Asian Sesame BBQ Spare Ribs
served on a bed of arugula micro greens with soy honey dressing
Honey Walnut Shrimp Wonton Crostini
topped with crispy scallions and ribboned carrots
Salmon and Lobster Eggrolls
with sliced cabbage, scallions, and rice noodles with a kimchi sriracha soy sauce
Asian Mixed Green Salad
with crispy wontons, carrots, cucumbers, and avocado puree topped with a sesame soy dressing
Ahi Tuna Tartar Lettuce Cups
topped with mixed micro green, cucumbers, and crispy carrots
mushroom, bok choy, scallion, shrimp, and rice noodles with herbed sesame oil drops
Lemon Dill Miso Sea Bass
Sesame lemon dill pan-seared sea bass, topped with julienned fried leeks and petite orange segments. Served with fried rice noodles, tempura-style asparagus and sauteed broccolini.
Sake-Braised Mandarin Short Ribs
Slow braised Mandarin marinated sake short ribs, topped with ribboned scallions. Served with soy chili aioli and jasmine rice, with a side of sliced bok choy, shiitake mushrooms and blistered green beans.
Soy Apricot Tempura Crusted Tofu
Sesame soy apricot glazed tempura tofu, topped with stir fry vegetables. Served with a side of quinoa fried rice.
Lemon-Herbed General Tsao Chicken
Lemon-peppered sesame, lightly crisped chicken breast, stewed in orange glazed teriyaki sauce. Served over vegetable lo-mein noodles, with baby bok choy and panko-crusted eggplant.
Vanilla Pound cake
with white chocolate and mixed berries, topped with a vanilla bean gelato
Wonton Wrap Peach Cobbler
topped with sliced white chocolate and cinnamon and served with a side of caramel ice cream
Red Velvet Cupcake
with a cherry Bailey’s reduction and topped with creamed mint frosting