Curry Pastry Puff
Stuffed with chicken, diced potatoes and yellow onions seasoned with lime and sautéed in coconut oil. Vegetarian option without chicken.
Beef in Crispy Rice Shell
Filled with shredded beef brisket or shiitake mushrooms (vegetarian option), green mango, radish, shallots, jalapenos, minced garlic and green onions and is served with chao aioli sauce made with garlic, pomace olive oil, Dijon mustard and lime juice.
Miso Black Cod Filet
Prepared in a soy, mirin, sake & miso marinade then baked in Chef Rachel Yang’s special Black Olive Sauce made of kalamata olives, mirin, sake, soy, ginger and ground fennel seeds.
Korean Treasured Rice
Prepared with jujube, walnuts, burdock, shiitake mushrooms and kombu toasted in sesame oil and served with kale in black olive and ginger soy sauce.
Smoky Rice Pudding
Prepared with smoked milk infused with ginger, cinnamon, black peppercorn, cloves, cardamom and lapsang souchong tea. Served with kabocha squash flavored with lemon juice, star anise, black peppercorn, ginger, cinnamon and yellow raisins and topped with pepitas.
Wine, Starbucks® regular and decaffeinated coffee and assorted Tazo® Teas
*Vegetarian option available if pre-requested during registration.
Menu subject to change and substitutions.