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