passed hors d’oeuvres:

vegetable summer rolls with herbs +rice noodles (VG, GF)

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peking duck buns  (shiitake mushroom buns (V) )with pickled cucumber, scallions + gochujang

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seared rare tuna with lemongrass-cherry pepper sambal + avocado on a rice cracker (GF)

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potato-cauliflower samosas with mango chutney + mint raita (VG, DF except for raita)

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pork and ginger dumplings with wasabi mayo

 

 

buffet dinner:

grapefruit, jicama and watermelon radish slaw with candied pecans (VG,GF)

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grilled corn salad with fall mushrooms, + sweet and hot peppers (VG, GF)

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rice noodle salad with pickled vegetables, mango, herbs + avocado; ginger-lime vinaigrette

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“shaking beef” tenderloin, sliced thin and served

with a soy-lime beurre blanc, pickled onion + watercress

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slow-roasted red-curry salmon with

coconut rice, snap peas, scallion  + “sundried” pineapple (GF)

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dessert:

warm citrus-scented doughnut holes with cardamom caramel