Shrimp Lumpia with Hoisin Dipping Sauce and a Daikon Bean Sprout, Watercress Salad with Soy Mirin Vinaigrette

Island Greens with Avocado, Mango and Ohelo Berry Vinaigrette

Pan-roasted Duck Breast on a Poha Red Wine Sauce with Orange Thai Yam Puree stuffed into Okinawan Sweet Potato Chip, Served with Sautéed Broccolinni and a Roasted Corn and Pumpkin Seed Relish

Chocolate Cannelloni Butterfly Filled with A Coconut Rum Marscapone on Hippenmasse Wings & a Raspberry Lychee Sauce Served On A Dark Chocolate Sauce