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Pan seared Opah with Watercress Cream Sauce over Ginger Rice.
Deep Fried Ahi Ribs with Wasabi Aioli
Ahi Tartar and Shrimp, Crab Croquette with Roasted Bell Pepper Beurre Blanc and Cherry Tomato Salsa
Green Tea Panna Cotta and Puff Pastry stuffed with Pasion Fruit Cream