Seafood

Khin’s Tiger Prawns Curry with Cumin and Coriander

Grilled Royal Shrimp with Pineapple Sauce

Large Sea Scallops with Thai Chile in Red Curry Sauce

Soft Shell Crabs with Tomato Mint Concasse

Pan Seared Monk Fish with Masala Rub and Okra

Steamed Striped Bass with Ginger Soy Spring Onion Slivers

Pan Seared Salmon Filet with Tamarind Shallot Sauce

Grilled Sea Bass Wrapped in Banana Leaves

Thin Crusted Tuna with Cracked Pepper and Asian Spinach

Southern Indian Salmon with Tamarind and Mustard Seeds with Sliced Okra on top (marinated lightly with spices)

Red Snapper in Red Curry — Kaffir Lime Leaves

Black Cod with Miso Glaze and Sake Marinate

Grilled Ahi Tuna Satay with Wasabi Remoulade

Vegetarian

Lady Fingers (Okra) in Malay Balachan Sauce

Wok Sauté Shanghai Vegetables in White Wine Garlic Sauce

Young Pea Shoots with Ginger and Shallots

Buddha’s Delight with Lotus, gourd and ear mushroom

Braised Baby Bok Choy with Sherry and Ginger

Sautéed Chayote with Scallion and Oyster Sauce

Asian Water Spinach with Tofu and Black Bean Garlic

Roast Asparagus, New Potato, Asian Long Beans with Miso Lemon Zest

Grilled Japanese Eggplant with Pepper Glaze

Soups and Broths

Soup of the Day

Saffron Seafood Rice Salad with Shrimp, Squid and Cilantro

Red Potato Vinaigrette with Scallions and Dijon

Garden Salad with Vinaigrette

Grilled Portobello, Yellow Squash and Long Eggplants

Tagliatelle with Farmer’s Tomato and Basil

Roast Chicken Salad with Tricolor Salad

Breakfast and Lunch

Assortment of Baked Goods
(croissants, brioches, bagels, date croissants)

Orange Juice/Soy Bean Milk/Spring Water/Sodas

Seasonal Fruits

Shiitake and Leek Purses (with Tamari Dip)

Pan Roast Chicken in Soy and Ginger Marinade

Buckwheat Soba with Dashi Broth and Holy Basil Leaves

Field Greens with Miso Green Onion Dressing

Buttered Tuilles Cookies