PASSED HORS D’OEUVRES:

Beef Satay with Spicy Thai Peanut

Teriyaki Chicken Skewers with Pineapple-Teriyaki Dip

Orange-Hoisin Sea Scallops Served in Crispy Wonton Cups

Seared Tuna on a Sesame Tartlet with Wasabi Aioli

Grilled Thai Shrimp Served with Wasabi-Soy Dip

STATIONARY HORS D’OEUVRES:

Asian Vegetable Crudités
Snow Peas, Baby Carrots, Jicama, Daikon, Snow Peas, Red Bell Peppers and Broccoli Florets
Served with Japanese Miso Dip

Asian Station
Basil Shrimp Rolls, Thai Duck Rolls, and Mango Summer Rolls

Served with Spicy Thai Peanut and Sweet Chili Dips

Dim Sum Station
Shu Mai, Pork Potstickers, Crispy Eggrolls, Steamed Buns,
Braised Chicken Wings, BBQ Spareribs, Pickled Cabbage Slaw and Shrimp Toasts
Served with Scallion-Soy and Apricot-Chili Dips

FIRST COURSE:

Soba Noodles with Asparagus, Crab and Coconut-Curry Sauce

ENTRÉE:

Szechuan Peppered Lamb Chops on a Bed of Mizuna with Jasmine Rice
Accompanied by an Orange-Hoisin Sauce

Sautéed Asian Vegetables

SALAD COURSE:

Mixed Baby Greens with Daikon, Spicy Wasabi Peas
Tossed with Rice Wine Vinaigrette

DESSERTS:

Wedding Cake
Bittersweet Chocolate Cake with Green Tea Mousse Filling and Chocolate Ganache
Served with Green Tea Ice Cream and Fresh Berries

Sumatran Regular Coffee, Sumatra Decaf Coffee, and
Assorted Asian Teas

BEVERAGES:

Japanese Plum Wine, Asian Pear Wine, and Sake
Assorted International & Domestic Beer to Include Sam Adam’s Seasonal,
Sapporo, Kirin, and Suntory

Assorted Regular and Diet Sodas
Poland Spring Natural and Sparkling Bottled Water

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk to food borne illness