Quartered artichokes grilled to perfection and drizzled with a garlic-parsely infused lemon vinaigrette. Sesame seared Ahi tuna marinated in sesame oil, served on a bed of orange-infused brown rice, baby bok choy, and drizzled with a ponzu vinaigrette. Amaretti cookies filled with honey ricotta cream and golden raspberries. Grilled live spotted shrimp marinated in a lemon vinaigrette, topped with a spicy mango salsa of diced Ataulfo mangos, lime supremes, baby red radish, cilantro, and red chili pepper. Butternut squash lasagna with a basil bechamel sauce. Spaghetti alla carbonara with pancetta and freshly grated parmigiano reggiano, topped with Italian flat-leaf parsely. Butterfied shrimp breaded with a buttery whole-wheat herb crust and baked to a crisp perfection! Halibut fish 'n' chips served with a trio of sauces, including tartar, ketchup, and ancho chili mayo. Blue crab salad with avocado and gazpacho salsas, topped with frisee and garnished with fresh slices of white nectarine. Lamb chops served with mint-basil pesto and melted Chevre cheese, topped with a fried quail egg. Greek orzo with grilled shrimp, English cucumbers, baby heirlom tomatoes and crumbled feta cheese, dressed with a mustard-dill vinaigrette. Mini whole-grain toasts topped with aged white cheddar, red pear, and baby greens, all wrapped around a slice of proscuitto and garnished with pickled red onion. Purple potato-crusted Chilean see bass with a purple potato puree, topped with sauteed chanterelle mushrooms and drizzled with chive/rosemary-infused olive oil. Fresh Atlantic salmon sashimi with sweet pickled daikon and toasted white sesame seeds, served with ginger and freshly grated wasabi root ($99.99/lb at Nijiya!) Portuguese egg tarts made with homemade puff pastry.