14, Aug, 2022
Menus for Private Parties/Corporate Events of 4- 8 People

Menus for Private Parties/Corporate Events of 4- 8 People

Most classes are 3  hours long with a few 4-hour classes.  All safety and sanitation measures are in place. All that we ask is please do not come if you have any Covid symptoms or have been near someone who has tested positive/has Covid. Masks required if you are not vaccinated.  The private party scenario has become extremely popular in these uncertain times.  Hopefully this will be a temporary change and we will soon be back to “normal”…. hopefully by September.

IF interested  in our “hands-on ” classes please call for a list of available dates, let us know of allergies/dietary restrictions, choose a menu and come hungry!!  BTW, all classes are BYOB!  



Dorothy  412-362-0679  chopwoktalk@msn.com


PUBLIC CLASSES (for individuals)begin September and registration begins August 1, 2022.  You will need to go to the Calendar at the top of the page  and arrow forward to see the classes /menus for September – December, 2022. When you choose a class of interest then click on it to see the menu.  Please call 412-362-0679 to register.



Prices are per person and gratuity for my assistant is NOT included.

For your convenience we have marked many dinners with GF, Vegetarian and Pescatarian.  This means we are able to tweak/modify the menu to accommodate dietary restrictions or allergies.


1.  AMALFI COAST DINNER /$90.00/BYOB/vegetarian/pescatarian
Grilled watermelon & cantaloupe salad with prosciutto and goat cheese
Chicken paillard/cod smothered in eggplant caponata (sweet & sour eggplant with other veggies, pine nuts & raisins accompanied by lemon risotto
Toasted almond torte with gelato
Sip of limoncello and the recipe


Baked ricotta with lemon, herbs and crostini for dipping
Caprese salad with tomatoes, basil, mozzarella, blackberries, strawberries basil and a balsamic drizzle
Southern Italian braciole layered with basil, roasted red peppers, mozzarella then rolled, braised in sauce and served over cheesy polenta
Tiramisu  trifle for dessert with a sip of limoncello and the recipe


3.  AMALFI COAST DINNER/$95.00/BYOB/GF, vegetarian/pescatarian
Arancini (stuffed rice balls) with sauce
Salad of tomatoes, melon, peaches and Burrata with a peach balsamic dressing
Grilled swordfish/cod /halibut with a lemon caper sauce with a side of baked polenta
Rum panna cotta topped with salted caramel sauce for dessert with a sip of limoncello and the recipe


4.  AMALFI COAST DINNER/$90.00/BYOB /pescatarian
Peach and tomato Caprese salad with  mozzarella, basil and a peach balsamic dressing
Seared Barramundi (Asian sea bass) topped with an olive herb sauce
Fettuccine Magnifico ( cream sauce with cognac, lemon & orange zest, mint and Parmesan cheese and garnished with fresh cherry tomatoes)
Ricotta orange cake with strawberries


Ciabatta sandwich with chicken, avocados, arugula, roasted red peppers and a green chimichurri sauce plus fried egg (optional)
Grilled sirloin steak and  sausages a green and red chimichurri
Argentinian potato salad with peas, carrots and apples
Dulce de leche ice cream sundaes with seasonal fruit, toasted almonds and whipped cream


Asian slaw with tricolored peppers, red & green cabbage mixed with Asian dressing and topped with fried wonton strips and peanuts (China)
Steamed mussels in a coconut lime lemongrass broth with Jasmine rice (Thailand)
Vietnamese banh mi sandwich loaded with grilled pork, Asian dressing, herbs, chilies, cucumber slices and pickled pears and carrots
Beef dumplings (Mandu) with a vinegar soy sauce (Korea)
Lemongrass tea will be served


Crazy Cajun nachos with andouille sausage and all the toppings
Fried green tomatoes with bacon jam and pimento cheese
Muffuletta sandwich with a variety of meats, cheese. and a pickled relish on Italian bread
Banana Foster beignets


1.  CHINESE DINNER/$90,00/BYOB/vegetarian/pescatarian
Szechuan peanut noodles with scallions, egg flowers and peanut sauce
General Tso’s shrimp with broccoli in a spicy sauce
Mandarin beef, snow peas and red peppers in a flavorful brown sauce
Pineapple fried rice with nuts, chilies, scallions, sprouts and red grapes
Plum tea will be served


Egg drop soup
Cockscomb dumplings with a cilantro lime dipping sauce
Honey hoisin ribs and green onion pies
Beef Chow Fun with rice noodles, bok choy, eggs & sprouts
Plum tea will be served


Sizzling rice soup with shrimp, baby corn, mushrooms and water chestnuts
Spicy Kung Pao pork with water chestnuts, baby corn, red and green peppers and white rice
Lychee sweet an spicy chicken with snap peas, onions, fruit and white rice
Chicken chow fun with wide rice noodles, Fresno chilis, sprouts, scallions and baby bok choy
Plum tea will be served


Crab rangoons with a fig ginger sauce
Mu shu pork and veggies wrapped  Mandarin pancakes with hoisin sauce
Vegetable spring rolls in rice paper with a lime cilantro dipping sauce
Shrimp and chicken sui mai (dumplings) with peanut sauce
Plum tea will be served


1.  DATE NIGHT DINING/$95.00/BYOB for groups of 8 people ONLY/
Grilled brie with grapes, roasted salted almonds and crostini
Heirloom tomato salad drizzled with a red wine vinaigrette and topped with fried onions, roasted pine nuts and a chiffonade of basil
Salt crusted sirloin tip roast with garlic mashed potatoes and  ‘crispy’ portabella mushrooms
Warm peach cobbler with  bourbon caramel sauce and ice cream


2.  DATE NIGHT DINING/$95.00 BYOB/GF/pescatarian
Summer corn chowder with  a large piece of grilled Tuscan bread on the side
Bibb lettuce salad with tomato, cucumber, watermelon and a peach vinaigrette
Grilled day boat scallops in a spicy mango sauce with Jasmine rice
Molten chocolate cake with caramel filling


3.  DATE NIGHT DINING/$90.00/BYOB/pescatarian
Ramen noodle bowl (soup) with red curry, mushrooms, bok choy, chilies, basil, cilantro and peanuts
Crab rangoons with a blackberry sauce
Seared sesame crusted Ahi tuna steaks over julienne vegetables and noodles in a peanut sauce
Bangkok baklava drenched in a sweet lemongrass syrup


4.  DATE NIGHT DINING/$85.oo/BYOB/pescatarian
Mexican street corn nachos
Hot & crunchy chicken/talapia with a spicy mango salsa and chipotle scalloped potatoes
Jicama, melon and strawberry salad
Sopapilla cheesecake pie for dessert


Tomato lemon tart with mixed greens and herbs with a lemon Balsamic drizzle
Peppered flank steak topped with a cherry brandy sauce
Salt and vinegar smashed new potatoes  with ‘burnt ends’ zucchini skewers
Lemon blueberry cheesecake parfaits
Fried zucchini planks with marinara, horseradish sauce or lemon wedges
Pork chop Milanese (breaded and fried) and topped with a salad
Homemade focaccia with Calabrian chili dipping oil
Corn panna cotta (custard) with a blueberry topping


Warm scallop salad with corn, nectarines and basil
Saucy French chicken with peaches
White rice and blanched asparagus with mousseline sauce
Goat cheese cakes with rosemary and honey for dessert


Tomato. leek and goat cheese crostata
Spatchcocked Cornish hens over juice soaked croutons
Asparagus and mushrooms with a tarragon sauce
Crepe Suzettes, flambeed


Arugula and frisee salad with bacon lardons and a poached egg (optional)
Strip steak au poivre with a brandy cream sauce
French onion soup potato gratin and French green beans
Lemon almond soufflé


Grilled peach salad with whipped goat cheese, arugula, toasted almonds and a white wine and honey vinaigrette
Grilled lamb chops marinated in herbs de Provence and garlic
Butternut squash Dauphinoise (cooked with cream and gruyere cheese)  plus sugar & salt snap peas
Dessert crepes with lemon curd, blueberries and whipped cream


Homemade Bavarian pretzels with a sweet mustard sauce
Weiner schnitzel a la Holstein topped with a caper sauce and fried egg
Warm German potato salad and  homemade applesauce
Apple strudel with ice cream


Avgolemono soup with pastina (lemon chicken soup)
Pastitsio  (Greek lasagna with ground beef)
Greek panzanella salad with homemade croutons, tomatoes, peppers and feta cheese
Galatopita Greek  custard pie in phyllo dough (a layer of nut filling on the bottom and a velvety custard on top)


Saganaki appetizer (flaming Greek cheese) with roasted stem tomatoes nd crostini
Farro (Ancient grain) salad with cucumber, tomatoes, melon, feta cheese, herbs and a traditional Greek dressing
Moussaka (eggplant casserole with ground meat and tomato sauce and topped with a white sauce)
Semolina cake soaked with orange blossom syrup, sprinkled with powdered sugar, a cinnamon diamond pattern and toasted walnuts around the sides


GREEK PASTRY CLASS & LUNCH/$95.00/BYOB/vegetarian……class limited to 6 people/4 hours.  Bring two containers to take home your goodies
Baklava with walnuts and a lemon – orange syrup
Galaktoboureko (custard roll-ups)
Kataifi pastries made with shredded phyllo dough filled with almonds and drenched in a honey lemon syrup
Galatopita Greek custard pie with a layer of Baklava filling on the bottom
Students will prepare spanakopita deep dish pie and a Greek panzanella salad for lunch plus a sampling of baked goodies.


Grilled paneer tikka kebabs with tomato, zucchini, red onion in homemade naan with a creamy chutney
Chicken pistachio Korma & naan
Cucumber riata
Lemon rice with chilies, ginger and cashews
Apple halwa for dessert



Asian vegetarian rice paper summer rolls with cabbage, tri-colored peppers, sprouts, cilantro with a sauce topped with fried peanuts
Ground beef banh mi burritos with pickled carrots, a variety of herbs, chili peppers, and Vietnamese mayo in a fried tortilla wrap
Homemade crepes with a Nutella filling topped with whipped cream and strawberries
Fried phyllo wrapped shrimp appetizers dipped in a spicy mango sauce
Cold Vietnamese coffee will be served


B’Stilla ( sweet chicken and nut pie in phyllo dough)
Romaine lettuce, orange and date salad
T”faya chicken & couscous with sweet onion, raisin and apricots
Kanafe made with kataifi dough (custard dessert in phyllo dough)
Mint tea will be served and spiced Moroccan coffee will be served


1.  PASTA  CLASS/$85.00/BYOB
Cavatelli with basil-bacon pesto
Pici (hand rolled spaghetti) with a with burst tomato, shrimp and charred corn sauce
Caesar salad with warm croutons
Alla Famiglia’s Bolognese sauce with homemade pappardelle pasta
Sip of limoncello and the recipe


2.  PASTA CLASS/$85.00/BYOB/vegetarian/pescatarian
Raviolo (one large ravioli with ricotta cheese, topped with an egg yolk and cooked in a brown butter sauce)
Peach, tomato, and watermelon  salad with Burrata
Potato gnocchi with homemade red sauce
Fettuccine with a white wine butter sauce and polpettes (meatballs)
A sip of limoncello and the recipe


3.  PASTA CLASS/$85.00/BYOB/vegetarian/pescatarian
Raviolo (one large ravioli with ricotta cheese, an egg yolk on top, and then cooked in a brown butter sauce)
Stuffed pasta rosettes (ricotta, prosciutto, cheese) with a white sauce
Panzanella salad with homemade croutons and a variety of vegetables
Fettuccine with a with pistachio mint pesto and garnished with fresh cherry tomatoes
A sip of limoncello and the recipe


Hush puppies with tomato jam
Clambake:  clams, shrimp, sausage, potatoes, and corn in a flavorful broth
Mac & cheese casserole
Watermelon and sweet tea
Homemade peach cobbler with ice cream


Fried green tomatoes with bacon jam and homemade pimento cheese
Hot, crunchy and spicy chicken  over a waffle drizzled with a spicy butter rum sauce
Individual peach cobbler with ice cream
Southern sweet tea will be served


Hot olive appetizer with crostini
Morcilla’s Restaurant serrano wrapped tortilla (potato pie) topped with a piquillo pepper and olive relish
Grilled sweet onions topped with blue cheese, roasted almonds, chives and a balsamic drizzle
Crostini with goat cheese spread topped with flank steak and chutney
Shrimp in a garlic wine sauce with crusty bread for dipping
Grilled zucchini with salsa verde
Churro sundae with chocolate sauce and dulce de leche sauce



Corn fritters with a spicy cucumber-peanut sauce
Chicken and mushrooms coconut soup
Fried pork spring rolls with a spicy raspberry sauce
Green curry with pork, peanuts, spinach and bamboo shoots over jasmine rice


Point Brugge red curry mussels with charred bread
Grilled chicken skewers with an Asian pear salad
Beef Pad see ew with fresh rice noodles and baby bok choy, eggs and sprouts
Red curry seafood with peanuts, scallions and fruit


Korean chicken and  green scallion and kimchi  waffle drizzled with a honey Gochujang sauce
Pork banh mi sandwich  with Asian mayo, chili peppers, herbs, cucumbers and pickled carrots and apples
Pad Thai with  rice noodles, shrimp, eggs, sprouts, herbs and pickled chilies
Vietnamese  dessert of bananas wrapped in spring roll wrappers, fried, flambee with rum. drizzled with caramel sauce and served with ice cream
Cold Vietnamese coffee will ne served
1.  TUSCAN DINNER/$90.00/BYOB/vegetarian
Bruschetta with pesto, ricotta cheese, roasted red peppers and a balsamic drizzle
Herb marinated flank steak/grilled polenta,  topped with a cherry tomato and olive salad
Stuffed pasta rosettes (ricotta, prosciutto, basil &  cheese) topped with a white sauce
Cantucci (biscotti) with affogato (cold coffee with ice cream)


Eggplant rollatini stuffed ricotta and smothered in red sauce with mozzarella cheese
Fried chicken paillard topped with salad
Homemade focaccia topped with sea salt, black pepper and chopped rosemary
Hazelnut and Frangelico brownie trifle layered with a mascarpone filling and sprinkled with powdered sugar


Wedding soup
Caesar salad with warm croutons and homemade dressing
Veal scaloppini in a Marsala mushroom sauce over polenta
Tiramisu trifle (layered in a glass) and topped with a lady finger crumble


4.  TUSCAN DINNER/$85.00/BYOB/vegetarian/pescatarian
Fried zucchini with lemon wedges and marinara sauce
Cacio e pepe with fettuccini
Breaded and fried  beef/fish Milanese topped with a  salad
Zeppole (mini donuts) with nutella dipping sauce



Special Celebration Dinners:  Date Night Dining, Feast of the Seven Fishes, Christmas Dinner, Valentine Dinner, and Chinese New Year! Check them out and please understand that you may choose these dinners whenever you please from November-February, 2023.


Ciabatta open faced sandwich with chicken, avocados, arugula, roasted red peppers, green chimichurri sauce and topped with a fried egg (optional)
Grilled sirloin steak and sausages topped with a red chimichurri
Potatoes (baked, smashed then fried) and tossed with a lemon-Dijon dressing
Individual bread puddings topped with a dulce de leche sauce
1.  AMALFI COAST DINNER/$90.00/pescatarian
Fried calamari with lemon aioli
Cod with a grapefruit sage sauce and a side of lemon risotto
Winter citrus salad with mixed greens, citrus, fennel and sugared hazelnuts
Homemade cannoli
Sip of limoncello


Bruschetta smeared with goat cheese and topped with eggplant caponata
Winter citrus salad of a variety of oranges and chopped walnuts-parsley vinaigrette
Chicken piccata (lemon-caper-butter sauce) with a side of risotto
Panna cotta (custard) with salted caramel sauce and a sprinkling of hazelnuts
Sip of limoncello and the recipe


Coconut shrimp with an apricot dipping sauce
Beef pad see ew with baby bok choy, sprouts, eggs and Fresno chilies
Pork banh mi sandwich with Asian dressing, herbs, chilies, cucumbers and pickled pear and carrot slaw
Green curry chicken with bamboo shoots,  Thai eggplant, green peas, zucchini and red peppers over Jasmine rice
Sizzling rice tomato soup with a variety of Asian vegetables
Pork pot stickers in a bowl of spicy sauce topped with scallions
Beef Chow Fun with rice noodles, chilies, sprouts, baby bok choy and scallions
General Tso’s shrimp in a spicy sauce, steamed broccoli and white rice
Plum tea will be served


CHINESE DINNER/$90.00/BYOB/Pescatarian
Egg drop soup
Crab rangoons with a fig ginger sauce
Shrimp stir fry with mushrooms, snap peas, red peppers in a very flavorful sauce
Batter fried pineapple fish with topped with  almonds and surrounded with steamed broccoli and fried rice
Plum tea will be served


(JAN. 22-FEB 6…YEAR OF THE RABBIT! …  but you can book this class whenever you want)…4 hour class
Hot and sour soup with pork, mushrooms, tofu and bamboo shoots
Steamed chicken dumplings with lime cilantro sauce
Cold noodles with egg flowers, sprouts, scallions and a spicy peanut sauce
Honey Hoisin ribs
Volcano chicken(flambeed)with sugar snap peas, red peppers , pineapple and steamed rice
Plum tea will be served


CHRISTMAS DINNER/$100.00/BYOB/groups of 8 only/ 4 hour class
Grilled whole brie with grilled grapes drizzled with balsamic syrup and crostini
Rack of lamb with a pesto-panko topping and a plum compote
Arugula salad with pears and topped with a fried prosciutto packet stuffed with goat cheese
Butternut squash bread pudding and Brussel sprouts and figs in a balsamic syrup
Individual cheesecakes with a blackberry sauce
Fried calamari with fried jalapeno slices and a lemon aioli dipping sauce
Pork chop Milanese (pounded, breaded & fried) topped with a salad of fennel, radicchio, parsley and a lemon vinaigrette
Homemade focaccia with Calabrian chili oil for dipping
Individual Italian trifles with pound cake, pastry cream, seasonal berries, Marsala syrup and whipped cream


DATE NIGHT DINING/$90.00/BYOB/pescatarian
Egg drop soup
Kung Pao calamari with a spicy sauce topped with pickled Fresno chilies and peanuts
Crab puffs with a fig ginger sauce
Sesame crusted Ahi tuna over a peanut noodle salad with multicolored sweet peppers, scallions, carrots and sprouts
Plum tea will be served


Butternut squash soup with a rum cream
Brined  porterhouse pork chops (reserve sear method) with a cherry-Port sauce
Goat cheese mashed potatoes with Parmesan asparagus
Individual cheesecakes with blueberry compote
FRENCH DINNER/$100.00/BYOB/ 4 hour class
Salad of mixed greens topped with a wedge of warm Brie, sliced apples, chopped pistachios, grilled baguette slices and drizzled with a balsamic glaze
Strip steaks au poivre (reverse sear method) in a brandy cream sauce
French onion soup potatoes gratin and French green beans
Crepe Suzettes, flambeed and served with ice cream
Butternut squash soup with a rum cream garnish
Pork tenderloin with caramelized pears in a brandy cream sauce
Duchess potatoes (piped) and bruleed with a side of sweet and salty sugar snap peas
Lemon creme brulee garnished with seasonal berries & powdered sugar


Homemade Bavarian pretzels with a sweet mustard sauce
Weiner (veal) schnitzel a la Holstein in a caper sauce and topped with a fried egg (optional)
Warm German potato salad and homemade applesauce
Individual Black Forest brownie sundae, topped with a Kirsch cherry sauce and whipped cream


GERMAN PASTRY CLASS WITH LUNCH/ $100.00/BYOB/ limited to 6 people….bring 2 containers to take home your goodies!!
Cherry almond stollen
Apple Strudel
Linzer torte  with raspberry jam
Bee sting cake
A Reuben sandwich will be served for lunch as well as a sampling of the goodies


Hungarian mushroom soup
Chicken Paprikash with homemade dumplings
Cucumbers in sour cream
Cherry strudel with ice cream


Spanakopita appetizers with a lemon sauce
Baked chicken with orzo casserole
Greek salad with tomatoes, peppers and feta cheese
B’stilla cigar appetizers (sweet chicken and nut filling)  rolled in phyllo dough and sprinkled with powder sugar and cinnamon
Romaine salad with oranges and dates
T’faya chicken  with couscous in s sweet onion, apricot and raisin sauce
Mint tea
Moroccan coconut cookies with Moroccan coffee for dessert
PASTA CLASS/ $85.00/BYOB/vegetarian/pescatarian
Raviolo (large ravioli with ricotta filling, egg yolk,) and a brown butter aasage sauce
Panzanella salad with homemade croutons and a variety of seasonal vegetables
Fettuccini Alfredo with shrimp
Pici (hand rolled spaghetti)with figs, rosemary and pancetta sauce
A sip of limoncello and the recipe


Potato gnocchi with homemade red sauce
Caesar salad with homemade dressing and warm croutons
Ricotta ravioli in a basil pesto sauce
Fettuccine with mushrooms and hazelnuts
A sip of limoncello and the recipe
Cavatelli with a mushroom cream sauce
Creamy Meyer Lemon cheese ravioli with pistachios
Antipasti salad with a variety or meats, cheese, tomatoes, beans, sugared walnuts and a balsamic drizzle
Alla Famiglia’s Bolognese sauce over homemade pappardelle
A sip of limoncello and the recipe
PIZZA AND LIMONCELLO CLASS/$95.00/BYOB and participants must bring 2 1/2 cups of “cheap” in a glass container.  We will start the limoncello and you will finish it at home…4 hour class/ limited to 6 people
Mini calzone appetizers with hot sausage, provolone cheese and marinara sauce
Antipasti salad with a variety of meat, cheese, beans, tomatoes, caramelized walnuts and a balsamic drizzle
Meat lovers pizza with red sauce and mozzarella
Goat cheese pizza with dollops of fig jam, apples , prosciutto and and arugula topping
Ricotta pizza with multi colored marinated sweet peppers , cherry tomatoes and basil
A sip of limoncello


Porcini mushroom soup
Perogies with cheese, onions, potatoes and sauerkraut
Stuffed cabbage with red sauce over mashed potatoes
Poppy seed noodle dessert with candied orange peel, raisins and nuts
SEVEN FISHES/ $100.00/ BYOB/pescatarian
Appetizer of seared scallops with pomegranates, Meyer lemons, Persian cucumbers and serrano slices
Seafood risotto with calamari, mussels, shrimp and crabmeat
Caesar salad with homemade dressing, warm croutons  and anchovies
Grilled swordfish over plain and spinach pasta topped with an agrodolce sauce of lemons, shallots and pistachios
Warm zabaglione (egg custard)and seasonal berries
Sip of limoncello and the recipe


Fried green tomatoes with bacon jam and pimento cheese
“Stuffing cornbread waffle” topped with fried chicken and a spicy syrup, buttermilk mashed potatoes, and cranberry compote
Homemade pecan pie for dessert with ice cream
THAI DINNER/$90.00/BYOB/pescatarian
Tom yum shrimp soup
Green mango salad with sprouts, chilies, peanuts and an Asian dressing
Salmon topped with pesto and a spicy Thai cherry sauce plus shrimp and pineapple fried rice
Coconut flan with Thai banana sauce
Spicy chicken and mushroom coconut soup
Corn fritters with a peanut-cucumber sauce
Pork  fried spring rolls with a spicy apricot sauce
Pad Thai with shrimp, sprouts, eggs. and pickled chilies


Pho with rice noodles, beef, a variety of herbs, sprouts and chilies
Pork banh mi sandwich with Asian mayo pickled pears and carrots, cucumbers and herbs
Red curry chicken with butternut squash, peas, chilies and pineapple over Jasmine rice
Sticky rice with mangoes


Wedding soup
Caesar salad with homemade dressing and warm croutons
Cannelloni made with crepes in a red and white sauce
Olive oil cake with a mixed berry red wine topping
TUSCAN DINNER/$90.00/BYOB/pescatarian
Appetizer of butternut squash ravioli in a brown butter sauce topped with fried sage leaves
Mixed greens and herb salad with artichokes, olives and Parmesan crisps
Fregola (ancient grain) with clams, mussels, cherry tomatoes, Marsala wine, and parsley over homemade fettuccine
Almond cookies and affogato (hot coffee over ice cream)
Sausage soup with escarole and cannellini beans in chicken broth
Antipasto salad with a variety of meat, cheese, beans, tomatoes, caramelized walnuts and topped with a balsamic drizzle
Veal scaloppini with a variety of mushrooms in a Marsala wine sauce over polenta
Cantucci (almond hazelnut biscotti) with an affogato


Roasted red pepper soup with Sambuca
Beef Wellington  with mushroom pate wrapped in puff pastry with sauce Bordelaise
Green beans with a lemon panko dressing
Celery root, potato and pear gratin
Individual baked Alaska plated with a red raspberry coulis



Pho with chicken, rice noodles, sprouts, a variety of herbs and chilies
Meatball lettuce wraps topped with peanut sauce, cucumbers, pineapple and mint
Lemongrass marinated beef banh mi sandwich with spicy Asian mayo, pickled carrots, a variety of herbs, cucumbers, and chilies
Fried Nutella stuffed banana spring roll flambeed with rum and served with ice cream