Another salad course was presented in a myriad of colours! Garden greens with Salmon, Tuna, flying fish roe and avocado served with wasabi mayo dressing. The addition of crunchy fried crab stick certainly a brilliant touch!
Fish, Mussels, Squid And Clams Baked In A Homemade Pomodoro Sauce
Turkey Breast with mascarpone, walnuts, vegetables, apple stuffing and orange cranberry sauce
Hotate & Eryngii Omelette, Traditional Curry Sauce with Garlic Shallot Rice
Wok-seared Canadian Cod Fish with Preserved Vegetables & Wolfberries
Boiled Greens in bonito-flavoured soy sauce, fried tofu and Mizuna baby fish