Fusia New Chinese Cuisine

julienne pickled carrot and sweet chile drizzle

with peppered-lime and cilantro aioli

spicy bbq glaze with fried sweet maui onions and green papaya slaw

duck confit with wok vegetables wrapped in fresh crepes with micro cilantro asian pear-hoisin drizzle

caramelized fennel and lemon scented mashed potatoes miso-shrimp sauce

served with crisp romaine lettuce hoisin sauce

teriyaki-yuzu hollandaise

pork shu-mai, shrimp dumplings, spiced napa cabbage beef rolls dipping sauces

(*prince edward island mussels) coconut broth

oysters served on the half shell with ponzu granite, tobiko

king crab legs, jumbo prawns, australian lobster tail, mussels, oysters served with ginger lemon soy, wasabi aioli and fu-cocktail sauce

tofu and wakame

served with shrimp toast

daikon sprouts, tatsoi greens with mint leaves mint-lime vinaigrette

ginger-lemon oil with truffles

watercress, bamboo shoots, goat cheese and caramelized cashews sesame dressing

baby red and green romaine in a parmesan-sesame creamy asian caesar dressing

red miso dressing

chinese broccoli and fresh pineapple

flat rice noodles

dried thai chile, bell pepper and egg noodles

sambal chile, kaffir leaves, japanese eggplant and udon noodles

bell peppers, celery and scallions

with asian vegetables and sherry sweet chile glaze

scallops, blue prawns, mussels and wok asian vegetables

bok choy and potatoes and plum wine cream sauce

julienne vegetables and oyster-garlic sauce

lap cheung, pork, shrimp and ginger-soy glaze

pork, lap cheung, chili chicken, shrimp, kobe bacon, shitake mushroom, ginger

crisp tofu, wok asian vegetables

broccolini and burdock root-scallion mash grilled garlic-soy marinated hon shemiji mushrooms

grilled asparagus spears and coconut scented okinawa sweet potatoes

chinese long beans and truffle scented tempura french fries crispy leeks

crispy kobe bacon, roasted root vegetables and gingered mashed potato red wine sauce

char siu roasted duck breast and confit duck leg served in moo shu pancakes roasted tri-color young carrots with ginger

mandarin-orzo fried rice and pea tendril salad

stir-fry vegetable and soba noodle spring roll sambal aioli

grilled hon shemiji mushrooms and bonito crusted asparagus spears soy-ponzu butter

piperade vegetables with fresh ginger crispy lotus root

asian mushroom risotto and shitake coulis micro herb salad

** (all vegetables above can be ordered tempura style)

opal basil mash, gingered mash, wasabi mashed and chili-garlic mashed or any one mashed potato