Chef’s Action Station
Miso-Maple Stir Fried Chicken
And Green Curry & Vegetable Tofu
Both served with Coconut-Garlic Sticky Rice
Topped with Edamame Pico de Gallo
Buffet Appetizers
Spinach & Cauliflower Fritters
with Sweet & Savory Tomato Chutney
Hand Rolled Sushi served on Crushed Ice Platters
Cooked Shrimp, Avocado, Cilantro & Daikon Sprouts
-and-
Cucumber Avocado Rolls with Gobo Root
served with wasabi, pickled ginger & soy sauce
Minted Melon
Beautifully Arranged Sweet Melons Lightly dressed in a Serrano-Mint Syrup
Passed Appetizers
Pork & Vegetable Pot Stickers
with Hoisin Dipping Sauce
Thai Beef Summer Rolls
Thinly Sliced Thai Grilled Beef with
Cucumber, Fresh Mint & Thai Basil, Shredded Carrot & Bell Peppers wrapped in Rice Paper
served with Sweet & Sour Yuzu Sauce
Dessert Buffet
Passion Fruit Tarts
served in flaky pastry dough topped with whipped cream
Lemon & Mascarpone Mousse
with fresh berries & white chocolate
Champagne Flourless Chocolate Cake Truffles
on Pocky Sticks
Beverages
Bottled Water & Assorted Canned Sodas
Red & White Wine
Domestic Bottled Beer
Ice & Sliced Limes
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