This menu was specially prepared by chef and owner Tammy Wong.Served Feb 11 – Feb 28.
Blended whisky and house made orange-ginger-cinnamon syrup with a splash of cava.
Pan fried shrimp, chive and jicama.
Tuscan ham, gruyere cheese, sushi rice, and jalapeno peppers in a crisp wrapper.
Norwegian salmon cured with hot peppers and spices, served with plum cilantro chutney over julienned celery.
Thin sliced beef, crisp fried with a tangerine, kumquat, ginger, and rock sugar sauce.
Stir fry of lily flowers, napa cabbage, peapods, cellophane noodles, carrots, and lotus root.
Black jasmine rice stir fried with leek and diced taro root and topped with roasted, sliced almonds.
Sweet rice with raisins, red beans, mung beans, black currants, figs, sesame seeds, and coconut cream.