Pacific Encounters Dinner

Bread Course
In Australia and New Zealand last year, restaurants were serving bread and spreads as an a la carte appetizer course.  We offer a variety of breads with whipped butter, olive oil, dukka, mushrooms and crème fraiche, roasted red pepper marmalade, pesto and hummus.

Shrimp Cakes with Doyle’s Special Sauce
Shrimp cakes were a common first course in Thailand. The sauce we're serving on them, however, is from the Doyle family's seafood restaurants in Sydney, Australia. 

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Khao Soy with Pork
Khao soy is the pasta alfredo of Chiang Mai, Thailand, made with coconut milk and red curry paste.  Condiments to customize to your taste are on each dining table: sliced bananas, sugar, fish sauce, pickled cabbage, sweet and spicy chili sauces and shallots.   

Crusty Chicken with Spicy Ripe Mango and Ginger Salsa and Cashews
We had this sauce on whole crispy-fried fish in northeast Thailand. We’ve reproduced the sauce at the authentic Buriram intensity level.  A “defanged” version is also available. 

Confit Byaldi (Ratatouille)
This is the Thomas Keller recipe for ratatouille featured in the movie of the same name.  Keller is the owner chef of The French Laundry in St. Helena, CA.

Spicy Tropical Fruit Salad
Thai salads are quite spicy, with dressings often made of fish sauce, garlic, lime juice, palm sugar, fiery chilies, and peanuts. This is true for this fruit salad served at Nittayakaiyang in Bangkok.  Our salad features pineapple, mango, pears, papaya and guava.  In Thailand, dragon fruit is common.  For the less adventuresome, the salad is surrounded by slices of fresh pineapple, papaya, and mango. The Thai typically sprinkle their fresh fruit with chili sugar.

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Baked Coconut Custard with Taro
The province of Petchburi, south of Bangkok, is famous for desserts.  We had something similar there. The traditional topping is deep fried shallot curls, but we offer whipped cream as well.

Thai Herb Cookies
Brought back from Bangkok.  These are very similar to pizelle, and are made by street vendors over charcoal grills.

Pavlova with Candied Ginger, Kiwifruit and Passion Fruit Crème Anglaise
A classic dessert from Australia and New Zealand.  Ask Joe and Nancy about the hippie kiwi farmer and his three pet alpacas.

Ginger Ice Cream (recipe is in Hawaii 2006 dinner folder)
Much more common in Australia and New Zealand than here.  Hand made with care by Joe Lebda.

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Beverages
Leasingham Riesling Clare Valley Magnus 2007
Razor’s Edge Shiraz-Grenache McLaren Vale 2006
James Boag Tasmanian Lager, Singha Thai Lager
Maidstone Decaf Coffee