COCKTAIL HOUR

Ahi Tuna, Micro Cilantro in Wonton Cup (G, DF)
Boursin and Artichoke Fritters (G, D, V)
Vegetable Spring Roll, Sweet Chili Dipping Sauce (DF, G, Vg)

Tray Passed Wine

FIRST COURSE

Yuzu Kosho and Grilled Pineapple Jicama Salad and Cucumber Wrap (GF, DF, Vg)

MAIN COURSE

Ora King Salmon (GF, DF)
Seared Ora King Salmon with miso glaze
Steamed lemongrass and ginger Forbidden Rice
Honey glazed heirloom carrots and plum sauce and white sesame seeds

Bulgogi Short Rib (GF, D)
Braised short rib with bulgogi natural jus
Kimchi whipped potatoes
Fried green beans with garlic chili oil  

Stuffed Eggplant (Vegan, GF)
Eggplant stuffed with stir fried vegetables, plant-based meat and gochujang drizzle
Scallion fried rice
Steamed baby bok choy 

DESSERTS

Mango Sticky Rice
Fresh mango served on sticky rice in coconut sauce, topped with crispy mung bean

Chocolate Mochi Cake
Soft and chewy chocolate mochi cake served with vanilla whip and fresh strawberries