Saigon Spring Rolls / Crispy spring rolls filled with tiger shrimp, taro and vegetables, with our Vietnamese-style chili-lime dipping sauce
Pacific Rim Crabcake / Made with Australian crabmeat, served with a cilantro-lime sauce and a spicy mango salsa
Crispy Fried Quail / Half of a semiboneless crispy fried quail with a Vietnamese jicama slaw and a tamarind barbeque sauce
Braised Berkshire Pork Belly / With chilled soba noodles, shiitake-jicama slaw and a ginger-mirin sauce
Scallion Crepes / Mung bean crepes with zucchini, scallions and red onion, with a spicy soy dipping sauce
Course Two
Thai Hot and Sour Soup / Spicy and sour Thai soup with shrimp, atlantic cod, shiitake mushrooms, tomatoes, shallots, lemongrass and cilantro
Market Salad with Soy-Balsamic Vinaigrette / Mixed spicy greens with radish, kohlrabi, spiced pecans, fresh mozzarella cheese and a soy-balsamic vinaigrette
Course Three
Miso-Teriyaki Salmon / Faroe Islands Scottish salmon sautéed with snow peas, zucchini, and red onions, glazed with a miso-teriyaki sauce
Pan-Fried Walleye / Fresh Lake Erie walleye pan-fried with Vietnamese vermicelli noodles, English cucumber-mint salad, pickled daikon and ginger-line dressing, garnished with chopped peanuts
Thai Peanut Noodles / Rice noodles wok-tossed with a thai peanut sauce, julienned vegetables and crispy caramel tofu, topped with curried chickpeas and cilantro
Berkshire Pork Tenderloin* / Pan-roasted smoked bacon-wrapped pork tenderloin, with grilled vegetables, lentils and a wasabi cream sauce
Korean-Marinated Ribeye / Thin slices of grilled Certified Angus ribeye, with sesame crispy rice, sautéed julienned vegetables, quail egg and Korean chili sauce
