Pacific Time Dinner Menu
FIRST COURSE
MARKET SALAD
A DAILY MIX OF MICRO GREENS, MASHE AND TINY TOMATOES WITH
MISO-GINGER VINAIGRETTE
PACIFIC TIME MISO RUBBED CHICKEN SALAD
WITH CRISP SPINACH, SUGAR SNAP AND TOMATO INFUSED EXTRA VIRGIN
VIRGIN OIL
INDOCHINE BEEF SALAD
SEARED ANGUS BEEF WITH CHINESE CABBAGE, BOSTON LETTUCE AND A
SPICY SATAY VINAIGRETTE
COLD SESEME NOODLES
CRISP CUCUMBERS AND CHINATOWN STYLE VINAIGRETTE
HONEY ROASTED SPARE RIBS
WITH INDONESIAN SATAY FLAVORS
GINGER SCALLION PEKING PANCAKE
CHINESE DUCK, WOK SAUT'EED VEGETABLES AND SHITAKE MUSHROOMS
STEAMED PINK SHRIMP WON-TON
SHRIMP DUMPLINGS IN DASHI BROTH WITH COCONUT MILK AND LIME LEAF
"MINI CURRY"
PINK SHRIMP, FERMENTED CHILI, CORIANDER, YOUNG COCONUT JUICE
AND MADRAS STYLE CURRY
STEAMED PACIFIC BLUE MUSSELS
IN ROCKY MOUNTAIN SAKE AND LIME LEAVES
WITH GREEN ONION, TARRAGON AND CRUSHED TOMATOES
TEMPURA FANNY BAY OYSTERS
IN THEIR SHELLS WITH A MANGO PICKLED GINGER VINAIGRETTE
CITRUS CURED SALMON TARTARE
WITH CRISP CUCUMBER AND AVOCADO
ICED TUNA TARTARE
WITH FRESH IDAHO POTATO CHIPS
MAIN COURSE
TAMARIND GLAZED NORTHERN SKATE
OVER BABY BOK CHOY IN MISO, HAWAIIAN GINGER AND YUZU
SZECHWAN GRILLED LOCAL MAHI-MAHI
MIRIN, SWEET SHALLOTS, HAWAIIAN GINGER AND TEMPURA SWEET
POTATOES
YELLOWFIN TUNA WITH SUSHI BAR FLAVORS
WOK SAUT'EED WITH SESAME RICE, AVOCADO AND FRESH OYSTER SAUCE
GRILLED LINE CAUGHT SWORDFISH
SAUT'EED HEARTY ARUGULA WITH A CARAMELIZED SHALLOTS VINAIGRETTE
STEAMED ATLANTIC HALIBUT
WITH CRUSHED TOMATOES, LEMONGRASS, FRESH CORIANDER AND SEA VEGETABLES
NOVA SCOTIA SEA SCALLOPS IN GREEN CURRY
WITH CRISP HEARTS OF BOK CHOY, GREEN BANANAS AND YOUNG COCONUT JUICE
SERVED WITH JASMINE RICE AND CONDIMENTS - LITTLE SPICY
SIZZLING - LOCAL YELLOWTAIL HOT & SOUR
TEMPURA CRISP GINGER STUFFED WHOLE FISH IS SERVED FILLETED OVER
RIBBON VEGETABLES WITH HERB LEAVES AND A HOT & SOUR DIPPING SAUCE
USDA PRIME NEW YORK SIRLOIN STEAK
WITH INDONESIAN FLAVORS
TRUFFLED HASH BROWNS AND WATERCRESS SALAD IN MUSTARD VINAIGRETTE
HERB AND TRUFFLE CRISP ROASTED FARM CHICKEN
CARAMELIZED ONION JUS AND PACIFIC SPICED ONION CRISPS
ONE DUCK TWO FLAVORS - ONE HOT & ONE COLD
BARBECUED BREAST OF LONG ISLAND DUCK WITH PLUM WINE, FRESH PLUMS,
HUCKLEBERRIES, MANDARIN DUCK SALAD AND CRISP PEA SPROUTS IN DUCK OIL
GRILLED LAMB CHOPS WITH EASTERN FLAVORS
WITH FIELD GREENS, YUKON GOLD POTATO PUREE AND A GREEN HERB VINAIGRETTE
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