Tamarind Chicken Satays

Marinated chicken breast, skewered and grilled served with AsiaSF’s famous peanut sauce

Porcupines

Shrimp, scallops & water chestnuts rolled in cellophane noodles, crisply fried & served with a plum wine-soy dipping sauce

Asia-Dilla

A quesadilla stuffed with duck, jack cheese, fresno peppers and scallions, with sun-dried cherry creme fraiche

Ahi Burger

Freshly ground pan seared ahi tuna, with a teriyaki glaze & horseradish-Chinese cabbage slaw on a scallion focaccia roll

Sesame Steak Salad

Seared and tossed in a sesame dressing, piled atop crisp greens, red onions, mint and basil

Orange Lamb

Sautéed with a spicy orange glaze served with coconut jasmine rice & Thai cucumber salad

Orange Tofu

Sautéed with a spicy orange glaze served with coconut jasmine rice & Thai cucumber salad

“Baby Got Back” Ribs

Tender baby-back pork ribs with a honey-tamarind glaze, pickled carrots and sweet potato crisps

Truffled Soba Noodles

Grilled portobello mushrooms & asparagus slices, tossed with cool sesame soba noodles, white truffle oil & scallion threads

Miniature Tropical Ice Cream Cones

Blackened Tuna Sashimi

Seasoned, seared ahi tuna with a lemongrass beurre blanc & pickled vegetable salad

Tamarind Chicken Satays

Marinated‎ chicken breast, skewered & grilled, served with AsiaSF’s famous peanut sauce

Asia-Dilla

A quesadilla stuffed with duck, jack cheese, cilantro & fresno peppers served with a sun-dried cherry crème fraiche

Baby Bok Choy & Shiitakes

Sautéed baby bok choy with shiitake mushrooms and diced red bell peppers

Grilled Shrimp & Herb Salad

Grilled shrimp on a chiffonade of Chinese cabbage with sprigs of cilantro, mint and basil, toasted coconut and chopped peanuts, tossed in a Thai vinaigrette

Miso Glazed King Salmon

Sautéed Pacific salmon, finished with a miso glaze, served over black “forbidden” rice with a sweet tomato-edamame salad

Orange Lamb

Sautéed with a spicy orange glaze served with coconut jasmine rice & Thai cucumber salad

Orange Tofu

Sautéed with a spicy orange glaze served with coconut jasmine rice & Thai cucumber salad

Baby Got Back Ribs

Baby-back pork ribs with a honey-tamarind glaze, pickled carrots and sweet potato crisps

Truffled Soba Noodles

Grilled‎ portobello mushroom & asparagus slices, tossed with cool sesame soba noodles, white truffle oil & sweet 100 tomatoes

Miniature Ice Cream Cones & Warm Banana Beignets

With Chocolate and Caramel Dipping Sauces

A Champagne Toast

A Champagne Toast at the Beginning or Ending of your feast

Amuse

Wasabi Tobiko Caviar served on potato stars

Blackened Tuna Sashimi

Seasoned, seared ahi tuna with a lemongrass beurre blanc

Tamarind Chicken Satays

Served with AsiaSF’s famous peanut sauce

Truffled Soba Noodles

Grilled portobello mushroom & asparagus slices, white truffle oil & sweet 100 tomatoes

Grilled Shrimp & Herb Salad

Grilled shrimp on a chiffonade of Chinese cabbage with sprigs of cilantro, mint and basil, toasted coconut and chopped peanuts, tossed in a Thai vinaigrette

Dungeness Crabcakes

With green papaya salad and spicy roasted rep pepper sauce

Sansho Dusted Filet Mignon

Served with Korean dipping sauce and sliced for sharing with miso eggplant and golden fried potato stars

Miso Glazed King Salmon

Served over black “forbidden” rice with a sweet tomato-edamame salad

Orange Lamb

Sautéed with a spicy orange glaze served with coconut jasmine rice & Thai cucumber salad

Orange Tofu

Sautéed with a spicy orange glaze served with coconut jasmine rice & Thai cucumber salad

Sauteed Baby Bok Choy & Shiitakes Mushrooms

Baby bok choy, shiitake mushrooms and diced red bell peppers

Miniature Ice Cream Cones & Chef’s Special Dessert selections

Tamarind Chicken Satays

marinated chicken breast, skewered and grilled, served with AsiaSF’s spicy roasted peanut sauce

Salmon Firecrackers

Fresh marinated salmon, glass noodles and veggie spring rolls with a pickled ginger dipping sauce

Asia-Dilla

A quesadilla stuffed with smoked duck, jack cheese, fresno peppers and scallions, with sun-dried cherry creme fraiche

Ahi Burger

freshly ground, pan seared ahi tuna with a teriyaki glaze, horseradish-Chinese cabbage slaw on a scallion focaccia roll

Ginger Lime Seared Steak Salad

Thinly sliced beef tenderloin (or aloha tofu) seared and tossed with a fresh salad of organic heritage greens, carrots, daikon, cherry tomatoes, seared shiitakes, red onions and a ginger lime dressing.

Grilled Shrimp & Herb Salad

chiffonade‎ of Chinese cabbage, sprigs of cilantro, mint and basil, toasted coconut & chopped peanuts tossed in a Thai vinaigrette

Blackened Tuna Sashimi

With a lemongrass beurre blanc & pickled vegetable salad

Sake Steamed Mussels

In a spicy red curry-kafir lime leaf broth, served with grilled garlic bread

Orange Lamb

Sautéed with a spicy orange glaze served with coconut jasmine rice & Thai cucumber salad

Orange Tofu

Sautéed with a spicy orange glaze served with coconut jasmine rice & Thai cucumber salad

Miso Glazed King Salmon

sautéed Pacific salmon, finished with a miso glaze, served over black “forbidden” rice with a sweet tomato-edamame salad

Dungeness Crabcakes

Vietnamese style crabcakes with green papaya salad and red curry sauce

“Baby Got Back” Ribs

Tender baby-back pork ribs with a honey-tamarind glaze, grilled to perfection, served with pickled carrots and sweet potato crisps

Filet Mignon

Grilled beef tenderloin, sliced for sharing, with Korean dipping sauce, miso glazed Japanese eggplant and potato stars

Cool Sesame Soba Noodles

Buckwheat noodles, carrots, marinated tofu and green onion tossed in a chinese style nutty sesame sauce

Warm Chocolate Cake

With a melted chocolate ganache center, served with vanilla bean ice cream and butterscotch sauce

Thai Coconut Black Rice Pudding

With macapuno, mango fresh raspberries and a coconut caramel sauce

Banana Beignet Split

brandy flamed bananas wrapped in Filipino lumpia, served warm with vanilla bean ice cream, caramelized bananas, macadamia brittle, chocolate and butterscotch sauces

Asian Pear & Dried Cherry Spice Route Bread Pudding

Served with a whiskey hard sauce and whipped cream

Trio of Miniature Ice Cream Cones

Macapuno topped with candied peanuts. Ube topped with toasted coconut. Langka topped with sun-dried cherries.

Just Desserts Crème Brulée Cream Liqueur

Just Desserts Thin Mint Chocolate Cookie Cream Liqueur

Just Desserts Chocolate Chip Cookie Cream Liqueur

Fonseca Tawny Port

from Portugal

BV, Muscat de Beaulieu

Napa Valley

Blackened Tuna Sashimi - Lemongrass beurre blanc & pickled vegetable salad

Sesame Steak Salad (or aloha tofu) - Tossed in a sesame dressing piled atop crisp greens

Porcupines - Shrimp, scallops & water chestnuts rolled in cellophane noodles crisply fried

Sake Steamed Mussels - Spicy red curry-kafir leaf broth served with garlic bread

Miso Glazed Salmon - Served over black 'forbidden" rice with a sweet tomato edemame salad.

Baby Got Back Ribs Honey-tamarind glaze, served with pickled carrots and sweet potato chips

Vietnamese Style Dungeness Crabcakes - Green papaya salad and red curry sauce

Grilled Filet Mignon - Korean dipping sauce, potato stars and miso glazed japanese eggplant.

Warm Chocolate Cake - Served with vanilla bean ice cream and chocolate and butterscotch sauces

Candied Ginger Rice Pudding - Fresh berries and raspberry-lychee sauce served with a sesame tuille

Banana Beignet Split - Brandy flamed bananas wrapped in filipino lumpia, with vanilla ice cream, car

Light Green Tea Pineapple Cheesecake - On a sugar cone crust topped with sake infused pineapple comp