Email:info@lunaspices.com
Telephone: +714-677-7575
– Foie Gras Fat
– Purple Cabbage
– Fried Quail Egg
– Taro Chips
– Mango Pear Salsa Greek
– Assorted Fruits
– Papaya Puree
– Dragon Fruit Sorbet
– Pan seared duck breast in blood orange red wine reduction with garlic truflle mousse fried rice
– Foie gras on a bed of two ways corn, raspberry jams
– Roasted Butternut Squash With Caviar Topping
– Buttermilk Broth
– Strawberry Vinagrette
– Yellowtail
– Scallop Sashimi
– Uni And Scallop
– Cucumber
– Fried Lotus Root
– Octopus Sashmi
– Parsley
– Yuzu Sauce
– Variety Of Mushrooms
– Lotus Root Slow Cooked
– Japanese Pen Shell With Yuzu
– Sliced Cherry Tomatoes
– Mountain Yam
– Chimichurri Sauce
– Fondant Square potatoes
– Fried Tiger Prawn Wonton
– Truffle Corn
– Salsa Verde
– Tiramisu Ice Cream
– Cioccolato Bianco
– Garlic Noodle
– Lemon Pepper Lobster Tail
– Bone Marrow
– Watermelon Mozzarella Cheese
– Kelp
– Balsamic Truffle
– Egg Custard With Crab Meat
– Soy Mirin Dashi
– Topped With Caviar
– A5 Wagyu– Ponzu Jelly
– Caviar– Sliced Grape
– Endive Boat
– Lobster Bisque
– Cajun Purple Yam Cream
– Tabiko Eggs
– Shredded Cabbage– Beef Salad In Truffle Ponzu
– Mango Puree
– Hand Roll Of Uni– Fish Roe
– Seared Scallop On Top Of Risotto
– Black Cod Taco– Pickled Red Onion
– Grilled Asparagus In Adobe Sauce
– Scallop Wrapped Apple– Green Broth
– Extra Virgin Olive Oil
– Foie Gras With 2 Way Corn– Grilled And Puree
– Raspberry Jam