This was my entree of Kasu Halibut Udon Noodles with Grilled Baby Bok Choy and Asparagus simmered in a light Shoyu Fumet.
The middle dish is actually the 1st Course ...HERE IS the link to the menu.
Chef Cleveland Graham used his stunning experience at the fabulous Earth & Ocean restaurant at the W Hotel in Seattle and was the master on this wonderful treat!
The Hoison Glazed Duck Breast was a favorite. How is our neighbor holding those chopsticks!?
Brett and I ended the evening with a very appropriate soak in our hot tub!