A lil Moroccan love...

Masami Ranch Kobe rib-eye cap, date sauce (tasty!!!), couscous with pine nuts and golden raisins, olive sauce, purple cauliflower/squash/carrots



Was a bit too rare for the folks so cooked it a bit more the next day.

Foie + monkfish, lamb

Foie gras, monkfish, corn, braised leeks, morilles, lobster cream broth


Lamb, port wine sauce, brioche-crusted croquettes


I loved the croquettes. I tami'ed them twice, then added creme fraiche and a lot of piment d'espellette. Thin layer of crunch on the outside, melt in your mouth soft inside. Yummy.

Galapagos SHRIMP

It's a SHRIMP, not a prawn. Loves it!

With Coconut-habanero sauce.


Was quite popular, this one.

Added a lil heirloom tomato and avocado

Tuna ceviche, more diver scallops, and blood orange

Watermelon and tuna ceviche


By popular demand: Sea of Cortez Scallop, Vanilla-saffron sauce


Pallette cleanser: Blood orange sherbert


Unfortunately, I didn't have time to take a picture of better plating... but here is Squab breast, baby squash, squab sauce, blood orange sauce.

Amuse bouche: Fried Striped bass "gnochi"

Fried Striped bass "gnochi" with crispy skin

Scallops, Striped Bass, Yogurt ice-cream

Sea of Cortez diver scallop, asparagus, vanilla-saffron sauce, basil oil


Striped bass, spinach, mushroom sauce


Yogurt ice-cream, strawberry-Grand Marnier granité, fresh berries of the season