| Coconut PEI Mussels |
$13.00 |
Prince edward island mussels sauteed in sweet, chili-lime coconut broth and fused with curry, thai basil, and kaff-ir lime. Served with toasted sesame crostini. |
| Clay Pot Chicken |
$14.00 |
Petaluma free-range chicken, napa cabbage, mushrooms, mung bean noodles and cilantro, oven cooked in a traditional clay pot. |
| Rocky Chicken Leg |
$14.00 |
Slow-cooked, petaluma free-range chicken leg on a bed of chinese brocoli with garlic-ginger sauce and grilled bread. |
| Taiwan Spicy Wonton Noodle Soup |
$12.00 |
Egg noodles, wontons, fresh vegetables, chicken and shrimp in a spicy chicken broth. |
| Mongolian Flank Steak |
$10.00 |
Grass-fed australian flank steak, wok-sauteed with bell peppers and shallots in a sichuan peppercorn sauce. |
| Walnut Prawns with Pineapple |
$12.00 |
Crispy prawns glazed with housemade lime dressing, honey roasted walnuts and fresh hawaiian pineapple. |
| Burmese Chili Pork |
$10.00 |
Wok-sauteed pork tossed in paprika, cumin, ginger, chili and smoky bell peppers, served with zucchini. |
| Orange Sesame Chicken |
$11.00 |
Crispy chicken with orange sesame glaze. |
| Sweet & Sour Chicken |
$11.00 |
|
| Sauteed Chicken with Vegetables |
$11.00 |
|
| Triple Green Jade |
$10.00 |
Wok-sauteed green vegetable medley with white wine, snow peas, broccoli, green beans, and tofu. |
| Dry Sauteed Green Beans |
$9.00 |
Fresh california green beans sauteed with sweet sichuan peppercorns. |
| Organic Tofu |
$11.00 |
Braised tofu with fresh vegetables in a spicy garlic-ginger sauce. |
| Sebastopol Eggplant with Tofu |
$9.00 |
Wok-sauteed Japanese eggplant and lightly fried tofu with ginger in a spicy Thai-basil sauce. |
