Unicorn Pan Asian Cuisine

Green apple, ginger, green leaf and beet-hoisin sauce.

Pork, shrimp, garlic and jicama, deep-fried.

Light wasabi-mayo.

With wasabi.

Dungeness crab meat, shrimp and scallop.

Pickled lotus rootlets and basil-nuoc mam salsa.

Minced onion and ginger.

Spinach and minced pork.

With pickled lotus rootlet salad. Tamarind vinaigrette.

Edamame, almond and tamarind vinaigrette.

Grilled Piedmontese steak, chicken or prawns and nuoc mam.

Grass fed beef, green onions and cabbage.

Eggs, tofu, carrots, cilantro and nuoc mam.

With Shang Hai bok choy in penang baba curry and jasmine rice.

Braised in 5 spice and orange zest with sauteed vegetables.

Sauteed vegetables.

With sauteed vegetables.

With ginger and basil in Cabernet reduction-spinach noodle.

Chicken, pulled pork and vegetables.

With organic Blue Lake green bean.

With lacquered tamarind and Blue Lake green bean.

With garlic spinach and black pepper rice.

Onions, bell peppers and dried chilies.

With rock shrimp, salmon, candid walnut and pineapple.

With roasted almond and preserved plum sauce.

Chinese eggplant.

With asparagus spears.

With nuoc mam and crust black pepper.

Without batter.

Stewed tomato and jasmine rice.

Black coconut rice.

With tofu and broccoli tempura.

With bean curd and sesame-spicy coconut wasabi.

With egg and salted turnip.

Green apple, ginger, green leaf and beet-hoisin sauce.

Peanut sauce. Vegan.

Peanut sauce.

With light soy vinaigrette. Vegan.

Pork, shrimp, garlic and Jicama and deep-fried.

Wasabi with light soy sauce.

With wasabi-aioli.

Pickled lotus rootlets and basil-nuoc mam salsa. Spicy.

Furikake seasoning.

Cilantro citrus.

Chicken, taro, deep fried and nuoc mam. Spicy.

Minced onion and ginger.

With baby spinach.

Edamame, almond, sunflower seeds and tamarind vinaigrette.

Grilled piedmontese steak, chicken or prawns and nuoc mam.

Braised in 5 spice and orange zest with sauteed vegetables.

Sauteed vegetables.

With chicken, prawns and broccoli. Spicy.

Chicken, prawns, scallops and vegetables.

With chao zhou rolls.

With seafood and assorted vegetables.

With sauteed vegetables.

With ginger and basil in Cabernet reduction- egg noodle.

With spicy mango and Chinese eggplant. Gluten free.

With broccoli tempura black rice.

With bok choy in penang baba curry-jasmine rice.

With roasted almond and preserved plum sauce.

In a clay pot with nuoc mam and jalapenos. Spicy.

With Blue Lake greens and black pepper rice.

With rock shrimp, salmon, candid walnut and pineapple.

With garlic spinach and black pepper rice.

Eggs, tofu, pickled carrots, cilantro and nuoc mam.

Grass fed beef, green onions and cabbage.

With house made potato chips, onions and bell peppers.

Stewed tomato and jasmine rice.

With tofu and mixed vegetables.

With Jasmine rice. Vegan.

Black coconut rice. Vegan.

With spicy mango and Chinese eggplant. Vegan and gluten free.

With tofu and broccoli. Spicy.