ASIAN MENU
May 30-June 3

Bao Buns
Pulled Duck, pickled onion, cucumber, and carrot, cilantro Tamarind orange soy

Lobster, celery, ponzu mayo, nappa cabbage, carrot

Korean BBQ skirt steak with cucumber, Kimchi, cilantro

Appetizers
Beef Nagamaki (filet mignon stuffed with scallion and crusted with sesame seeds, ponzu reduction)

Pan Seared Scallop over cabbage pancake with bean sprouts and sesame soy reduction 

Chicken and Beef Satay (coconut curry spice marinade, spicy peanut sauce)

Braised Beef Soup dumpling

Pork Pot stickers

Scallop and Shrimp Egg roll with sweet Thai chili

Seared Ahi Tuna over Kaiso Seaweed Salad wasabi aioli

Sushi
Tuna, Salmon, Lobster, Scallop, 

Portland Roll (lobster, avocado, rice)

Spicy Tuna and scallion Roll

Soups and Salads
Miso Soup

Sesame Chicken over Soba Noodle salad with Thai peanut Dressing

Entree
Seafood Fried Rice: lobster, shrimp, scallops, calamari, rice, bean sprouts, cabbage, carrots, ginger soy, sesame

Half Peking duck (fried crispy with honey soy glaze) cabbage pancakes and pork fried rice)

Mongolian Beef (Flank steak: brown sugar, soy, ginger, scallion, honey)

Shrimp and scallop stir fry (mushrooms, water chestnuts, bean sprouts, broccoli, zucchini, onion, scallion, cilantro brown sauce

General Zared’s Chicken (Tso’s Evil Caucasin twin) sweet and spicy

Pan Seared Ahi Tuna grilled pineapple and grilled onions baby boy choy

Cantonese Mixed Stir fried Seafood (lobster, scallop, shrimp, black bean and oyster sauce, mixed veggies)