Spring Asian Supper 4.25.15

 

 

Spring Asian Supper 4.25.15

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Spring has definitely arrived at The Swoop House. The flowers are blooming, the grass is an opulent green, and the gardens are lush and vibrant. Chef Ben let this inspire him and his Spring Asian menu. His food was light, colorful, and full of greens and vegetables. Guests started the evening with spring rolls and shumai steamed to perfection. The visual highlight of the night was a yellow gazpacho with bright pink ahi tuna, lobster pillows, and bright green pea shoots and edamame.

 


 

Menu

hors d’oeuvres

Salmon & Shrimp Stuffed Bok Choy Rolls
lobster coulis (GF)

Steamed Shumai Dumplings
sweet chili-soy sauce

Edamame & Vegetable Spring Rolls
orange ponzu (V) (GF)

01

Asian Vegetable Ribbon Salad
hoisin-teriyaki glaze (V) (GF)

02

Ahi Tuna
yellow gazpacho, lobster pillows, pea shoots, chives

-or- 

Yellow Gazpacho
veggie pillows, pea shoots, chives (V)

03

Miso-Marinated Pork Tenderloin
bbq pork egg rolls, ginger mustard greens, pickled daikon salad

-or-

Miso-Marinated Asian Eggplant
veggie egg roll, ginger mustard greens, pickled daikon salad (V)

04

Asian Pear Granita
yuzo syrup, candied thai basil (GF)


 

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