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Oven roasted pears on toasted brioche, dulce de leche and smoked cheese
Smoked foie gras, Japanese rice, seaweed, spring onions and bok choi
Plancha Spanish octopus, puffed pork skin, pico de gallo and chipotle mayo
Grilled beef tongue served with combinations of chilies from Mexico and chocolate
Deep fried crispy pig’s ears tossed with habanero chili and lime
Hokkaido scallops a la plancha with truffle cream, and cognac reduction
