Blue Lump Crab, Tomato Confit, Cucumber
Shrimp poached in a lemongrass broth. Served on top of sweet and sour Japanese eggplant with a Korean chili sauce, baby arugula and crispy shallots.
Scottish salmon and Michigan walleye, mixed with sweet chilies and garlic. Served with pickled cucumbers and a spicy hoisin sauce.
Battered Rillette, Onion Marmalade & Dijon Mustard
Halloumi, Gruyere Fritter & Goat Cheese Mousse
Ginger and shallot seasoned pork incorporated in a crispy dumpling wrapper. Accented with tamarind infused tomato sauce, ponzu dressed jicama and cilantro salad.