fresh mozzarella, tomato, toasted sunflower seeds, lotus and celery root, jicima, carrot, and daikon served over a bed of baby greens with a sun dried cherry and star anise vinaigrette

with belgian endive, fennel, and go chi berries served with a passion fruit vinaigrette

with sweet thai basil, and thai chili broth

with thai basil, served with thai sweet basil aioli and our house kimchi

with three toppings, gorgonzola, smoked salmon and sauteed wild mushrooms

served lightly salted in their pods

served with wakame and a caramel soy sauce

served with roasted cremini mushrooms and onions in a gingered demi - glaze, roasted garlic mashed potatoes and a walnut, gorgonzola butter

with sesame and chinese peppercorns, served with an apricot ginger demi - glaze, roasted garlic mashed potatoes and fresh asian vegetables.

with lobster, fresh fish, sea scallops, shrimp, mussels, clams and potatoes simmered in a tomato, saffron and leek lobster broth

with lobster, shrimp, scallops, spinach, soybeans, scallions and wild mushrooms, in a lobster, roasted red pepper cream sauce with asiago cheese

served with a cranberry port sauce and accompanied by roasted garlic mashed potatoes and fresh seasonal vegetables

served with fragranced jasmine rice, a cucumber yogurt raita and green mango chutney

bittersweet chocolate 'cake', heated until the center is oozing. accompanied by fresh whipped cream

hazelnut chocolate flourless torte

multiple layers of chocolate cake, chocolate ganache, and mocha buttercream

classic custard in rich bittersweet chocolate

chilled rich vanilla custard topped with sugar and caramelized

vanilla sponge cake soaked with espresso and kahlua surrounding two layers of cream fillings, which are studded with chocolate and hazelnuts