Monkfish Pate - Served chilled in a yuzu soy with maple chili radish and green onion.
New Zealand Red Snapper - Served raw in evoo, garlic basil marinade with grape tomato and mint.
Spanish Blue Fin (belly cut) Otoro - Served raw in a yuzu lite soy with fresh grated wasabi root, radish, mint and chives.
Seared Tuna - Black pepper balsamic vinaigrette, truffle oil and fig.
Oyster Trio - A dozen oysters from Kussi Bay British Columbia
Your Choice of
-yuzu soy and fresh wasabi
-Blood orange jalapeño
-lemon evoo and garlic roasted thyme
***try all 3 with remaining 3 being straight up
A Carousal of Flavors - Let the chef create an assortment of tasty treats
For 1 person