Passed Hors d’oeuvres
Coconut Curry and Vegetable Pot Stickers
Crispy Thai Spring Rolls with Pork and Noodles
Assorted Seafood and Vegetarian Maki with Wasabi-Soy Aioli
Wonton Basket Filled with Sesame Chicken Salad
Buffet
Beef Bulgogi
Steamed Rice
Grilled Eggplant, Pineapple and Sweet Pepper Salad Drizzled with Soy Glaze
Rice Stick Noodle Salad with Crisp Vegetables and Fresh Herbs
Garnished with Sewers of Chicken or Hoisin Mushroom
Chili Paste and Crushed Peanuts Served to the Side
Cucumber Sangchae over Mixed Greens
Scallion Biscuits and Sesame Rolls with Chili-Honey Butter
Dessert - Served to Small Plates Accompanied by Coffee and Tea
Pear and Almond Tarts
Demitasse Cups of Bananas in Coconut Cream & Rice Pudding with Pineapple
Sweet Potato Bread Pudding Drizzled with Ginger Caramel
