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Amuse Bouche: Torched salmon crostini with maple cream cheese, pickled onions, and arugula
Salad: Kale salad with pickled onions, pickled carrots, cucumbers, avocado, and a house dressing
Appetizer: Salmon and avocado sushi cone and a California sushi cone
Entree: Miso Mushroom spaghetti with crispy prosciutto
Dessert: Vietnamese fried banana with vanilla ice cream and chantilly cream