in a light salt and pepper batter, seasoned with scallions and red pepper

wrapped with pancetta and scallion in a wonton shell, served with a tamarind dipping sauce

broiled bay shrimp pate on a French baguette, lightly glazed and broiled

filled with poached shrimp and green mango, served with a bean puree

skewers of marinated beef or chicken, charbroiled and garnished with Asian pickles

minced dungeness crab, peanuts and herb cheese wrapped in a light and crispy wonton shell, served with a peanut- mustard dipping sauce

lemon- cured Atlantic salmon, thinly sliced and marinated with a touch of extra- virgin olive oil, aged balsamic vinegar and chili- soya

of cucumber, cabbage, carrots, shrimp and chicken in a Vietnamese vinaigrette, topped with roasted peanuts

of lemongrass, prawns, tomatoes, pineapple and vegetables in a fragrant tamarind broth

consomme with chicken or crab

of chicken, green onions and cilantro

a buttery ten- ounce filet that is lightly grilled and then steamed in chief helen's favorite ginger, scallion and citrus infusion, topped with onions and ginger slivers

red snapper pan- broiled with a dill- turmeric essence and red onions, served with garlic noodles

catch of the day simmered in a caramelized reduction of onions, Asian five- spice and herbs, served with pickled bean sprouts and slivered carrot- ask for today's selection

Pacific prawns and pork medallions simmered in a caramelized reduction of soy and herbs

tender cubes of marinated New York steak flambeed in chardonnay, served with potatoes, mixed greens and cherry tomatoes

grilled roulades of filet mignon filled with pancetta and onions, served with mixed greens

sliced of chicken sauteed with seasonel vegetables, garlic and chili

sliced chicken marinated in Asian five- spice, served with lettuce and tomatoes

sauteed with chicken or prawns, vegetables and chili soya

butterflies and grilled with sevret spices, served on a bed of garlic noodles

a whole dungeness crab roasted with an's garlic sauce and secret spices

a whole dungeness crab simmered in chardonnay, sake and brandy, seasoned with scallions, chives and cracked black pepper