June 3 - 17, 2008

Philippines

 

The main course is Adobong Manok - a
delicious stew of boneless chicken breast
marinated in soy sauce, rice vinegar and bay leaves,

simmered and shredded into a thick and rich
tarragon-coconut gravy.  Served with a mound of
Filipino Rice - sweet and white rice steamed
in a rich chicken broth with raisins and tomatoes,
and a side of Adobong Kangkong & Pancit Noodles -
egg noodles and fresh spinach stir fried together
and served in a bowl with vegetable broth
deliciously flavored with soy sauce, lime juice and garlic.
Finish with some Ginataang Mais -
sweet and thick coconut corn pudding. 
$17.95

 

Condiments - served with all Entrees
Philippine Jicama Relish, Korean Sesame Soy Sauce, and
spicy Szechwan Cucumber Slaw

 

Vegetarian Entree - Served All Month
Start with a bowl of traditional, nutritional
Miso Soup - our gingery rich and hearty house recipe, then
an Asparagus and Papaya Salad - served over mixed greens
and dressed in a delicious creamy citrus sauce.
The main course is Adobong Kangkong & Pancit Noodles -
egg noodles and fresh spinach stir fried together
and served in a bowl with vegetable broth
deliciously flavored with soy sauce, lime juice and garlic. 
Served with a side of Teriyaki Tofu Stir Fry,
accompanied by steamed brown rice sprinkled with
fresh Bean Sprouts and toasted sesame seeds.
$17.95

Beer & Wine suggestions:  Any of the Asian beers will go nicely with these dishes, but the Hitachino White Ale is superb - a succinct, Belgian style bottle-conditioned brew.  Hitachino Weizen is in the same league, but in the wheat style.  Michigan's best wines are Reislings - and we have three of them!  The ripe complexity of Bowers Harbor, Shady Lane, and Grand Traverse Reislings complement these delicate flavors.  Of course if you prefer reds, whatever is your favorite will work.

June 18 - 30, 2008

Japan

 

Start with a bowl of traditional
Miso Soup - our gingery rich and
hearty house recipe, with an appetizer of
Ebi Shumai - shrimp dumplings, and some
Edamame - steamed and salted raw soybeans
(squeeze the pods to pop out the beans - just like sweet peas).
Then enjoy a 6 ounce Tuna Steak, broiled with a sake/ soy glaze
and served with a nutritious salad of Seaweed Greens,
some pickled ginger and steamed Brown Rice sprinkled with
fresh Bean Sprouts and toasted sesame seeds.
$17.95