Choice of 1st course Banh Xeo rice crepe with oysters, lardon, mushrooms, vietnamese herbs and “nuoc cham” dipping sauce Tea Smoked Duck Breast lotus buns, pickled spicy cucumbers, hoisin Lagunitas Pale Ale “New Dogtown” Petaluma, California Salad Green Papaya Salad green beans, tomatoes, mint, thai basil, lime and chili dressing Celestin Blondeau Sancerre “Cuvee des Moulins Bales” 2014 Choice of main course Shaking Beef galangal marinated beef filet, seared medium with cress salad, and crispy taro Steamed Salmon Filet portobellini mushrooms, rice wine, scallion, and sizzling sesame oil “Nielson” by Byron Pinot Noir Santa Barbara County 2013 Sides Baby bok choy with crabmeat sauce Jasmine rice Dessert Honk Kong style Egg Custard Tart strawberry compote Paul Bara Champagne “Grand Rose” Brut Grand Cru NV |