Tasting Plates – Minimum of 4 plates per table.

• 6
  

  DUMPLINGS

  Chicken and chive steamed dumplings.

• 6
  

  WONTONS

  Fried wontons filled with curried beef.

• 6
  

  SALAD

  Carrot, mixed radishes, onion, and ginger in a citrus mint vinaigrette.

• 6
  

  VEGETABLES

  Stir fry of mushrooms, kale, and lotus root.

• 6
  

  FRIED RICE

  With 5-spice bacon and egg.

• 6
  

  NOODLES

  Buckwheat noodles in a hot pepper and dried scallop sauce.

• 6
  

  SHRIMP

  Lightly fried with a kumquat, ginger, and tangerine sweet and sour sauce.

• 6
  

  FLATBREAD

  Peking duck, cucumbers, and onion over hoisin sauce.

• 6
  

  SALMON

  Lightly fried and served over spinach with a black bean sauce.

• 6
  

  EGG ROLL

  Sweet apple pie filling.