October 13 Signature Menu

Fresh Catch with Lemon Butter Caper Sauce

FRESG FISH, lightly season the fish with salt and pepper and sear in a hot pan with 2 tablespoons of vegetable oil about 1-2 minutes on each side. SAUCE, microwave for 20 seconds and stir before the butter is break, can serve room temp on the sauce.

Pan Roasted Chicken with Roasted Mushroom Marsala Demi

Heat in the bag in a simmering pot of low/medium heat for 5-7 minutes or punctures a small hole in the bag and microwave for 2 minutes or remove from the bag and place in a baked able dish cover with foil in a 350 degree oven for 8 minutes

Braised Shoyu Pork with Chinese Shiitake Mushroom

Heat in the bag in a simmering pot of low/medium heat for 5-7 minutes or punctures a small hole in the bag and microwave for 2 minutes or remove from the bag and place in a baked able dish cover with foil in a 350 degree oven for 8 minutes

Mashed Potato

Heat in the bag in a simmering pot of low/medium heat for 5-7 minutes or punctures a small hole in the bag and microwave for 2 minutes or remove from the bag and place in a baked able dish cover with foil in a 350 degree oven for 8 minutes

Tapioca Pudding wrapped with Pandan Leaves

Dessert serve cold as is