Chef Sam Haddaoui

• Blue Corn Tostada with Wild Sea Bass Ceviche (Delicate sea bass ceviche atop a crispy blue corn tostada, garnished with fresh avocado and crunchy radish)

• Sea of Cortez Shrimp Taco (Grilled shrimp from the Sea of Cortez, served in a soft taco with zesty mango salsa and fresh cilantro)

• Red Tuna Tiradito (Sliced red tuna dressed with a smoky chipotle vinaigrette and served with creamy eggplant caviar)

• Pan-Seared Snapper with Veracruz Sauce (Crispy snapper filet topped with a classic Veracruz sauce of tomatoes, olives, and capers, served over sautéed chayote)

• Corn Sope with Sautéed Wild Beef (Crispy corn sope topped with sautéed beef, drizzled with ancho chili cream, and sprinkled with Cotija cheese)

• Sashimi Bites (Fresh, delicate slices of salmon or tuna, served with soy sauce, wasabi, and pickled ginger)

• Mini Okonomiyaki (Savory Japanese pancakes with cabbage, topped with your choice of shrimp or pork, finished with okonomiyaki sauce and Japanese mayo)

• Miso Soup (Classic dashi broth blended with fermented soybean paste, garnished with silky tofu, seaweed, and green onions)

• Gyoza Dumplings (Pan-seared or steamed pork and vegetable dumplings, served with a tangy soy dipping sauce)

• Tuna Tataki (Seared tuna, raw in the center, dressed with ponzu sauce and garnished with green onions)

• Sukiyaki Hot Pot (Thinly sliced beef, tofu, and seasonal vegetables simmered in a sweet soy broth, served with udon noodles)

Tiramisu (A Japanese twist on the classic, with layers of mascarpone cream and rich matcha green tea powder)

• Carpaccio de Bœuf Angus, Crostini de Sourdough, Crème au Raifort (Tranches fines de bœuf Angus servies sur un pain croustillant avec une crème légère au raifort)

• Arancini à la Truffe et Parmesan (Boulettes de risotto croustillantes, parfumées à la truffe et au parmesan, accompagnées d’une sauce maison au basilic)

• Salade de Burrata et Tomates Anciennes (Burrata fraîche, tomates anciennes marinées, grissini croquants, et pesto de basilic)

• Risotto au Safran et Homard (Riz crémeux infusé au safran, accompagné de morceaux de homard poêlé et de moules brunoisées)

• Filet de Bœuf, Gratin Dauphinois et Légumes de Saison (Filet de bœuf grillé servi avec un gratin dauphinois crémeux et des légumes de saison glacés au beurre, choix de sauce : vin rouge, Roquefort ou poivre vert)

• Tiramisu Maison (Crème mascarpone légère, cacao à l’Amaro et zestes d’orange confits, le tout monté en couches aérées)

• Mediterranean Mezze Platter (Hummus, Baba Ganoush, Marinated Olives, Grilled Vegetables, and Flatbread)

Roasted Red Pepper and Feta Bruschetta (Toasted ciabatta with roasted red peppers, crumbled feta, and a drizzle of balsamic glaze)

• Salmon Tartare with Dill, Capers, and Lemon Zest (Served with thin cucumber slices and a citrus-mustard dressing)

• Herb-Crusted Goat Cheese Arancini (Infused with oregano, thyme, and a hint of lemon, served with a tomato and basil dip)

• Grilled Lamb Chops with Rosemary and Mint Yogurt Sauce (Served with Mediterranean ratatouille and roasted new potatoes)

• Sea Bass with Lemon and Herb Risotto (Accompanied by roasted Mediterranean vegetables and a saffron-laced risotto)

• Dark Chocolate Lava Cake with Pistachio Gelato (Served with a tangy berry coulis)

• Citrus Tart with Honey Yogurt and Fresh Berries (Lemon and orange tart, garnished with whipped honey yogurt and a selection of berries)