vegetables and fruits appetizers

Açorda soup with chorizo, cillantro, mint, poached egg, green onions

Scallops ceviche, red wine vinegar, tomato hearts, green onions and basil |

Shrimp with olive oil and lemon, gnocchi, yellow peaches, salt cucumber |

Poultry Liver Toast with Raspberries and Balsamic Vinegar, Basil and Spinach |

Salmon tartare, Wasabi yogurt, masago, Lebanese cucumber and marinated radish petals, fresh chives |

Sautéed squid squid with garlic, parsley, sun dried tomatoes, croutons, chorizo chips

Beef carpaccio, onion rings, capers, shaved parmesan with a truffle oil and aged balsamic arugula salad |

Grilled eggplant tartine, tomato bruschetta with fresh basil and Parmesan cheese |

Asparagus wrapped in Parma Ham and Balsamic Vinegar Reduction |

Little jar of italian marinated antipasti : artichoke, pearl onion, bocconcini and sage |

Green salad with lemon zest |

Vegetarian Pakoras donut with spices |

Japanese wrap of lettuce, shrimp, homemade wafu sauce, chow mein,

Radichio salad, Nutra-Fruit dried cranberries, Feta smoke, maple and balsamic vinaigrette |

Butternut squash soup, cumin sour cream, chives, caramelized pecan nuts, pancetta chips |

Grilled romaine lettuce heart, blue cheese, tomato and croutons

Cod and chickpea salad with coriander and sherry dressing |

Piquillos and Iberian ham stuffed calamari, lemon and chilli oil, olive tapenade

Salmon gravlax with beetroot, granny-smith apples, sour cream, squid ink tile |

Squid with olive oil, dried tomatoes, cucumber and Greek yogurt |