fish, seafood & shellfish appetizers

Slow cooked octopus, chorizo slices, fingerling potatoes with fleur de sel, green salsa, granny smith

Tuna tartare with an avocado mousse and a panko crumble |

Tuna ceviche with soy sauce, ginger, mango and fresh coriander |

Mexican Tostada of trout gravlax with Mezcal, lime and dill |

Mexican Tostada of trout Ceviche with lemon zests, lime and dill

Pan-fried scallops, butternut caviar, coffee frothed milk |

Crabmeat in remoulade with pomelo juice, avocado pulp, apricot infused with thyme, roasted almonds |

Caramelized scallop cassolette with mushrooms, Nantais butter sauce with fresh chives, bread tuile |

Lobster salad, avocado, mango, Yuzu, Japanese pickled ginger and puffed quinoa |

Smooth and creamy clam chowder, celery-branch leaves

Shrimp and Yam Soup (Canh Khoai Mo) |

Peruvian shrimp ceviche, lime juice, wonton tiles and young sprouts of cilantro |

Grilled Scallops, Grilled Soybeans, Citrus Freshness, Small Vegetables

Spring rolls with their Vietnamese sauces - Virtual Workshop Version

Tuna ceviche with soy sauce, ginger, mango and fresh coriander - Virtual Workshop Version

Salmon lox, grilled asparagus and smoked hollandaise sauce on a bun

Grilled calamari and Sicilian salsa with capers and pistachios |

Salmon gravlax with beet, granny-smith apple, sour cream, green onion whistles -Virtual Workshop version

Haemul Pajeon ; Korean seafood and green onion pancakes |

BBQ Shrimp, Cajun butter sauce |