RED SALMON CAVIAR “OLADUSHKI”
Homemade mini pancakes topped with premium Red Salmon Caviar
AMUSE BOUCHE
TUNA POKE AND SALMON ROULADE
Sashimi tuna marinated with soy sauce and sesame oil cut into cubes, mixed with diced onion paired smoked salmon tartare roulade
CHARCUTERIE WITH TERRINE DE FOIES DE VOLAILLE
Assortment of sous-vide technique prepared chicken pâté accompanied with premium cured meats, decadent cheeses, crackers, grapes, and quince
BEEF CARPACCIO
Thinly sliced prime beef tenderloin drizzled with truffle oil, shaved Parmesan cheese and capers served with arugula salad, accompanied with toast points
EEL pineapple canape
Fusion recipe of grilled unagi canape with pineapple served on a bed of fine rice Vietnamese vermicelli, drizzled with Japanese eel sauce
MOULARD DUCK BREAST
Seared dark slivers of boneless duck meat topped with a savory blackberry reduction
TERIYAKI SEAFOOD SALAD
Pan seared eel, shrimp, cuttlefish and green mussels accompanied with avocado, cherry tomato, rice noodles and pine nuts, tossed in teriyaki sauce
Asian Skirt Steak salad
Grilled skirt steak served on a bed of arugula tossed in hoisin dressing with cherry tomatoes, carrots, red radish, and black croutons, sprinkled with sesame seeds
KHACHAPURI
A traditional Georgian dish of melted cheese-filled puff pasty
GRILLED LEMON HERB MEDITERRANEAN CHICKEN SALAD
Full of Mediterranean flavors: olives, tomatoes, cucumber, avocado, and grilled chicken mixed in exclusive chef’s special dressing
STRAWBERRY QUINOA SALAD WITH BURRATA
This strawberry quinoa salad is loaded with romaine lettuce, fresh herbs, burrata cheese, strawberry, avocado and chopped pistachio, tossed in citrus-lemon dressing, it's heavenly!
