Moo Shu Grill

A blend of pork shoulder and pork belly rubbed in a five spice hoisin marinade before it's charred over high heat for a caramelized finish. Served on three toasted flour moo shu wrappers with cilantro, cucumber, pickled carrots and daikon, then brushed wi

Tender slices of chicken thigh that's first marinated in soy sauce, Shaoxing wine and sesame oil, then pan-seared and finished with basil. Served on three toasted flour moo shu wrappers with cilantro, cucumber, pickled carrots and daikon, then brushed wit

XO sauce is a condiment of class and our original house recipe is no exception. Thin slices of flank steak are marinated in our secret blend of seafood and spices then browned to a sizzling crisp. Served on three toasted flour moo shu wrappers with cilant

Thick slices of tofu steak are pressed, then pan-seared in sesame oil for a crispy browned crust. Served on three toasted flour moo shu wrappers with cilantro, cucumber, pickled carrots and daikon, then brushed with our house blend ginger scallion aioli.

Beijing style roast duck. The meat is juicy and the skin is crispy. Served on three toasted flour moo shu wrappers with cilantro, cucumber, pickled carrots and daikon, then brushed with our house blend ginger scallion aioli.

A blend of pork shoulder and pork belly rubbed in a five spice hoisin marinade before it's charred over high heat for a caramelized finish. Served with a bed of rice, sauteed soy bean sprouts, cucumber, cilantro, Sichuan style celery salad, pickled carrot

Tender slices of chicken thigh that's first marinated in soy sauce, Shaoxing wine and sesame oil, then pan-seared and finished with basil. Served with a bed of steamed rice, sauteed soy bean sprouts, cucumber, cilantro, Sichuan style celery salad, pickled

XO sauce is a condiment of class and our original house recipe is no exception. Thin slices of flank steak are marinated in our secret blend of seafood and spices then browned to a sizzling crisp. Served with a bed of rice, sauteed soy bean sprouts, cucum

Thick slices of tofu steak are pressed, then pan-seared in sesame oil for a crispy browned crust. Served with a bed of rice, sauteed soy bean sprouts, cucumber, cilantro, Sichuan style celery salad, pickled carrots and daikon topped with a ginger scallion

Beijing style roast duck. The meat is juicy and the skin is crispy. Served with a bed of rice, sauteed soy bean sprouts, cucumber, cilantro, Sichuan style celery salad, pickled carrots and daikon topped with a ginger scallion aioli.

Tender slices of succulent pork belly slow braised and served with sweet mustard greens. Served with a bed of rice, sauteed soy bean sprouts, cucumber, cilantro, Sichuan style celery salad, pickled carrots and daikon topped with a ginger scallion aioli.