PASSED HORS D'OEUVRES

Ahi Tuna Tartare
Tomato confit, crispy chili flakes, & smoked sea salt (DF/GF)
Bulgogi Beef Wraps
Garlic, ginger, chili paste & savoy cabbage (DF/GF)
Smoked Chicken Fresh Roll
Bean sprouts, lettuce, carrot, & nuoc cham (DF/GF)
Blistered Rainbow Carrots
Lime aioli, & chili crisp (DF/GF/Vegan)

FIRST COURSE

Winter Chicory & Endive Salad
Compressed pickled pears, watermelon radish, & apple cider vinaigrette
(DF/GF/Vegan)
Bread Basket with Butter
Sliced seven grain batard, rustic baguette, & rosemary croccantini

ENTREE

Pho-Scented Short Ribs
Star anise, ginger & lime-braised short ribs, served with torched sushi rice, bronzed baby bok choy and quick-pickle bean sprout salad
Roasted Steelhead
With ginger-lime ponzu reduction, served with torched sushi rice, bronzed baby bok choy and quick-pickle bean sprout salad
Kabocha Wedges & Dumplings
Roasted kobocha squash with tomatillo-avocado coulis, roasted tomatoes & crisp semolina dumplings  (DF/GF/Vegan)

DESSERT PLATTER

Passionfruit Tart
Chocolate shell, summer berries (GF)
Tiramisu Roulade
Sponge cake, espresso, rum, dark chocolate
Mango Tart
Dark chocolate cup, coconut-mango, lime zest (DF/GF/Vegan)
Chocolate Dipped Strawberries
Fresh strawberries dipped in dark chocolate (DF/GF/Vegan)