Dinner Menu

PASSED APPETIZERS
Curry Pastry Puff
Stuffed with chicken, diced potatoes and yellow onions seasoned with lime and sautéed in coconut oil. Vegetarian option without chicken.

STARTER
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.

ENTRÉE
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.

or

VEGETARIAN ENTRÉE*
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.

BEVERAGES
Wine, Starbucks® regular and decaffeinated coffee and assorted Tazo® Teas

*Vegetarian option available if pre-requested during registration.

Menu subject to change and substitutions.