Topped with a toasted baguette and melted layers of Gruyere and fontina cheeses.

Served with peanut curry and chile-lime dipping sauces.

Creme fraiche and black truffle vinaigrette.

Tempura-fried shoestring vegetables on a bed of avocado, tatsoi and sprouts; accompanied by a sesame-soy glaze and a spicy mustard sauce.

Salad garnish of baby greens dressed with extra virgin olive oil, spicy dried fruit tapenade

Stuffed and rolled baby ravioli, filled with pumpkin ricotta and prosciutto date goat cheese. Floated in a broth of Grana Padano, fried sage and Brussels sprout leaves with tpasted walnuts

Exotic mushroom sauté, fire roasted tomato coulis