Compliments from the Chef: AMUSE BOUCHE

ROCK SALT TUMBLED OCTOPUS SALAD potato / asparagus / citron / chorizo / herbs / lemon oil / paprika

TAGINE OF SCALLOPS cumin, roasted eggplant, zucchini, chermoula, raisins, almonds, harissa

A TRIBUTE TO GUSTAF ANDERS North Sea herring / coriander / Nantes carrots / potatoes / horseradish

BEFORE: CRISPY PIG TROTTER SAUSAGE braised Beluga lentils, ham hocks, Agridulce vinegar jus, poached egg, frisée salad

AFTER: CRISPY PIG TROTTER SAUSAGE braised Beluga lentils, ham hocks, Agridulce vinegar jus, poached egg, frisée salad

BURATTA & LA QUERCIA SPECK HAM San Seminiano D.O.P Balsamic 25 Years, arugula and fresh 2009 Olio Nuevo

SCALLOPS BONE MARROW sauce Bordelaise / orange zest / beurre dʼanchois

CURED TERIYAKI CONFIT PORK BELLY Chinese long beans / jus a lʼorange & star anis jus

PAIN DʼEPICE FOIE GRAS TERRINE roasted pineapple, chutney dʼananas au Sauterne, baguette

One of the best Belgium beers I ever had.

Marche Moderne, located inside South Coast Plaza, was pretty impressive.  The bone marrow and the foie gras terrine were the best dishes for me.  Good food and definitely good company. :)