2016 New Year’s Eve Grand Celebration Menu

First Course (Hors D’Oeuvre Trio)

Pan-Fried Pheasant and Ginseng Dumplings

Filled with pheasant, ginseng, go-chi berries


Truffle-Oiled Tri-Mushrooms Spring Roll

Filled with shiitake, button and oyster mushrooms and cabbage


Grilled Mango-Miso Glazed Jumbo Shrimp

With mango-pineapple salsa 


Second Course

Shiitake Risotto and Pan-Seared Day Boat Scallop

With julienne snow peas, shiitake ragout


Third Course (Choice of One Entrée)

Roasted Chilean Sea Bass

With seafood-tofu cake, grilled sweet pepper, string beans, 

lemongrass-black bean sauce


Wok-Tossed Maine Lobster ($6.00 extra)

With jumbo shrimp, shiitakes, snow peas, shallot, scallions 

and ginger in a rice wine-oyster sauce


Filet Mignon Medallion Hong Kong Style

With edamame, fresh corn, onion, red pepper, 

Chinese broccoli tips, sarcha-hoisin sauce


Pan-Seared Apple-Pinot Noir Duck Breast

With sweet rice-duck meat cake, asparagus, 

apple-grape fruit-Pinot Noir emulsion


Fourth Course

Triple New Year Happiness

Triple Chocolate Mousse, Mille-feuille, 

Hazelnut Tart with Fresh Berries


$55.00 per person 

(Plus tax and gratuity; add $6.00 if you order the lobster entrée)