Day 1 Lunch​

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 Beef "Carpaccio"; Micro Watercress, Avocado, Jalapeño-Lime Broth

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Alaskan Yuzo Cured Salmon with Endive & Red Beet

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Fresh Fruit with Rosewater Syrup & Candied Rose Petals​

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Day 1 Dinner​

 

​Codfish with Leek & Grape Parfait, Green Peppercorn Marineire & Steamed Asparagus

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Herb & Mustard Crusted Rack of New Zealand Lamb with Grilled Spring Vegetables & Polenta Cakes with Ratatouille​

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Kaffir-Infused Crème Brule

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Day 3 Lunch

 

Layers of Thinly Pounded Yellow-Fin Tuna, Foie Gras and Toasted Baguette Shaved Chives and Extra Virgin Olive Oil

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Espresso-Rubbed Quail with Sweet Potato Hash & Blueberry Compote

Black Bean & Orzo Salad

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Biscotti with Espresso Mousse

 

 

Day 3 Dinner

 

Stuffed Squash Flowers with Leek Fondue & Lobster

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Crispy Black Bass with Bean Sprout Risotto & Sun-Dried Tomato Sauce Vierge​

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Passion Fruit Parfait, Ginger Caramel with Peach & Lemongrass Sorbet

Day 2 Lunch​

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Nicoise Salad with Fresh Seared Yellow-Fin Tuna​

 

​​Chilled Peeky-Toe Crab Salad; Baby Radish and Avocado, Green Apple-Lemongrass Nage​ ​

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Yogurt Meringue, Mint Blossoms, Granola Tuile​

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Day 2 Dinner​

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Charred Octopus, Fermented Black Bean-Pear Sauce Vierge with ​

Ink-Miso Vinaigrette​

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Noisettes of Veal, Leek & Lobster Confit with Truffled Potatoes​

 

Madagascan Chocolate Ganache, Candied Peanuts, Popcorn Ice Cream​

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Day 4 Lunch

 

Dungeness Crab Salad with Whole Grain Mustard Vinaigrette and Frisee on Green Apple Gelee​

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Herb-Grilled Chicken Breast with Artichoke Relish & Sweet Potato Crisp

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Figs with Port, Yoghurt & Pepper with Mango Peach Foam

 

 Day 4 Dinner

 

Barely Cooked Wild Salmon; Asparagus, Wasabi-Bean Purée, Yuzu Emulsion​

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Pan Roasted Duck Breast with Turnips, Dolce-Forte Sauce, Pine Nuts & Caramelized Orange

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Tea-Soaked Little Pears with Banana & Palm Sugar Wantons

Day 5 Lunch

 

Hue-Style Spring Rolls

Vegetable Noodle Salad

Tea-Smoked Pacific Sea Bass

Teo Chew Fried Rice

Goi Muc Squid Salad

Sweet & Sour Vegetables

 

Ginger Foam, Plum Parfait, Shiso, Sake Sorbet

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​Day 5 Dinner

 

Smoked Salmon on Crispy Wanton with Wakame; Drizzled with Sweet Soy Reduction

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Nebraska Wagyu Beef, Langoustine and Osetra Caviar Tartare
Black Pepper-Vodka Crème Fraîche, Pomme Gaufrette

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Pistachio Mousse, Roasted White Chocolate with Lemon & Cherry

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Day 6 Lunch​ Buffet

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 Caesar Salad with Lemon Thyme Crouton ​

White Bean Salad with Beets & Apricots​

Grilled Artichokes with Lemon, Garlic & Fresh Herbs​

Crab Cakes with Mango Salsa​

Salad of Radish & Shaved Local Fennel​

Grilled Asparagus & Onions​

Sweet Potato Spears​

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 Skewers of Local Fruit (Mango, Plantains & Pineapple) with Chili Salt​

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 ​Friday THAI Dinner​

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Tom Yum Pla (Spicy Seafood Soup)​

Green Papaya Salad with Smoked Mackerel​

Green Chicken Curry​

Koong Phad Thai (Authentic Crispy Phad Thai Noodles)​

Stir-Fry Vegetables​

Steamed Jasmine Rice​

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Mango Pudding with Glutinous Rice Dumplings​