Hors d’oeuvres
Salt Cod Brandade
Toasted Brioche Bun/Scallion/Fried Shallot
Smoked “Crab” Mushroom Gougere
Everything Spice Profiterole/Pickled Shallot Whipped Cream Cheese
Amuse
Hokkaido Scallop
Roasted Sweet Potato/Avocado Puree/Shaved Black Radish/Tajin Spice/Coriander Seedling/Wild BC Sturgeon Caviar
Focused Plate
Seafood “Puttanesca”
Artichoke & Pesto Ravioli/Tomato Conserve/Confit Pearl Onions/Dried Moroccan Olives/Manila Clams/White Anchovy Fillet/Wild Onion & Basil Oil/Fried Capers/Fermented Chili
Principal Plate
Colombo Spice/Mango Salsa
Vermicelli Noodle Salad
Finishing Touch
Almond Custard Pie
Amarena Strawberries