(Ivory or White)
Floor length table linens/napkins
Choice of chair covers
Hors d’oeuvres - 4 per person
chef’s choice
House
wines with dinner
Lemon
Grass and Shrimp Soup Shrimp Dumplings, Shitake
Mushrooms and Green Onion
Asian Slaw Salad in a Baked Wonton Bowl Nappa Cabbage, Carrots,
Cucumbers, Julienned Yellow and Red Peppers,
Bean Sprouts, Coriander/Sweet Chilli Dressing
Traditional Hot Pot: Sesame Crusted
Chicken
Stir-fry Greens, Jasmine Scented Rice Honey Garlic Glaze
OR
Pan Seared
Chicken Breast
Filled with Sticky Rice, Lup Chong, Water Chestnuts. Bamboo
Shoots,
Carrots, Black Trumpet Mushrooms, Stir-fry Asian Greens
and Honey Garlic Glaze
Frest
Fruit Salad/Vanilla Ice Cream Scented with
Thai Basil, Mint and Ginger Syrup
(Sweet Table.)
