E & O
96 S 1st St, San Jose, CA 95113 (408) 938-4100Main
Spice Grill Satay
marinated in sweet soy, garlic and spices with indo peanut sauce
marinated portobello mushrooms with ginger and tamarind soy
basted with pineapple soy served with Indonesian pickled vegetables
tender marinated steak and pickled vegetables
chicken, mushroom, salmon, and steak satays with dipping sauces
Indian Style Flat Breads (Naan)
with cool cucumber raita and spicy tomato herb sambal dipping sauces
house made Indian panir cheese, mango chutney and tomato sambal
wood-oven crisped with light herbs, roasted tomatoes and onion
mixed with turmeric and garam masala served with mint-cucumber raita
Salads
unique salad of green papaya, cabbage, ginger, peanuts, dried shrimp, yellow split peas, sesame, sunflower seeds and coconut
whole fresh romaine leaves tossed with a tangy Caesar inspired dressing and papadam crisps
sesame crusted ahi, organic greens, soba noodles, edamame, shiitake mushrooms and yuzu citrus dressing
with Romaine, crisp rice noodles, cucumbers, carrots, and sesame–hoisin dressing
Small Plates
traditional japanese style soybean appetizer
an E abd O signature small plate served with chili soy dipping sauce
sushi-grade ahi, mixed with lemongrass, chilies, cilantro, green onions and sesame oil
shredded roasted pork tenderloin and shiitake mushrooms, sautéed in sweet chili soy served with crisp lettuce cups
marinated in brown sugar and glazed with a mango mustard sauce
lightly fried calamari seasoned with chinese salt and pepper and served with green chili sauce
seasonal selection stir-fried with oyster sauce and sesame oil
Big Plates
meat free preparations available for fried rice, curry and noodle dishes
generous portions of barbecued pork, black tiger prawns, fresh carrots, peas, eggs, green onion and spicy chilies quick-fried with jasmine rice
prawns and fresh vegetables simmered in red curry sauce over a crispy noodle cake
oven roasted Salmon served with matcha green tea rice, lotus root namasu, wasabi and pickled plum sauce
tender prawns, squid, clams and fish simmered in chili spiced coconut broth with bamboo shoots, pineapple and onions
the highest quality sushi-grade ahi is used for this signature dish, marinated in Indonesian chilies and sweet soy, grilled rare and served with brown mushroom rice, spicy eggplant salad and bok choy
angus steak dry rubbed in mongolian spices, grilled and served with stir fried chinese greens and roasted hawaiian sweet potatoes
grilled korean marinated skirt steak with kim chee, pickled cucumbers, sesame watercress and bean sprouts
roasted half chicken with lemongrass, shallots, garlic and spices. Served with nuoc cham dipping sauce, watercress and tomatoes
