CNY 8-Course Menu by Chef Jo Ann

鱼生；Blue Fin Tuna tossed in Seasonal Greens, Pomegranate, Nuts, and Goma Dressing 🥗 

醉虾; Herbal Live Tiger Prawns with Wolfberries in Seafood Stock 

龙猪； Handmade Pork Ball with Dragonfruit & Mango Sauce 

盆菜；Cantonese Style Claypot Poon Choy with Yoshihama Abalone, Japanese Pearl Mushrooms, Sea Cucumber, Dried Baby Scallops, layered with Vegetables 

螃蟹；Poached Broccoli with Crab Meat in Superior Broth