Pickled Bordeaux Radish with Maple Crusted Cashews

Cauliflower-Gobi Tater Tots with Cheddar Cheese and Bird Eye Chili

Mini Taro Cakes with Spring Onion and Shiitake

Kati Rolls with Hara Chana Masala

(Green Chick Peas with Potatoes in Red Chili Curry)

Julienned Chayote Squash Salad with Green Papaya  

(with Holy Basil, Cilantro and Vietnamese Rau Mon)

BBQ Thai Baby Back Ribs with cracked pepper and lime juice

Chicken Pakora Pop Corn with Chatni dip 

Baked Stripe Bass with Fennel and Pernod
(with Roasted Cippolini Onions, Asparagus with Mustard Sauce)

Roast Rutabagas, Parsnip and Fingerlings with Rosemary
(availability from the Paisley Farm)

Charred Crispy Cauliflower Florets with Chili Flakes
(served with Anchovy, Garlic, Olive Oil Pesto)

Five Spiced Roast Squab with bean thread, chesnut

Pancit Palabok Noodle with Asian Broccoli
(Optional: Slivers of Roast Pork)

~ Desserts ~

Warm Chocolate Molten Cake with Candied Ginger 

Palova with Fresh Berry with Strawberries, Raspberries, Blueberries

Trio Tastings of Mung Bean Coconut Pudding with Pandan sauce, Tahitian Creme Caramel, and Mango Lassi

Chai Tea