| Albino Rolls |
|
dungeness crab meat, shrimp, and scallop |
| Salt & Peppered Filet Of Cuttlefish And Prawns-Cilantro Citrus |
|
|
| Lemon Grass Roasted Quails |
|
with edamame-salt & pepper citrus |
| Pork Pot Stickers |
|
|
| Green Mango Spring Rolls-Peanut Sauce |
|
(vg) |
| Prawn Spring Rolls-Peanut Sauce |
|
|
| Unicorn Taro Spring Rolls-Light Soy Vinaigrette |
|
(vg) |
| Chao Zhou Rolls |
|
pork, shrimp, garlic, and jicama, deep-fried |
| Crispy Salmon |
|
with avocado rolls-wasabi with light soy sauce |
| Candied Walnut |
|
with prawns on seared black wild rice-light wasabi-mayo |
| Unicorn Taro Spring Rolls |
|
(v) light soy vinaigrette |
| Five Spice Duck Poh Pia |
|
with jicama, roasted peanut and cilantro |
| Salt & Pepper Prawns And Filet Of Cuttlefish-Citrus Cilantro Vinaigrette |
|
|
| Lemon Grass Roasted Quails |
|
with edamame-salt & pepper citrus |
| New Zealand Green Lip Mussels |
|
in coconut wasabi bisque |
| Braised Ox Cheek |
|
with quail egg yolk and shrimp chip |
| Candied Walnut |
|
with prawns and seared black wild rice-light wasabi-mayo |
| Crispy Salmon |
|
with avocado rolls-light soy with wasabi |
| Albino Rolls |
|
(dungeness crab meat and scallop)-light soy vinaigrette |
| Pork Short Ribs |
|
with spicy ginger basil in tamarind sauce with sesame |
| Butterflied Prawns |
|
with asparagus in soy brine |
| Rock Shrimp |
|
with avocado, beets, and jicama-mango sauce and lava salt |
| Tuna Ceviche |
|
with green mango, pickled lotus rootlets, and basil-nuoc mam salsa |
| Lotus Rootlet Salad |
|
(vg). with edamame, almond and pine nuts-tamarind vinaigrette |
| Rock Shrimp |
|
with avocado, beets, and jicama-mango sauce and lava salt |
| Tuna Ceviche |
|
with green mango, lotus rootlets and basil-nuoc mam salsa |
| Pickled Lotus Rootlet Salad |
|
with five spice duck-tamarind vinaigrette |
| Pureed Of Carrot Chowder |
|
with minced onion and ginger (dairy) |
| Cantonese Shrimp Dumplings Consommé |
|
with watercress and minced pork |
| Bone-In Duck |
|
with shang hai bok choy in penang baba curry-jasmine rice |
| With Shang Hai Bok Choy In Penang Baba Curry-Jasmine Rice |
|
with sauteed vegetables |
| Lemon Grass Charbroiled Fulton Breast Of Chicken |
|
with sauteéd vegetables |
| Singaporean Vermicelli Curry |
|
with chicken, prawns and broccoli |
| Grilled Piedmontese Steak |
|
with vermicelli and mixed salad -nuoc mam vinaigrette |
| Jasmine Rice Baked In A Claypot |
|
with chicken, prawns, scallop and vegetables |
| Grilled Piedmontese Steak And Prawns Duet |
|
with chao zhou rolls |
| Crispy Noodle |
|
with seafood and assorted vegetables |
| Bone-In Pork Chop From Salmon Creek |
|
with sauteéd vegetables |
| Bone-In Oxtail Stew |
|
with ginger and basil in cabernet reduction-spinach noodle |
| Sauteéd Prawns |
|
with spicy mango and chinese eggplant |
| Giant Sea Scallops In Coconut-Wasabi Cream |
|
with asparagus spears-black rice |
| Whole Trout De-Boned |
|
with roasted almond and preserved plum sauce |
| Caramelized Mekong Filet Of Basa |
|
with nuoc mam and crust black pepper |
| Seared Filet Of Basa |
|
with grilled vegetbles in ginger basil vinaigrette |
| Grass Fed Piedmontese Rib Eye |
|
with seared rice cake and chinese broccoli |
| Jasmine Rice |
|
baked in a claypot with tofu and mixed vegetables |
| Penang Baba Curry Tofu |
|
with broccoli |
| Tofu |
|
simmered in coconut-wasabi cream (vg)-black coconut rice |
| Sautéed Bean Curd |
|
(vg). with spicy mango and chinese eggplant |
| Singaporean Vermicelli Curry |
|
with tofu and broccoli |
| Lotus Rootlet Salad |
|
(vg). with edamame, almond and pine nuts-tamarind vinaigrette |
| Penang Baba Curry Tofu |
|
(vg). with broccoli |
| Spicy Mango Bean Curd And Chinese Eggplant |
|
(vg) |
| Smoked Chinese Eggplant In Nuoc Mam Scallion |
|
|
| Tofu |
|
(vg). simmered with coconut wasabi cream |
| Singaporean Vermicelli Curry |
|
with tofu and broccoli |
| Garlic Noodle |
|
|
| Seared Chao Zhou Rice Cake |
|
with egg and salted turnip |
| Jasmine Steamed Rice |
|
|
| Black Coconut Wild Rice |
|
|
| Baked Green Onion Roti |
|
|
| Garlic Noodle |
|
|
| Stir-Fried Vegetables |
|
|
| Edamame |
|
|
| Seared Chao Zhou Rice Cake |
|
with egg and salted turnip |
| Black Wild Rice |
|
with bean curd and sesame-spicy coconut wasabi sauce |
| Taro Spring Rolls |
|
|
| Mango Spring Rolls |
|
|
| Chao Zhou Rolls |
|
|
| Charbroiled Lemon Grass Mussels |
|
with roasted peanuts |
| Pork Pot Stickers |
|
|
| Salmon |
|
with avocado rolls |
| Salt & Peppered Cuttlefish |
|
|
| Edamame |
|
|
| Lemon Grass Roasted Quail |
|
|
| Pickled Lotus Rootlet Salad |
|
with five spice duck |
| Bone-in Oxtail Stew In Cabernet Reduction |
|
with spinach noodle |
| Desserts |
|
|
| New Zealand Green Lip Mussels |
|
in coconut wasabi cream |
| Tuna Ceviche (Grade #1) |
|
with green mango, pickled lotus rootlets and basil |
| Filet Of Basa |
|
with poached tomato in penang baba curry |
| Rice |
|
|
| Desserts |
|
|
| Unicorn Taro Rolls |
|
|
| Lotus Rootlet Salad |
|
with edamame and pine nuts |
| Jasmine Rice |
|
|
| Tofu |
|
simmered in coconut wasabi cream |
| Spicy Mango Bean Curd |
|
|
| Desserts |
|
|
| Purée Of Carrot Chowder |
|
with minced onion and ginger (dairy) |
| Cantonese Shrimp Dumplings Consommé |
|
with watercress |
| Singaporean Vermicelli Curry |
|
with chicken and prawns |
| Steamed Vermicelli |
|
with rice paper wrap (grilled chicken, steak, or prawns) |
| Bone-In Duck |
|
with shang hai bok choy in penang baba curry |
| Five Spice Duck Mosaic |
|
with shang hai bok choy and orsis mushroom (chao zhou-style duck confit and duck prepared two ways in five spices with baby bok choy) |
| Bone-In Oxtail Stew |
|
with cabernet reduction-spinach noodle |
| Bone-In Pork Chop From Salmon Creek |
|
with sauteéd vegetables |
| Half Cornish Hen Braised In Five Spice And Orange Zest |
|
with sauteed vegetables |
| Grass Fed Piedmontese Cubed Filet Mignon |
|
with organic blue lake green bean |
| Australian Lamb Chop |
|
with lacquered tamarind and blue lake green bean |
| Grass Fed Piedmontese Rib Eye |
|
with seared rice cake and chinese broccoli |
| Whole Trout De-Boned |
|
with roasted almond and preserved plum sauce |
| Seared Filet Of Basa |
|
with grilled vegetables in ginger basil vinaigrette |
| Giant Prawns In Spicy Saté |
|
with crab sauce emulsion and shang hai bok choy |
| Giant Prawns Sauteed |
|
with spicy mango and chinese eggplant |
| Giant Sea Scallops In Coconut Wasabi Cream |
|
with asparagus spears |
| Mango Panna Cotta |
|
banana bonbons with cocopine ice cream raspberry sauce with roasted peanuts |
| Mango Panna Cotta |
|
dessert wine recommendation: riesling, navarro (ca) 2005 cluster select 2 oz |
| Mango Panna Cotta |
|
tea recommendation: chamomile decaf tea |
| Ginger Pear |
|
poached in port with cinnamon- passion fruit sorbet |
| Ginger Pear |
|
riesling, navarro (ca) 2005 cluster select 2 oz |
| Ginger Pear |
|
tea recommendation: organic lemon ginger decaf |
| Warm Chocolate Torte |
|
chocolate crust with layers of rich dark chocolate mousse and milk chocolate. |
| Warm Chocolate Torte |
|
tea recommendation: keemum (dark and hearty) |
| Coconut Pineapple Ice Cream |
|
|
| Green Tea Ice Cream |
|
|
| Passion Fruit Sorbet |
|
|
| Americano Or Espresso |
|
|
| Latte Or Cappuccino |
|
|
| Vietnamese Iced Coffee |
|
|
