Appetizer- Sweet and tangy meatballs with spicy cucumber and crab wontons.

Salad- Napa cabbage and romaine lettuce topped with mandarin oranges, slivered almonds and a champagne vinaigrette.

Entrée- Teriyaki glazed salmon served on a bed of jasmine rice and served with spicy green beans, garnished with creamy sriracha sauce.

Dessert- Homemade apple crisp.

Wine pairing with each course