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The
Crisp Red Snapper:
A formal endeavor into the savory heart of Pan-Asian cuisine. We
begin with a two tender boneless filets marinated in caramelized
soy sauce. Then the flavors are cultivated with just the right touch
of timing and perfection in our famed Wok cooking style. The snapper
is summarily placed over a fresh layer of baby bok choy, and then
dowsed in our famous penang curry sauce. The result is a mouth-watering
explosion of taste and elegance. |
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Wok Beef Tenderloin:
Is a tasty
formation of choice sirloin, marinated with a secret bled of spices
and Madeira red wine sauce. It’s perfectly tender and delicious.
We place the sirloin, which has by now acquired a sweet caramelized
crust around an herb potato cake with a delicate assortment of
mango, Japanese eggplant, onions, mushrooms and sweet peppers
by its side. Everyone who tasted this dish worship and praise
its divinity as if it were a long lost ancestral food of the Gods.
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Pan Seared Sesame Tuna:
Is truly a dynamic
presentation of pan-seared, sesame crusted, sashimi grade Yellow
Fin delicately sliced and fanned around peanut infused soba noodles.
Green tea vinaigrette and wasabi are drizzled over the dish to add
a mixture of obvious and discreet with every bite. The final flourishes
of color and taste are created with traditional Japanese seaweed
salad and pineapple salsa gracing the top of the dish, like an avant-garde
creation of Mt. Fuji |
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