* in a piquant orange-peel sauce with chilis.
crispy chunks of chicken breast in mildly pungent, savory sauce.
* onions, bell peppers, peanuts, water chestnut, chili.
crisp fillet of sole dusted with asian spice salt.
choice of chicken or beef. with chinese greens.
in a mild garlic-soy-rice vinegar dressing, with broccoli florets, shiitake, oyster and button mushrooms.
vegetables in season and soy marinated grilled tofu.
* roma tomato, asparagus in slightly spicy black bean sauce.
chicken breast with diced vegetables in lite brown sauce.
grilled prawns over lo mein in asian pesto sauce. served with steamed vegetables instead of rice.
seasonal fresh fish roasted in asian spices with vegetable medley.
lightly battered, in rich creamy sauce with honey walnuts.
with choice beef slices in shallot brown sauce.
shredded cabbage, egg, scallions. served wrapped.
in sweet & tart soy-balsamic, with pickled cucumbers.
* beef slices in spicy bean sauce with a touch of mint.
lightly panko-breaded chicken breast with a lemon glaze.
grilled chicken with soy glaze. served with steamed vegetables.
* with scallions, chilis, bamboo shoots and fresh ginger, over rice sticks.
with snow peas, asparagus, and scallions.
fresh atlantic salmon. served with steamed vegetables.
in tomato asian basil sauce, fresh coriander.
served with steamed vegetables, seaweed salad, pickled ginger.
with roma tomato, bell peppers, onions, and potato fries, in latin-asian flavors.
shredded vegetables, scallions, black shiitake mushrooms, baby winter bamboo shoot hearts.
steamed and then pan-fried: ground pork, chinese greens, ginger and scallions. served with soy-vinaigrette.
steamed, filled with ground chicken breast, chinese parsley, ginger and scallions. served with mild szechwan cream sauce.
grilled chicken, julienned cucumber, green leaf lettuce, sesame seeds, fresh herbs, in transparent rice paper wrapping. (served cold, not fried).
stuffed with chunks of chicken, broccoli, cabbage, three types of cheeses, in a light, crisp tempura batter.
crispy, served with s & s sauce.
crisp light breaded strips of calamari steak with asian spiced kosher salt, fresh chili, served with asian pungent sauce.
diced sashimi yellow fin tuna served with hot house cucumber, seaweed, scallion and avocado.
szechwan chicken dumplins, crab-stuffed shrimp shrimp cigars, potstickers, beef skewers.
wrapped in banana leaf. made with olive oil, topped with spicy avocado salsa.
served with spicy peanut sauce and citrus relish.
marinated in a hunan style bbq sauce, finished on the grill.
with a choice of minced chicken or tofu-water chestnut, chives, black mushrooms. served with iceberg lettuce cups.
with shrimp add
shrimp, crab meat, cream cheese, chinese chives, with macadamia nut, wrapped in filo paper. served with dijon-mango-lime dipping sauce.
shrimp, chicken & bbq. pork in a hearty broth with mixed chinese greens and wonton pork dumplings.
shredded breast of chicken, black mushroom, bean curd, in a peppery consommé.
chicken breast chunks in a creamy broth with egg white, carrots, snow peas.
in season vegetables, baby bok choy, snow peas, napa cabbage, fresh mushrooms, scallions.
chicken breast dumplings in a tasty broth with chinese greens.
grilled chicken, chopped lettuce, baby greens, scallions, wonton threads, rice sticks, in soy-ginger vinaigrette.
spring mix greens with orange and asian pear wedges, green apple, grapefruit, craisins, water chestnut, honey walnuts, in raspberry-ginger vinaigrette.
with mango, beet, green apple, asian pear, walnuts, on a bed of baby greens tossed with a plum dressing.
sashimi seared ahi, with baby gourmet greens tossed in asian vinaigrette, topped with new potatoes, hot house cucumber, daikon sprouts, asparagus and ginger-dijon-olive dressing.
served with baby gourmet greens tossed in asian vinaigrette, topped with new potatoes, hot house cucumber, daikon sprouts, asparagus and ginger-dijon-olive dressing.
roasted chinese duck over spring mix greens, water chestnuts, rice sticks and toasted almonds in plum- balsamic vinaigrette.
shredded vegetables, egg, white chicken meat, scallions, hoisin sauce. served wrapped.
* lightly battered and quick fried, in orange peel sauce.
* diced onion, assorted bell peppers, peanuts & water chestnut.
with assorted cubed vegetables.
with sliced chicken breast, snow peas, fresh mushrooms, celery, in a light sauce of ginger and shallots.
caramelized in a sauce made with dark soy and aged balsamic vinegar. topped with pickled cucumber and sesame seeds.
crispy chunks of chicken breast in a savory and pungent sauce with a touch of aged black vinegar.
* accented with rice vinegar, chili sauce, and plenty of garlic. shiitake, button and oyster mushrooms.
crispy, lightly breaded chicken breasts, in a sauce made with fresh lemons.
sliced chicken breast, roma tomato and asparagus, in rich black bean sauce.
lightly battered and quick fried, in cantonese sweet & sour sauce.
chicken breast slices, broccoli florets, with splash of shaoshing wine.
shredded vegetables, egg, pork, scallions, hoisin sauce. served wrapped.
* with julienned vegetables, snow peas, garlic, hoisin, ginger, chili, in spicy sauce with a touch of mint.
* tender beef slices in spicy bean sauce, soy sauce with sweet onions, chili, over a bed of broccoli florets.
angus tenderloin chunks deglazed with pinot noir. shiitake, oyster and button mushroom, truffle oil.
choice flank steak in a ginger-scallion brown sauce, cauliflower and carrots.
* reintroducing a favorite. with orange peel, chilis and our unique orange sauce.
* with dry chilis, scallions, bamboo shoots and fresh ginger.
served with steamed buns, scallions, hoisin and plum sauces.
aged, upper choice, cubed and sauteed with maui onions, roma tomatoes and bok choy.
crispy sole fillet, dusted with asian spiced kosher salt, pickled vegetables, in mild tamarind sauce.
plump jumbo white shrimp, in light scallion-shallot sauce with chardonnay wine.
* jumbo white shrimp in spicy soy sauce with sweet onions, chili, over a bed of broccoli florets.
lightly battered jumbo crispy prawns in a rich,creamy sauce, topped with honey walnuts.
atlantic salmon with soy-lemon sauce. served with stirfried vegetables.
grilled with southeast asian spices. served over grilled seasonal vegetables.
asian style. atlantic salmon in soy ginger glaze. served with stir-fry vegetables.
sole fish sauteed with black bean sauce, roma tomatoes and green beans.
lightly battered large prawns in a soy-ginger-balsamic vinegar dressing.
6 oz sashimi grade over baby bok choy, asparagus, china peas and three sauces.
shrimp, scallop, seasonal fish, calamari, green mussels, manila clams, over saffron rice.
with julienned young squash in mild chili-black bean sauce.
with chinese eggplant, tofu, mushroom, tomato and fresh asian herbs.
seasonal fresh fish roasted in ground asian spices with vegetable medley.
daikon, carrots, cabbage, red jalapeño
(white or brown)
wokked to perfection in the traditional cantonese style. with soy sauce, egg and scallions.
selected vegetables, pineapple tidbits, and egg. (cooked without soy sauce)
wokked to perfection in the traditional cantonese style. with soy sauce, egg, and scallions.
prepared in the dry style with scallions, bean sprouts, in rich soy sauce.
sauteed asian spaghetti noodles in rich soy sauce and mixed vegetables.
* wok-tossed sprouts and china peas, fresh chilies, cilantro, egg, rice noodles, peanuts.
broccoli florets, shiitake, oyster and button mushrooms, bell pepper. served over panfried or chur fun rice noodles.
* flat wheat noodles with garlic, chives, and a touch of sambal chili.
* flat noodles, scallions, trio bell peppers, fresh coriander, in spicy szechwan sauce.
wok toasted noodles topped with sauteed china peas and tender greens.
flat wheat noodles topped with a spicy cream sauce and chives.
spaghetti style noodles tossed in delicious non-dairy asian pesto sauce.
fresh tomato, onions and fresh asian herbs. served over garlic noodles.
our version of alfredo sauce (shiitake mushroom sauce), over flat noodles and chives.
fresh in season vegetables, tofu, black shiitake mushroom, in garlic-scallion sauce.
* firm tofu in garlic-ginger-hot bean sauce.
* chinese purple eggplant in spicy szechwan sauce.
vegetables in season and soy marinated grilled tofu.
green beans with garlic-shallots, cantonese style.
with new potatoes, eggplant, zucchini, onions, cauliflower, broccoli, carrots and bell peppers.
served with sweet & sour, teriyaki and orange sauces.
with pineapple tidbits, cubed carrots, egg and broccoli florets.
served over steamed rice, with teriyaki sauce.
chow mein noodles, broccoli florets and tempura egg roll, with s&s sauce.
flourless chocolate cake layered with rich belgium dark chocolate, topped with smooth chocolate ganache and garnished with sweet raspberry couli, and house-made coconut vanilla ice cream.
a la mode add
not-your-average creme brulee! silky smooth with rich vanilla bean flavor. served with seasonal fresh fruit.
we make all our sorbets and ice creams in house, with flavors, ranging from plain vanilla to tropical mango. choose your choice of any flavors. ask your server for this week's list of flavors.
an old world styled tart with granny smith apples, speckled with sugar-laced asian spices, baked with a light tropical fruit glaze and topped with homemade vanilla ice cream.
awaken your passions with this passion fruit and mango infused cheesecake. new york style, creamy, topped with fresh mango puree and with fresh fruit.
hand-rolled ripe bananas and candied walnuts quick-fried and covered in creamy caramel, with a hearty scoop of house-made banana walnut ice cream.
strawberry, raspberry, etc.
green, jasmine, oolong
off dry, with flavors of strawberries and cherry--light body
bursting with zingy apricot, tart apple and peachy floral aromas--light body
pretty melon aroma, pleasant mineral, nice crisp finish--light body
lemon zest aroma, pineapples and citrus, clean finish--medium body
smooth mixed fruit aromas, with citrus, guava and orange peel--light body
gala apple, lemon, lime and pear layered with butterscotch and subtle toasty oak--medium body
crisp, firm structure. pineapple, lemon zest, apricot, clean mineral notes--full body
garnet in color, nose of plums, aged in french oak barrells--light body
tastes of dark berries, cherry, red plum, spice and smoke with a plesant finish--light body
rich in dark fruits and berry, smooth palate, lingering long finish-medium body
kicks of black raspberry and dark cherries, fruit and spice finish--light body
the bouquet has multiple layers and evolves with nuances of black cherry, blueberry, violets, charcruterie, black liquorice and dried leafs--full body
blackberry, dark plum, cedar and vanilla, polished tannins and elegant long finish--full body
chardonnay, sauvignon blanc, merlot, cabernet sauvignon
Menu for China Grill provided by Allmenus.com
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