Main courses with vegetables and fruits

Caramelized balsamic and soy mushroom heads, garlic crostini, goat cheese with thyme |

Maki, Tempura shrimp, cucumber, balsamic vinegar cream |

Reverse Maki: Salmon tartare, avocado, Boston lettuce, honey and pistachios |

Gunkan, Scallop tartare with sesame, tempura and tobiko |

Soy leaf maki, Red tuna, fried onions, kiwi, lemon zest |

Hosomaki: Avocado and smoked and grilled salmon |

Veal polpette with gorgonzola, tomato and basil sauce, ricotta, lemon zest

Soy and maple tofu steak, sesame sautéed bok-choys and beet hummus

Pan-seared scallops, sautéed oyster mushrooms and cumin carrot puree |

BERTAZZONI : Greek burger, beef and feta meatball, Tsazaki sauce, tomato and lettuce bacon, shredded Kalamata olive

Smoked paprika Beef Strogonoff, basmati rice, green peas and red onions |

Vegetable spring rolls, sweet and sour sauce - Virtual Workshop Version

Shrimp spring rolls served with a peanut sauce

Chicken and mushroom casserole with grainy mustard and fresh herbs couscous

Sesame-crusted tuna tataki, spicy mayonnaise, tangy cucumber salad and green onion

Poached chicken breast in its spice broth, virgin hazelnut sauce, roasted cauliflower, Parmesan

Italian meatballs, Feta, crushed tomato, green beans in salad, croutons and truffle oil

Thai curry with homemade green curry, vegetables and coconut milk, Thai white rice

Chicken taouk skewers and cumin flavored carrots

Oven roasted cod, maple strawberry and watermelon salsa, and green summer vegetables