SINGAPORE
First Course
Ginger and Lemongrass Grilled Shrimp
on Watercress and Radicchio Wraps
Cremant D' Alsace Rose Brut, Dopff and Irion
Second Course
Coconut Encrusted Crab Cakes with Lime Dipping Sauce
Hoopla Chardonnay, Yountville, Napa Valley
Entrée
Miso and Soy Crispy Black Sea Bass with Bok Choy and Sticky Rice
Bourgogne Chardonnay, Jean Claude Boisset, Les Jesulines
Vigilante Cimarron Red Wine
Dessert
Mango, Banana Spring roll with Coconut Ice cream, Pomegranate, and Honey
Sparkling