Steamed soy beans, choice of savory or spicy, served warm or chilled.

Crab Rangoon, pork shu mei and chicken pot stickers.

Fat's Filipino style crispy spring roll with pork, onion and celery.

Tender strips of chicken breast with spiced salt, pepper, and jalapeño chiles, garnished with fried shallots.

Deep-fried and served with a pimiento horseradish sauce.

Steamed pork-filled dumplings.

With chicken and spring onions.

Free-range chicken wings from Petaluma Poultry in a Korean chili glaze, served with miso sour cream dipping sauce.

1/2 Rack, wok-tossed with Chef's special sauce.

Fried crab puff with cream cheese, Burmese style, served with sweet and sour sauce.

Coconut and panko-crusted shrimp.

Minced chicken with water chestnuts, pine nuts and hoisin sauce.

Chicken breast, shrimp, barbecued pork, shrimp and pork won tons, and vegetables in a savory broth.

Vegetable egg roll, edamame, coconut shrimp and calamari.

Over cucumber salad with a sesame wasabi dressing.

With tempura shrimp, avocado, ahi tuna, Masago and cucumber in a nori wrap, garnished with spicy miso and teriyaki sauce.

Shredded chicken breast with pickled cucumber, sliced almonds and a house-made sesame soy vinaigrette. Our own recipe.

Tempura shrimp, cucumbers, avocado, torched salmon and ground cashews, with spicy miso and teriyaki sauce.

Red and gold beets with sliced grilled chicken breast, green beans, baby lettuce, goat cheese croquettes and orange sesame dressing.

Pickled vegetables, local mixed greens, with Nuoc cham dressing.

A combination featuring our Spicy Tuna Roll, Iron Point Roll and Cashew Salmon Roll.

With tuna, tropical fruit and cucumber tossed in a sesame soy sweet chili dressing, served in a crispy won ton cup.

With avocado, cucumber, masago in a nori wrap, garnished with spicy miso and teriyaki sauce.

Shrimp, scallops, chicken, barbecued pork and vegetables over crispy pan-fried noodles.

Stir-fried rice noodles with shrimp, barbecued pork, egg and curry.

Pork loin in a Korean style marinade, grilled and served over lo mien noodles with cabbage, carrots, green and yellow onions.

Wide rice noodles with chicken and onions.

Stir-fried seasonal vegetables with thin egg noodles.

Spicy general sauce with mushrooms, green onions and jalapeños.

With chili and our own zesty orange sauce.

Lightly fried and glazed with honey sauce, walnuts, sesame seeds.

Stir-fried with snow peas, shitake mushrooms, green and yellow onions and cashews.

Jalapeño peppers, Szechuan chili and roasted peanuts.

With a spicy sweet and sour sauce.

Half duck, marinated for twenty-four hours with select herbs, served with plum sauce and laughing buns.

Stir-fried barbecued pork with vegetables and egg, served with Chinese thin pancakes.

Stir-fried flank steak, fresh jalapeños and mushrooms over crispy shrimp and pork won tons.

With pineapple and bell peppers.

With onions, green and red bell peppers and mushrooms.

Wok-fired cubed filet with green beans, onion, and roasted garlic in black bean sauce.

With sliced flank steak and oyster sauce.

Curry lamb stew in East Indian spices. A popular Indian curry dish from the region of Goa.

With jalapeño peppers and green onions.

Stir-fried chicken thigh with carrots, snow peas, and zucchini in teriyaki sauce over steamed rice.

Shrimp, scallops, mussels, fish with broccoli and carrots in a rich coconut red curry broth over steamed rice.

Tiger prawns marinated in chili, grilled and served on a bed of lo mein noodles with green beans and oven dried tomatoes in a garlic sauce.

With fresh basil and seasonal vegetables with egg noodles.

Lightly fried prawns glazed with honey sauce, walnuts, sesame seeds. An all-time Sacramento favorite.

With garlic, fresh jalapeños, Szechuan red chili and peanuts.

Grilled fish filet with fresh ginger, green onions and soy oil over snow peas.

Shrimp, fish and scallops in a Hunan sauce over a bed of snow peas.

Stir-fried sole filet with Hunan sauce. Served with steamed baby bok choy.

Shrimp and grilled medallions of boneless chicken with straw mushrooms, green and red bell peppers, avocado and zucchini.

Shrimp, calamari and fish filet, tossed with spiced salt, pepper and jalapeños. Served tempura style.

With zucchini, onions, mushrooms, broccoli, cauliflower, green beans and bok choy.

With egg and choice of chicken, pork, or shrimp. Garnished with bean sprouts.

With broccoli, cauliflower, carrots, mushrooms and fresh basil.

Zucchini, broccoli, green beans, bok choy and tofu in black bean sauce.

California grown. Cup.

Chinese sausage, egg, barbecued pork and shrimp. Garnished with bean sprouts.

Marble potatoes, fresh green beans, broccoli, cauliflower, carrots, mushrooms, zucchini, jalapeños, dried red chilies and oven dried tomatoes. Stir-fried with spicy Szechuan sauce. Made with locally grown vegetables.

A Fat family favorite.

Cup. California grown.