Mixed with avocado, cucumber, cilantro, watermelon, pickled red onions and a kimchi-citrus sauce served with tortilla chips.

Chef's preparation.

Korean double fried chicken wings tossed in a fermented black bean sauce.

Cilantro, toasted sesame oil, EVOO, fresh chilis, lime zest, Asian pear and scallion served over choice of rice or mixed greens.

Cilantro, toasted sesame oil, EVOO, fresh chilis, lime zest, Asian pear and scallion served over choice of rice or mixed greens.

Toppped with evephoria, cashews, ev00, red wine reduction and bread.

Cilantro, toasted sesame oil, EVOO, fresh chilis, lime zest, Asian pear and scallion served over choice of rice or mixed greens.

Hummus, marinated olives and white anchovies served/naan.

Cilantro, toasted sesame oil, EVOO, fresh chilis, lime zest, Asian pear and scallion served over choice of rice or mixed greens.

Chef's selection.

Baby arugula, asparagus, celeriac, caramelized pearl onions, preserved lemon vinaigrette and garlic crostinis.

Slow cooked duck, chorizo, PEI mussels, and shrimp with saffron rice.

With hoisin pate, sriracha mayo, cilantro, and pickled carrots on a French baguette.