| 68 |
 |
| made of pullet, beef and lamb meat, marinated in ginger and lemon grass. Served over seared Baladi eggplant and green tahini |
| 99/109 |
|
| Served with charred potatoes, and garlic confit in Sichuan sauce |
| 72 |
|
| Served over green potato puree and pepper & mushroom sauce |
| 120 |
|
Served over browned yams with black pepper and wild
mushroom sauce |
| 92 |
|
| Served over a bed of greens in teriyaki sauce and sesame oil |
| 84 |
|
| Served over lentils, seasoning herbs and vegetable confit |
|
