You are on page 1of 2

FOOD

Fung = Wind Tu = Soil hometown flavor – local food, conditions, tastes, customs, culture.

SNACKS Cold

SMALL

PLATES Hot

LARGE

PLATES

SWEETS

Smoked & Fried Dates Stuffed with Duck Raw Bok Choy with House-Made Shrimp Paste Smoked Mussels in Scallion Oil Peanuts, Dill, and Slivers of Chinese Beef Jerky

8

6

14 Marinated, Raw Fish Slices with Snow Pea Leaves 12 Roasted Beets with Century Egg, Garlic Chives, and Aged Bean Curd Shards Broad Bean Curd Terrine with Pickled Mustard Greens, Chopped Bacon, and Chili Oil 13

7 7

Masa & Scallion Flatbreads with Smoked Chicken, Pressed Bean Curd Slivers, Cilantro Salad, and Cashews Stir Fried Celtuce with Soy-Anise Marinated Egg Naked Soybean Curd Dumplings with CeleryMushroom Broth Parker House Steamed Buns Stuffed with Vegetables Crepe Rolls Stuffed with Braised Beef, Pickled Cucumbers, and Watercress

15

Wheat Noodles with Pumpkin Seed Sauce, Winter Squash, and Smoked Fish (Option of NO smoked fish for vegetarians) Stir Fried Soybean Sprouts with Squid, Salty Pork, and Black Vinegar (served over rice) Dumpling Knots with Tingling Ground Pork Sauce Sweet Potato Rice Cakes with Lap Cheong, Mushrooms, and Greens (Option of NO lap cheong for vegetarians) Fried Pork Chops with Pickled Mustard Greens Whole Steamed Fish with Fennel, Tangerine Peel, Chili, and Fermented Black Beans

16

Wafer Cake with Coffee Mousse Fried Sesame Balls Stuffed with Peanutbutter & Chocolate Ganache Almond Jelly with Candied Celery and Pickled Cranberries

8 8

17

16 16

13

8

13

21 24

12 Soymilk-Fish Custard with Beef Floss and Chinese Laver (Option of NO beef floss for non-meat eaters)

12

13

Fried Egg Roll 13 Stuffed with Pork Belly, Leeks, Cilantro, Olives, and Chilies