served in a saffron sauce

set in a seashell with bay scallops and shrimp, cooked in a pernod and dill sauce

served with green sauce or cucumber dill salad

served with a sweet and spicy pepper jelly and organic greens

served with a Tai peanut sauce, fried noodles, and chopped scallions

baby string beans and smoked shiitake mushroom tossed in a sherry dressing with pine nuts

filled with crème fraiche and a trio of caviars

shaved fennel, red and white endive leaves, sweet and spicy walnuts, and colorful teardrop tomatoes in a lemon dressing

a medley of shrimps scallops, avocado, and tomatoes served with a cilantro dressing in a martini glass

a slice of grilled chicken set in philo dough, served with monterey jack cheese and prosciutto

a medley of cremini and shitake mushrooms with fresh herbs, served with a ring of baby greens

a thin slice of grilled zucchini filled with goat cheese, roasted red peppers, and served with shrimp and a fresh tomato coulis