| Chicken Tenders Snack |
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Big plate of deep-fried breaded chicken breast tenderloins served with honey mustard and fries. |
| Egg Rolls (2) |
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Hand rolled to order with cabbage & carrots filling in a crisply fried served with hot mustard and duck sauce. |
| French Fried Potatoes |
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Wedge-cut with skin on. |
| Kim Bob |
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Hand rolled appetizer with rice, spinach, carrot and pickled radish rolled in seaweed paper, served with wasabi. |
| Kim-chi Plate |
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Large serving of traditional side dishes |
| Korean Dumplings (6) |
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Cabbage, beef, clear noodles and green onions in a deep fried wonton skin served with soy dipping sauce. |
| Krab Puffs (6) |
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Krab meat, cream cheese and green onion in a deep fried wonton skin served with hot mustard and duck sauce. |
| Tofu Sticks |
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Deep fried, served with soy dipping sauce. |
| Chicken Tender Salad |
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lettuce, tomato, cucumber, carrot, mushroom and diced fried chicken tenders with choice of dressing. |
| House Salad |
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Smaller portion of garden salad served with choice of dressing. |
| Bul Go Gee |
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Pan fried, thinly sliced beef marinated in a lightly sweetened soy sauce, onions and garlic. A korean classic. |
| Chicken and Veggie Stir Fry |
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Chicken bul go gee (see above) cooked with cabbage, carrots and squash. |
| Spicy Pork |
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Thin slices of lean pork marinated in a spicy red pepper sauce with garlic and sliced onions. Starts at medium spicy level. |
| Kim Chi Fried Rice |
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Rice fried in olive oil with chopped kim chee. (no steamed rice) starts at medium heat level. |
| Bee Bim Bob |
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Bowl of steamed rice with brown sesame oil and 5 korean vegetables with choice of tofu, beef, chicken or spicy pork with optional sunny-side fried egg on top and ko chu jung sauce (spicy bean paste) |
| San Choo Bak Ban |
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Beef bul go gee served with lettuce leaves and spicy dipping sauce. |
| Veggie Stir Fry |
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Cabbage, carrots, squash and mushrooms stir-fried in a sweet soy sauce |
| Stir Fried Squid |
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Stir fried squid (can substitute tofu or chicken tenderloins) with squash, carrot and onion in a sweet spicy sauce. |
| Stir Fried Sea Food |
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Squid, scallops, shrimp and krab stir-fried with squash, carrot and onion in a sweet spicy sauce. |
| Pork and Kim Chee |
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Thin slices of pork loin stewed with kim chee, onions, and brown sesame oil, a very powerful dish . available with chicken or tofu. |
| Clear Noodle Stir Fry |
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Chop chay) clear noodles (made with sweet potato starch), cabbage, onions, squash, mushrooms and carrots in a lightly sweetened soy sauce with choice tofu, beef, chicken, spicy pork or veggies only. |
| Ma Po |
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Szechwan-style tofu dish in a very thick beef-bone sauce with tofu, mushrooms, onions and choice of beef, chicken or spicy pork. |
| Blue Cactus |
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Napa cabbage, shitake mushrooms, squash, carrots and onions with choice of soy, peanut, curry or oyster sauce. a very large stir-fry. |
| Curry Chicken |
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7 ounces of chicken breast tenderloin (can substitute tofu) stir-fried with squash, onions, and carrots in a sweet and powerful curry sauce. |
| Korean Tofu Stew |
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Too-boo chi gae) tofu, squash, radish, onion, mushrooms and garlic in a beef-bone broth with seafood seasoning. |
| Korean Soft Tofu Stew |
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Soon too-boo chi gae) shrimp, scallops and krab meat with squash, onions, and lots of soft tofu in beef-bone broth. |
| Korean Tang Jung Stew |
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Tang jung chi gae) rich korean miso made of fermented soybeans with tofu, squash, radish, mushrooms and onions. |
| Korean Shredded Beef Stew |
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U kay jung) lean long-grain shredded beef, bean sprouts, mushrooms, green onions and egg drop in a beef-bone broth. |
| Kim Chi Stew |
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Kim chee chi gae) spicy kim chee slow cooked with tofu and onions in a spicy beef-bone broth. Starts at medium plus spicy level. |
| Korean Seafood Stew |
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Ham-il chi gae) squid, flounder, shrimp, scallops, krab and tofu with squash, radish and onion in a rich seafood broth. |
| Mondu Stew |
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Mondu gook) beef, cabbage and onion dumplings in a beef-bone broth with seaweed paper garnish. no rice. |
| Rice Cake Stew |
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Thuck gook) thin sliced dense korean rice cakes in a beef-bone broth with seaweed paper garnish. no rice. |
| Rice Cake and Mondu Stew |
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Thuck mondu gook) combination of above two stews. no rice. |
| Korean Beef And Tripe Stew |
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So long tong) thin sliced lean beef and cow stomach (optional) with diced green onions in a thick beef-bone broth. |
| Chicken Fried Chicken Sub |
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Deep fried chicken tenderloins with mayo and mustard with lettuce and tomato on french bread |
| Veggie Sub |
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Sauteed zucchini or fried tofu served with lettuce and tomato with mayo and mustard on french bread. |
| Chicken Tenders |
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Big plate of deep-fried breaded chicken breast tenderloins served with honey mustard and fries. |
| Bowl of Rice |
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| Veggie Beans |
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Slow cooked red or black beans over rice. |
| Cajun Red Beans |
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Slow cooked cajun style with sausage over rice. |
| Cuban Black Beans |
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Slow cooked in chicken broth with ham, onions and bell pepper over rice. |
| Puerto Rican Red Beans |
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Slow cooked with tomato over rice. |
| Burrito |
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Filling of choice with white cheese and salsa in a flour tortilla. |
| Quesadillas |
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Filling of choice with 12 pound white cheese in flour tortilla served with salsa. Fillings - sausage, chicken, spicy pork, ropa vieja beef, veggies, tofu or red/black beans. |
| Ropa Vieja |
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Slow cooked lean shredded roast beef stewed with tomato, onion and bell pepper served with choice of rice or beans and rice. |
| Spanish Chicken |
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7 ounces chicken tenderloins (can substitute tofu), bell peppers, onions and carrots braised in a reduced orange juice and vinegar sauce served with choice of rice or beans and rice. |
