BUTLER PASSED HORS D'OEUVRES

• House Special Golden Spring Rolls
  Crispy rolls wrapped with chicken, pork, glass noodles and shitake mushrooms
  
  
• Crispy Wonton Wrapped Bacon Shrimp
  Crispy bacon and whole prawns wrapped in wonton shells, lightly fried
  
  
• Crispy Vegetarian Rolls
  Crisp cabbage, carrots, celery, tofu and shitake mushrooms tossed and wok fried in light hoisin sauce
  
  
• Beef Carpaccio with Vietnamese Mints
  Thinly sliced beef, topped with Asian mints, sliced red onions and roasted peanuts served in crispy flour cups
  
  
• Vegetable Tempura
  Seasonal vegetables lightly battered and fried, served with traditional tempura dressing
  
  
• Five Spice Grilled Chicken
  Grilled chicken cubes seasoned in traditional five spices served with a side of mango salsa
  
  
• Petite Asian Chicken Baguettes
  Sliced and marinated chicken in five spices served with pickled cucumbers, carrots and daikon radish over buttered French baguette
  
  
• Lemongrass Beef Patties wrapped in Asian wild Pepper Leaves
  Charbroiled mini patties served on top of pickled cucumbers, carrots and daikon radish
  
  
• Mini Pate Sandwich
  Presented on buttered sour dough crisps with cherry tomatoes and a spiced chive garnish
  
  
• Soy Glaze Tofu Napoleon
  Grilled tofu and a seasonal vegetable medley served on skewers drizzled with a light soy dressing
  
  
• Salt and Pepper Calamari
  Calamari strips, lightly battered and fried, then tossed in a dry salt and pepper seasoning

8 COURSE CHINESE BANQUET MENU

(FAMILY STYLE)

• Soft Shell Tempura Crab Salad
  Soft shell crab coated with crispy tempura, over a bed of cork-screw pasta and assorted lettuce, drizzled with Le’s house vinaigrette dressing
  
  
• Sugar Cane Prawn Balls
  Whole prawns minced and seasoned with shallots and sesame oil, wrapped and grilled over sugar cane sticks served with a sweet and tangy dipping sauce
  
  
• Crab and White Asparagus Soup
  A traditional Chinese-style egg-flower soup with the flavors of fresh asparagus and crab meat
  
  
• Chinese Vegetable with Japanese Mushroom
  Sautéed Japanese mushrooms in light ginger sauce over a bed of baby bok choi
  
  
• Grilled Beef Filets
  Grilled beef marinated in intense flavors of lemongrass, onions, and garlic
  
  
• Salt and Pepper Lobsters
  Lightly battered and fried, then seasoned in a salt and pepper sauce
  
  
• Baked Honey Glazed Soy Sea Bass
  Boneless sea bass baked and accented with caramelized glaze
  
  
• Wok Fried Garlic Noodles
  Lo Mein noodles sautéed in a butter and garlic sauce, garnished with fresh herbs and crushed black pepper
  
  or
  
  
• Seafood Jasmine Fried Rice
  Jasmine rice wok fried in traditional spices with prawns, pineapples and scallions
  

3 COURSE MENU

— FIRST COURSE —

• Soft Shell Tempura Crab Salad
  Soft shell crab coated with crispy tempura, over a bed of cork-screw pasta and assorted lettuce drizzled with Le's House Vinaigrette dressing
  
  

— SECOND COURSE —

• Soft Tofu and Vegetable Egg Flower Soup
  A traditional Chinese style egg-flower soup with the flavors of seasonal vegetables and soft tofu
  
  

— THIRD COURSE —

• Crispy Salt and Pepper Sea Bass & Grilled Filet Mignon
  Boneless sea bass lightly battered and fried, seasoned in a salt and pepper sauce paired with grilled filet mignon accented with flavors of lemongrass, garlic, and black pepper
  

or vegetarian option


• Chinese vegetable with Japanese mushroom claypot
  Sautéed Japanese mushrooms in light ginger with seasonal mixed vegetables served in traditional clay pot
  

Salt and Pepper Fish Filet Fish filets lightly battered and fried, then seasoned in a salt and pepper sauce Crispy Vegetarian Rolls Crisp cabbage, carrots, celery, tofu and shitake mushrooms tossed and wok fried in light hoisin sauce Petite Asian Chicken Baguettes Marinated chicken in five spices with pickled cucumbers, carrots and daikon radish over buttered French baguette Crispy Sugar Cane Prawn Balls Whole prawns minced and seasoned with shallots and sesame oil, accented with flavors of sugar cane Roasted Quail Crispy individual quails marinated in traditional five spices Chicken and Prawn Lotus Salad Chicken and prawns tossed with lotus, cucumbers, cabbage and carrots topped with roasted peanuts and housemade vinaigrette Crispy Wonton Wrapped Bacon Shrimp Crispy bacon and whole prawn wrapped in wonton shells, lightly fried		Grilled Beef Salad Grilled Beef accented with lemongrasss and garlic over a bed of cork-screw pasta and assorted lettuce, drizzled with Le's House Vinaigrette dressing House Special Golden Spring Rolls Crispy rolls wrapped with chicken, pork, glass noodles and shitake mushrooms Japanese Mushrooms and Vegetable Stir Fry Medley Seasonal vegetables sautéed with Japanese mushrooms in light ginger sauce Grilled Lemongrass Beef or Pork Choice of Grilled beef or pork marinated in intense flavors of lemongrass, onions, and garlic Wok Fried Garlic Noodles Lo Mein noodles sautéed in a butter and garlic sauce garnished with fresh herbs Seafood Jasmine Fried Rice Jasmine rice wok fried in traditional spices with prawns, pineapple and scallions