Seated and Served
Sample menu of 8-course fusion Asian dinner
- Ginger Yam SoupAcorn 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 SaladBeautiful color fusion of roots, vegetables and greens topped with a macadamia, sesame thai kefir lime vinaigrette.
- OystersBodaga Bay miyagi oysters with Rose brut and pickled ginger mignonette.
- Ahi PokeBlack sesame, cilantro and mint ahi poke with coconut oil fried wontons.
- HamachiSeared yellowtail with chimichurri, mirin marinated carrot, kumquat, scallion
- Fresh spring rollMixed vegetable and fresh herb, rice noodle, tamari marinated tofu spring rolls with peanut and sweet chili sauce served with star fruit.
- Pad ThaiTraditional Pad Thai with homemade sauce, edible flowers and mixed vegetables
- Tropical ParfaitLilikoi mousse with tropical fruit, coconut chips, vanilla powder and white chocolate lattice .
Tapas and Buffet
Small sample of family style meal options
- Cucumber BitesCucumber slices with cashew cheese, tomato and scallion sprouts
- Harvest BruchettaWalnut cranberry toasts with fig jam, ricotta topped with roast butternut squash, pears onion, parsley and parmesan
- Caprese BitesCherry tomatoes, mozzarella, basil and house made balsamic reduction
- Summer heirloom saladHeirloom tomatoes, cucumber and watercress salad with toasted walnuts, walnut oil and lemon.
- Tenderloin of BeefServed with a variety of sauces
- Berry ParfaitsLemon pound cake, french vanilla whip cream and fresh berries