Appetizer.
Atlantic octopus tentacle carpaccio in Ponzu jelly with lime-caper sauce, dried olives, and arugula.

Main Course.
Lightly grilled Yellowfin tuna steak with warm bok choy salad, kale leaf foam, and lobster bisque sauce.

Dessert.
Limoncello tart with strawberry meringue and salted caramel.