Lobster tossed in a light yuzu dressing served on a toasted roll.

Sweet corn chowder with fresh crab, topped with crispy guanciale and chili flakes.

Raw salmon rolled and dusted in seaweed powder, sliced into medallions. Paired with cauliflower sauce and tamarind–basil gel cubes.

Pan-seared sea bream with crisped skin, served over a medley of asparagus, peas, and potato, finished with a mustard–fish stock reduction.

Bomba rice cooked in a tomato–seafood base, mixed with shrimp, clams, calamari, and scallops.

Shrimp and lotus root wrapped in shredded wonton skin, deep-fried, and set over a shrimp-reduction mala sauce.
(Inspired by Culinary War, Season 1)

Stone crab simmered in a gochujang-miso broth with daikon, onion, zucchini, enoki, and scallions. Served with steamed rice.

Pan-fried seafood pancake with scallions and mixed seafood.
Served with greens and fried chicken.

Fried cod fillet and triple-cooked fries, served with house-made tartar sauce.

Boiled and seared Octupus, served over cilantro-lime cream.

Baked miso-cured cod, torch-caramelized. Finished with lemon juice, served with bok choy and radish.

Squid ink risotto folded with lime juice and Pecorino, topped with seared calamari.

Handmade squid ink cappelletti in corn–potato purée, finished with charred corn and a touch of chili.

Handmade striped caramelle filled with roasted squash and chanterelles, served with a miso beurre blanc and sautéed chanterelles.

Homemade agnolotti filled with a lemon–honey mascarpone cream, served in a white-wine reduction infused with chili pepper and finished with a touch of poppy seeds.

Homemade ravioli filled with a lemon-anchovy ricotta cream, finished with dill oil and toasted breadcrumbs.

Hand-rolled cavatelli tossed with linguica sausage, garlic, and broccoli rabe, finished with a touch of lemon and Parmigiano.

Homemade spaghetti tossed in a pear–Gorgonzola cream, folded with garlic breadcrumbs, served over green leaf puree.

Homemade spaghetti tossed in chestnut and butternut purée, mixed with caramelized moose sausage and finished with a touch of chili.

Slow-braised short rib ragù layered between fresh pasta sheets, béchamel, and ricotta.