u/ChefsTouchPlates

Duck breast with a Green tea and cachaça reduction, cilantro risotto, and julienne cut zucchini

Grilled octopus tentacle served over brasied octopus chunks in white wine tomato sauce. Toasted rosemary oil and garlic oil infused breadcrumbs, basil oil, grilled herb oil Italian bread. Lemon wedge.

Chicken breast, Hennessy mushroom cream sauce with garlic, shallot, and parmasean, sauteed spinach, buttery herb mash, and chicken Demi glacé on plate for contrast of color and depth of flavor.

Octopus tentacle rubbed with sesame oil seasoned with shiitake and porcini mushroom powder, grilled and served over garlic oil sauteed mushrooms deglazed with sake and soy sauce.

Crispy onions, lemon oil, chive oil, and black sesame seed garnish

Filet mignon, eggs, avocado, potatoes.