set in a seashell with bay scallops and shrimp, cooked in a pernod and dill sauce

baby string beans and smoked shiitake mushroom tossed in a sherry dressing with pine nuts

shaved fennel, red and white endive leaves, sweet and spicy walnuts, and colorful teardrop tomatoes in a lemon dressing

a medley of shrimps scallops, avocado, and tomatoes served with a cilantro dressing in a martini glass

a medley of cremini and shitake mushrooms with fresh herbs, served with a ring of baby greens

with fresh basil oil