Tuna Tartar
Chopped Ahi tuna, onions, capers, Dijon mustard garnished with Taro chips, and Quail egg
B.B.Q Duck Pot Stickers
Duck breast, Shiitake mushrooms and vegetables wrapped in steamed
pastry served with spicy Hoisin Sauce
Island Mussels
Steamed with lemongrass, cinnamon basil and coconut red curry sauce served with grilled baguette
Escargots
Helix snails simmering in a garlic lemongrass butter, garnished with grilled baguette
Vietnamese Crepe
Crispy crepe filled with shrimp, roasted pork, bean sprouts, and scallions served with garlic lime sauce
Grilled Carolina Spring Quail
Roasted Bermuda onions, filled with Edamame, micro greens, sweet balsamic and dark soy reduction
Imperial Rolls
Shrimp, chopped pork, crabmeat, cellophane noodles and taro root served with garlic lime sauce
Smoked Atlantic Salmon
Micro greens, salmon caviar, confetti peppers, lime, Wasabi and vodka vinaigrette
Taro Crab Cake
Wasabi remoulade potato curls and micro greens
Artisan Cheeses
Artisan cheese selections with grilled flat bread, chili jam and fresh seasonal berries
Vietnamese Hot and Sour Tamarin Soup
Flavored with pineapple, exotic fresh herbs and coupled with the Fresh Catch of the Day
Shanghai Wonton Noodles
Fine Chinese wheat noodles garnished with shrimp, chicken, Tofu, Shiitake mushroom
and vegetables in a double strength consommé
Sizzled Beef and Watercress Salad
Wilted baby watercress tossed with sizzled beef tenderloin, red onions and palm sugar vinaigrette
Sea Bream
Cilantro, confetti peppers, cumin, tequila, scallions, avocado and jalapeno
Polynesian Salad
Iceberg lettuce, Stilton cheese, bacon, confetti peppers, red onions, grilled pineapple
served with toasted sesame vinaigrette
Green Papaya Salad
Crisped julienne green papaya topped with grilled lemongrass sirloin beef served with lime soy dressing
Almond Prawn
Crispy sweet tiger prawns served with spicy Kukoma sauce, hearts of palm, jalapenos, Jicama slaw, Jasmine rice and toasted almonds
Sea Bass
Sea Bass coated with macadamia nut, cellophane noodles and uni-butter sauce
Lemongrass Pork Chop
Applewood smoked bacon, roasted shallots, fava beans, Yukon potato roll and truffle Madeira sauce
Red Snapper
Roasted whole Red Snapper served with ginger, and a tomato curry sauce accompanied by glass noodles
Miso Glazed Cod
Pan seared served with Meuniere sauce, steamed baby Bok-Choy,
Shiitake mushrooms, accompanied with Jasmine rice
Shanghai Osso Bucco
Braised center cut veal shank with five spices and Szechwan peppercorns served over wonton noodles
Mekong Bouillabaisse
Fresh Catch of the Day, shrimp, scallops, clams and mussels simmering in hot
and sour pineapple tomato broth garnished with garlic toast
Duet Tournedos of Veal
Veal tenderloin topped with jumbo lump crabmeat and crawfish tails served
with Shiitake mushrooms and a Sake demi glaze
Free Range Chicken
Served with coconut soy reduction, pan fried noodles, Chinese broccoli, and baby carrots
Thai Swordfish and Shrimp
Charred center cut Swordfish and Tiger shrimp served with,
Jasmine rice, red curry and cinnamon basil sauce
Rack of Lamb
Encrusted with goat cheese and cashews, roasted shallot, tamarind and Pinot Noir reduction
Yellow Fin Tuna
Charred with black peppercorns served with hearts of palm, jalapenos, Jicama slaw,
in a ginger soy-butter sauce accompanied with Jasmine rice
Five Spices Roasted Duckling
Served with crispy noodles, stir-fried vegetables and Port wine reduction
Soft shell Crab
Panko fried soft shell crab, papaya lime vinaigrette, and chili fused oil
Kobe
6 oz. Kobe Filet grilled on a cedar plank
12 oz. Kobe sirloin steak cooked on a cedar plank
Served with Yukon potato roll and seasonal vegetable selection
