MOZ Buddha Lounge

tossed in our secret sauce

in tobiko aioli

with thai peanut sauce

with sambal ketchup

with tobiko sauce

with sweet chili sauce

with tamarind sauce

in ginger wasabi aioli dressing

candied pecans and bleu cheese in cider dressing

baby mixed greens and shitake mushrooms in a spicy lemon garlic dressing

on garlic ciabatta bread with cilantro pesto, lettuce and tomato

on garlic ciabatta bread with lettuce, tomato and onion

8 oz freshly ground angus beef topped with shitake mushrooms, grilled onions and bleu cheese crumble

tandoori baked chicken breast wrapped with tomato, lettuce, cucumber onion and tamarind sauce

fresh mozzarella, roma tomato, avocado, olive tapenade and basil on garlic ciabatta bread

with thai black bean sauce

sautéed or steamed

with ginger garlic sauce

8 oz. filet mignon sliced and served over mixed greens tossed in a light cilantro & lemon dressing

chopped spinach, two kinds of lettuce, egg, tomato, cucumber, avocado, asparagus and bleu cheese crumble

tender chicken breast, asian mixed greens, roasted almonds and orange segments in a plum wine dressing

in ginger wasabi aioli dressing

sushi grade ahi tuna pepper crusted and served seared over baby mixed greens with green beans, peppers and cherry tomatoes in ponzu dressing

tandoori baked chicken tossed with lettuce, tomato, cucumber and scallions in jalapeno tamarind dressing

shrimp, scallops, clams and calamari with tomato, cucumber and red onion tossed in a light lime cilantro dressing

calamari tossed with a salad of chopped lettuce, roasted corn, a trio of peppers, cucumber and cherry tomatoes in a tamarind dressing

with nappa cabbage, lettuce, roasted corn, bleu cheese and crispy onion

wok fried with a medley of vegetables

of asian vegetables and udon noodles

with yakisoba noodles

with a medley of peppers and macadamia nuts in a asian black pepper oyster sauce

over coconut lychee sticky rice topped with braised asparagus, mango, papaya and pineapple

over asian vegetables with steamed rice

pan roasted with yuzu sauce

with eggplant, tofu and fresh market vegetables

a blend of exotic spices in a coconut milk lemongrass sauce

tender chunks of lamb stewed with a blend of indian spices

in a sake wasabi tobiko sauce

12 oz aged beef broiled to perfection topped with dijon compound butter and served with french fries

with shitake mushrooms, asparagus and tri colored peppers. served with steamed rice

with udon noodle

with a sweet & spicy chili sauce.

in tobiko aioli

with thai peanut sauce

with ketchup and hot mustard sauce

with tobiko sauce

with ginger, garlic & chili oil

with ginger and wasabi

with spicy dipping sauce

with sambal ketchup & tamarind sauce

with thai peanut sauce

tossed in our secret spicy sauce

non dairy & vegetarian

in ginger wasabi aioli dressing

baby mixed greens and shitake mushrooms in a spicy lemon garlic dressing

candied pecans and bleu cheese in cider dressing

chopped spinach, three types of lettuce, tomato, cucumber, avocado, egg, asparagus and bleu cheese crumble

8 oz. filet mignon sliced and served over mixed greens tossed in a light cilantro & lemon dressing.

sushi grade ahi tuna pepper crusted and served seared over baby mixed greens with green beans, peppers and cherry tomatoes in ponzu dressing

with thai black bean sauce

sautéed or steamed

with ginger garlic sauce

breast of chicken stuffed with crab and asparagus topped with asian black pepper sauce served with garlic mashed potatoes

with shitake mushrooms, asparagus and tri colored peppers. served with steamed rice

broiled to perfection with braised asparagus and dijon compound butter. served with french fries

topped with garlic sauce and served with french fries

10 oz peppered filet mignon wok seared topped with snow peas, asparagus and shitake mushrooms. served with roasted shallot & garlic mashed potatoes

with basmati risotto and curried ratatouille

with eggplant, tofu and fresh market vegetables

a blend of exotic spices in a coconut milk lemongrass sauce

tender chunks of lamb stewed with a blend of indian spices (curry) served with steamed rice

wok fried with a medley of vegetables

with yakisoba noodles in ginger garlic sauce

(vegetarian)

with yakisoba noodles

with a medley of peppers and macadamia nuts in a asian black pepper oyster sauce

whole tiger prawns, crab claws, scallops, clams, mussels and calamari in a secret spicy sauce. served with yakisoba noodles

shrimp, scallops, calamari, clams, mussels and halibut in a light spicy sour broth

crispy whole striped bass topped with thai black bean sauce

a la meuniere, with a lemon caper sauce

over fresh watercress and a medley of peppers

pan roasted over sautéed spinach with yuzu sauce

over asian vegetables

over coconut sticky rice topped with braised asparagus, mango, papaya and pineapple

in a sake wasabi tobiko sauce

cracked in the shell with ginger, garlic & chili oil sauce

(prepared two ways) (1) cracked black pepper with ginger and garlic (2) thai black bean sauce

steamed and served with drawn butter