Our most commonly requested recipe is our house salad dressing. We’ve had many guests ask if they could buy some or if we could bottle it for local stores. It’s quite easy to make, so here it is.

1 cup soy sauce
1 cup rice vinegar
½ cup sugar
2 T sesame oil
1 scallion, finely minced
1 T toasted sesame seeds
1 t chili powder

Whisk all ingredients in a bowl until well blended and serve.

Ginger Tea

Mrs. Ko served this ginger tea from the early days of Kana. It’s the only recipe we continue to use unaltered. Our staff drinks gallons of it in the winter – it’s great for fighting a cold.

1 gallon water
1 cup sliced ginger
1 cup dried dates
4 red delicious apples, sliced

Place all ingredients in a large pot and let simmer for 3 hours. Strain and serve hot or iced. This tea is especially good with honey and lemon.

Coconut-Curry Soup

Whenever we take this soup off the menu to try a different one, we invariably upset guests and receive pleas to bring it back. It’s a great soup with complex flavors of lemongrass, kaffir lime and green curry.

1 t minced garlic
1 stalk lemongrass, cut into 3 inch sections, bruised with back of knife
2 shallots, sliced
4 kaffir lime leaves (or substitute zest of 1 lime)
1 T green curry paste
1 cup sliced shiitake mushrooms

1 can coconut milk (14 oz)
2 quarts water

3 cups total – ½ inch dice of butternut squash, potato and/or sweet potato
¼ cup fish sauce
2 T palm sugar (or substitute brown sugar)

1. Combine first set of ingredients in a large pot with a little oil; sauté to brown a little
2. Add coconut milk and water; bring to boil
3. Add remaining ingredients; simmer until vegetables are done
4. Remove kaffir lime leaves and lemongrass
5. Taste and adjust seasoning if necessary: if it tastes too bland, add more fish sauce and a little bit of curry paste; if it tastes too spicy or salty, add a little more water and sugar

course one
thai hot and sour lobster soup
Millton Riesling Gisborne New Zealand 2007

puree of chestnut-wild mushroom soup
St. Innocent Vitae Springs Vineyard Pinot Gris Willamette Valley 2008

course two
korean-marinated ribeye ‘taco’ | jicama kimchi | spicy chili sauce
Chateau Pesquie Terrasses Cotes du Ventoux Rhone 2006

foie gras-duck confit terrine | pomegranate gastrique | wonton chips
Mulderbosch Chenin Blanc Western Cape South Africa 2008

peekytoe crab terrine | avocado mousse | orange tobikko
Domaine Grand Veneur Cotes du Rhone Blanc de Viognier 2007

oysters on the shell two ways | raw belon oyster-yuzu mignonette | uni-butter baked kumamoto oyster
Gruet Brut N/V New Mexico

kabocha squash pierogi | sautéed fennel | wasabi crème fraiche
d’Arenberg Hermit Crab Adelaide 2008

course three
salad of hearts of palm | baby arugula | golden beets | fresh mozzarella | soy-balsamic vinaigrette

course four
herb-cornmeal crusted pork confit | chorizo-potato gratin | sautéed swiss chard | sherry-pork jus reduction
Saintsbury Pinot Noir Carneros 2007

five spice-braised lamb shank | barley-shiitake risotto | kohlrabi, swiss chard
Chateau Montmirail Gigondas Cuvee du Beauchamp 2007

grilled jumbo prawns | ‘pad thai’ housemade linguine | julienned asian vegetables
Foley Rancho Santa Rosa Santa Rita Hills 2007

nori-crusted sturgeon | bok choy, shimeji mushroom | soba noodles | ginger-scented fumet
Marc Tempe Rodelsberg Alsace 2005

chestnut-shallot ravioli | sunchokes, brussels sprouts | truffled buerre blanc
Seguinot-Bordet Chablis 2008

course five
dark chocolate mousse | espresso-vanilla sabayon | macadamia nut tuile
Auchentoshan 3 wood Single Malt Scotch

coconut tapioca pudding | sweet corn ice cream | sesame tuile
Pierre Ferrand Ambre Cognac

sake-poached bosc pear | mascarpone-amaretto cream | spiced caramel | marcona almonds
Chateau d’Orignac Pineau des Charantes

The Menu

glass of schoenheitz cremant d’alsace n/v

(please choose one from each course)

course one
lobster-lemongrass bisque
Paul Zinck Goldert Grand Cru Riesling Alsace 2005
~
puree of sunchoke-wild mushroom soup
Dovetail Viognier California 2007

course two
kobe beef tataki | wasabi-avocado puree | soy-bonito sauce | garlic chips
Luigi Bosca Single Vineyard Malbec Lujan de Cuyo 2005
~
alaskan spot prawns | daikon-seaweed salad | yuzu vinaigrette
Alain Normand Macon La Roche Vineuse 2007
~
kona kampachi | blood orange | soy-shiso vinaigrette
Kikusakari Tarusake Japan
~
pumpkin gnocchi | roasted garlic-parsnip | sage buerre blanc | pine nuts
St. Innocent Vitae Springs Vineyard Willamette Valley Pinot Gris 2008

course three
salad of hearts of palm & baby arugula | golden beets | fresh mozarella | soy-balsamic vinaigrette

course four
coconut-curry braised lamb shank | butternut squash puree | black trumpet mushrooms
Ferraton Pere & Fils Crozes-Hermitage La Matiniere 2006
~
spice-rubbed duck breast | sautéed foie gras | pomegranate gastrique | celery root puree
Foley Rancho Santa Rosa Santa Rita Hills Pinot Noir 2007
~
roasted half lobster tail | lobster wontons | lobster roe emulsion
Robert Stemmler Estate Grown Chardonnay Carneros 2005
~
nori-wrapped black grouper | bok choy | enoki | ginger-scented fumet
Marc Tempé Rodelsberg Alsace 2004
~
kabocha-chestnut risotto | sunchokes | kohlrabi | wild mushroom reduction
Domaine Serene Yamhill Cuvee Wilamette Valley Pinot Noir 2007

course five
meyer lemon mousse | persimmon mousse | chocolate mousse
Three Rivers Late Harvest Gewurztraminer Walla Walla Valley 2005
~
coconut-tapioca pudding | sweet corn ice cream | sesame seed tuile
Bouscassé Brumaire par Alain Brumont Pacherec du Vic Bilh 2004
~
sake-poached bosc pear | marscarpone cream | spiced caramel | marcona almonds
Chateau d’Orignac Pineau des Charentes

$58
flight of wines complementing each course   $27

Join us Wednesday, September 30th at 6:30 pm for a celebration of food and wine featuring a special menu by chef/owner Duc Tang and wine pairings by master sommelier Laura Williamson.

The wines have been chosen from Laura Williamson’s own Small Vineyards portfolio, which highlights Italian and Slovenian wines from family-owned producers focused on quality, terroir and eco-friendliness.

The cost will be $75 per person not including gratuity. The dinner is a five course menu with seven wine pairings including a sparkling wine toast to start the evening.

Space is limited to 24 guests, so please call 734.662.9303 for reservations.

We look forward to seeing you there!