Gingergrass Restaurant: Fresh Vietnamese Cuisine--Menus: Current Specials

2010 Valentine's Day & Chinese New Year of Tiger Specials

Hello GG lovers! Once again, thank you so much for your love of our cuisine and my specials. I introduced tonight a new special menu for this weekend, and it already was a smashing success.

Here's the menu:

Hors d'œuvre
Lemon Salt Wok Tossed Edamame
with dallop of truffle butter to finish

Coconut Dusted Grilled Prawns
with egg mouseline and butter lettuce wrap

suggested wine: 2008 Chateau Les Alberts Sauvignon Blanc

Entree
Smoked Chicken Breast and Honey-Ginger Crepe
with brown bean sauce
suggested wine: 2007 Domaine Moreux Sancerre

Grilled Skirt Steak with Black Peppercorn String
potatoes and Anise-cardamom chimichurri
suggested wine: 2008

Dessert
White Forrest Cake

I hope to see you there and enjoy my special for this weekend. :)

-- Chef Mikel

Friday's Full Harvest Moon Dinner

Whew! All the efforts and hard work put into preparing for the dinner paid off. It was a smashing success. Thanks to those who tried the 3-course menu. I did not get anything but raves from them. This definitely puts a smile on Chef's face.

Full Harvest Moon Vietnamese Dinner

By Executive Chef Mikel Mark Kim

MENU - $24.95 add $15 for (3) glass pairing

Amuse Gueule
Shrimp Americana Or Cucumber Shot
Domaine de la Couperie, Sauvignon Blanc, Loire Valley (07)

Appetizer
Seared Diver Scallops and Curried Cauliflower Cream
Estancia Grassfed Beef Carpaccio with basil oil and Nuoc Cham
Pine nut crusted Jaime Farm Roasted Organic Carrots
Les Touches, Muscadet sur Lie, Loire Valley (07)
Or Domaine de Brigue, Grenache Blend, Provence Rose

Entree
Pan Seared Salmon with Spiced Taro Chips and Yasutomi Farm mixed Greens
24-hour braised Short Ribs and Carlsbad Aquatic Farm Sunburst Clam Porridge
Oven Roasted Smith Farm Eggplant & Zucchini Timbale with Chestnut & Jujubes
Domaine de Racfontaine, Cabernet-Franc, Saumur-Champigny, Loire Valley (07)

Dessert & Tea
Gingergrass Mini Dessert Tasting Plate Chosen by Chef
And your choice of our selection from The Art of Tea