with avocado relish and remoulade sauce also available as an entree

with spicy greens and truffle oil with parmesan cheese

with wild arugula, pine nuts and oyster mushrooms

with roasted cippolina onion and wild mushroom ragout

with cucumbers, creme fraiche, osetra caviar and gaufrette potato

with fig and sun dried tomato mint compte with cucumber dill sauce

baby iceberg lettuce, apple wood smoked bacon, crumbled gorgonzola blue cheese dressing with baby tomatoes

red and green baby romaine lettuce with roasted tomatoes, pea sprouts, French beans in a truffle vinaigrette

served with daikon radish salad

with cucumber, carrots and spicy mayo

smoked eel, fresh crab, tempura crunch, avocado and unagi sauce

with garlic mashed potatoes and wild mushroom demi glaze

with soba noodles, baby bok choy, manilla clams and roasted shiitake mushrooms in a miso broth

with sauteed spinach and a lemon caper sauce

with wild mushroom, speck, in a truffle sauce

with jumbo shrimp, red and green peppers and fresh green olives

with morel mushrooms and pappardelle noodles