Soups
Roasted Corn Sweet Potato Chowder (vegetarian option)
Roasted Corn, red/yellow/green peppers, sweet potato, onion, garlic, leeks, celery, thyme, basil, bay leaf, heavy cream, minced fresh parsley, crispy Wonton Ribbons to garnish
Local Spot Prawns in Coconut Curry Soup
Coconut Milk, palm sugar, lemon grass, fish sauce, garlic, ginger, fresh basil, local spot prawns, red curry paste, red chilies to garnish
Appetizers
Crispy Duck Wonton Wraps with an Orange Chili Sauce drizzle and Wasabi cream drizzle, carrot and beet string garnish
Filling: duck, onion, choy sum, scallions, cilantro, shiitake mushrooms, kimchee, chestnut, garlic, shallot, ginger, chili flake, mint, basil oyster sauce, sweet chili lime sauce, egg yolks
Orange Chili Sauce: Sake, sweet chili lime sauce, orange juice, soy, shallots, ginger, garlic
Garnish: flat leaf parsley, blk. Sesame, chopped toasted peanuts
Ahi Tartare Stack served on crispy Polenta
On layer of avocado, a Wasabi Caper Tartar Sauce topped with crispy taro root ribbons and julienned nori, masago and black and toasted sesame for garnish served with Tosa
Seared Ahi with a Passionfruit Shrimp Salsa
Served in a Martini Glass on a bed of sesame dressing cabbage garnished with a star fruit on the edge of the Martini glass and topped with a Kataifi
Macadamia Nut Encrusted Prawns
Entrées
Seared Opakapaka, Scallops and Langostinos
With a Lobster Passion Fruit Ginger Sauce served with a crispy rice cakes /or crispy polenta cake
Sauce: Chopped onion, carrots, celery, parsley, garlic, fresh tarragon, tomato seeded and chopped, brandy, white wine, ginger, strained passion fruit juice, lobster paste, 1 cup beurre blanc ladle half with beurre blanc and the ladle half of the passion fruit then place protein garnish with chives
Filet Mignon, or Wagyu (Kobe) Beef/or Flank
Marinated in a lime, fish sauce, brown or palm sugar, seared and sliced over julienned red/grn/yellow peppers, carrots and Shiitake mushroom sprouts sautéed in a light oyster sauce served over mashed potato/or potato cake /or polenta
Asian Pasta Primavera (vegetarian option)
Ginger, Garlic, lemon grass, kaffir lime, shiitake mushrooms, julienned carrots, red/grn. peppers asparagus tips, served on Japanese Ramen Noodles, with soy and lemon…accompanied by local goat cheese, Japanese plum paste, basil, black sesame seeds, and topped with julienned nori.
Desserts
Chocolate Coconut Macadamia Nut Tart
Served with fresh raspberries
Green Tea Cream Brûlée
Banana Mousse with Mac Nut Cream
Served in a toasted graham cracker coconut crusted ramekin topped with whip cream lime zest and toasted coconut slice of candied lime