Caramelized Jumbo Prawns with Garlic, Lemon, Parsley and
White Wine

Gougiers with Spinach, Greuyere Cheese and Smoked Bacon

Lobster Bisque Soup Sips with Basil Oil and Chervil

Sweet Pea Puree with Ricotta Salata and Black Pepper Honey

Ahi Tuna Tartare with Orange, Capers, Sieved Egg and Chive served on a Gaufrette

Albondigas with Mint Salsa Verde

Hoisin Beef Rolls with Matchstick Scallion and Black
Sesame Seeds

Curried Dungeness Crab on a Crispy Wonton with Chive

Arancini with Wild Mushrooms and Fontina Cheese

Dungeness Crab with Meyer Lemon and Chive Aioli

Oysters on Shaved Ice with Lemon Shallot Granita