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Restaurant Week June 11-16

Please call for reservations.  (734) 662-9303

Restaurant week reservations will NOT be available through the online system.

Restaurant Week Menu – $28
(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

Pacific Rim Crabcake
Made with Australian crabmeat, served with a cilantro-lime sauce and a spicy mango salsa

Grilled Chicken Satay
Marinated and grilled chicken satay with julienned green papaya, cilantro, chopped peanuts and a spicy Thai peanut sauce

Berkshire Pork Belly
Tender slices of roasted pork belly with cold soba noodles, shiitake-jicama slaw and a ginger-mirin sauce

Scallion Crepes
Mung bean crepes with zucchini, scallions and red onion, with a spicy soy dipping sauce

Course Two

Coconut-Curry Soup
Coconut-green curry soup with sweet potatoes, butternut squash and shiitake mushrooms
Spring Salad with Soy-Balsamic Vinaigrette

Mixed spicy greens with radish, turnips, spiced pecans, fresh mozzarella cheese and a soy-balsamic vinaigrette

Course Three

Miso-Teriyaki Salmon
Faroe Islands Scottish salmon sautéed with snow peas, zucchini, and red onions, glazed with a miso-teriyaki sauce

Flash Seared Hamachi Fillet
Sashimi-grade yellowtail thinly sliced and seared with sesame oil, served with soba noodles, watercress-daikon salad and a soy-ginger vinaigrette

Grilled Prawns
Jumbo freshwater prawns with sautéed bay scallops, bok chok, snow peas, shiitake mushrooms and crispy egg noodles in a Chinese ginger-garlic sauce

Pacific Rim Pad Thai
Housemade fettuccini pasta tossed with thai tomato-chili sauce, sautéed tofu, bok choy, zucchini and shiitake mushrooms, topped with chopped peanuts and cilantro

Lemongrass-Marinated Pork Loin Chop
Lemongrass-marinated pork loin chops with grilled vegetables, scallion rice, chili-lime dressing and pickled daikon

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

May 31, 2017