Amuse Bouche
Chilled Scallop and Radish with Carrot Puree and Wild Mushroom

 

First Course

Sashimi and Crudo Board with Pickled Slaw and Dipping Sauces

 

Second Course

Yellowtail and Tuna Poke with Soba Salad

 

Third Course

Moroccan Seared Duck Breast with Saffron Jasmine Rice and Summer Squash Tajine

 

Dessert

Red Bean Bao with Green Tea and Yuzu Gelato