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SAMPLE MENU BY CATEGORY

BREAKFAST/ BRUNCH

Savory Steamed Egg Custard with Sweet Ginger Salsa Topping

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Coconut Red Rice Pilaf with Avocado and Egg Ribbons

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Parmesan Quinoa Risotto with Portobello Mushrooms and Roasted Pumpkin Seeds

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Brown Rice Porridge with Tempeh “Bacon” Bites

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Sweet Potato and Scallion Pancakes with Ginger-Fuji Apple Chutney

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Buckwheat Porridge in Miso-Infused Soy Milk with Sesame Seaweed Gomashio

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Zucchini and Corn Pancakes with Sweet Plum Relish

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Sweet Coconut Rice Custard with Bananas and Toasted Sesame

 

APPETIZERS

Tuna Melt with Toasted Coconut and Herbs in Emerald Chard Shawls

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Prawns and Fresh Vegetables in Rice Paper Blanket with Tahini Butter Dip

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Chicken Satay with Peanut Butter Curry Dip and Munchy Platters

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Smoked Salmon "Roses" on Mini Pastry "Pillows" with Caper Chive Cream Cheese

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Napa Cabbage and Tofu Gyoza with Gingered Lime Tamari Dip

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Minced Pork Salad with Chili-Lime Vinaigrette in Cucumber Cups

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Zucchini Bites with Sweet Ginger Tomato Salsa Top

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Melon Balls with Cheese Slice and Spiced Sea Salt

 

SALADS

Citrus with Micro Greens, Sprouts and Fresh Herbs in Spicy Lime Vinaigrette with Toasted Coconut and Cashews

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Carrots, Green Apple and Pomegranate “Som Tum” with Toasted Almonds

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Cucumber and Jicama in Vietnamese Vinaigrette with Mixed Herbs and Candied Walnuts

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Daikon and Carrots in Mirin Wasabi Vinaigrette and Toasted Sesame Seeds

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Napa Cabbage with Bean Sprouts in Sesame Vinaigrette with Toasted Soy Nuts

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Mixed Greens with Rock Shrimp and Celery Root in Mixed Herb Vinaigrette

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Ground Chicken “Larb" with Seasonal Vegetables and Fresh Herbs in Kaffir Lime and Toasted Rice Vinaigrette

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Chicken and Mixed Vegetables with Caramelized Shallots and Toasted Peanuts in Curry Vinaigrette

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Grilled Beef and Cucumber with Ground Toasted Rice and Fresh Herbs in Kaffir Lime Vinaigrette

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Seared Tea-Rubbed Tuna and Baby Mixed Greens with Citrus Dressing

 

SOUPS

Cream of Butternut Squash with Enoki Mushrooms and Cilantro Pesto Relish

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Spicy Lemongrass “Tom Yum” Broth with Sea Vegetables

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Cream of Galangal Coconut “Tom Kha” with Tofu and Seasonal Vegetables

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Coconut Curry Cream of Carrots with Caramelized Onions

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"Pho" Consomme with Seasonal Vegetables and Basil Lime Aioli

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Egg Swirls and Mushrooms in Hot and Sour Broth

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Cream of Cauliflower and Dal with Cilantro Yogurt

 

ENTREES

all items available vegan/vegetarian with beans, tofu or tempeh where appropriate

Miso-Marinated Chicken and Shiitake Mushrooms in Gingered Fuji Apple Teriyaki Sauce

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Basil-Parmesan Chicken Meatballs with Sweet Potatoes and Sundried Tomatoes in Curry Sauce

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Wok-Stirred Sir-Loin Beef Strips and Bell Peppers in Spicy Basil Pesto Sauce

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Pork Belly and Seasonal Vegetable Chli Verde

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Sautéed Prawns with Eggplant and Bell Peppers in Kung Pao Sauce with Toasted Peanuts

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Tendoori Lamb with Spiced Pineapple Chutney and Cucumber Melon Raita

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Braised Chicken Breast with Mixed Vegetables in Galangal and Kaffir Lime "Tom Kha" Sauce

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Wok-Stirred Prawns and Seasonal Vegetables in Spicy Lemongrass Sauce

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Pan-Grilled Salmon in Green Cilantro Yogurt Sauce with Lemongrass-Tomato Sambal

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Steamed Black Cod Fillet with Wild Mushrooms in Chilli-Lime Sauce and Mango Salsa

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Pan-Seared Tuna with Wasabi Mayo Lime Sauce and Sea Vegetable Sauerkraut

 

GRAIN SIDE DISHES

Coconut Gingered Rice with Caramelized Shallots and Toasted Almonds

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Brown Rice Pasta in Lime Soy Vinaigrette with Fresh Herbs

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Quinoa Pilaf in Onion Coconut Aioli with Toasted Pistachios and Fresh Herbs

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Buckwheat Soba Noodles Tossed in Ginger Tamari Sesame Vinaigrette

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Layered Nori and Sushi Rice Stacks

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Glass Bean Thread Noodles and Carrots with Tamari Sesame Vinaigrette and Fresh Herbs

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Mexican Rice with Caramelized Onions and Sour Cream

 

VEGGIE SIDE DISHES

Sautéed Collard Greens in Simple Garlic Pepper Aioli

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Roasted Brussel Sprouts and Zucchini in Garlic Basil Oil

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Lemon Parmesan Rainbow Swiss Chard

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Broccoli and Cauliflower with Cilantro in “Nuoc Cham” Sauce

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Green Kale and Red Cabbage with Sea Vegetables in Gingered Tamari Dressing

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Baby Bok Choy and Red Onions with Roasted Garlic and Sesame Aioli

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Three Color Vegetable Noodles of Gold and Green Zucchini and Carrots in Wasabi Ginger Vinaigrette

 

 

GOURMET LUNCH BOWLS & BOXES

most of entree items can be prepared as a meal-sized bowl or box,

served with a choice of steamed brown rice, noodles, or In whole-grain pita bread pocket,

and steamed seasonal vegetables

 

SWEET TREATS

Indian-Spiced Sweet Rice Pudding in Coconut Cream Sauce with Fresh Mango Topping

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Coconut Panna Cotta with Seasonal Fruit Topping

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Matcha Green Tea Custard with Sake-Gingered Persimmon Compote

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Spiced Tapioca Pudding in Coconut Cream with Maple-Glazed Bananas and Toasted Almonds

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Seasonal Fruit Cocktail in Rose Water Syrup with Pistachio Crumbs

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Turkish Coffee Cream Pudding

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Cream-Filled Pistachio Paste Cups

 

BEVERAGES

Thai-Spiced Rooibos Tea with Coconut Cream Blend

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Ginger Lemongrass Lemonade

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Chrysanthemum Flower Tea

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Toasted Brown Rice Green Tea in Fuji Apple Cider

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Indian Spiced Chai Tea

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Mango Lassi

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Moroccan Mint Tea

 

KIDS

Pan-Seared Wild Salmon Cubes with Pumpkin Seed Pesto on Brown Rice Pasta and Broccoli

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Chicken Satay Strips with Quinoa Pasta in Creamy Almond Butter Sauce and Spinach

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Turkey Loaf with Mashed Sweet Potatoes in Creamy Coconut Gravy and Green Beans

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Sweet and Sour Pineapple Pork Stew with Brown Rice and Green Beans

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Braised Chicken Strips with Brown Rice in Teriyaki Sauce and Broccoli

 

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