passed hors d'oeuvres:

caramel chicken + shiitake mushroom spring rolls with fresh herbs + ginger ponzu 

***

seared ahi with mango + lemongrass on rice crackers

***

tuna tartare* in cucumber rolls with avocado + wasabi-lemon oil

​

buffet dinner:

red cabbage and jicama slaw with grapefruit + spicy pecans

***

whole roasted beef tenderloin* with watercress, pickled red onion + lime sauce

***

garlicky brussels sprouts, with kumquats, bacon + urfa chile flake

***

dry- fried green beans, snap peas + baby bok choy with soy-miso butter

***

“chai-spiced” carrot salad with pomegranate, cumin + garlic; fried lemons

***

fried grain medley with crispy seaweed +

 “sundried” pineapple

***

steamed jasmine rice

***

bittersweet chocolate-jasmine tea tart

with cardamom-vanilla whipped cream

​

*Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk for foodborne illness.