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warm cooked sea scallop with sunchoke puree, hazelnut brown butter, & truffle salt pork tender loin, roasted fennel, pickled fennel, salsa verde, & chorizo emuslion crispy skin king salmon, baby bok choy, & preserved black bean sauce seared sea scallop with wilted pea vines & red curry emulsion "spanish tapas" ajo blanco, remolocha con vinagre jerez, & tortilla espanola cauliflower "flan" with squid ink sauce crab filled avocado "ravioli" with grapfruit & black olive  gyu-aspara maki & assorted sushi |
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