Meyer Lemon London Fizz
Earl grey tea steeped with gin, blended with sweet, refreshing Custom Culinary® Meyer Lemon Curd and finished with club soda, charred spruce and a candied lemon twist.
Coal-fired Seabass and Citrus
A whole black seabass stuffed with blood orange, garlic, tomatoes, cilantro and parsley, charred over an open coal fire grill. Served over tabbouleh and finished with Custom Culinary® Blood Orange Beurre Blanc and fresh cracked pink peppercorns.
Yuzu Chicken Katsu Sando
A panko-crusted fried chicken breast cutlet brushed with Custom Culinary® Yuzu Serrano Honey Glaze, piled on a toasted brioche bun with tangy shredded cabbage slaw and kewpie mayo. Served with house chips tossed in Yuzu Serrano Honey Glaze.
Pickled Cuban Flatbread
Bone-in pork shoulder marinated overnight in Custom Culinary® Achiote Grapefruit Mojo, then slow-roasted in its own juiced. Pulled and served on a grilled flatbread with pickled Cara Cara orange, crumbled queso fresco and fresh dill; finished with a sprinkle of fermented mustard seeds.
Roasted Vegetable Lime Curry
Custom Culinary® Makrut Lime Green Curry Paste blended with coconut milk and folded with ember-roasted tofu, grilled Thai eggplant, shredded bamboo shoots, carrots, baby corn and red onion. Served over white rice with green onion and slivered lemongrass.