RESTAURANT WEEK 2010 [A P P E T I Z E R S] Seared Diver Scallops with a Blood Orange puree Wok Fried Hokkien Noodles “Mee Goreng” Soup with Chili Creme Fraiche and Toasted Pumpkin Seed [E N T R E E S] Grilled Sirloin, Mussaman Curry, Fried Potatoes Pan-Seared Cod, Spicy Ginger Caramel Sauce Wok-Fried “Kadai Paneer,” Baby Spinach [D E S S E R T S] Thai Coffee Chocolate Cake Greentea Cheesecake Pineapple Ginger Mousse
$35 Per Person Chef Chai Trivedi