In the chef’s words:

The theme for this one is Thai, or at least Thai-flavored, since the menu takes some license.

Starters
Thai-spiced watermelon soup with crab
Thai-style cucumber salad
Pork larb

Sabai Sabai Cocktail


Main Course
Clams with coconut curry broth
Crab fried rice with shrimp

Ravines Dry Riesling, 2015

Thai-Style grilled chicken (gai yang)
Bok Choy

Pierre Spark Pinot Blanc, 2015


Dessert
Sweet sticky rice with mango

Thai Iced Tea
Pazo Cilleriro Albariño, 2015


Chef: Matt
Sous Chef: Dario
Photographer: Angela

In the chef’s words:

This month’s dinner theme will be Japanese and we will serve a kyo-kaiseki inspired meal celebrating spring vegetables and local produce. Though kaiseki is often associated with multi-course meals and tea ceremonies, the word kaiseki originally had little to do with cooking or tea. Kai means “bosom” and seki means “stone,” and the term comes from the habit of buddhist monks carrying heated stones in their robes so the warmth of the stones will stave off hunger. Over the years the term has come to mean “light meals,” often to accompany tea ceremonies. We will do a few courses of simple “home-style kaiseki,” something between an elaborate course meal and heated stones.

Hassun (八寸)— “An expression of the Season”
Spring Onion Salad
Spring Vegetable Tempura
Sesame-Coated Asparagus with Pork Belly
Grilled Fava Beans and Spring Onions
Octopus and Cucumber Salad

Sendai (仙台市)— Nikka Coffey Malt, vermouth, cherry bitters


Mukozuke (向付)—Sashimi Dish
Tuna with Ginger Sauce

Izumo Fuji “Ancient Shrine” Junmai


Futamono (蓋物)— Lidded Dish
Sake-Steamed Littleneck Clams

Kurosawa Junmai Kimoto


Yakimono (焼物)—Grilled Dish
Grilled Sirloin with Miso Glaze

Gohan (御飯) — Rice
Bamboo Shoot Rice with Miso Soup and Fresh Pickles

Tamagawa Tokubetsu Junmai “Heart of Oak”


Mizumono (水物)— Dessert
Green Tea Kasutera with Strawberries and Vanilla Ice Cream

Plum Wine


Chef: Joy & Mike
Photographer: Angela

As a nod to St. Patrick’s Day, our second dinner was in the spirit of Ireland:

Irish Stout Granita with Raw Oysters
Guinness

Irish Cheddar Fondue With Stout and Whiskey with Buttermilk Soda Bread
Emerald

Irish Roast Salmon & Champ, Potato Yeast Rolls
COS Pithos Bianco, 2015

Guinness Pie & Creamed Kale
‘Outis’ Nessuno Etna Rosso, 2014

Ginger Stout Cake
Coole Swan Irish Cream

Chef(s): JP & Angela
Bar: Matt
Photographer: Angela