This is a sample of a four-course menu. Chef Heng styles each menu based on your theme, style and ideas. We look forward to speaking with you and learning about your next event!

Four Course Sample Menu

Tray-Passed Hors d’oeuvres

Fusion Chicken Cakes
Ginger aioli

Lump Crab “Ceviche”
English cucumber, avocado mousse, fresh mint

Crostini of Five Spiced Maple Leaf Duck
Fragrant plum sauce

Appetizer

Classic Caesar Salad
Chef-made dressing, imported aged parmesan, garlic croutons

Main Course

Prime Filet Mignon (28 day aged)
Chimichurri sauce

Garlic Mashed Yukon Gold Potatoes
Truffle oil

Sautéed Fresh Asparagus

Dessert

Tahitian Vanilla Crème Brulee
Fresh berries