Pacific Rim Restaurant Week Menu

(please choose one item from each course)

Course One

Saigon Spring Rolls

Crispy spring rolls filled with tiger shrimp, taro and vegetables, with our Vietnamese-style chili-lime dipping sauce

 

Chicken Satay Skewers

Grilled chicken satay with julienned green papaya, cilantro, chopped peanuts and a spicy thai peanut sauce

 

Beef Tenderloin Lettuce Wrap

Wok-tossed Vietnamese tenderloin cubes with bibb lettuce wrap and a chili-garlic sauce

 

Pork Confit Mu Shu

Shreds of slow-cooked pork confit with shiitake-jicama slaw and scallion mu shu pancake

 

Scallion Cakes

Mung bean crepes with zucchini, scallions and mushrooms, with a spicy soy dipping sauce

Course Two

Coconut-Curry Soup

Coconut-green curry soup with sweet potatoes, butternut squash and shiitake mushrooms

 

Winter Salad with Soy-Balsamic Vinaigrette

Mixed greens with roasted butternut squash, spiced pecans, blue cheese and a soy-balsamic vinaigrette

Course Three

Miso-Teriyaki Salmon

Faroe Islands Scottish salmon sautéed with snow peas, zucchini and shiitakes, glazed with a miso-teriyaki sauce

 

Quinoa-Crusted Sole Fillet

Pan-seared fillet of sole  with kohlrabi, fennel, edamame beans, served with coconut-jasmine rice and a carrot-lemongrass sauce

 

Thai Basil Pesto Fettuccini

Housemade fettuccini pasta tossed with a Thai basil pesto and Chinese black bean sauce, with sautéed swiss chard, Brussels sprouts and edamame beans

 

Pan-Roasted Pork Loin Chop

Lean and tender pork loin chops crusted with panko and togarashi, with sautéed Asian greens, lentils and a shallot soy-mustard sauce

 

Korean-Marinated Ribeye

Thin slices of grilled Certified Angus ribeye, with sesame crispy rice, sautéed julienned vegetables, quail egg and Korean chili sauce

 $25

(price does not include gratuity or tax)