Horn of Plenty

(21 per person with a minimum of two orders)

Taro Spring Rolls< >Mango Spring Rolls< >Chao Zhou Rolls< >
Charbroiled Lemon Grass Mussels with Roasted Peanuts< >Pork Pot Stickers>
Salmon with Avocado Rolls< >Salt & Peppered Cuttlefish< >Edamame

Land Course

(27 per person with a minimum of two orders)

Lemon Grass Roasted Quail< >Pickled Lotus Rootlet Salad with Five spice duck
Bone-in Oxtail Stew in Cabernet Reduction with Spinach Noodle< >Desserts

Sea Course

(28 per person with a minimum of two orders)

New Zealand Green Lip Mussells in Coconut Wasabi Cream
Tuna Ceviche (Grade #1) with Green Mango, Pickled Lotus Rootlets and Basil *
Filet of Basa with poached Tomato in Penang Baba Curry< >Rice< >Desserts

Vegan Course

(24 per person with a minimum of two orders)

Unicorn Taro Rolls< >Lotus Rootlet Salad with Edmame and Pine Nuts< >Jasmine Rice
Tofu simmered in Coconut Wasabi Cream< >Spicy Mango Bean Curd< >Desserts

Starters

Unicorn Taro Spring Rolls (v)-Light Soy Vinaigrette
Five Spice Duck Poh Pia with Jicama, Roasted Peanut and Cilantro
Salt & Pepper Prawns and Filet of Cuttlefish-Citrus Cilantro Vinaigrette
Lemon Grass Roasted Quails with Edamame-Salt & Pepper Citrus
New Zealand Green Lip Mussels in Coconut Wasabi Bisque
Braised Ox Cheek with Quail Egg Yolk and Shrimp Chip
Candied Walnut with Prawns and Seared Black Wild Rice-Light Wasabi-Mayo
Crispy Salmon with Avocado Rolls-Light Soy with Wasabi
Albino Rolls (Dungeness crab meat and scallop)-Light Soy Vinaigrette
Pork Short Ribs with Spicy Ginger Basil in Tamarind Sauce with Sesame
Butterflied Prawns with Asparagus in Soy Brine

Soups

Purée of Carrot Chowder with Minced Onion and Ginger (dairy)
Cantonese Shrimp Dumplings Consommé with Watercress

Salads

Rock Shrimp with Avocado, Beets, and Jicama-Mango Sauce and Lava Salt
Tuna Ceviche with Green Mango, Lotus Rootlets and Basil-Nuoc Mam Salsa *
Pickled Lotus Rootlet Salad with Five Spice Duck-Tamarind Vinaigrette

Noodles and Vermicelli

Singaporean Vermicelli Curry with Chicken and Prawns*
Steamed Vermicelli with Rice Paper Wrap (Grilled Chicken, Steak, or Prawns)
Served with caramelized onions over vermicelli, fresh salad, roasted peanuts, and rice paper wrap.

Land

Bone-in Duck with Shang Hai Bok Choy in Penang Baba Curry
Five Spice Duck Mosaic with Shang Hai Bok Choy and Orsis Mushroom
(Chao Zhou-style duck confit and duck prepared two ways in five spices with baby bok choy)
Bone-in Oxtail Stew with Cabernet Reduction-Spinach Noodle
Bone-in Pork Chop from Salmon Creek with Sauteéd Vegetables
Half Cornish Hen Braised in Five Spice and Orange Zest with Sauteed Vegetables
Grass Fed Piedmontese Cubed Filet Mignon with Organic Blue Lake Green Bean
Australian Lamb Chop with lacquered Tamarind and Blue Lake Green Bean
Grass Fed Piedmontese Rib Eye with Seared Rice Cake and Chinese Broccoli

Sea

Whole Trout de-boned with Roasted Almond and Preserved Plum Sauce
Seared Filet of Basa with Grilled Vegetables in Ginger Basil Vinaigrette
Giant Prawns in spicy Saté with Crab Sauce Emulsion and Shang Hai Bok Choy
Giant Prawns Sauteéd with Spicy Mango and Chinese Eggplant *
Giant Sea Scallops in Coconut Wasabi Cream with Asparagus Spears

Vegetarian & Vegan

Lotus Rootlet Salad with Edamame, Almond and Pine Nuts-Tamarind Vinaigrette (v)
Penang Baba Curry Tofu with Broccoli * (v)
Spicy Mango Bean Curd and Chinese Eggplant * (v)
Smoked Chinese Eggplant in Nuoc Mam Scallion
Tofu simmered with Coconut Wasabi Cream (v)
Singaporean Vermicelli Curry with Tofu and Broccoli *

Side

Jasmine Steamed Rice
Black Coconut Wild Rice
Baked Green Onion Roti
Garlic Noodle
Stir-fried Vegetables
Edamame
Seared Chao Zhou Rice Cake with Egg and Salted Turnip
Black Wild Rice with Bean Curd and Sesame-Spicy Coconut Wasabi Sauce