Asia Night Asian Fusion Menu
created by
Chef Nathan Beriau and Chef Cora Jew
Passed Hor d'Oeuvres:
Peking Duck ~ Lotus Bun ~ Scallion Relish
Vegetarian Fresh Spring Roll, Nori and Pickled Shitake
Asian Glazed Black Pepper Shrimp
First Course:
Dashi-Poached Ahi Sashimi
Chinese Long Beans, Purple Potatoes, Farm Egg, Ground Sesame Vinaigrette
Entree:
Pepper-Crusted Beef Tenderloin
Java (Cubeb) Pepper-Crusted Beef Tenderloin, Five-Spice Sweet Potato, Honshimeji Mushrooms, Rainbow Chard, Bordelaise
Vegetarian Option:
Kuri Squash Ravioli
Candy Cap Mushroom Dashi, Ginger-Braised Tatsoi, Tofu
Dessert:
Deconstructed Apple Crumble
Long Pepper and Star Anise-Spiced Apple, Ginger-Vanilla Chantilly
Tasting committee: Lyz Ferguson, chairman; Mark Dosker,
Consul Trini Sualang (Indonesia), Consul OAYUNG Xiaohong (PRC)
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Learn more about Asia Fusion ingredients ~
.... Red Kuri Squash
Cubeb Pepper
Honshimeji Mushroom |