Food Bar

SS 19

TO START
FARMERS MARKET

RAINBOW KALE SALAD
Tangerines | Candied sunflower seeds | Orange avocado dressing

RED AND WHITE QUINOA SALAD
Roasted peanuts | Red cabbage | Fresh coriander | Peanut dressing

FISH MARKET

GRILLED TIGER SHRIMP
English peas | Fava beans | Semolina couscous | Champagne lobster vinaigrette

GRILLED OCTOPUS SALAD
Marinated hearts of palm | Leek nest | Roasted heirloom cherry tomato | Smoked orange dressing

MAIN COURSE
FARMERS MARKET

SHITAKE BARLEY RISOTTO
Chipolini onions | Asiago cheese

MEAT MARKET

ASIAN STYLE SHORT RIBS
Slow-braised ribs | Braised turnips | Caramel mandarin | Green papaya | Thai chile flake | Beef jus

TRUFFLE CHICKEN
Chicken sous vide | Albufera sauce | Spring Vegetables

FISH MARKET

WASABI CRUSTED SALMON
Black rice | Roasted baby eggplant | Ginger scallion dressing

PAPRIKA STEAMED COD
Bed baby arugula | Fresh flageolet beans | Sour cream | Red pepper hummus

ON THE SIDE

RATATOUILLE “PROVENCALE”
Roasted eggplant | Zucchini | Onion | Sweet red pepper | Thyme flower | Rustic tomato compote

MAC ‘N CHEESE
Swiss chard | Ricotta mac ‘n cheese

ASIAN BOWLS

AHI POKE
Tuna | Green onions | Avocado | Mango | Seaweed | Chili Flakes | Sticky rice

RAMEN
Noodles | Roasted pork belly | Soy sauce egg | Seaweed | Bamboo shoots | Scallions

BIBIMBAP
Rice | Marinated beef | Cucumber | Mushroom | Bean sprouts | Egg | Kikkoman teriyaki