Azia Restaurant

Thinly sliced Ahi, flash seared and served over fresh mango mint sauce

Cream cheese wontons gone wild

Sesame, Teriyaki, Oyster, or Curry

Oceanside spring roll with dynamic herbs, halved shrimp, and shredded chicken

Malaysian spiced marinated chicken grilled and served with a tangy peanut sauce

With citrus nuoc cham

Stuffed with chicken, pork, or vegetables

Cookie-breaded and served with hai nuoc cham

Rolled over lemongrass then pan-seared and served with asparagus

A unique spin on traditional the eggroll

Our vegetarian option crisprolls

Sushi-ahi stung with wasabi

Dim Sum sized dumpling

An assortment chosen fresh daily by the chef

An Azian version of the coveted Maryland style crab cake

In yellow curry and black bean sauce

Thinly sliced Ahi, flash seared and served over fresh mango mint sauce

Pleasent herbed broth, pork, and shrimp dumplings

Generation have perfected the balance of this intricate flat-noodle soup

Cranberries, asparagus, and Azian mushrooms

Fragrant seafood broth with egg noodles and vegetables

Fresh avacado, tomato, and quail egg tossed with greens in a mixed-berry vinaigrette

Chicken or steak; tropical greens, sliced jalapeno, and tosted cashews

Our shrimp crisp rolls atop rice noodles, fresh basil, cilantro, and spinach

also available with grilled salmon

Fresh lump crab on mixed greens with Thai chili vinaigrette

With sweet potato mash and asparagus

With barbecued meats and fresh grilled vegetables

Authentic French-Viet wok steak with hand cut crispy potatoes

A rich, slow stew with jackfruit, coconut milk, tofu, and mock duck

Served with a blend of exotic asian mushrooms

Set on Bow Thai pasta

Wok finished on a forest of broccoli

The flavors of peanut, coconut, and sing ha beer meld in this fusion dish

The Nagoya-style "One-pot-meal" with select cuts of beef, shiitake mushrooms, and glen veggies

Fiery pad-noodles, green scallion, bean sprout, egg, and crushed peanut drizzled with lime

A wintery fusion dish

Marinated in tumeric, served with broccoli

(With jalepeno & button mushrooms) A bold step into deep-color curries

Grilled with field vegetables

Peapods, carrots, bell pepper, onion, and mushroom in classic teriyaki

Straw mushrooms, peapod, tomato, water chestnut, bamboo shoots, and onions

Roasted Asian watercress, almonds, cashews, peanuts, and garlic in a tangy ginger sauce

(Boyan Island) Pineapple, mushroom jalapeno, and large chunks of green and red pepper

A bronzed mixture of pecans, shrimp and coconut, set on vermicelli pasta and asapragus

Tender scallops and mixed vegetables served over crisp noodles

Sauteed with hot and spicy sauce and set on bow Thai pasta

with a blackberry sauce

plank-smoked in-house

Bowtie pasta, chive blossums, xu xu and pineapple mango relish

Topped over mango-mint sauce and served with sauteed spinach

Seared with garlic, served with grilled asparagus

Grilled Tuna, Burmese curry paste, coconut milk, and select vegetables

In a Spice-Islands inspired sauce

All of the best fresh catch fish of the ocean, crafted carefully by the chef

Fresh Lobster in garlic black bean sauce

Batter-fried chicken breast in sesame sauce, served with crispy noodles and steamed rice

Batter-fried and topped with crush-pressed sweet and sour, bell peppers, and pineapple