Duet of Tuna -
Tartare Yellowtail over Ahi Carpaccio with ginger soy mayo

Shrimp Scampi -
Flambéed with brandy. Finished with lemon garlic-butter sauce

Kobe Beef -
Kobe beef medallions from Australia served with creamy beluga lentil

Duck Ravioli Confit With Foie Gras -
Pasta Filled with confit of apples and duck topped with seared Foie Gras and sautéed leeks and truffles

Kobe Carpaccio -
Thin sliced beef served with Reggiano cheese and fresh greens

Shrimp Cocktail -
Chilled Shrimp served with white asparagus and a saffron aioli

Escargot en Vol Au Vent -
Fricassee of Escargot, golden Chanterelle mushrooms, white wine and garlic