May 9th, 2007
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