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The General Menu

The General Menu

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Published by nell1363
The General Menu
The General Menu

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Published by: nell1363 on Jan 18, 2013
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01/18/2013

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spicy tuna - jalapeño salt - salsa verde

CRISP THE SMITH

Rolled Raw
MERCY 12 11 9 13 15 12 P OW 5 7 8

TORO 6 - SHRIMP 3 - BBQ EEL 4 UNI 6 - TUNA 4 - SALMON 3

crab - avocado - spring roll wrapper - korean aioli
CONFUCIUS

S C A L L O P 3 - H A M AC H I 5

tofu skin - wasabi avocado mousse - dried soy
MAJOR TOM

seared madai - spicy shrimp - oshinko seared tuna - spicy tuna - kabayaki spicy king crab - mango sauce - wasabi honey

wasabi salt

Hot

I K U R A 5 - M A D A I 4 - K A M PA C H I 6

E DA M A M E CHARGRILLED CORN COB HOT & SOUR SOUP T O F U 3 WAY S

T H E G R AN D S A M PAN
sashimi, sushi & rolls 1 5 0

kabayaki butter - chives - truffle pork - bamboo - tofu
13 11 9 9

romaine - carrot - miso.honey vinaigrette chicken - red pepper - peanut sauce avocado - tobiko - wonton asian pear - avocado - black sesame bacon - tomato.guacamole - balsamic
VIETNAMESE SUMMER ROLL T U N A T AT A K I B L T 12 12 RIBBONS OF TUNA 13 C R A B S N OW 9 COLD NOODLES 11

HOUSE SALAD

Cold

silky - fried - smoked

yam - peanut - sweet red miso glaze pork - gyoza - scallion
17 11 11 9

M I S O - YA K I C H I C K E N E G G P L A N T P O R K & C A B BAG E P O T S T I C K E R P H I L LY P E P P E R S T E A K S T I C K Y B U N S

10

braised short rib - carmelized onion - provolone cantonese lobster sauce
C RU S T E D C A L A M A R I C H I N E S E C H I C K E N TAC O S REUBEN SPRING ROLLS

R O B AT A - G R I L L E D L O B S T E R T A I L

green papaya - mango - nuac cham avocado - bell pepper - sweet chili

shrimp - cucumber - mango sauce
21 17

pastrami - kimchee - sweet mustard
15

pickled shallot - serrano pepper - garlic chip
B L A C K G A R L I C K A M PA C H I

WA G Y U B E E F T AT A K I

sesame - scallion - honey barbeque glaze
29 WA G Y U S T R I P

B O N E L E S S B B Q S PA R E R I B S

black truffle - soy.yuzu - serrano

kabayaki butter - beachwood mushroom - snowpea

Rice & Noodles
HUNG’S FRIED RICE CINDERELLA RICE

chinese sausage - shrimp - egg
LO MEIN

13

32 18 23 17

maple - green bean - napa cabbage

Mains

BOURBON-MISO SEABASS

beachwood mushroom - acorn squash - truffled xo sauce
PA D T H A I

17 13 12

long hot red pepper - dry chili - chinese chive japanese eggplant - bok choy - spicy tamarind tomato sauce broccoli - scallion - red chili vinegar
24 Z O N G TA N G C H I C K E N CRISPY BEEF S L O W C O O K E D C H AT H A M C O D

S P I C Y S C H E Z UA N C H I C K E N

chinese sausage -or- chicken -or- vegetable

smoked tofu - bean sprout - crispy shallot

M A DAG A S C A R S H R I M P

Simple
nuac cham
19

chili - carrot - leek

CHILEAN SEA BASS SALMON TUNA

black bean sauce

34 20 24

Sides
6 7 8 3

olive oil - garlic

Y U C H OY

kabayaki butter cilantro ponzu
FILET

bok choy - snow pea - shiitake mushroom asparagus - king oyster mushroom - japanese sweet potato
JASMINE RICE V E G E T A B L E R O B AT A

BUDDHIST DELIGHT

Large Format

kabayaki butter

24

PEKING DUCK 59 moo shu pancake - pineapple - hoison S T E A M E D B L AC K BA S S 37 kohlrabi - chinese celery - konbu broth

31 BEEF & BROCCOLI braised bone.in short rib - udon - chinese broccoli 35 GREEN TEA LOBSTER TEMPURA soba tree - korean aioli - cilantro ponzu

please no flash photography allowed | eating raw or undercooked menu items such as meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness, especially if you have certain medical conditions.

Executive Chef

HUNG HUYNH

1.7

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