Dinner Menu

Head-on shrimps (5x) marinated in a spicy lime leaf sauce. Served with a spicy ponzu lime leaf sauce

Baked puff pastry topped with creamy mushroom, onion confit, salsa verde, and parmesan cheese

Fried tofu and braised bean curd wrapped w/ lettuce, cucumber, mint leaves, and pickled daikon and carrots

Fried marinated chicken wings in tangy spicy sauce

Citrus cured shrimp mixed with diced mango, shallot, serrano chili pepper, tomato, cilantro and green onion

Seared rare tuna, green beans, salad, potatoes, cherry tomatoes, poached egg and balsamic herb dressing

Fried brussels sprouts, Dijon dressing, and parmesan cheese (Can be made vegan by omitting the cheese)

Rice noodle in flavorful beef broth simmered for over 10 hours

Pan-seared glazed seabass, served with sautéed bok choy, ginger ponzu sauce, and confit red bell peppers

Angus beef rib eye steak served with chive mashed potato, broccoli, and mushroom creamy sauce

Slow-cooked chicken quarters with red wine, mushroom, and onion confit. Served with garlic mashed potatoes and roasted vegetables

Sautéed filet mignon, served with tomato garlic rice, cucumber, and red and green bell peppers

Sautéed vegan-beef tofu, served with red and green bell peppers, oyster mushroom, and a choice of tomato garlic rice or garlic noodles

Dark chocolate lava cake, vanilla ice cream and raspberry coulis

Belgian style tiramisu with speculoos

Vanilla bean custard with caramelized sugar crust, mint and berry

Caramelized apple tart, baked upside-down