Appetizers
Crispy Spring Rolls
Stuffed with shrimp, chicken and vegetables.
Golden Crabmeat Purse
Filled with jumbo lump crabmeat and cream cheese
with a tangy chili sauce.
Spicy Veal Ravioli
With jalapeño peppers, ginger and garlic vinaigrette.
Chicken Curls in Lettuce Cups
Minced chicken, fresh water chestnuts, mushrooms, celery and
pine nuts, served in a lettuce cup.
Soups and Salads
Eight Ingredient Hot & Sour Soup
Shrimp Coconut Soup
With shiitake mushrooms, glass noodles, galangal, lemongrass, leeks
and Thai basil.
Mixed Green Salad
In a light raspberry vinaigrette.
Crabmeat and Mango Salad
Jumbo lump crabmeat, fresh water chestnuts, red onion and mint
in a spicy Thai basil vinaigrette.
Sandwiches
Beef Tenderloin and Shiitake Mushrooms
With Vidalia onions, peppers and crumbled bleu cheese
on an English muffin.
Entrees
Steamed Mixed Vegetables in Bamboo Steamer
Angel Hair Pasta and Jumbo Shrimp
With fresh basil, garlic and sesame sauce.
Very Spicy Wild-Peppered Chicken
Shredded chicken with snow peas, wild mushrooms and peppers
in a spicy rice wine sauce.
Mango Chicken with Mirin Brandy Sauce
With fresh water chestnuts, oyster mushrooms and sweet peppers.
Spicy Crispy Orange Beef
Tender filet of beef, delicately sautéed with a hot
orange peel sauce.
Four Flavor Beef
Sliced tender beef with leeks, broccoli and young ginger
in a lemongrass sauce.
Veal Escallops with Black Bean Sauce
Tender veal escallops sautéed with leeks and onions in a rice wine
black bean sauce.
Lemongrass Sake Shrimp
With oyster mushrooms, shallots, zucchini and red peppers.
Wok-Tossed Mustard Coconut Shrimp
Crispy jumbo shrimp in a mustard coconut sauce topped with
house-made toffeed pine nuts.
Sautéed Jumbo Lump Crabcake
With fresh basil and white wine mustard sauce.
Desserts
Lychee
Tropical Chinese fruit.
Cappuccino Crème Brûlée
Imported Belgian white chocolate, cappuccino, glazed sugar
and fresh berries.
Chocolate Toffee Tarte
Chocolate toffee mousse, pecan crust, chocolate ganache.
