salted tapas

Tuna Tataki Poke bowl, spicy mayo, edamame, sesame seeds, green onion - Virtual Workshop Version

Glazed sausages with maple syrup and fresh rosemary - Virtual Workshop Version

Scrambled eggs with truffle oil and bacon - Virtual Workshop Version

Asian salmon tataki, soy caramel, red onions with honey, roasted sesame and panko crumble |

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

Broccoli quinoa pancake, white beans, olive oil and cilantro dip

Gourmet beef hanger toast AAA cooked on charcoal; country bread, candied onion and arugula, Parmesan spicy mayo

Ham and grated Monterey jack cake - Virtual Workshop Version

Palak Paneer - Virtual Workshop Version

Pâté chinois with duck confit and truffle oil mashed potatoes and smoked paprika corn - Virtual Workshop Version

Black olive tapenade, served on a crouton, parmesan and green onion whistles |

Almond and honey financier with Brie - Virtual Workshop Version

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

Warm goat cheese crouton crusted with hazelnuts, Italian tomato chutney - FOODETTE

Maple syrup roasted duck breast, mushrooms creamy polenta and green asparagus tips -Virtual Workshop Version

Crostini rubbed with black olive tapenade and grilled vegetable salad - Virtual Workshop Version

Land and sea tacos : chicken stir-fry with Matane shrimp, creamy lime guacamole, corn and fresh coriander |

Sliced ​​Chinese cabbage salad, tomato and cucumber brunoise, refreshing Asian vinaigrette |

Pork satay, peanut sauce and fresh cilantro |

Sautéed squid in olive oil and candied lemon and diced chorizo, fennel mousseline, Espelette pepper |