Summer-Take-Off

Crab Dip

Chilean crab meat with cream cheese and spinach

Marinated Shellfish

Mussel and pink scallop marinated in pickled ginger sesame oil

Roasted Asparagus

Roasted with Parmesan and toasted almonds

Fresh Bread

House baked baguette with butter

Avocado on Toast

Quail egg on fresh avocado and baguette

Roasted Cauliflower

Served with yogurt labbnah

Oyster Shooter

3 shooters of kusshi oysters, halibut broth, tequila

Baked Brie

Baked brie with fig and quince jelly in flaky pastry