Asian Fusion Cuisines
By Dan McCall

Wine Sponsors

Red wine by Sterling Vineyards
Sterling Napa Valley Merlot

White wine by Beringer

Table Gifts Courtesy of
Peet's Coffee and Tea
Skin Rejuvination Clinic

Asia Night 2003 Menu

Passed Hors D'Oeuvres

THAI PRAWN CAKES
A grilled cake of coarse chopped prawns, cilantro and Thai spices. Served with a roasted red pepper curry sauce.

BEEF KUSHI
Beef slices threaded onto a bamboo stick with scallions,
grilled and served with teriyaki glaze.

PEKING DUCK
Presented in endive leaves with hoi sin sauce & green onions.

SAUTÉED SHIITAKE MUSHROOMS
With tofu square brushed with teriyaki

STUFFED TOFU WRAPS
Mushrooms, cucumber and teriyaki

DINNER MENU

APPETIZER

GADO GADO SALAD
Waiters to pass Indonesian Chili Sauce

ENTREE

RED BRAISED LAMB SHANK
Black Rice
Carrots and Daikon
Eggplant and green beans

**vegetarian alternative available

DESSERT

TROPICAL NECTAR
Mango sorbet with almond jelly and lychee
Garnished with mint served in a martini glass