APPETIZERS |
CUCUMBER SALAD
served with purple onions, mint, cilantro and peanuts
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SALMON DUMPLINGS
steamed and drizzled with millionaire sauce
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PAN SEARED EDAMAME
unshelled soybeans sauteed in a garlic/ginger sauce
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VIETNAMESE SPRING ROLLS
served with nuoc cham and peanut-hoisin
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SELECTION OF SATAYS
served with a selection of sauces
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ENTREES |
SWEET AND SOUR ROCKFISHÂ Â
Vietnamese style stir fry with fresh water chestnuts, yu choy and smoked bacon. Served with jasmine rice.
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YAKI UDON
Pan fried udon noodles tossed with "Pollo-Real"chicken, housemade shrimp cakes, sweet peppers, egg, bean sprouts and shitakes in chile-sesame sauce
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JADE BROWN RICE
Crispy browri rice stir-fry with spinach, broccoli, cilantro and pistachios in oyster sauce.
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GREEN THAI CURRY
Roasted eggplant, hot and sweet peppers, broccoli, potatoes simmered in a spicy coconut curry. Served with jasmine rice.
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BEEF JANTABOONÂ Â
Red hot tenderloin stir-fry with whole scallions, sweet peppers, yu choy, bean sprouts and fat rice noodles, topped with crushed peanuts and cilantro.
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SINGAPORE NOODLES
Wok tossed rice vermicelli with yellow curry, barbecued pork, sweet peppers, egg, bean sprouts, scallions, cilantro and lime.
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BUN CHA
Vietnamese style grilled pork tenderloin served on rice vermicelli with watercress, tia to, crisp julienne vegetables, nuoc cham and crispy shallots.
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PAD THAI
Thin rice noodles stir-fried with broccoli, black mushrooms and napa cabbage in a sweet tamarind-chile sauce, topped with bean sprouts, peanuts, egg, cilantro and scallions.
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MALAYSIAN LAKSA
Wide rice noodles simmered in a in a red coconut sauce with baby bok choy, broccoli, carrots, zucchini garnished with fresh scallions and Brazil nuts
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| Note: Menu items and
prices are subject to change at any time. |
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