October Dinner Specials
Lightly fried Gyoza (5) served with sweet and garlicky soy sauce.
Choice of meat: Chicken, beef, pork or tofu.
October means it’s pumpkin time! We celebrate the cooler season with a pumpkin dish. We steamed fresh Kobashi pumpkin until tender, then, sautéed it with egg and scallions, your choice of meat served with steamed jasmine rice.
We used bone-in, skin-on chicken leg and thigh in this classic curry for the best flavor. We simmered chicken in coconut milk with carrots, onion, and potato until tender and finished the curry with steamed broccoli, served with cucumber and red onion salad. The cucumber salad helps balancing the richness of curry.
Oh! It is creamy pumpkin ice cream time. Chef’s Line came up with this ice cream, it is rich, not too sweet until we drizzled Ghirardelli Caramel Sauce to finish. It was made without artificial ingredients or added preservatives.