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On hai Asian Contemporary Cuisine DINNER MENU APPETIZERS Singapore Chicken Skewers 8 Marinated white meat served with peanut sauce Assorted Prawn Tempura R Battered prawns with a variety of legumes served with a light tempura sauce Shiitake Mushroom Chicken Potstickers BR Pan fried with shiitake mushrooms and green onions Napoleon Softshell Crab Tempura RB Softshell crab deep fried with butter and mango accented chef's sauce Squid & Onion Ring Tempura fe With onion rings served with tempura sauce Sweet Potato Shrimp Tarts 9s Crispy julienne sweet potato and shrimp Imperial Spring Rolls 18 Soft rolls wrapped with poached shrimp, gritled pork, rice noodles, and mint served with peanut dipping sauce Jicama Rolls 18 Soft veggie rolls wrapped with egg, tofu, jicama, carrot and fresh basil served with a sweet homemade brown sauce Saigon Crispy Rolls 5 18 Filled with cabbage, pork and earrot served with nude mim pickle dipping sauce Crispy Veggie Rolls 1s Filled with cabbage and carrot served with lime infused dipping sauce SOUPS Large Personal ‘Thai Seafood Hot & Sour 49 Flavored with basil, pepper, and lemongrass served with poached prawns, green mussels and squid Chaire de Crab Asparagus 49 Crabmeat and white asparagus Vegetarian's Favorite cea: Enoki mushroom, egg white and tofu Pho Ga 10 65 Rice noodles, boneless chicken, cilantro and green onion in chicken broth. Pho Bo 0 65 Rice noodles, thinly sliced beef sirloin, bean sprout, cilantro and green onion in a beef broth, World Wonton 12 65 Asian pork ravioli in chicken broth topped with BBQ pork, green onion, baby bok choy, and. shrimp, Sa SALAD ‘Vietnamese Chicken Salad Freshly shredded cabbage, carrot, basil, mint, toasted peanuts and crispy shallots, Spiced Duck Confit Salad Duck confit, julicnne of mixed vegetables drizzled with sesame herb dressing Ahi Salad Japanese greens, cubed Ahi tuna served on crispy rice tiers with sesame, pickled ginger and cilantro Jicama Salad Assorted julienne of vegetables, fresh pear, and tofu with citrus dressing ‘An Choi Shrimp Papaya Salad ‘Shredded green papaya, shrimp, basil & candied pecans topped with fried shallots ENTREE King Crab Claw & Prawn, ‘Wok tossed with shallots, on a bed of baby spinach and garlic noodles sprinkled with kosher salt and crushed fresh peppercomn Shaken Beef Cubed filet mignon pan seared with garlic, red onion and peppers, served on a bed of lettuce An Choi Fried Rice Fried rice with crabmeat, prawn, calamari, green onion and egg whites in a clay pot. Curry Prawn & Chicken Curry flavored chicken and prawn in a basil coconut sauce Mai Que Lo Mussels Green mussles woked with garlic, Mai Que Lo spirit, basil leaves Green Bean Yin Yang Tofu ‘Steamed and fried tofix with green beans sauteed with green onions Ha Noi Crispy Crab Rolls Special crispy rolls topped with Dungeness crabmeat, pork, clear noodles and wood ear mushroom, served with nude mam dipping sauce Steamed Roulade de Sole Prawn wrapped with fillet of sole steamed with garlic bean sauce An Choi Canard d’Orange Crisp duck filet in minty orange sauce Foil Wrapped Shiitake Fish Steamed fish, shiitake mushroom, ginger, and light sake soy ‘Tamarind Prawn Garlic Noodles Pan seared prawns and garlic noodles in tamarind sauce (Caramelized Prawns 15 Tossed with garlic, sweet onion and ground peppercom in Clay Pot Hong Kong Crispy Noodles Amix of seafood and vegetables served on a crispy noodle nest ae Crab Cellophane Stir ftied clear noodles and crabmeat with onions, zucchini and carrot ‘Sweet & Sour Pineapple Pork Loin ‘Tempura pork loin strips, pineapple, onion, red & green pepper with tangy sauce Shiitake Greens Stir ftied baby bok choy with Shiitake mushroom in house sauce ‘Tender Baby Ribs Grilled pork baby back ribs infused with lemongrass Roasted Beef Scallion Roulade Sliced and ground beef sirloin rolled and slowly roasted with green onion Chap Che aux Epinards ‘Clear mung bean noodles, spinach, green onions, and tofu stir fried with sesame flavor Clay Pot Fish Filet ‘Caramelized fish filets with ground pepper and ginger in a clay pot Pad Thai Stir fried rice noodles with tofu, egg, bean sprout, green onion and crushed peanuts with Chicken or Shrimp Signature Saint Jack Scallop Prawn Pan seared until crispy with bacon, jicama salad, crisp tofu cube, and mango salsa sauce ‘Walnut Prawns ‘Tossed in light cream sauce with honey glazed walnuts on a crisp tofu cube Sweet and Sour Tofu Tempura Tossed with pineapple and red & green peppers SUSHI Assorted Sushi Rolls California, Smelt Roe, Tuna & Cucumber Assorted Sashimi Salmon, Tuna Sashimi Hand Rolled Salmon & Spicy Tuna with English Cucumber Japanese Platter Prawn tempura surrounded by a variety of sashimi and sushi Dragon Rolls BBQ eel on crisp California rolls Teriyaki Eel Rice Bowl Slowly baked BBQ cel & rice served in a clay pot SIDES ‘Steam Rice ‘Coconut Rice Red Rice with light tomato and garlie flavor Garlic Noodles Grilled Teriyaki Rice Cube Note: Most dishes can be cooked spicy or meatless upon request