Menu
Featuring the culinary talents of Chef Alan Wong
CHAMPAGNE AND CANAPES
APPETIZER QUARTET
STEAMED MOI
On a Tofu and Shrimp Flan With Foie Gras and Truffle Sauce
BUTTER POACHED LOBSTER
With a Ginger Scallion Potato Risotto, Shiitake and Enoki Mushroom Corn, Jade Sauce
BEEF TWO WAYS
Slow Poached Beef Tenderloin in Olive Oil Seared Beef Tenderloin
CHRISTMAS DESSERT SAMPLER
SAKAMOTO “PRIVATE RESERVE” KONA COFFEE
1998 Vintage, Aged
PETIT FOURS
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