Mai e ‘ai

Appetizer: Bok choy, morel and goat cheese wontons. Soy-ginger dipping sauce

Salad: Wood sorrel, arugula, taro croutons, pickled fiddleheads, dried hibiscus, lemongrass vinaigrette

Intermezzo: Shiso granita, adzuki gelee

Entree: Macadamia nut encrusted tempeh, coconut lime sauce, mango salsa, forbidden rice, pea vines

Dessert: Mocha poi decadence, strawberry ice cream, li hing mui

Leave a Reply