baby arugula with white truffle oil and parmesean cheese lobster tail with red beet and honey mustard sauce norweigian smoked salmon with watercress and capers szechuan style duck confit with romain heart lettuce and mirin vinaigrette
Second
shanghai dumpling with black vinegar and ginger shrimp toast with sweet spicy chili sauce sashimi starter/yellowtail, salmon, yellowfin tuna (supp $12) diver scallop with white chocolate marsala bayon sauce (supp $10) salt and pepper calamari with diced onion and bell pepper crispy quail with fresh lemon and sea salt foie gras terrine with orange jam and cornichon (supp $10) pork belly with garlic flavor mayonnaise
Third
red snapper with italian basil brown sauce monk fish with chinese black bean brown sauce chilean seabass with malaysia chili sauce (supp $10) shrimp and scallop in spicy garlic sauce new york strip with red wine hoisin sauce (supp $10) mongolian beef with spicy sweet-salty brown sauce general tso's chicken with spicy sweet tangy sauce duck breast with szechuan hot bean sauce (supp $10) frenched porkloin with grounded black pepper sauce rack of lamb with bonito plum sauce
Fouth
lemon cheese cake with strawberry sorbet blueberry nightdress blueberry walnut tartlet with salty caramel ice cream hot chocolate souffle
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