YuNnan
Sunday Dinner
April 14th, 2019
Spicy Mint Salad
chili oil, soy, rice vinegar
Charred Eggplant
tomato salad
Fried Goat Cheese
sugar, Sichuan pepper
Crossing the Bridge Noodles
poached chicken, rice noodles, wood ear mushrooms
Fried Shrimp
pu-erh tea leaves, ginger, garlic
Wok Sautéed Maitake Mushrooms
Thai bird chili, scallion, star anise
Yunnan Style Mashed Potatoes
cured ham, scallion, ginger, garlic
Minced Duck
lemongrass, chili, lime leaf, lettuce cups
Dessert
Iced Peanut Milk and
Rose Petal Cakes