Taro Spring Rolls • Mango Spring Rolls • Chao Zhou Rolls •Crispy Imperial Rolls • Charbroiled Lemongrass New Zealand Mussels with Roasted Peanuts • Lemongrass Roasted Quail • Salt & Pepper Prawns • Filet of Cuttlefish
Land Course
Lemongrass Roasted Quails • Pickled Lotus Rootlet Salad with 5 Spice Duck • Bone Oxtail Stew with Cabernet Reduction over Spinach Noodles • Choice of Desserts
Sea Course
New Zealand Green Lip Mussels in Coconut-Wasabi Cream • Ahi Tuna (Sashimi Grade #1) with Green Mango, • Pickled Lotus Rootlets and Basil on Nori*• Atlantic Salmon with Tomatoes in Penang Baba Curry • Rice • Choice of Desserts
Vegan Course
Unicorn Taro Rolls • Lotus Rootlet Salad with Pine Nuts • Tofu simmered in Coconut Wasabi Bisque • Spicy Mango Bean Curd • Jasmine Rice • Choice of Desserts
Starters
Five Spice Duck Poh Pia
with Jicama, Lychee and Cilantro
Salt & Pepper Prawns and Filet of Cuttlefish
Lemongrass Roasted Quail on Edamame
Boneless Beef Short Ribs with Cabernet Reduction
with White Mushroom on Spinach
New Zealand Green Lip Mussels
in Coconut Wasabi Cream
Albino Rolls
(Dungeness Crab, Shrimp, and Scallop lightly deep-fried)
Appetizer Rolls
Fresh Mango Spring Rolls (v)
Unicorn Taro Rolls (v)
Prawn Spring Rolls
Chao Zhou Rolls
chicken, shrimp, garlic, and jicama, deep-fried
Crispy Imperial Rolls
made with chicken, fried crispy
Soups
Purée of Carrot Chowder
with Minced Onion and Ginger (dairy)
Thai Hot & Sour Tamarind Consommé
with Prawns (vegan available)
Dungeness Crab Meat
in purée of Asparagus-Cognac Reduction
Salad
Ahi Tuna Salad (Sashimi Grade #1)
with Green Mango, Lotus Rootlets and Basil on Nori
Baby Spinach Cello Salad
with Five Spice Duck-Tamarind Vinaigrette
Lotus Rootlet Salad
with Dungeness Crab Meat-Tamarind Vinaigrette
Noodles and Vermicelli
Seafood with Crispy Egg Noodles
and Assorted Vegetables
Singaporean Vermicelli Curry
with Prawns and Broccoli
Steamed Vermicelli with Rice Paper Wrap
(Tofu, Chicken Kebab, Beef, or Prawns) fresh salad, roasted peanuts, and rice paper wrap.
Land
Maple Leaf Duck Thigh (2) Confit
in Penang Baba Curry with Black Coconut Rice
Five Spice Duck Mosaic with ShangHai Bok Choy
(Chao Zhou-style duck confit and duckprepared two ways in five spices with baby bok choy).
Cubed Filet Mignon (USDA Choice)
with Blue Lake Green and Yellow Onions
Sauteéd Breast of Chicken
with Spicy Mango and Chinese Eggplant
Sauteéd Breast of Chicken
with Basil and Chinese Eggplant
Tamarind Lacquered Australian Lamb Chops
with Blue Lake Green Onions.
Bone-in Oxtail Stew
with Cabernet Reduction on Spinach Noodles
Sea
Prawns poached in Nuoc Mam Crab Sauce
with White Mushrooms and Green Onions
Sauteéd Prawn
with Spicy Mango and Chinese Eggplant
Caramelized Mekong Filet of Bass
with Nuoc Mam and Crust Black Pepper
Giant Sea Scallops
in Coconut Wasabi Cream with Asparagus Spears
Steamed Mekong Filet of Bass
with Rice Paper Wrap and Green Leaf Lettuce
Atlantic Salmon
in Penang Baba Curry with Tomatoes
Chilean Sea Bass
with Ginger, Scallions, White Mushrooms and Black Bean
Whole Dungeness Crab
We pick live crab. 24hrs advance notice required. Your choice of preparation: | Tamarind Scallion • Ginger Scallion • Salt & Pepper • Roasted Garlic with butter
Vegetarian and Vegan
Baby Spinach Cello Salad (v)
with Tofu and Taro chip-Tamarind Vinaigrette
Lotus Rootlet Salad (v)
with Edamame, Almond and Pine Nuts-Tamarind Vinaigrette
Jasmine Rice baked in a Claypot
with Assorted Vegetables
Penang Baba Curry Tofu with Broccoli (v)
Spicy Mango Bean Curd and Eggplant (v)
Crisp Green Beans stir fried (v)
with Tofu
Smoked Chinese Eggplant
in Nuoc Mam Scallion
Tofu simmered with Coconut Wasabi Bisque (v)
Sauteéd Basil with Tofu and Chinese Eggplant
Crispy Egg Noodles
with Assorted Vegetables and Chinese Bai Ling Mushrooms
Singaporean Vermicelli Curry
with Tofu and Broccoli
Side Dishes
Jasmine Steamed Rice
Black Coconut Rice
Baked Green Onion Roti
(for Curry sauce or Coconut Wasabi sauce)
Garlic Noodle
Dessert
Blueberry with Fried Banana Wedge
cocopine cream and caramel
Ginger Pear
Poached in Floresta Rosé
Pineapple Kaluha
cocopine kaluha caramel over fried pineapple with peanut
Chocolate Ghiradelli Drizzled
chocolate crust with layers of rich dark chocolate mousse and milk chocolate.