October 27 Signature Menu

Seafood Risotto with grilled prawns and lobster sauce

For the prawns Heat in the bag in a simmering pot of low/medium heat for 2 minutes or punctures a small hole in the bag and microwave for 2 minutes or remove from the bag or heat on a pan over the stove and cook for 3 minutes with medium high heat.

Garlic Peppery Chicken with Aloun Farm’s Onion and Cilantro

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 6 minutes.

Grilled Beef with Lemongrass Garlic Vinaigrette (on the side)

DON’T HEAT
Mix the beef, vegetables and dressing until well mixed and top with roasted peanuts. Serve cold or room temp.

Risotto

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 6 minutes.

Steamed Thai Sticky Rice

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 6 minutes.

Taiwanese Style Pineapple Cake

Dessert serve cold as is.