Passed hor d'oeuvres

Tempura of sweet potato, parsnip, broccoli, snow pea and Asian pear

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Roasted Japanese eggplant & ginger tapenade on mini buckwheat pancakes

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Rare tuna with a coriander crust
topped with wasabi whipped cream,
and cucumber mint relish

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Pork pot stickers with mirin lime dipping sauce

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Lemongrass corn soup, with cilantro served in “fit in your palm” porcelain bowls

 

On the bar

Crystallized hot and spicy pecans, cashews, almonds, and pistachios, with rosemary

Salted edamame beans

 

Station I

Duck, Chinese greens, and shiitake stir fry
with ginger, garlic and mint
served on mini plates, with chopsticks

 

Station II

Coconut curried shrimp sautéed à la minute
by your server

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Scallop lime ceviche served on sliced Asian pear

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Lemon avocado and crumbled tofu dip
with sesame crisps

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Pickled radish / kim chee /bite sized squares of seasoned nori

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Lichee nuts, pineapple, persimmons,
Fortune cookies, Lapsang soochang tea wafers,
and almond cookies