Delicate fish pâté (smoky house-blended with crème fraîche, citrus zest, avocado and chives) artfully placed atop a shard of golden-fried rice paper. Finished with crispy shallot threads, micro herbs, and a touch of chili oil or yuzu gel for a bold contrast in every bite.

Char-grilled shrimp with a lightly crisp finish, seasoned with smoked paprika and citrus zest tossed in a creamy homemade pink sauce and garnished with fresh herbs, micro chilis, and a scattering of soft creamy avocado pieces.

Sashimi-grade ahi tuna finely diced and delicately tossed in toasted sesame oil, citrus-soy dressing, and a hint of ginger. Layered with avocado, scallions, and black sesame seeds for texture and depth. Served with crunchy garlicky pita squares.

Tender baby artichoke hearts, lightly marinated in a herbed lemon zest, extra virgin olive oil broth, layered with capers and sundried tomatoes atop fresh arugula. Finished with shaved parmesan flakes, toasted pine nuts, and a sprinkle of sea salt.

Delicately rolled rice paper parcels filled with a vibrant medley of julienned vegetables, crisp herbs, and a tropical accent mango surprise. Served chilled with artisan dipping sauces for a light, flavor-packed bite.

Silky homemade hummus blended with tahini, roasted garlic, lemon juice, and a whisper of cumin—folded into warm mini smoky grilled eggplant disks with fresh arugula and toasted pine seeds.