Tuesday, November 27th

Inspired by “Pan Asian Cuisine”

Chefs’ Compositions

  • Vietnamese Caramelized Braised Pork. Bok Choy Salad with Pickled Red Onions. Rice Noodle & Zucchini Salad. 

    $14

  • Roasted Chicken with Fried Garlic. Garden Salad with Cucumber, Grated Carrot & Rice Wine Vinaigrette. Rice Noodle & Zucchini Salad. 

    $14

  • Broccoli with Mirin Vinaigrette & Toasted Sunflowers. Bok Choy Salad with Pickled Red Onions. Garden Salad with Cucumber, Grated Carrot & Rice Wine Vinaigrette. Rice Noodle & Zucchini Salad.

    $13

    Vegan