Noodles and Rice

Phoenix Fried Rice
Authentically cooked with eggs, scallions & onions. Choice of chicken, beef, ham, pork or shrimp. 9.5 / Combo 11.5

Pineapple Fried Rice
Thai pineapple fried rice cooked with tender jumbo shrimp. 14.5

Singapore Noodles

(S)

Chicken Satay Noodles

(S)

Vermicelli noodles stir-fried with chicken, shrimp, scallions & yellow curry spice. 12

Delicious noodles stir-fried in spicy Satay peanut sauce. Served with lemongrass marinated skewered chicken. 15.95

Pad Thai
Thai rice noodles pan-fried with bean sprouts, tofu, eggs & a side of crushed peanuts. Choice of chicken, beef or shrimp. A Thai classic. 13 / Combo 14

Phoenix Lo Mein
Thin egg noodles stir-fried with sliced cabbage, scallions & bean sprouts. Choice of chicken, beef, ham, pork or shrimp. 10.5 / Combo 12.5

Vietnamese Noodles

(S) Lemongrass beef with vermicelli, cucumber, bean sprouts, onions, cilantro & lettuce. Served with a spicy sweet sauce with crushed peanuts & diced chicken spring rolls. 15.5

Chow Hu Fen
Classic Chinese rice noodle dish stir-fried with scallions, eggs & bean sprouts. Choice of chicken, beef or shrimp. 11.5 / Combo 13

Chicken
Phoenix Chicken
(S)

Thai Chicken Basil
(S)

(S)

Lightly fried, then stir-fried in a spicy Sichuan Sweet sauce. 14.5

Stir-fried with bell peppers, jalapeños, onions & basil. 14.5

Spicy Minced Chicken and Eggplant Thai Red Curry Chicken (S)

Garlic Chicken
Sliced chicken breasts wok-seared with roasted garlic. 14.5

Stir-fried with scallions in a spicy sweet garlic sauce. 12

Kung Pao Chicken

(S)

Chicken slices, potatoes, sweet potatoes, bamboo, snow peas, basil, red bell peppers & broccoli in a delicious red curry sauce. 14

Stir-fried with peanuts, scallions & dried hot peppers in spicy Kung Pao sauce. 14.5

Mu Gu Gai Pan
Sliced chicken breast wok-seared with snow peas, shiitake mushrooms, napa, water chestnuts & baby corn. 14

Chicken Snap Green Beans
Minced chicken stir-fried with fresh snap green beans, scallions, & chopped garlic cloves. 13

Classic Honey Chicken
Served lightly fried to a crisp with broccoli in a sweet honey sauce. 14.5

Traditional Sweet and Sour Chicken
Stir-fried with pineapples & sliced bell peppers in a sweet & sour sauce. 13

Thai Teriyaki Chicken
Sliced chicken stir-fried with broccoli, carrots, baby corn, green beans & napa. Topped with toasted sesame seeds. 14.5

Sweet and Spicy Walnut Chicken

(S)

Chicken stir-fried in a spicy & sweet plum sauce. Topped with candied roasted walnuts. 15.5

Chef’s Signature
Dragon’s Nest
Wok-seared jumbo shrimp, scallops, chicken, broccoli, snow peas, sliced bell peppers & shiitake mushrooms in a potato nest. 22 Wine pairing: Zenato Pinot Grigio, Veneto Italy ’11

Twin Pacific
An authentic Chinese dish prepared with jumbo shrimp, scallops, bell peppers, scallions, eggs, basil & ginger. Wok-seared with a touch of white wine sauce, accentuating the flavor of the seafood. 22 Wine pairing: Lincourt Steel Chardonnay, Santa Rita Hills ’11

Beijing Roast Duck
Dry-roasted crispy duck sliced & served with steamed buns, sliced scallions, fresh cucumbers & hoisin sauce. 21 Wine pairing: Jam Red Petite Verdot/Syrah, Napa ’09

Phoenix Filet Mignon
(USDA Choice) 10 oz sliced filet mignon, seared & topped with a chopped basil soy based sauce. Served with mixed vegetables. 23 Wine pairing: Robert Mondavi Cabernet Sauvignon, Napa ’09

Ba Ba Black Lamb
Wok-seared with scallions, garlic, basil, jalapeños & black beans. 17.5 Wine pairing: Hogue Riesling, Columbia Valley ’11 or Belle Glos “Meomi” Pinot Noir, Sonoma ’09

Double Feature
Beef & scallops with shiitake mushrooms, scallions & snow peas. 17.5 Wine pairing: Dona Paula Los Cardos Malbec, Argentina ’11

Cantonese Roast Duck
True Chinese cuisine. Half duck, bone-in, roasted to perfection in a standing oven. 22 Wine pairing: Kaiken Malbec, Mendoza Argentina ’10

Hibachi Grilled Shrimp or Salmon
Succulent jumbo shrimp grilled hibachi style. Served with a side of fresh sautéed vegetables. Shrimp 19 / Salmon 20 Wine pairing: Four Graces Pinot Gris, Dundee Hills ’11 (Shrimp) La Merika Pinot Noir, Central Coast ’11 (Salmon)

Broiled Sea Bass

Fresh 8oz sea bass cooked with ginger, shredded white scallions & steaming hot soy sauce. Served with fresh broccoli. Market Price Wine pairing: Chasing Venus Sauvignon Blanc, Marlborough ’11 or Gnaughty Vine Zinfandel, Dry Creek Valley ’08

*Consuming raw or undercooked MEATS, POULTRY, seafood, “sushi,” shellfish or EGGS may increase your risk of food borne illness, especially if you have certain medical conditions.