Togarashi, extra virgin olive oil, maldon salt.

Eggplant piquillo on crostini with orange zest and Italian parsley.

Mayo frites sauce.

Thai vinaigrette, pickled fresno chilies, micro cilantro.

Spicy miso butter, pepitas, sesame seed, powdered nori.

Apple-wood smoked bacon, buttermilk ranch dressing, pickled red onions, blood orange.

Goat cheese "panna cotta", pickled mango, Israeli couscous, espresso granules, pistachio.

Pickled cherimoya, ruby stripes mustard greens, xeres vinegar dressing, black pepper.

Purple Peruvian potato crispy taco with tomatillo salsa, queso fresco and creme fraiche.

Sautéed Hawaiian prawns in a spicy garlic butter sauce with lemon and Italian parsley served on crostini.

Peruvian style organic red quinoa salad, ruby grapefruit, aleppo chili powder, yucca root chips, orange mirin dressing.

Dashi poached daikon, sno peas, Japanese turnips, tot choy.

Golden chanterelles, potato gnocchi, Italian parsley.

Spicy red cabbage "slaw" on homemade brioche with truffle yuzu aioli.

Pear moutarde, ruby stripe mustard greens, orange port sauce.

Slow-braised pork belly, roasted shiitake, bean sprouts, green onions, ajitama egg, garlic chili paste.

Belgium style rabbit in a cognac beer sauce with dried prunes and enriched with ginger bread.

Passion fruit dashi, parsnip puree, wilted spinach.

With seasonal fruit.

Dense almond cake with lemon mousseline, caramel sauce and berries.

With caramel sauce.

Orange segments, coco nibs and vanilla bean sauce.

Quince paste, marcona almonds, dried apricots, dates.