Passed Hors D’ Oeuvres

Ahi Tuna Tartare on Papadum Crisps

Salt and Pepper Prawns
with Lime and Chile

Passed Sushi and Cut Hand Rolls
with Wasabi Soy Sauce and Pickled Ginger

Skewered Chicken with Sesame Parmesan Crust

Spicy Beef Salad with Red Onions, Lemon Grass and Chile
in Butter Lettuce Cups

Fresh Vegetable Summer Rolls with Sweet Thai Chile Dipping Sauce

ZenSai

Sunomono Salad of Hijiki Seaweed with Cucumbers,
Sweet Onions and Scallions

First Course

Dungeness Crab Salad with Micro Greens
Cucumber, Toasted Sesame Gazpacho

Dinner

Grilled Tenderloin of Beef with a Shitake Mushroom Sake Sauce
Sauteed Jumbo Asparagus, Baby Carrot, Sugar Snaps and Chinese Long Beans with Wasabi Mashed Potatoes

Grilled Portobello Mushroom with Shitake Mushroom Sake Sauce
Sauteed Jumbo Asparagus, Baby Carrot, Sugar Snaps and Chinese Long Beans with Wasabi Mashed Potatoes

Dessert

Poached Quince with Star Anise and
Black Sticky Rice Pudding