[~Kizwiz~]

OYSTERS
Single Variety or Assortment of Oysters (Six Pieces)

KUMAMOTO
Marinated Kumamoto Oysters in Shiso-Lemon Extra Virgin Olive Oil

TUNA
Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette, Shaved Chives and Extra Virgin Olive Oil

WILD SALMON
Wild Alaskan and Smoked Salmon; Apple, Celery and Baby Watercress; Jalapeño Emulsion

KANPACHI
Kanpachi Tartare Topped with Wasabi Tobiko; Ginger-Coriander Emulsion

SCALLOPS
Flash Pickled Scallop Slivers; Sea Beans, Cucumber and Pink Radishes

TUNA
Seared and Marinated Yellow Fin Tuna "Sandwich"; Ginger, Lime and Olives

CAVIAR (£85 Supplement)
Organically Grown Farm-Raised Osetra

MESCLUN SALAD
Salad of the Day's Market Herbs and Vegetables with Balsamic-Shallot Vinaigrette

CONCH
Thinly Sliced Conch Marinated Peruvian Style; Dried Sweet Corn

RED SNAPPER
Pan Roasted Red Snapper; Sautéed Pea Shoots; Gingered-Lemon-Scallion Broth

SURF AND TURF
White Tuna and Seared Japanese Kobe Beef "Korean BBQ Style"; Fresh Kimchi; Lemon Brown Butter Emulsion

CODFISH
Baked Codfish in Salt Crust; Stuffed Baby Artichokes with Romesco; Red Wine-Olive and Preserved Tomato Stew

MONKFISH
Pan Roasted Monkfish; Confit Peppers and Fiery "Patatas Bravas"; Chorizo-Albariño Emulsion

WILD SALMON
Barely Cooked Wild Alaskan Salmon; Black Trumpet and Porcini in a Mushroom Pot au Feu

HALIBUT
Poached Halibut, Sweet and Sour Golden and Red Beets, Citrus and Extra Virgin Olive Oil Emulsion

WILD STRIPED BASS - FIJI SHRIMP
Baked Shrimp and Striped Bass; Confit Tomato Agnolotti; Bouillabaisse Consommé and Curry Emulsion
LOBSTER
Baked Lobster; Braised Endives, Enoki and Black Trumpets; Bourbon-Black Pepper Sauce


BLACK BASS
Masala Spiced Crispy Black Bass; Peking Duck-Green Papaya Salad in a Rich Ginger-Cardamom Broth

TURBOT
Organic Chilean Turbot; Shiso-Maitake Salad; Lemon-Miso Broth

RED SNAPPER
Whole Red Snapper Baked in Rosemary and Thyme Salt Crust, Extra Virgin Olive Oil and a Casserole of the Day's Market Vegetables