EDAMANE (SOY BEAN IN POD)
GYOZA (FRIED PORK DUMPLING SERVED ONA BED OF
ARUGULA DRIZZLED WITH SWEET CHILI SAUCE)
MISO SOUP WITH TOFU, WAKAME AND SCALLIONS
MIXED GREEN SALAD DRESSED WITH PONZU
VINAGARETTE
ENTREE CHOICES (MUST CHOOSE ONLY ONE)
SEA BASS EN PAPILLOTE (FILET OF SEA BASS AND
AROMATIC VEGETABLE COOKED IN PAPER SERVED
WITH ROASTED WINTER VEGETABLES.
GINGER AND PEPPER STEAK (GRILLED BLACK
PEPPER CRUSTED SIRLOIN STEAK IN SOY &
GINGER SAUCE SERVED WITH SIMPLE MASHED POTATO)
CREAMY CHICKEN & VEGETABLE GRATIN (SAUTEED
CHICKEN & VEGETABLES IN CREAM SAUCE OVER
BUTTERED RICE TOPPED WITH MOZZARELLA
CHEESE AND BAKED TO A GOLDEN BROWN