Hors D'Oeuvres

Tempura Salmon Maki - panko crusted salmon and wilted watercress wrapped in nori, pan seared and drizzled with balsamic reduction.

Steamed Chicken Siu Mai - open faced dumplings with 2 sauces

Sirloin wrapped Asparagus

Chipotle Chicken Tostada - shredded poached chicken with vegetables and avocado dressed with a chipotle red wine vinegar dressing, served on top of papadums and garnished with queso blanco

Seared Sesame Crusted Tuna

Shrimp Croquettes on Jicama Batons
served with mint and shallot dipping sauce

Duck Sushi - sliced, roasted duck breast on top of sushi rice ball wrapped with a strip of nori

Salmon Cakes with Tomato Kaffir Lime Salsa

Spiced Lamb in Phyllo with Cucumber Mint Raita

Sauteed Shrimp with Onion Tamarind Confit

Minced Chicken and Thai Basil Tartlet

Shredded Duck, Daikon and Carrot Roll with Plum Sauce

Smoked Trout Spread on Cucumber Rounds

Asian Pesto Shrimp and Wilted Radicchio wrapped in Rice Paper

Lemongrass Chicken Tenders wrapped with Lettuce

Vietnamese Imperial Roll - shredded poached chicken, cucumber, carrot, scallion, herbs wrapped in rice paper and served with a dipping sauce

Sauteed Shrimp with Curry Leaves and Coconut

Steamed Chicken and Tofu Dumplings

Creme Fraiche and Caviar on Potato Spring Roll

Corn Cakes with Mango Salsa

Red Lentil Dhal on Pappadum

Seasoned Spinach on Endive

Top Hats - homemade shells filled with sauteed jicama, carrot and cabbage, garnished with fried shallots, cilantro and chili sauce

Fried Vegetable Wontons served with sesame soy and chili dipping sauces

Scallion Pancakes with Apple Ginger Chutney

Beef Rendang - curried beef served on cucumber and/or French baguette slice

Butter Shrimp - stir-fried with curry leaves, chili, rice wine, and toasted coconut flakes

Crab Cakes made with shrimp and crabmeat, jicama, scallion, and cilantro; pan-fried and sprinkled with lime juice

Chicken Satay with spicy peanut sauce

Futomaki - vegetarian sushi roll with avocado, cucumber, inari (tofu), & scallion; served with wasabi, pickled ginger, & soy sauce.

Glazed Gingery Spareribs with mustard sauce

Popiah - sauteed jicama & carrot, julienne lettuce, & hoisin-chili sauce wrapped in a flour crepe; served fresh (vegetarian)

Seasoned Spinach - wilted spinach dressed with soy and ground toasted sesame seeds and served on endive leaves (vegetarian)

Shredded Duck, Daikon, & Carrot Roll - shredded roast duck with stir-fried daikon and carrot, rolled in a flour crepe; served fresh with mustard sauce

Steamed Chicken & Shrimp Dumplings with oyster-sesame and chili-ginger sauces

Tempura Salmon & Watercress Maki - thin slices of salmon fillet and wilted watercress wrapped with nori (toasted seaweed sheet), coated with panko (bread crumb) and fried; drizzled with soy syrup

Top Hats - homemade delicate, crisp shells filled with sauteed jicama & carrot; garnished with fried shallot (vegetarian)

Chicken & Shrimp Bundle - minced and seasoned chicken and shrimp filling wrapped in a flour crepe, tied with a scallion, deep-fried and served with a sweet chili sauce