Cold Seared Scallop-Habanero Fish Roe (Hokkaido) with Matcha Foam, Grilled Wagyu Beef (MB-7) with Port Wine Glazed Portobello Terrine and Cauliflower-Mash
Scallops Asparagus
Kitchen
Cocktails, Mocktails
Samadhi Rainbow Gnocchi, Zucchini Ribbon, Truffle Oil and Fine Herb, and Balsamic Reduction