Chef Melba’s Bistro

1/2 dz sweet, clean and delicate with ponzu sauce.

Hen of the woods mushrooms with garlic herb harrisa.

Marinated with lime juice, scallions, sesame seeds, cucumber slices, pacific rose apple salad and taro chips.

lightly fried rice flour & remoulade sauce

Heat of palm, radishes and char habanero pineapple chutney.

Olive lentil tapenade taro chips, balsamic & olive oil

Kale, avocado, quinoa, spinach, pomegranate seeds, pipits, herbs.

Roasted beets, grilled pears, brunet goat cheese, mustard dressing.

Extra virgin olive oil, lemon juice, cucumber, imported feta cheese, French lentils, sweet tomatoes.

Melon, basil, soft homemade dill curd and passion fruit drizzled.

Grilled granny smith apple, olive oil, balsamic and olive tapenade.

European  batter, potato chips, curtis cabbage, malt vinegar.

jicama curtido slaw, radish, wasabi cream, red caviar, Alex pico de gallo

Light flour and chardonnay, lemon caper sauce.

Saffron infused rice, bay scallops, fish, calamari, prawn, clams and chorizo.

Bay scallops, fish, calamari, shrimp, kaffir leaves and farro.

shallots, garlic, white wine, capers, lemon, parsley butter

Stew of fish, bay scallops, calamari, prawn, clams and mussels.

Shallots, sofritto of garlic, celery leaves and coconut  butter.

Over Large Couscous, saffron, grape tomatoes, Spinach Sweet aromatic lemon infusion

Braised in aromatic bone marrow and vegetables with chimichurri.

Scalloped potatoes and roasted brussels sprouts.

Basted with aromatic mango barbecue, ginger, lime and lemongrass.