Cocktail Menu 1

Dancing Prawns with Cilantro and Lime (with spiked Curry Dip)

Malaysian Chicken Satay with Spicy Coconut Curry

Crispy Vietnamese Spring Rolls with Citrus Dip (water chestnut, jicama and ear mushroom)

Crab Cakes with Bay Spices and Corn (with ginger remoulade)

Wild Mushroom Hash in Savory Shells (porcini, shiitake and crimini)

Sliced Filet Mignon in Bibb Cups and Horseradish Cream

Lobster Rolls Wrapped with Rice Paper (delicately hand roll with Holy Basil Leaves and served in Hoisin Dip)

Grilled Japanese Eggplant with Roasted Tomato Garlic Chutney

Steamed Vegetable Purses with Baby Bok Choy (delicate dumplings with smoked tofu, napa and bok choy)

Optional Dumpling Bar: Wok station and bamboo steamers. Assortment of steamed Chicken Shu Mai, Shrimp Wonton, Vegetable Pot Stickers, Pork and Crabmeat Xiao Long Bao. Manned by uniformed chef.

Satay Bar: Grilled Marinated Chicken, Beef and Lamb Satay with Three Dipping Sauces. Manned by uniformed chef.

Cocktail Menu 2

Chicken in Panko Crust and Wasabi Salt

Grilled Tiger Shrimp with Lemongrass Coconut Dip (large shrimp marinated with Saffron spices)

Chicken Shu Mai served with Chili Sambal and Banana Leaf

Mandarin Beef Skewers with Mustard Dipping Sauce

Steamed Dumplings with Spinach and Minced Pork (served with Ginger Soy Dip)

Roast Duck wrapped in Thin Crepe with Scallion Dip (with Five Spiced Roast Duck)

Hamachi Tuna Tartar with Wasabi and Green Onion (served with rice cracker rounds)

Grilled Asian Eggplant with Miso Glaze (baby eggplant with sesame and roast garlic)

Saffron 59 Cookies

Balinese Black Rice Pudding in ceramic demi cups

Cocktail Menu 3

Grilled Lamb Kofta with dry rub spices with yogurt plus mint

Baby Bok Choy and Shiitake Purses with Ginger Soy Dip (pan seared purses with Shanghai bok choy and mushroom)

Tom Yum Gung with Shrimp and Lemongrass Broth (Thai Traditional soup served in ceramic spoons)

Scallop cevich with Lemongrass Coconut Dip

Chicken Tandoori smothered with Spices and Yogurt (chunks of breast of chicken marinated with masala spices)

Fatty Tuna with Tokebo Cavier and chopped spring onion

Filipino fresh porpia with vermicelli and jicama (wrapped in light crepe with spicy serrano chile sauce)

Grilled Beef Chimichurri in Argentinian Style with Parsley Pesto Garlic

Cocktail Menu 4

Shrimp Spring Rolls with Plum Ginger Sauce

Vegetable Purses with Baby Bok Choy (Spinach, Smoked Tofu and Shiitake)

Wild Mushroom (Cremini, Porcini and Shitake) in Puff Pastry

Golden Triangle with Spiked Potatoes and Onions (Saffron 59 Samosa in Thin Crepe)

Mekong Style Meatballs with Minced Lemongrass and Spring Onion

Crabmeat Asian Slaw with Mustard Seeds and Mango Chutney (Served in Mini Crispy Wonton Cups)

Indian Lentil Fritters with Roasted Pine Nuts and Parsley (with Red Pepper Sour Cream Couli)