by Chief Fetish Officer | Jun 28, 2022 | ENTREES
Katsu-grilled Salmon over sesame-sautéed rice noodle. Lemon-chili sauce. Side of edamame-stuffed golden potato with parsley and shallots, topped with aged cheddar.
by Chief Fetish Officer | Oct 6, 2017 | SMALL PLATES
This crunchy and light salad is made with large shrimp, scallops, octopus, and squid and blended with snow peas, blanched cabbage, tomato, cilantro and dressed with lime juice and rice vinegar. salt, and black, white, and red pepper to taste. Chill well before...
by Chief Fetish Officer | Oct 4, 2017 | SMALL PLATES
Lightly stir-fried shrimp, snow peas, baby bok choy, bamboo shoots, baby corn, shallots, garlic chive tops, and bean sprouts, blended with red curry paste, coconut milk, and the juice of one lime…topped with crushed peanuts and served with a side of basmati...
by Chief Fetish Officer | Oct 4, 2017 | SMALL PLATES
Thick and juicy, these organic chicken legs can be prepared in a toaster oven with a drizzle of coconut oil, turneric, sea salt, black pepper, and topped with fresh shredded coconut. Turn them over once and top with more coconut and fresh thyme. Serve with Katsu...
by Chief Fetish Officer | Oct 3, 2017 | DESSERT
Olga’s organic carrot cake is world-famous from Moscow to Miami! Fluffy and moist – filled with nutty goodness, it is served here with mango and vanilla mochi, and accompanied by organic cherries, blueberries, and...
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