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Grilled marinated monkfish cheeks served over charred vegetables and edamame with a punchy Japanese-inspired umeboshi and shiso dressing.
Honey-glazed spiced duck breast served with thinly sliced mango, julienned daikon, and a fresh shiso and watercress salad.
Grilled marinated quail served over crisp daikon bundles with a refreshing dressed sharon fruit and mango salad.
Marinated miso halibut grilled and served with homemade prawn dumplings in a delicate, vegetable-infused Japanese shiso broth.
Pork pluma rubbed with black pepper miso, pan-seared, and served with a julienne vegetable salad and rice vinegar sauce.