Hors D'Oeuvres

• Thai Curry Puffs with Potato, Vegetables and Tamarind Sauce
• Won Ton Crisps with Daikon, Date and Ginger Relish
• Prawn Cakes with Macadamia Nuts and Scallions garnished with Wasabi Aioli

Salad

• Spinach with Mushrooms, slivered Bell Pepper, Mango, Red Onion,
  Five-Spice Walnuts and Water Chestnuts
  tossed with Sesame-Dijon-Tangerine Dressing and crispy Noodles

Entrees

• Hoisin grilled Pork Tenderloin in Sauce
• Seared filet of Salmon with Cilantro Chutney Sauce
• Black Sesame Seed Crusted Mahi Mahi with Mango Sauce
• Breast of Chicken Saute with Green Curry Sauce & fresh Peaches
• Breast of Chicken Saute with Asian Pears and Sake
• Panko crusted, sautéed Breast of Chicken drizzled with Sweet Chili Sauce & Kejup Manis, garnished with Peanuts & pickled Red Onion 
• Grilled Flank Steak of Beef with Shiitake, Miso & Plum Wine Sauce
• Grilled Tri-Tip of Beef with Thai Salsa:Bell Pepper,  toasted Rice Powder, Cilantro, Rice Vinegar, Tamari Pumpkin  Seeds and Orange

Accompaniments

• Ginger Stir Fry of Vegetables with Garlic
• Coconut Rice with Lemon Zest
• Baked Plantains
• Hawaiian Sweet Rolls with Butter