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 semi-boneless crispy fried quail with a Vietnamese jicama slaw and a tamarind barbeque sauce
Grilled Lemongrass-Marinated Beef / Grilled lemongrass-marinated beef strips, with rice vermicelli noodles, thai basil, chopped peanuts and a ginger-lime sauce
Scallion Crepes / Mung bean crepes with zucchini, scallions and red onion, with a spicy soy dipping sauce
Course Two
Roasted Garlic-Sunchoke Soup
Winter Salad with Soy-Balsamic Vinaigrette / Mixed spicy greens with radish, kohlrabi, pickled beets, spiced pecans, blue cheese and a soy-balsamic vinaigrette
Course Three
Grilled Salmon / Faroe Islands Atlantic salmon grilled with roasted cauliflower, French lentils, chestnut, shiitake mushrooms, butternut squash, bacon and a wasabi-cream sauce
Thai Bouillabaisse / Flavored with lemongrass, ginger and red curry, Thai seafood stew simmered with mussels, bay scallops, shrimp and salmon, served with coconut-jasmine rice
Thai Peanut Noodles / Rice noodles wok-tossed with a thai peanut sauce, julienned vegetables and crispy caramel tofu, topped with curried chickpeas and cilantro
Korean-Marinated Ribeye / Thin slices of grilled Certified Angus ribeye, with sesame crispy rice, sautéed julienned vegetables, quail egg and Korean chili sauce
Asian-Braised Lamb Shank / Whole lamb shank braised in red wine and Asian spices, served with coconut scented sweet potato puree, roasted cauliflower, Brussels sprouts, swiss chard and jus reduction