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FIRST COURSE
Boston Bibb Lettuce with Carrots and Cucumber, Chop Chae Spring Rolls and Shoyu Dressing

ENTRÉE COURSE
Seared French Cut Chicken Breast and Short Ribs with Crimini Mushrooms topped with Kung Pao Sauce

Vegetarian Option—Seared Teriyaki Tofu over Buckwheat Noodles with Chinese Vegetables and Black Bean Garlic Sauce

ACCOMPANIMENTS
Wilted Chinese Broccoli
Three Happiness Fried Rice with Egg
Vegetable LoMein

DESSERT COURSE
Chef’s Year of the Monkey Banana Cream Pie with Freeze Dried Bananas