Appetizer:

Asian Style Crab Cakes
Sesame Seed Encrusted Topped with Wasabi and Pickled Ginger

Negamaki    
of Beef Tenderloin with Asparagus and Soy

Steamed Beggars Purse
Smoked Chicken and Apple, Served with Plum & Ponzu Sauce

Red Curry Pork Satay
Served on a Skewer

Salads:

Asian Salad
Mixed Field Greens, Napa Cabbage, Bean Sprouts, Mandarin Oranges, Sliced Water Chestnuts,     Enoki Mushrooms, Tossed with a Miso Ginger Vinaigrette and Topped with Crispy Wasabi Peas

Chinese Spinach Salad
With Orange and Avocado

Thai Cucumber Salad
With Peanuts, Cilantro and Fish Sauce

Thai Noodle Salad
With Rice Noodles, Ginger, Carrots, Napa Cabbage, Peppers, Red Onions, Cucumber and Lime Peanut Vinaigrette

Entrées:

Grilled Chilean Sea Bass
Marinated with Citrus, Served with a Sweet Ginger Soy Sauce

Pan Seared Alaskan Halibut
With Mirin, Scallions and Ginger

Mongolian Barbecued Pork Tenderloin
Far East Meets South, Tangy Hoisin BBQ

Negamaki Style Beef Tenderloin
Wrapped around Scallions, Asparagus and Served with an Asian Soy Glaze

Crispy Five Spice Roasted Peking Duck
With a Natural Citrus Duck Jus

Green Coconut Curry with Chicken, Shrimp OR Tofu
With Green Beans, Red Peppers, Bamboo Shoots and Mushrooms

Pad Thai with Chicken, Shrimp OR Tofu
With Rice Noodles, Bean Sprouts, Peanuts, and Lime Wedges

Vegetarian Stir Fry
Asian and Farmers Market Vegetables with Ginger, Sesame and Sweet Chili

Sides:

Lemon Grass Mashed Potatoes
With a Porcini Mushroom Broth

Steamed Brown or White Jasmine Rice

Steamed Asian Baby Vegetables
With Roasted Sesame Seeds

Vegetable Fried Rice
With Carrots, Green Peas, Celery, Egg, Cilantro and Lime Wedges

Baby Vegetables and Bok Choy
With Chinese Cabbage and Sweet Chili

Spicy Stir Fried Szechwan Vegetables

Dessert:

Gingered Crème Brulee
Topped with Seasonal Berries

Hot Kiffir Lime Tart
With Ginseng Ice Cream

Caramelized Japanese Pear Gratin
With White Chocolate Shavings

Green Tea Ice Cream
With Lycchees (if Available) and Red Berries