Buffet or Plated

BUFFET OR PLATED LUNCH

Choice of soup or salad. Choice of two luncheon entrées. Choice of one dessert: homemade mousse, cake or tart. Coffee, hot Asian tea and green ice tea. Fortune cookies. Asian and Western eating utensils.

DINNER BUFFET

Choice of two entrées. Choice of three sides. Choice of one dessert: homemade mousse, cake or tart. Coffee, hot Asian tea and green ice tea. Fortune cookies. Asian and Western eating utensils. Sake available for extra charge.

THREE-COURSE PLATED DINNER

Choice of two entrées. Choice of soup or salad. Choice of dessert: homemade mousse, cake or tart. Coffee, hot Asian tea and green ice tea. Fortune cookies. Asian and Western eating utensils. Sake available for extra charge.

FOUR-COURSE PLATED DINNER

Choice of two butler pass appetizers. Choice of two entrées. Choice of soup. Choice of salad. Choice of dessert: homemade mousse, cake or tart.  Coffee, hot Asian tea and green ice tea. Fortune Cookies. Asian and Western eating utensils. Sake available for an extra charge.

Appetizers

Egg Rolls
Your choice of filling: chicken, beef or shrimp. Served with a soy ginger sauce.

Sate
Your choice of skewered beef, chicken, shrimp or pork served with an Asian peanut sauce.

Dakon Radish Florets
Stuffed with dried shrimp and monkfish mousse.

Dried Shrimp & Jasmine Rice Balls
Served with wasabi and soy sauce.

Rabbit, Crab or Chicken Rangoon
Fried wantons with your choice of rabbit, crab or chicken stuffing.

Pot Stickers
Choice of straw mushroom and pork or salmon and pickled ginger. Served with a wasabi and soy dipping sauce.

Sushi
California roll with your choice of salmon or tuna. Made with cucumber, avocado, roasted red pepper and jasmine rice rolled in seaweed. Served with wasabi, soy, ginger and rice vinegar for dipping. (Feel free to request your favorite sushi.) 

Soups, Salads & Sorbets

Soups

Shrimp Bisque with Essence of Lemon Grass

Creamy Peanut Soup
Garnished with fresh chives.

Chicken Wonton Soup

Chilled Monkfish Bisque
Garnished with julienned red, green and yellow peppers and cured monkfish.

Salad

Japanese Imperial Salad
Assorted julienned Asian vegetables served over a bed of baby greens dressed with pickled ginger and sake vinaigrette.

Sorbets

Asian Plum & Sake Sorbet
Served in a Dakon radish floret.

Lemongrass & Rice Vinegar Sorbet
Served in a cucumber floret. 

Entrées

Asian Pork Roulade
Pork roulade filled with wasabi paste and roasted garlic. Served with a medley of Asian vegetables: pea pods, water chestnuts, bean sprouts, bamboo shoots and Dakon radish.

Lobster, Chicken or Pork Imperial with Rice Noodles
Lobster, chicken or pork sautéed in sesame oil and finished with a light wasabi soy sauce. Served with pea pods, water chestnuts, bean sprouts, carrots and Asian cut celery over rice noodles.

Panko-Crusted Meats or Tofu
Your choice of tofu, monkfish or chicken sautéed and served with a concassé of tri-colored diced tomatoes (red, yellow and purple tomatoes).

Japanese Stuffed Mushrooms
Baby Bella mushrooms stuffed with your choice of two stuffings: confit of rabbit, pork, beef or chicken. Served on top of yin and yang sweet red pepper coulis and sour yellow pepper coulis dotted with wasabi cream.

Homemade Asian Ravioli
Choice of shrimp and scallops, chicken or beef. With julienned Asian vegetables sandwiched between pasta sheets served with a parsley, lemongrass and ginger reduction and garnished with roasted red pepper coulis.

Asian Pan-Seared Duck
Seasoned duck breast pan-seared medium rare. Served over roasted angel hair pasta and Asian vegetables topped with an Asian plum sauce.

Desserts

Oeufs à la Neige
(Oofs a la Nawge)
Sweet meringue puffs poached in milk and served over a raspberry compote.

Crêpes
Thin pancakes with your choice of stuffing or topping.

Suzettes
Covered with Grand Marnier, orange zest and butter sauce.

Bing Cherry Jubille
Stuffed with vanilla ice cream, with a bing cherry, brandy and brown sugar sauce jubilee.

Chocolate Crème
Stuffed with whipped cream and flavored with dark chocolate and a hint of coffee. Dusted with powdered sugar.

Assorted Custards Served Over Fresh Seasonal Berries
Choice of Devonshire cream or chilled custard consisting of crème fresh, yogurt, brown sugar and Grand Marnier.

Sabayon
Cooked egg, sugar and champagne custard. Served hot.

Mousse Napoleon
Layered with crispy pastry sheets and your choice of mousse (white chocolate, dark chocolate, raspberry or blackberry and blueberry) topped with whipped cream and spun sugar.