Cafe East

With wild bamboo filament and fresh shitake mushroom

Roasted duck meat with baby Spinach and jicama with lime tamarind dressing

with mixed baby greens and honey mustard herb dressing

2 Ribs, 2 Shrimp Pot Stickers, 3 Crab Rangoon and a Crawfish Spring Roll

With soy lime dipping sauce

sauteed with Fresh Brown Beach Mushroom and roasted garlic in spicy black bean sauce, Served in a pastry puff

Fresh lump crabmeat with heart of palm in lime herb dressing

Freshly steamed Chinese green soybean tossed with five spices sea salt

Prepared daily with pork and vegetables served with lime plum sauce

Louisiana crawfish, vegetables and vermicelli served with spicy sweet chili sauce

Fresh rice wrap filled with shrimp, mango in spicy peanut sauce

With west-east style barbeque sauce

Shrimp or chicken, pan fried served with ginger garlic, soy vinaigrette

Pork, shrimp and vegetable filled, sauts with sesame peanut sauce

Served with guacamole mango salsa

Diced chicken breast with jicama, carrot and onions served with fresh lettuce cups

Served with lime chili plum sauce

Roast duck served with fresh mango, cucumber in hoisin port sauce

Sauteed with five spice samba broth

Prince Edward's Island mussels with lemongrass, in curry coconut sauce

Served with pine nut cream sauce

Fried Soft shell crab served with sweet corn salsa in Chinkiang herb dressing

Served with baby spinach and coconut dressing

Pan seared quail with longans, pineapple & crispy shallots with spicy summer fruit punch sauce

With balsamic Teriyaki Sauce

Half Cantonese roast duck with hoisin sauce served with lychees and cucumber

(combo add $2.00), choice of Shrimp, chicken, roast pork, beef or crawfish

Choice of Shrimp or Chicken

Choice of Shrimp or Chicken

Shrimp, chicken and roast pork

(combo add $2.00) Choice of Shrimp, chicken, roast pork, beef or crawfish

(combo add $2.00), Curry rice noodles, Choice of Shrimp, chicken, roast pork, beef or crawfish

with Basil Garlic Sauce

with Garlic Sauce

(combo add $2) choice of chicken, Roast Pork or Shrimp, Served with 4 pancakes, hoisin port sauce

With chredded daikon and sauteed green tea noodles with chitake

Hongkong style with grapefruit, serrano chile, leek, sweet pepper

8 oz filet, served with roasted garlic, mashed potato, wasabi soy emulcion

Served with mustard miso, sun dried tomato, and separague

12 oz grilled veal chop with massaman potato sauce served with pineapple fried rice

Pan fried scallop in Asian Fire Pot Sauce and Soy based pepper corn stir-fried Beef

Wok tossed with red and green bell pepper in a ginger honey soy glaze

Crispy shrimp with tomato sauce and pine nut cream sauce

Shrimp, beef and chicken stir-fried with mushroome, okra in house spicy sauce

Prawn and Sea scallop in a Malaysian spicy samba sauce

In a tangy sweet citrue chill pepper sauce

Marinated half bonelese duck with garden fresh vegetable in a soy ginger glazed

Half bonelese duck with scallion, cinnamon, ginger in a Szechuan wine sauce

Crispy whole duck served in two dishes with Chinese pancaket and hoicin port sauce

Pan roasted red snapper served with artichoke and potatoes in a green curry sause

With okra potato hash, red, onion, lemon citrue beurre blane

Hunan Style: Served with sauteed trumpet mushroom and baby bok-choy in a soy tamarind sauce, Stemed: with black bean sauce, topped with ginger, scallion, and hot olive oil

Choice of, Szechuan Style (hot and spicy), Hong Kong style (garlic and black bean sauce).

1 1/21 be lobster stemed with olive oil XO sauce on a bed of clear noodle

ginger, sesane, and mango brulee with seasonal fresh fruit

five-spice anglaise and orange madeleine

Respberry shiso sauce and white chocolate sesame praline ice cream

delicate coconut cream with seasonal fruit caramel sauce and Thai basil syrup

Italian-style cheesecake with callebaut chocolate ganache salted pecan brittle