Savor the taste of fresh and succulent Hokkaido scallops with La Savoir’s Scallop Ceviche. Our chefs use only the finest sashimi-grade scallops, which are then glazed with a tangy and spicy kimchi sauce. The scallops are then topped with shaved fennels, which add a refreshing crunch and a delicate anise flavor. To add a burst of citrusy flavor and texture, we sprinkle the dish with finger lime pearls.

This dish is all things truffle, starting with a bed of delicate angel hair pasta that’s been perfectly cooked to al dente. The pasta is then tossed in a truffle vinaigrette, infusing it with the rich and earthy flavor of truffles. We then add a medley of morel and porcini mushrooms, which add depth and complexity to the dish. To top it all off, we sprinkle it with tobiko, which adds a burst of umami flavor and a delightful crunch.

Pan seared foiegras with a crispy exterior that gives way to a melt-in-your-mouth center. To add a touch of sweetness and acidity, we top the foie gras with a dark cherry compote and fresh orange slices. Finally, we drizzle it with a balsamic vinaigrette balancing out the richness of the foie gras and adds a tangy depth of flavor.