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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.