Toasted jasmine and pistachio crusted ling cod. Underneath is braised daikon, sauteed arugula and crimini mushrooms, thinly sliced asparagus, with a mushroom broth.
Asian BBQ glazed double cut lamb chop with a pistachio panko herb crumble. Under is hand made pappardelle with a demi glace sauce.
Raspberry sherbet on top of a graham crust base. On top is toasted pistachio and lime whipped cream. Garnished with candied pistachios and under the graham is a raspberry coulis.
