Latest Menus

The following menu was created for a 40th birthday celebration. This dining affair was an intimate gathering of a dozen family and friends to celebrate a special birthday. The three-course menu was designed with a Spanish and Latin feel, mixing Iberian flavors with Nuevo Latin flavors.

Iberian Tapas Platter

Shrimp Titaina
Aromatic stew of fresh tomatoes, bell peppers, shrimp and pine nuts. Served with a toasted baguette.

Spinach and Feta Empanada
Stuffed Pasty filled with sautéed spinach and feta baked to golden perfection.

Fig and Olive Tapenada
A sweet and savory delight of fresh sautéed figs, kalamata olives, and cream cheese rolled in crushed almonds atop a toasted baguette

Ensalada Tropical
Mixture of fresh mangos, pears, and peaches paired with smoke salmon tossed in pear vinaigrette presented in a cucumber cone.

Pistachio Crusted Tilapia
Whole fillet of Tilapia crusted with crushed pistachio and pan seared topped with a butter cream chive sauce, served on a bed of grilled lemon butter asparagus.

Ultimate Decadence Chocolate Cake
Three styles chocolate butter creams, two styles of chocolate ganache, and four layers of chocolate angels cake makes the ultimate in decadence.

Fyusion Dining catered the dinner party for my birthday. Not only was it the best meal I have ever had prepared in my home, it made for the best birthday party ever. The presentation was beautiful, the food was delicious, and the chef was fantastic. The dinner party was a huge hit shared by all! Everyone called to tell me what a great dining experience they had. Erica G.

The party menu feature here was for a large family gathering. Thirty people with culinary palates both sophisticated and experienced, was a wonderful audience to serve. The five-course menu set was designed with intentional pan Asian ingredients and bring a new twist to this family’s culinary experience.

Geo Duck Salad
Giant clam sashimi style served on a bed of Asian apple pears, bell peppers, cucumbers, and carrots tossed in a Nuoc Mam (Fish Sauce) vinaigrette.

Geo Duck and Asian Mushroom Soup
Medley of Asian mushrooms including fresh shitakes, enoki, hiratake, bunshimeji mushrooms steeped with giant clam broth.

Smoke Tea Leaf Chicken cabbage Wraps
Shredded chicken breast smoked in Oolong black tea leaves shredded, mix with water chestnuts, carrots, and onion sauté, wrapped in a tealeaf-blanched cabbage. The wrap is dressed with a hosin balsamic reduction sauce.

Sesame Crusted Swordfish with Lychee Mango Puree
A steak of swordfish crusted with sesame seeds and cracked black pepper pan seared and topped with a sweet and tart lychee and mango puree.

Banana and Coconut Sago Pudding
Blended bananas and sago stewed in coconut milk topped with sweet evaporated milk.

Chef Yu surprises us with every dish! His creativity and knowledge of food allows you to really trust in him and know that your guests are going to experience something special. He will make it a unique experience by fusing his creativity with the traditional. It’s the Chef Yu way of cooking, nothing is too bold. Donny C.

The next menu was for a romantic dinner for two celebrating a special occasion. This event was plan as a surprised for my client’s wife. Their honeymoon was spent in Europe and the husband and I create this menu to help them recapture their experiences.

Insalta Caprese
A simple Italian salad comprised of fresh tomato slices topped with homemade mozzarella cheese and aromatic basil dressed with tangerine olive oil vinaigrette.

Grilled Portabella Antipasto
Portabella steak marinated in oregano and garlic infused olive oil grilled for a smoke flavor, served on a bed of cold porcini fettuccini pasta.

Citrus Cornish Game Hens
A whole Cornish game hen marinated in fresh orange juice and fresh herbs roasted to golden perfection accompanied by Yorkshire pudding.

Fresh Berry Trifle
Raspberries, strawberries and blueberries tossed in fig balsamic vinegar, layered with fresh pound cake, and fresh whipped cream.

Thank you for the hospitality and care you put into the dinner party. Being somewhat of a person of the culinary arts myself, the food was way above all expectations! The originality and time put into your dishes were simply profound. And I will speak no less of the presentation. The style and coordination was simply phenomenal! Jesse A.!