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Seafood Wine Dinner | March 25, 2015

  • Sassy mussels steamed on a half shell topped with spicy lime sauce, kaffir lime leaf, lemongrass and ground peanut. Was paired up with Chateau de Passavant, Chenin Blanc

    Sassy mussels steamed on a half shell topped with spicy lime sauce, kaffir lime leaf, lemongrass and ground peanut. Was paired up with Chateau de Passavant, Chenin Blanc
  • Crispy Bong: our famous roll stuffed with mozzarella, cheddar, jack cheese, shrimp and avocado. Paired up with Honig Sauvignon Blanc.

    Crispy Bong: our famous roll stuffed with mozzarella, cheddar, jack cheese, shrimp and avocado. Paired up with Honig Sauvignon Blanc.
  • Stuffed squid with squid, shrimp, ginger sautéed in cilantro pesto sauce. Paired up with Rugg Rose, Napa Valley.

    Stuffed squid with squid, shrimp, ginger sautéed in cilantro pesto sauce. Paired up with Rugg Rose, Napa Valley.
  • Lab Talay - shrimp, scallop, tobiko caviar, jelly noodle, toasted with fish sauce, lime juice, ground chili, rice powder, onion, green onion, mint leaf. Paired up with Cono Sur Bicicleta Pinot Noir.

    Lab Talay - shrimp, scallop, tobiko caviar, jelly noodle, toasted with fish sauce, lime juice, ground chili, rice powder, onion, green onion, mint leaf. Paired up with Cono Sur Bicicleta Pinot Noir.
  • Basa sole filet topped with herb spiced gravy and lump crab meat served with jasmine white rice. Paired up with Domaine de la Charbonnière, Château neuf de Pape.

    Basa sole filet topped with herb spiced gravy and lump crab meat served with jasmine white rice. Paired up with Domaine de la Charbonnière, Château neuf de Pape.
  • Dessert: Sweet sticky blueberry rice, dusted with coco powder and topped with coconut flan. With blueberry-coconut reduction.

    Dessert: Sweet sticky blueberry rice, dusted with coco powder and topped with coconut flan. With blueberry-coconut reduction.
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