Roxsand

mixed field greens, clipped nori and spun carrots - miso vinaigrette

organic greens, fingerling potatoes and hard boiled eggs tossed in a warm serrano ham dressing

lemon grass house cured, drizzled with Asian glaze served with brioche toasts

African dish of spicy shrimp sauteed in olive oil, garlic and peanuts

cross- cut beef short ribs in a Korean soy and honey marinade, grilled and served with crispy fried scallions

Mediterranean rope-cultured mussels pan steamed and sauced with white wine and pot liquor, finished with a shrimp butter

braised curried chicken wrapped in phyllo served with baba-ghanoush (roasted eggplant puree) and hummus (chickpea and tahini puree)

wrapped in crepe and thinly sliced potato. Served with a curried carrot-soup, garnished with dry aged organic chevre

filled with curried lamb, wrapped in com husk and served with Thai peanut sauce

with thinly sliced serrano ham, chipotle onions, cannelloni bean puree and a blend of cheeses

fresh mozzarella, pomodoro sauce, chipotle onions, gruyere, provolone and fresh basil

pan seared and served with curried roast pecan, hedge hog mushroom sauce and forbidden black rice

served with a pantellerian caper sauce, gratin potatoes, haricot verts and baby carrots

sauteed chilean sea bass, salmon, ahi and scallops with vin jus sauce served with confit of garlic potatoes gratin and seasonal vegetables

with horseradish crust, sauteed with charred eggplant, artichokes sorrel and romescu sauce and topped with deep fried leeks

served with a ginger, soy, sesame sauce, Bhutan rice, forbidden rice, clipped kaipan and fried scallions

pan seared salmon drizzled with shallot butter, served with Israeli couscous, curried remoulade sauce, ginger lemongrass vinaigrette and a side of stir fried vegetables tossed in evil jungle prince sauce

grilled scallion butter stuffed between the skin of a chicken breast, served with a Louisiana etouffe sauce, fingerling potatoes and organic farm fresh vegetables

house specialty, a half duck served with buckwheat crepes filled with pistachio onion marmalade. served with Bhutan and forbidden rice timbale and 3 sauces, szechwan black bean, evil jungle prince and elephant plum

served with a spicy guajillo sauce quesadilla con verdalagas and seasonal vegetables

served with roast shallot sauce, oven roasted potatoes and seasonal vegetables

domestic free range lamb served with dijonaise sauce, gratin of potato and seasoned vegetables

served with a curried roast pecan and hedge hog mushroom sauce

griddled tortillas with cheese and Mexican herb, served with grilled vegetables and a corn stuffed poblano chili

with roasted tomatoes, peppers leeks, elephant garlic, eggplant and shaved parmesan