First 2020 Spring Dinner Event

Chef Ryan presented three courses of California-Thai cooking, along with curated wine pairings. Some dishes will be moderately spicy

Menu

Kusshi Oyster
Grilled, Sauce Nahm Jim

Laksa
Dungeness Crab, Laksa Curry Wonton Noodle, Market Lime Zest, Long Pepper, Rau Ram

Forest Mushroom
Lemongrass, Chili, Lime, Shallot, Mint, Coriander, Toasted Rice Powder

Beef Satay
Cardamon-Carroot Purée, Galangal Cream, Carrot roasted over Coffee, Fennel, Citrus

Coconut
Toasted Coconut Gelato, Champagne Mango, White Sesame