atop Grilled Pencil Asparagus With A Tomato Mint Vinaigrette Crimson Sweet And Sour Chilean Sea Bass On An Orange Blossom Perfumed Basmati Rice With Toasted Pistachios, Almonds And Pecans, Garnished With A Chinese Cut Parsley