Indonesian Dancing Prawns with Lemongrass Coconut Dip

Korean Pajeon Scallion Pancake with Kumamoto Oysters

Vietnamese Shrimp Summer Rolls with Angel Hair

Grilled Ahi Tuna Satay with Ponzu Sauce and Grated Japanese Daikon

Filipino Lumpia Shanghai Pork and Shrimp Spring Rolls

Heirloom Squash Ravioli with Coconut Kashmiri Red Curry Dipping Sauce

Wild Mushroom Hash in Savory Shells
(Porcini, Shiitake and Crimini)

Lobster Rolls Wrapped with Rice Paper
(Delicately Hand Rolled with Holy Basil Leaves and Served in Hoisin Dip)

Peking Duck Wrapped in Thin Crepe with Scallion Dip 

Mini Baked Chicken Masala Pot Pie 

Grilled Lamb Kofta with Dry Rub Spices with Yogurt Plus Mint

Crabmeat Asian Slaw with Mustard Seeds and Mango Chutney
(Served in Mini Crispy Wonton Cups)

Piaju Lentil Fritters with Roasted Pine Nuts and Parsley
(with Red Pepper Sour Cream Couli)

Tamarind seared Red Snapper with dried red pepper and fenugreek seeds

Ruby Red Rice in Penang Style with Curry and Kaffir Lime Leaves

OPTIONAL

Dumpling Bar
Wok Station and Bamboo Steamers
Assortment of Steamed Chicken Shu Mai, Shrimp Wonton, Vegetable Pot Stickers
(Manned by Uniformed Chef)

Satay Bar
Grilled Marinated Chicken, Beef and Lamb Satay with Three Dipping Sauces
(Manned by Uniformed Chef)

Dessert

Balinese Black Rice Pudding in Ceramic Demi Cups

Crisp Banana wrapped in thin crepe with chocolate sauce

Mini Caramelized Caneles with Chocolate and Vanilla

Chai Toddy

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