Chef Vivianne Guarisma

Miso soup with silken tofu, scallions, and seaweed

Cucumber and wakame salad with sesame dressing

Chilled soba noodle salad with sesame dressing, scallions, and cucumber

Miso-glazed salmon with jasmine rice and sautéed seasonal vegetables

Teriyaki chicken with sesame rice and steamed greens

Vegetable and tofu stir-fry with ginger, garlic, and soy-lime sauce

Vegetable yakisoba with sesame, scallions, and light soy glaze

Matcha panna cotta with honey and fresh berries

Japanese-style citrus shortcake with whipped cream and strawberries

Roasted tomato and burrata with basil oil, aged balsamic, and warm artisan bread

Butternut squash soup with crème fraîche and toasted herbs

Pan-seared filet mignon with red wine reduction, roasted potatoes, and asparagus

Herb roasted chicken breast with lemon-thyme jus and seasonal vegetables

Citrus-glazed seared salmon with saffron rice and sautéed greens

Wild mushroom risotto with parmesan and white truffle oil

Dark chocolate lava cake with vanilla bean cream

Strawberry shortcake with lightly whipped cream

Crispy vegetable dumplings with ginger–soy dipping sauce

Thai cucumber salad with chili, lime, herbs, and toasted peanuts

Tom Kha Soup Coconut milk, galangal, lemongrass, mushrooms, lime, and fresh herbs

Green Papaya & Mango Salad Lime, chili, herbs, and toasted peanuts

Garlic noodles with scallions, sesame, and crispy chili oil

Eggplant in Black Bean Chilli Sauce

Seasonal stir-fried vegetables with ginger and tamari

Steamed jasmine rice with herbs and sesame

Coconut panna cotta with mango and lime

Mango Sticky Rice coconut dessert with sesame seeds

Burrata with marinated cherry tomatoes, basil, extra-virgin olive oil, and aged balsamic

Baby arugula salad with shaved parmesan, lemon vinaigrette, and cracked black pepper

Pan-seared sea bass with lemon, capers, white wine, and sautéed seasonal vegetables

Chicken Milanese with arugula, cherry tomatoes, and shaved parmesan

Braised short ribs in red wine and herbs with creamy polenta

Wild mushroom risotto with parmesan and fresh herbs

Classic tiramisu

Limoncello panna cotta with fresh berries

Heirloom tomato, cucumber, and feta salad with basil and red wine vinaigrette

Lemon-orzo salad with parsley, olive oil, and shaved vegetables

Mediterranean chopped salad with olives, capers, and fresh herbs

Pan-seared branzino with capers, lemon, and roasted seasonal vegetables

Herb-roasted chicken with garlic, olives, and preserved lemon

Grilled flank steak with rosemary, sea salt, and Mediterranean herb sauce

Roasted eggplant and chickpea stew with tomatoes, spices, and fresh herbs

Lemon olive oil cake with citrus glaze

Greek yogurt panna cotta with honey and pistachio