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Where tradition meets today's tastes!
Chamorro-style Escabeche and Mashed Ube with Coconut Cream
Roasted Vegetables with Mustard Oil and Indian Five Spice (Panch Phoron)
Braised Chicken Feet with Hoisin Sauce and Peppers
Deviled Eggs with Gruyère Cheese, Garnished with Dark Chocolate Shavings and Japanese Shiso Powder
Sauteed Beet Greens with Orange Muscat Champagne Vinegar and Greek Feta
Lacto-fermented Cucumber Pickles
Roasted Patty Pan Squash with Sage, Florida Meyer Lemon Juice, and Capers
Oven-Roasted Roma Tomatoes
Roasted Cherry Tomato, Spring Onion, and Pine Nut Chutney
Takuan-style Pickled Daikon Radish with Turmeric
Green Beans with Stewed Diced Tomatoes, Tatsoi, and Scotch Bonnet Pepper
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