Dinner  $28

Choose one from each course:

Course One

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

Winter 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

Flash Seared Hamachi Fillet / Sashimi-grade yellowtail thinly sliced and seared with sesame oil, served with soba noodles, watercress-daikon salad and a soy-ginger vinaigrette

Grilled Prawns / Jumbo freshwater prawns with sautéed bay scallops, bok chok, snow peas, shiitake mushrooms and crispy egg noodles in a Chinese ginger-garlic sauce

Pacific Rim Pad Thai / Housemade fettuccini pasta tossed with Thai tomato-chili sauce, sautéed tofu, bok choy, zucchini and shiitake mushrooms, topped with chopped peanuts 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