FIRST COURSES ($4~$10) |
 MARINATED CUCUMBER COINS Crunchy, sweet and sour, and spicy |
 CHEF'S SELECTION OF DIM SUM FROM THE SEA (per person) Assortment of crispy scallop dumpling, Celebration Shrimp Ball, and steamed shrimp and garlic chive dumpling |
 TINY DUMPLINGS WITH HOT CHILI OIL |
 CRISPY SHANGHAI VEGETARIAN SPRING ROLLS (4) |
 CHINESE CALAMARI FRITTI, WITH DIPPING SAUCE OF SOY, CILANTRO AND BEAN CURD |
 SAUTEED MINCED CHICKEN, AND SMOKED PORK IN LETTUCE CUPS (2) Sauteed minced chicken with minced Chinese sausage and smoked pork, served in iceberg lettuce cups (2) |
 SAUTEED JULIENNE OF FISH WITH KUMQUAT AND PASSION FRUIT SAUCE Julienne of fresh fish sauteed with kumquats, silver sprouts, green and red bell peppers, in kumquat and passion fruit flavor with a touch of chili pepper. A new version of the classic sweet and sour! |
 TEA SMOKED DUCK SALAD WITH BLACK BEAN DRESSING |
 CHINESE SEAFOOD SALAD WITH MUSTARD DRESSING |
 HOT AND SOUR CHICKEN SOUP |
 WON-TON SOUP, NORTHERN STYLE A hearty soup loaded with pork won-tons, seafood, Napa cabbage, and egg drops in a brown stock |
 CHINESE FRESH CORN CHOWDER WITH MINCED CHICKEN |
CHEF'S RECOMMENDATION ($23~$37) |
 WHOLE BEIJING DUCK SERVED WITH CREPES PLUM SAUCE AND SCALLIONS Please order two days in advance |
 VEAL WITH MATCHSTICK YAMS Sliced free range veal loin sauteed with assorted fresh mushrooms, and shallots, served with crispy match-stick yams |
 LAMB LOIN WITH BABY BOK CHOY IN CHILI, SCALLION AND CILANTRO SAUCE served with baby bok choy |
 SZECHWAN LAMB LOIN IN TRADITIONAL ORANGE PEEL SAUCE |
 RED BRAISED FRESH BLACK COD WITH SOY SAUCE with roasted garlic, soy sauce, ginger and Scallions. Served with seasonal vegetables |
 BRAISED FRESH BLACK COD WITH SZECHWAN CHILI SAUCE Served with seasonal vegetables |
NOODLES AND RICE ($8~$16) |
 HOUSE SPECIAL FRIED RICE Fried rice with selected vegetables, beef, chicken, shrimp and egg |
 VEGETABLE FRIED RICE Fried rice with selected vegetables, assorted mushrooms and egg |
 CHINESE RISOTTO Rice with black mushrooms, fresh mustard greens, Chinese sausage and smoked pork, with a touch of chili oil (slightly spicy) |
 SPICY BEIJING NOODLES Thin noodles with sauteed minced pork, bamboo shoots, black mushrooms, diced pressed bean curd in light chili oil and plum sauce, served with a julienne of fresh cucumber |
 NOODLES WITH BEEF AND SUN-DRIED TOMATO Flat noodles sauteed with sliced flank steak and sun-dried tomato in beef and fresh tomato sauce (slightly spicy) |
 NOODLES IN BLACK BEAN SAUCE Flat noodles sauteed with shrimp, chicken and beef in black bean sauce |
 RICE NOODLES TAIWANESE STYLE Rice noodles sauteed with shallots, black mushrooms, pork, squid rings and shrimps , with Taiwanese rice vinegar |
 COLD NOODLES WITH PRAWNS IN SESAME SAUCE Cold noodles in spicy sesame sauce, topped with steamed prawns and julienne fresh cucumbers |
 ANTS ON TREE Glass noodles sauteed with sliced flank steak, scallions, and a touch of chili paste, topped with toasted black sesame seeds |
 CHINESE POLENTA WITH FILET OF PORK, MUSHROOMS AND ZUCCHINI |
 CHINESE POLENTA WITH SHRIMP AND MUSHROOMS with scallion and cilantro sauce ( A L. A. Time's Top 50 ) |
ENTREES ($13~$19) served with steamed jasmine rice |
 CRISPY BEEF WITH CHINESE BABY BOK CHOY, SZECHWAN STYLE Crispy flank steak sauteed with fresh Thai chilies, garlic, ginger and Shanghai black vinegar, served with sauteed baby bok choy |
 SAUTEED FLANK STEAK WITH ASSORTED BELL PEPPER AND PRESSED TOFU with roasted anise seeds in a spicy sauce |
 BRAISED PORK CHOP WITH AROMATIC FIVE SPICE Center-cut pork chop cut in large pieces, braised with garlic, onion and aromatic five-spice, and a touch of tangy dark rice vinegar |
 MU-SHU PORK IN A HAT, TRADITIONAL STYLE Sauteed pork, pressed tofu, garlic chive, spinach, and glass noodles topped with an egg crepe, served in Chinese pancakes |
 SAUTEED PORK LOIN WITH CUCUMBER, MUSHROOMS, AND SILK SQUASH |
 CHICKEN WITH GLAZED CASHEW NUTS Sliced chicken breast with assorted mushrooms, fresh snow peas and vanilla beans, served with sesame seed and glazed cashew nuts |
 SZECHWAN SPICY CHICKEN Sliced chicken breast sauteed with zucchini, celery, chopped fresh red chili peppers, garlic, ginger and chili sauce |
 CHICKEN WITH SILK SQUASH IN PLUM WINE AND CRISPY PARMA HAM Sliced chicken breast sauteed with silk squash in garlic, ginger, plum wine, light soy sauce, a touch of chili oil and crispy Parma ham |
 TEA SMOKED DUCK (half) Marinated boneless duck smoked in a special oven over burning tea leaves, served with Chinese crepes, scallions and plum sauce |
 SAUTEED FILLET OF KING SALMON WITH GARLIC CHIVES AND MUSHROOMS |
 STEAMED SEASONAL FRESH FISH with ginger, scallions, garlic chives and cilantro in light soy sauce, Toasted soy bean toppings optional |
 SAUTEED SEASONAL FRESH FISH IN SPICY SESAME SAUCE Served with sauteed fresh asparagus |
 FRESH SEA SCALLOPS IN CHILI SAUCE, MANDARIN STYLE Fresh sea scallops lightly battered, sauteed with chili. garlic, ginger and fresh tomato puree, served with sauteed snow peas |
 CRISPY CALAMARI, HAKKA STYLE Crispy calamari tossed in a wok with salt and pepper, garlic, scallions and fresh chili pepper |
 SAUTEED PRAWNS WITH FRESH PEA SHOOTS |
 KUNG PAO PRAWNS With crispy tofu, toasted peanuts and dried chili pods. |
 PRAWNS IN MA-PO SPICY SAUCE Prawns sauteed with minced chicken breast and Szechwan spicy sauce |
 PRAWNS WITH ASSORTED MUSHROOMS AND FAVA BEANS Sauteed with garlic, ginger, fresh tomato juice and chili sauce |
 SPICY PRAWNS WITH GLAZED WALNUTS sweet peppers, and asparagus in spicy sauce |
VEGETABLES AND TOFU DISHES ($7~$13) |
 CHINESE EGGPLANT WITH GARLIC AND CILANTRO Chinese eggplant sauteed with garlic, cilantro and a touch of chili sauce |
 CHINESE EGGPLANT WITH SOY SAUCE Chinese eggplant sauteed with garlic, ginger, soy sauce, minced pork and Japanese miso, topped with chopped scallions and Japanese shaved bonito |
 SAUTEED BLUE LAKE GREEN BEANS Sauteed with garlic and black bean sauce |
 SAUTEED BLUE LAKE GREEN BEANS WITH SMOKED PORK And garlic chips |
 SAUTEED FRESH SPINACH WITH GARLIC AND SESAME OIL |
 STEAMED or SAUTEED SEASONAL VEGETABLES WITH GINGER,RICE WINE, AND SESAME OIL you may choose Baby Bok Choy, Yu Choy, Chinese Gai-Lan, snow peas,or a combination! Please ask you server for availability. |
 BABY BOK CHOY WITH BRAISED BLACK MUSHROOMS |
 BRAISED TOFU SHEETS WITH ASSORTED MUSHROOMS |
 SOFT TOFU PILLOWS BRAISED WITH NAPA CABBAGE AND BLACK MUSHROOMS |
 SAUTEED PRESS TOFU AND LEEKS with cilantro and chili sauce |
DESSERT ($4~$6) |
WARM CHINESE KUMQUAT POLENTA with ginger/honey ice cream in raspberry and white chocolate sauce |
HOME MADE SORBET OR ICE CREAM |
MANDARIN ORANGE CHEESECAKE WITH FRESH FRUIT IN RASPBERRY AND PASSION FRUIT SAUCE |
WARM SWEET RED BEAN PANCAKE SERVED WITH ICE CREAM |
