Tuesday, November1, 2006

Chef Albano’s Asian Wine Dinner

Amuse

Edamame Hummus with Wonton Crisps

Konichiwa

Seared Tuna, Watercress, Curried Carrot Reduction, Sesame-Soy Aioli

Peking Duck

Asian Duck Confit Crepe, Cucumber Slaw, Hoisn Drizzle, Cilantro Oil

Main Course

Pad Thai Noodles, Star Anise-Soy Braised Short Ribs, Vietnamese Pho Broth

Asian Tiramisu

Green Tea & Chai soaked ladyfingers, Ginger Raspberry Coulis, Mascarpone XO Chantilly Cream