Slice of chateaubriand roasted rare and served on a garlic round with a floret of sundried tomato mayonnaise

Skewered strips of well-marinated teriyaki beef

Blackened chicken salad in a crisp endive petal

Salmon tartare on a melba round, garnished with a julienne of deep-fried ginger

Indonesian Chicken Satay – Plump morsels of chicken dipped in a zesty peanut sauce

Negimaki – Gingered beef wrapped around a scallion flower