The Choice Restaurant

With goat cheese, prosciutto, strawberry, arugula, and pesto sauce.

Chicken pâté, butter, cornichons, truffle oil, thyme, toasts.

Cherry tomatoes, orange slices, micro cilantro, yuzu truffle soy sauce, and chili pepper.

Four scallops wrapped in filo dough, deep-fried, served with creamy wasabi sauce topped with black tobiko

Marinated tuna loin, avocado, ponzu dressing, lemon juice, sweet rice vinegar, scallions, bell peppers and onions.

Angus beef fillet, egg yolk, anchovy, capers, red onion, Worcestershire sauce, mustard, tomato, cornichons, arugula, Parmesan, olive oil.

Five pan-seared dumplings, sesame seed dressing

Four pieces with sriracha hot chili sauce, sesame seeds, yuzu soy sauce, scallions, and chili pepper

Four shrimp, shiso salsa, avocado, orange slices, chili pepper

Served with bread toasts, fig jam and micro greens.

Based on tomato broth, fish stock, with pieces of salmon, shrimp, and scallops.

Mixed salad leaves with onion dressing and carrots.

Seared yellowfin tuna, mixed salad leaves, onion dressing and carrot.

Burrata cheese, arugula, pine nuts, marinated bell peppers, fresh figs, prosciutto, olive oil and balsamic glaze.

Duck leg confit, mixed salad leaves, citrus dressing, cherry tomatoes, orange syrup.

Mixed salad leaves, pan-fried shrimps, spicy lemon dressing, cherry tomatoes, lemon, Parmesan, black sesame seeds.

Heirloom tomato, red onion, cilantro, avocado, arugula, ceviche dressing.

Deep fried wild Mexican shrimps, mixed salad leaves, citrus vinaigrette, creamy spicy sauce.

Striped bass filet wrapped in crispy potato, served on bed of creamy leeks and red wine sauce on the side.

Almond crusted halibut with beurre blanc sauce on the side served with French beans.

Pan-seared halibut, served with shiitake mushrooms, chopped bell peppers, red onion and green pepper dressing.

Pan-seared branzino, served with shiso salsa.

Pan-seared branzino served on a bed of creamy mushrooms, potato balls and fennel sauce on the side.

Pan-seared dorado with potato fish scales served with baby carrots, zucchini, English peas, corn and beurre blanc sauce.

Seared tuna with baby broccoli, finger potatoes, snow peas, artichoke, basil oil and brandy sauce

Black cod filet marinated in miso sauce. Served with bok choi

Chicken breast served with teriyaki sauce and potato au gratin.

Short rib served on a bed of mashed potatoes with brandy sauce.

Served with spicy Peruvian sauce and tomato cilantro salad.

8 oz. Served with potato au gratin, teriyaki, and spicy Peruvian sauce on the side.

Roasted half of duck, honey, caramel-coffee-orange sauce, orange slices, scallion, orange zest

2 scoops.

Choice of two scoops per portion. Lemon, mango, raspberry.