Asian Buffet Stations

Asian Station Menus
Select from any of our fun, colorful and delicious stations

Sushi and Sashimi Station
Assortment of handmade sushi and sashimi
Plattered or manned (see sushi menus)

Vietnamese Spring Rolls Station
Plattered or manned with a variety of seafood (ex. shrimp, lobster, crabmeat), meats
(ex. lacquered tenderloin of beef, stir fried pork), and vegetables

Dim Sum Station
An array of handmade dumplings, gyoza, shumai, pot stickers, steamed buns, and many more bite sized items great for hors d’oeuvre parties
These must be steamed or fried to order on site.

Teppanyaki Station
Meats and vegetables stir-fried to order (location sensitive)
(See station menus for details)

Tempura Station
A variety of seafood, fish, meats, and vegetables fried to order (location sensitive)
(See station menus for details)

Asian Fusion Menu

Salads
Choose two

Chinese Chicken Salad
in individual “to-go” boxes

Thai Beef and Cashew Lo-Mien Salad

Lettuce Wraps
with chicken and macadamia nuts

Asian Spring Mix Salad
with fried wontons, jicama
and a mandarin orange dressing

Napa Cabbage Coleslaw
with papaya and mango

Japanese House Salad
with cucumbers, daikon, carrots
and a pureed vegetable miso dressing

Starters
Choose two

Bite-Sized Chicken Wings
in an Asian barbeque sauce

Korean-Style Beef Short Ribs
marinated in spices and grilled to perfection

Chinese Pork Ribs
with hoisin glaze

Pork and Ginger Pot Stickers
with yuzu ponzu

Crabmeat Rangoons
with fried shallots and sweet and sour beurre blanc

Spring Rolls
with Shiitake mushrooms and bok choy

Shrimp Tempura
in a coconut and macadamia nut crust

Peking Duck Raviolis
with a tropical duck sauce

BBQ Pork and Shrimp Spring Rolls
with [peanut] spring roll sauce

Chicken Yakitori
with pineapple glaze

Beef or Chicken Satay
with coconut peanut dipping sauce

Entrées
(Choose two = one price, choose three = another price)

Teriyaki-Glazed Salmon
with yuzu beurre blanc

Grilled Mahi-Mahi
marinated in lemon grass and galangal cilantro pesto

Stir-Fried Shrimp and Scallops
with spring vegetables and shiitake mushrooms

Miso and Sake-Cured Halibut
grilled, then topped with eel sauce and tropical fruit salsa

Beef Tenderloin
with leeks and a stir-fry of straw mushrooms and oyster mushrooms

Beef Short Ribs
braised in double soy with ginger and lemon preserves

Beef Tenderloin and Broccoli
with water chestnuts and oyster sauce

Orange Beef
with oven-dried orange zest and bird’s eye chili

Fried Salt and Pepper Pork Chops
with Thai chili, green onion and sweet soy sauce

Roasted Pork Tenderloin
in a tamarind glaze with lychee nuts

Mu Shu Pork
with scallions and Peking-style pancakes

Red-Roasted Duck
simmered in Shou-Hsing wine and Asian herbs and spices

Chicken and Cashews
with bamboo shoots, straw mushrooms and bean sprouts

General Tso's Chicken
with macadamia nuts and tri-color peppers

Joe’s Chicken Chow Mien
with baby bok choy ,corn and fried soba noodles

Sides
Choose Two

Vegetable Fried Rice
with bean sprouts and green onions

Steamed Jasmine Rice
with toasted sesame seeds

Wasabi-Spiked Mashed Potatoes

Mashed Okinawa Sweet Potatoes

Lo-Mien Noodles
with crunchy vegetables

Pad Thai Noodles
thin rice noodles sautéed in a spicy Thai sauce
with peanuts, bean sprouts, carrots, and green onions

Chow Fun
with vegetables

Stir-Fried Vegetables
in sesame oil with ginger and garlic

Steamed Baby Bok Choy

Desserts

“East Meets West”
spice cake with candied ginger

Kahlua Creme Brulée
with chocolate-covered Kona coffee beans

Pineapple Upside-Down Cake

Joe’s Banana Coconut Cream Pie

Okinawa Sweet Potato and Thai Rice Pudding
with sesame tuiles

Vintage Hawaiian Chocolate Mousse Cake

Tropical Fruit Egg Roll Strudel