Alaskan King Crab
Flaky king crab with lime, avocado, palm heart salad tossed in creamy sauce and mixed green.
Angus beef tenderloin, pignoli, arugula, fava beans, caper berries, parmesan shave and balsamic reduction.
Marinated spice chicken skewers grilled and served with smooth spicy peanut sauce.
Traditional Fattoush with promegranate dressing.
Grilled Eggplant Rolls
Grilled slithers of eggplants stuffed with cream cheese, bell peppers, basil and walnuts dressed with olive oil.
Paleo Mushroom Tart Tatin
Wild mushroom stuffed with trio bell peppers, wilted baby spinach, sweet paprika and organic white quinoa.
Yellowfin tuna, garden peas puréed, chickpeas sprouts and sesame reduced glaze.
The Farm's Prawn Cocktail
Fresh fried prawns tossed in sweet chili sauce and served with season salad, avocado, and tangy dressing.
The Farm’s Dippers
Fried arabic bread triangles with cheese, tomatoes, onions, homemade cream dip and guacamole.
Togarashi Tiger Prawns
Marinated spicy prawns with mango salsa, organic broccoli mixed sprouts and wasabi aioli.
Yellowfin tuna tartare with avocado salsa, citrus saffron mayonnaise, and crispy ciabatta toast and artichoke cream.