vegetables and fruits appetizers

Tomato gazpacho, pine nuts and basil oil |

2/ GARDEN

Crunchy vegetable salad, chive deviled eggs |

Roasted cauliflower, green apple, cucumber, yogurt with fresh herbs and sunflower seeds |

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

Whipped Feta cheese and avocado, cherry tomatoes, cucumber and toasted country bread |

Puff pastry strudel, Mornay sauce and ham, baby spinach and a balsamic vinaigrette salad |

Waffle, shredded duck confit, crumbled goat cheese, lamb's lettuce, olive oil and lemon zest |

Maple candied tuna, fresh herb pancake, lemon confit, radish and sour cream

Pan-seared foie gras, caramelized mango with Martinique aged Rum, Pop-corn |

Cucumber and zucchini home-made relish

Homemade ketchup, tomatoes and fall fruits

Fresh thyme pulled-turkey rillette

Japanese wrap of lettuce, shrimp, homemade wafu sauce, chow mein & shizo |

Bangkok Soup with Coconut Milk and Curry, Silky Tofu, Shiitake and Crunchy Vegetables |

Rockefeller Oyster |

Oyster, mignonette |

Heirloom tomato salad, parmesan mousse, roasted pine nuts

Garlic butter shrimp shrimp, oven roasted vegetables, cherry tomato coulis, grape seed oil tuile

Pan seared and flambéed scallops, wild mushrooms, garlic and fine herbs |