Michi

with aged balsamic

with melting Swiss

grilled portabello and baby spinach

with olive tapenade

heirloom tomato, burrata, herb salad in - gazpacho vinaigrette

with micro arugula and shaved parmigiano

stuffed with pounded sea shrimp and peanut

Tokyo style bite size gyoza

in cilantro cream

with white peach-horseradish puree

roasted pasilla and rock shrimp melted basque cheese in red jalapeno Infusion

braised in chianti, with tri color piperade

with pommes de terre

with pommes frites

with steamed broccolini and garlic rice

with grilled heirloom tomato in basil paste

cherry tomato, brown butter herb lemon caper

in puff pastry vegetable fettuccini

with grilled shiitake

in brown butter soy

with japanese eggplant and faba in soy glaze