Saffron

Scallops in cool cucumber cups wasabi honey mustard .

Cardamom truffle confit.

With cumin scented tomato coulis.

With curry leaf salsa.

With leek and chinese potatoes in soubise.

in a tamarind consomme.

Dill and mustard seeds.

Spiced banana chips and arugula.

Roasted garlic and pickled lotus root.

With indian cheese.

With shiitake mushroom and feta cheese.

Fennel and cauliflower mousse.

Spiced nuts, garden vegetables, raisins and eastern garam masala.

Fettuccine with white truffles, cauliflower and curry leaves.

Spiced blackberry, ginger.

Mint Chutney Copra Roasted Potatoes

With black mustard, collard greens in curried blueberry sauce.

Indian cheese and olives in riesling almond sauce.

With vindaloo spices, sweet squash and baby green bananas.

Clay oven roasted filet mignon on a honey- ginger toasted almond crust.

Chef's selection of five course dinner for those who prefer surprises! Chef will create appetizer, entrée, vegetables, dessert and finish with cognac and cheese.

With lentil and provencal herbs.

Moroccan Saffron Flavored Couscous

In a seven spice korma sauce.

Coconut milk, lemongrass and pickled ginger.

Organic whole chicken in cognac and saffron sauce.

With ginger fennel vinaigrette.

In Saffron, Ginger, tamarind sauce.

Rubbed with tamarind-ginger and chipotle jus.

Seared with coconut and curry leaf.

With sweet carrot confit