Burrata served with romanesco for the nutty flavor and baby golden beets for the sweet nuttiness. Served with chicory lettuce tossed in asian herb vinaigtette and topped with homemade pumpkin seed muruku.
Hokkaido Scallop kombujime, served with saikyo miso cream and caper wakame butter nage, sea lettuce tossed in homemade wafu vinaigrette
Kohlrabi braised with extra virgin olive oil, served on confit kipfler potatoes, olive seaweed tapenade sauce made with two kinds of olive, the Chinese Teochew olive vegetable and Italian olives. Kale done two ways, sautéed and crisped.