sashimi quality, cooked rare, served with gingered baby greens, Chinese mustard, chili paste and soy

marinated and barbecued in orange peel-hoisin glaze. Served with cucumber carrot pickle

with macadamia nuts, dijon-mango-lime dipping sauce, Chinese chives, wrapped in filo paper

salt-pepper-fresh chili, served with Asian pungent sauce.

Maine lobster, shredded cabbage, egg, scallions, mushroom, winter bamboo shoots.

steamed and pan-fried: ground pork, Chinese greens, ginger and scallions. Served with soy-vinaigrette

grilled chicken, julienned cucumber, green leaf lettuce, sesame seeds, fresh herbs, in transparent rice paper wrapping (served cold, not fried)

young yuchoy, carrot and new potato

seasonal fresh fish roasted with Asian ground spices, vegetable medley

shrimp, scallops, seasonal fish, calamari, green mussel, manila clams, smothered in savory sauce and cooked over saffron-jasmine rice

shrimp, scallop, squid, clams, mussel, salmon, white fish, on chur fun, truffled oil baby greens

sauteed lobster with yuchoy, Chinese greens, deglazed with rice wine over Mandarin style noodles

beef in ginger-scallion brown sauce over steamed broccoli beef in ginger-scallion brown sauce over steamed broccoli beef in ginger - scallion brown sauce over steamed broccoli

sauteed with dry chilis, scallions and fresh ginger, on a bed of crispy rice sticks

shredded cabbage, scallions, mushroom, winter bamboo shoots, egg. Served with thin pancakes

trio bell peppers, plum wine, freshly ground black pepper

sauteed with roma tomatoes and asparagus

in a glaze of balsamic, black and red vinegars, with pine nuts and pickled cucumber slivers.

lightly breaded chicken breast fillet in ginger, fresh lemon sauce.

topped with diced bell pepper, onion, pineapple tidbit

with onion, bell pepper, chilies, peanut water chestnut

crispy cat fish fillet in mild tamarind sauce, pickled vegetables

lightly battered jumbo shrimps in a rich honey-citrus mayonnaise dressing with walnuts praline

lightly battered jumbo shrimps in a soy-ginger-balsamic vinegar dressing

yukon and purple potato, Chinese long bean, roasted bell pepper curry sauce

firm tofu in garlic-ginger-black bean chili sauce

fresh vegetables cooked in our spicy kung pao sauce with tofu

sweet garlic-shallot, shiitake mushrooms. Cantonese style

Giant Florentine cookie basket filled with two scoops of ice cream of choice.

flaky puff pastry tart covered with cinnamon apples and served warm a la mode

With a brown sugar and cinnamon, vanilla coconut ice cream, and 5 spiced caramel sauce.