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 with wakame and a caramel soy sauce

with tamarind and chipotle and served with crunchy jicima slaw

served with fresh japanese soybeans, cilantro yogurt, green papaya salsa and fragranced jasmine rice

with blood orange and fresh herbs, served with roasted garlic mashed potatoes and fresh vegetables

with a honey chipotle lime glaze, served with jasmine rice, fresh vegetables and a thai cucumber and sweet corn relish

saute with fresh scallions, zucchini and summer squash in a spicy thai basil sauce, served with green papaya salad and jasmine rice

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

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

classic custard in rich bittersweet chocolate

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

hazelnut chocolate flourless torte

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

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