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