| 12 oz. Canned Soda |
$2.00 |
|
| 750 ml bottle San Pellegrino |
$5.00 |
|
| 1-Liter Fiji Water |
$6.00 |
|
| Hot and Sour Soup |
$4.00 |
|
| Egg Drop Soup |
$3.00 |
|
| Tomato Lentil Soup |
$4.00 |
|
| Wonton Soup |
$4.00 |
|
| Mrs. Pong's Chicken Soup |
$4.00 |
|
| Monk's Broth |
$4.00 |
With black mushrooms, tofu and glass noodles. |
| Sizzling Rice Soup |
$12.00 |
Golden rice crust, shrimp, Virginia ham and bamboo in chicken stock. |
| Tom Yum Shrimp Soup |
$13.00 |
Spicy and sour Thai flavors of kaffir lime leaves, lemongrass, galangal and nam pal. |
| Seafood Noodle Soup |
$18.00 |
Shrimp, scallops, crab, calamari and rice noodles in a spicy broth. |
| Steamed Fish Filet |
$18.00 |
Ginger, scallions, cilantro and black mushrooms over shanghai baby bok choy. |
| Bronzed Salmon |
$17.00 |
Pan-roasted in madras curry powder,
\nsea salt with green salad. |
| Seafood Pan-Seared Noodles |
$20.00 |
Canton-style with shrimp, crab, scallops, squid and shredded vegetables. |
| Sesame Scallops |
$18.00 |
Lightly dredged in tangy sesame-soy sauce with broccoli tops. |
| Salt and Pepper Shrimp |
$20.00 |
Wok-fried with aromatic herbs and spices. |
| Egg Foo Young |
$16.00 |
Omelette with shrimp, napa, green onions and supreme gravy. |
| Harvest Shrimp |
$19.00 |
Stir-fried with seasonal vegetables and mushrooms. |
| Harvest Scallops |
$18.00 |
Stir-fried with seasonal vegetables and mushrooms. |
| Spicy Garlic Shrimp |
$18.00 |
Wok-tossed vegetables in Sichuan chili sauce. |
| Spicy Garlic Scallops |
$18.00 |
Wok-tossed vegetables in Sichuan chili sauce. |
| Green Curry Shrimp |
$16.00 |
Basil curry, coconut milk, eggplant and bamboo. |
| Mee Goreng |
$14.00 |
Malaysian-style spicy egg noodles with squid, shrimp and tomato chili paste. |
| Hong Kong Chow Fun |
$12.00 |
Flat rice noodles with steak, fermented black beans, onions and a dash of soy. |
| Pan-Seared Egg Noodles |
|
Canton-style. |
| Shanghai Lo Mein |
|
|
| Dan Dan Noodles |
$13.00 |
Spicy ground beef, corn and ground peanuts over fresh noodles. |
| Chap Chae |
$13.00 |
Peppery Korean noodles with steak. |
| Singapore Noodles |
$15.00 |
Street vendor curry rice noodles with shrimp, chicken and pork char siu. |
| Pad Thai |
|
With brown sugar and tamarind. |
| Pad See Ew |
|
|
| Woon Sen |
|
|
| Classic Fried Rice |
|
|
| Curry Mixed Rice |
$13.00 |
With chicken, raisins and cashews. |
| Everything Fried Rice |
$16.00 |
A combination of shrimp, BBQ pork, chicken and steak. |
| Bulgogi |
$18.00 |
Korean marinated beef with sweet onions, shredded ginger, light soy and kimchi. Served with quinoa, brown or white rice. |
| Wild Mushrooms and Steak |
$16.00 |
Sauteed assorted king, oyster, shiitake and button mushrooms. Served with quinoa, brown or white rice. |
| Potato Curry Steak |
$15.00 |
Brown curry stew with potatoes, white onions and carrots. Spicy. Served with quinoa, brown or white rice. |
| Penang Curry Steak |
$15.00 |
Hot red curry paste, coconut milk, bell peppers and broccoli. Spicy. Served with quinoa, brown or white rice. |
| Mongolian Steak |
$16.00 |
Wok-fried flank steak with scallion tops, bamboo and carrots over crispy rice noodles. Served with quinoa, brown or white rice. |
| Spicy Garlic Steak |
$15.00 |
Wok-tossed vegetables in hot Szechuan chili sauce. Spicy. Served with quinoa, brown or white rice. |
| Taipei Beef |
$15.00 |
A Taiwanese spice blend cooked with fresh corn, carrots, potatoes and scallions. Served with quinoa, brown or white rice. |
| Sesame Steak |
$18.00 |
Crispy-coated in soy-sesame glaze with steamed broccoli. Served with quinoa, brown or white rice. |
| Steak and Broccoli |
$14.00 |
Served with quinoa, brown or white rice. |
| Asparagus with Pork |
$14.00 |
Stir-fried in white wine, sesame oil and garlic. |
| Yu-Xiang Eggplant with Pork |
$14.00 |
Soft eggplant and shredded vegetables with bold tart garlic sauce. Spicy. |
| Thai Basil Pork |
$15.00 |
Minced pork, bird's eye chili, green beans topped with fried egg and crispy basil. Spicy. |
| Twice Cooked Pork |
$14.00 |
Twice cooked pork belly stir-fried with chili bean paste, cabbage, carrots and green onions. Spicy. |
| Northern-Style Peking Pork Chops |
$15.00 |
Sweet and sour glazed pork with ginger and onions. |
| Salt and Pepper Pork Chops |
$15.00 |
Wok-fried with aromatic herbs and spices. Spicy. |
| Spicy Garlic Pork |
$14.00 |
Wok-tossed vegetables in Szechuan chili sauce. Spicy. |
| Mu Shu Pork |
$14.00 |
Shredded pork, vegetables and whipped egg served with hoisin sauce and flour wraps. |
| Lotus Pad Thai |
$12.00 |
Made gluten-free with tamarind, brown sugar, tamari, tofu and carrots. Vegetarian. |
| Wild Mushrooms and Tofu |
$13.00 |
Sauteed assorted king, oyster, shiitake and button mushrooms. |
| Beijing Vegetarian |
$14.00 |
Smoked tofu, eggplant, green beans, cauliflower and celery stir-fried in spiced hoisin. Spicy. Vegetarian. |
| Buddhist Enlightenment |
$13.00 |
Seitan, tofu ribbon, shiitake, napa, peapods and glass noodles in soy broth. Vegetarian. |
| Tofu and Broccoli |
$12.00 |
|
| Penang Curry Tofu |
$12.00 |
Hot red curry, coconut milk, bell peppers, bamboo and broccoli. Spicy. |
| Green Curry Tofu |
$12.00 |
Basil curry, coconut milk, eggplant and bamboo. Spicy. |
| Spicy Garlic Vegetables |
$11.00 |
Wok-tossed in hot Szechuan chili sauce. Spicy. |
| Kung Pao Eggplant and Tofu |
$12.00 |
Fresh and sun-dried red peppers, peanuts, celery, bamboo and chili hoisin. Spicy. |
| Cashew Tofu |
$12.00 |
Stir-fried with vegetables and house roasted cashews. Vegetarian. |
| Sesame Tofu |
$13.00 |
Tangy soy-sesame sauce with steamed broccoli. Vegetarian. |
| Harvest Vegetables |
$11.00 |
Steamed seasonal vegetables. Vegetarian. |
| Roast Duck |
$18.00 |
With hoisin gravy on the bone. |
| Sweet and Sour Chicken |
$14.00 |
With pineapple-lychee sauce. |
| Potato Curry Chicken |
$14.00 |
Japanese brown curry stew with potatoes, onions and carrots. |
| Green Curry Chicken |
$14.00 |
Basil curry, coconut milk, eggplant and bamboo. |
| Penang Curry Chicken |
$14.00 |
Hot red curry paste, coconut milk, bell peppers, bamboo and broccoli. |
| Spicy Garlic Chicken |
$14.00 |
Wok-tossed vegetables in Sichuan chili sauce. |
| Taipei Chicken |
$14.00 |
Taiwanese spice blend cooked with fresh corn, carrots, potatoes and scallions. |
| Kung Pao Chicken |
$14.00 |
Sun-dried and fresh red peppers, peanuts, celery, bamboo and hoisin chili. |
| The General's Chicken |
$15.00 |
Lightly breaded in a spicy ginger-spiked sauce. |
| Orange Chicken |
$15.00 |
Crispy-coated in rich Mandarin orange peel glaze. |
| Thai Basil Chicken |
$15.00 |
Minced chicken, bird's eye chilies and green beans topped with fried egg and crispy basil. |
| Sesame Chicken |
$15.00 |
Crispy-coated soy glaze with broccoli. |
| Wild Mushrooms and Chicken |
$15.00 |
Butter-sauteed with assorted king, oyster, shiitake and button mushrooms. |
| PingPong Chicken |
$14.00 |
Stir-fried with honey walnuts and select vegetables. |
| Cashew Chicken |
$14.00 |
Stir-fried with vegetables and house-roasted cashews. |
| Chicken and Broccoli |
$14.00 |
|
| Harvest Vegetables and Chicken |
$14.00 |
With steamed seasonal vegetables. |
| Masala Chicken |
$15.00 |
Simmered tomatoes, masala, okra, Indian spices, lemon and yogurt. |
| Quinoa Chicken Bowl |
$14.00 |
Sliced chicken over quinoa, brown rice, bok choy and ginger aioli. |
| Chicken Chow Mein |
$14.00 |
Hong Kong style with selected vegetables and crispy noodles. |
| Bang Bang Chicken |
$8.00 |
Shredded, pounded chicken breast with "ma la" Sichuan peppercorn paste. |
| Peanut Noodles |
$8.00 |
Slippery noodles in peanuts sauce and a soy vinaigrette. Vegetarian. |
| Tuna Tartar |
$14.00 |
Avocado, crispy shallots, soy and lime. |
| Seared Tuna |
$12.00 |
Sliced rare with citrus-wasabi butter. |
| Seaweed Salad |
$7.00 |
Wakamono blend. Vegetarian. |
| Leafy Salad |
$7.00 |
Butter and green leaves with a ginger puree. Vegetarian. |
| Edamame |
$5.00 |
Sea salt and toasted sesame. Vegetarian. |
| Fresh Pickles |
$7.00 |
Dressed baby cucumbers. Vegetarian. |
| Summer Rolls |
$8.00 |
Rice paper, crab, shrimp, lettuce and mint. |
| PingPong Roll |
$10.00 |
Shrimp tempura, avocado, cucumber, daikon sprouts and chili mayo. |
| Mexican Roll |
$10.00 |
Tuna, avocado, cucumber, cilantro, jalapeno, lime and chili sauce. |
| Sweet Potato Roll |
$10.00 |
Asparagus, cream cheese, scallions and Tokyo sauce. |
| California Roll |
$8.00 |
Kanikama, avocado and cucumber. |
| Scallion Pancakes |
$6.00 |
Vegetarian. |
| Crab Rangoon |
$8.00 |
Wonton fritters with cream cheese. |
| Salt and Pepper Calamari |
$12.00 |
Wok-fried herbs with spices. |
| Soft Shell Crab Fry |
$12.00 |
Cilantro-ginger sauce. |
| Potstickers |
$10.00 |
|
| Vegetable Dumplings |
$9.00 |
Vegetarian. |
| Moo Ping |
$10.00 |
Thai-style pork skewers. |
| Crispy Egg Rolls |
$7.00 |
Stuffed with cabbage and chicken. |
| Vegetable Spring Rolls |
$7.00 |
Vegetarian. |
| Lettuce Cups |
$10.00 |
Savory chicken, toasted shallots, lime zest, peanuts and ginger. |
| Chinese Broccoli |
$7.00 |
Steamed with a side of oyster sauce. |
| String Beans |
$8.00 |
Stir-fried with pickled radish. Vegetarian. |
| Brussels Sprouts |
$8.00 |
Garlic salt. Vegetarian. |
| Wasabi Frittes |
$6.00 |
Wasabi mayo and Japanese sprinkles. |
| Roasted Garlic Rice |
$8.00 |
|
| Sauteed Baby Bok Choy |
$8.00 |
With ginger. |
| Cauliflower |
$8.00 |
Vegetarian. With curry salt. |
| Heaven and Earth |
$8.00 |
Yin and yang of warm lava cake and vanilla ice cream. |
| Apple Tart |
$8.00 |
Apricot-glazed apple pastry, almonds and ice cream. |
