CUSTOM SIGNATURE COCKTAILS

Yuzu Gin Cocktail
Lychee Martini

PASSED APPETIZERS

Ahi Poke Nacho, Edamame Guacamole, Wasabi Aioli, Micro Cilantro Wonton Cup 
Cranberry Compote and Brie Bite, Fried Sage, Balsamic Glaze on Crostini  
Mini Chicken Marsala Pot Pie 

FIRST COURSE

Spinach and Watercress Salad with Fresh Strawberries, English Cucumber, Sliced Almonds, Crumbled Goat Cheese, Champagne Vinaigrette 

ENTREE

Beef Short Ribs and Steelhead
Duet of ginger-soy braised short ribs with natural jus and miso lemon seared steelhead. Steamed lemongrass jasmine rice and sesame green beans.  
Crispy sweet chili cauliflower, sauteed baby carrots, steamed lemongrass jasmine rice and roasted red pepper sauce.

Crispy Cauliflower with Portobella Mushroom
Duet of Charred Ancho-Coriander Cauliflower and Soy-Braised Portabella Mushroom
Lemongrass Jasmine Rice and Lentil Curry Sauce (Vegan, GF) 

DESSERT

Matcha Red Bean Cake
Matcha Chiffon Cake, Red Bean Whipped Cream, Matcha Whipped Cream, Earl Gray Custard Whipped Cream, Matcha Chocolate ( G, D, E, No Nuts ) 
  
Chocolate Pie Cup
Vanilla Chiffon Cake, House Made Marshmallow, Chocolate Ganache, White Chocolate Curls ( G, D, E, No Nuts ) ( this dessert is inspired by Keron Chocopie ) 

*Full menu will be posted third week of August.