This is an exciting menu with lots of creative flavor combinations.

PASSED APPETIZERS

Chinese Spoons….

~Dandelion Pesto/Gulf Prawn /Won Ton.

~Diced Kombucha Squash/Pork Belly/Robata.

~Smoked Mozzarella/Mango/Sweet Chile.

~Ahi Tuna Kimchee Mixture/Sambal/Herbs/Queso.

~Poached Scallop/Water Chestnut/Radishes/Hoisin.

BUFFET OR FAMSTYLE

Grilled Pineapple Salad with Brentwood Corn, Romaine, Parmesan and Sambal Dressing.

Sautéed Chinese Greens Garnished with Heirloom Squash and Caramelized Yams...Ginger and Garlic.

Fresh Noodles with Nameko Mushrooms and Sweet Butter, Yuzu Drizzle.

Whole Fish with Miso Glaze ..Shishito Peppers, Fried Ginger, and Kale Sprouts.

Green Jasmine Rice, Twice Cooked with Bean Sprouts, Green Garlic and Fresh Farm Egg.

Smoked Butterflied Market Pig and Pekin Ducks with many Sauces... Served on a Wooden Board, carved to order by Chef Pete

$90pp 60+Guests.

Under 60 contact me for price.

INCLUDED:
Buffet, Serving and Cooking Equipment.
Plates. Silverware. Napkins.
Water Glass, Wine Glass.
Cake Service, compostable.

OPTIONAL:

Staff @$375 per, for the day.