“Kao Mun Gai” – Poached chicken served with a salted mung bean sauce, fresh cucumber and cilantro leaves.

Foie Gras on a Seared Brioche with Sliced Apples

Spicy Pork Kimchee Burrito – Cucumber, season sprouts, kiwi, sour cream

Le Foie Gras – Fatty duck liver, quince poached in its own juice to tart hibiscus

Label rouge – Farms Challans chicken breast with foie gras dressed in greens, tagliolini

Vanilla Bean Panna Cotta with passion fruit sauce

Chinese Five Spice Duck Confit Hash – Pan fried duck egg, roasted piquillo peppers, red onions

Sushi Lunch – 6 Nigiri Pieces and 6 Piece California Roll

Smoked Salmon Benedict – Poached egg and smoked salmon on a toasted brioche, topped with a hollandaise sauce

Fried spam Musubi

Pan Roasted Blue Crab Cake – Hamakua mushrooms & kula corn succotash, sunnyside farms lemon thyme vinaigrette