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PASSED HORS D’OEUVRES

VEGETABLE GYOZA
Japanese dumplings served with a-soy ponzu drizzle

BUFFET STATION

BABY ROMAINE AND MESCLUN SALAD
Sesame vinaigrette, candied soy nuts

SESAME CRUSTED CHICKEN YAKITORI
With pickled ginger

WASABI MASHED POTATOES
Whipped to high peaks, finished with minced chives

STIR FRY OF SEASONAL VEGETABLES
Broccoli, carrots, scallions, shitake mushrooms, bok choy

JAPANESE STICKY RICE
Naturally steamed

BEVERAGES

GREEN ICED TEA
With lemon wedges

ICED WATER
Served in pitchers with lemon wedges