APPETIZERS

Smoked Duck with Mango Chutney on Won Ton

Spicy Tuna Tartar served on Silver Spoons

Santa Barbara Cherry Tomatoes Filled with Crab, Cilantro Garnish

Petite Crab Cakes with Gingered Pineapple Mayonnaise

Chicken Shumai with Hoisin Sauce

Beef Skewers Teriyaki and Chicken Satay with Peanut Sauce 

DINNER 

Chilled Lobster Martini with Fennel, Water Chestnut,
and California Grapefruit 

Five-Spice Rack of Lamb, Secrétaire
Japanese Eggplant, Roasted Tofu,
and Asian Vegetable Medley 

Mango Mousse Charlotte
Garnished with Tropical Fruits and Fruit Coulis