Spicy crab meat and seared Japanese scallop roll wrapped in avocado, blackened yellowfin tuna and blackened Alaskan salmon, then topped with snow crab leg meat, whipped wasabi cream and toasted black sesame seeds.
1. Seared in clarified butter and placed on bamboo leaves, topped with chives. 2. We crack a coconut in half and reduce the milk with spices, wasabi, yellow curry, lime, and a dash of red pepper and pour the sauce back into the coconut shell.
Australian lobster sauteed with a ginger lemongrass coconut sauce, rolled and wrapped in avocado, topped with large shrimp grilled with ginger infused teriyaki sauce, a small amount of toasted crushed cashews and chives, then drizzled with a ginger honey soy glaze.
Cherry and tomarack wood fire seared blue fin tuna belly. sliced thin and topped with coconut chives sauce. Served with ginger infused soy, wasabi infused oils, fried lotus root and a baby negt-toro handroll. Wine - Elk core pinot noir.
Caramelized banana and dark chocolate eggrolls lightly fried and rolled in toasted almonds, served with saffron whip cream, house made vanilla bean ice cream, caramel and chocolate sauces and shaved dark chocolate. Wine - Chateau bianca dessert ice wine.