Seated and Served
Sample menu of 8-course fusion Asian dinner
Ginger Yam Soup
Acorn squash and sweet potato bone broth blended soup with cardamom, five spice, ginger and zest of orange topped with smoked paprika, cilantro and creme fraiche.
Summer Rainbow Salad
Beautiful color fusion of roots, vegetables and greens topped with a macadamia, sesame thai kefir lime vinaigrette.
Bodaga Bay miyagi oysters with Rose brut and pickled ginger mignonette.
Black sesame, cilantro and mint ahi poke with coconut oil fried wontons.
Seared yellowtail with chimichurri, mirin marinated carrot, kumquat, scallion
Fresh spring roll
Mixed vegetable and fresh herb, rice noodle, tamari marinated tofu spring rolls with peanut and sweet chili sauce served with star fruit.
Traditional Pad Thai with homemade sauce, edible flowers and mixed vegetables
Lilikoi mousse with tropical fruit, coconut chips, vanilla powder and white chocolate lattice .
Tapas and Buffet
Small sample of family style meal options
Cucumber slices with cashew cheese, tomato and scallion sprouts
Walnut cranberry toasts with fig jam, ricotta topped with roast butternut squash, pears onion, parsley and parmesan
Cherry tomatoes, mozzarella, basil and house made balsamic reduction
Summer heirloom salad
Heirloom tomatoes, cucumber and watercress salad with toasted walnuts, walnut oil and lemon.
Tenderloin of Beef
Served with a variety of sauces
Lemon pound cake, french vanilla whip cream and fresh berries