Week 5

On the Course

Nathan’s All-Beef Franks Served on a toasted challah bun with traditional compliments.

After the Round | The Asian Bistro Buffet

To Share at the Table

Crispy Wonton Chips & House-Made Green Onion Pancakes Served with sweet hoisin-plum glaze and hot Chinese mustard.

Starters & Greens

Crispy Garden Vegetable Spring Rolls

Smashed Cucumber Salad Tossed in toasted sesame oil and chili crisp, brightened with sweet mandarin segments.

Mains & Wok Specialties

Wok-Seared Black Pepper Beef Tender strips of beef seared over high heat with cracked black pepper and savory aromatics.

Sweet & Sour Glazed Baby Back Ribs Slow-cooked, pork ribs coated in a rich, tangy glaze.

Wok-Tossed Gai Lan & Shiitake Mushrooms Chinese broccoli and umami-rich shiitake mushrooms sautéed in a garlic-soy reduction.

Rice & Noodles

Classic Egg Fried Rice

Traditional Veggie Chow Mein Pan-fried noodles tossed with fresh vegetables and aromatic seasonings.

Desserts & Refreshments

Freshly Baked Chocolate Chunk Cookies

Ice Cream

Chilled Fresh Watermelon Slices