all entrees include choice of soup or spring roll
chicken( or vegetable ) spring roll
goat cheese + crabmeat wonton and asian salsa
spicy minced lamb (chicken), scallion, water chestnut and romaine lettuce
panko crusted calamari and sweet chili+basil dipping
malaysian style chicken satay, pickled root vegetables and spicy peanut sauce
asian style chicken wing
wok simmered mussel, spicy black bean+ginger broth and grilled naan
pan seared dumpling and ginger+soy vinaigrette
*ahi tuna roll, tempura style, and miso+curry aioli
wok sauteed five spice shrimp on field mix
grilled indocine lemongrass+5 spice beef satay and tamarind dipping sauce
chicken tempura and sweet+sour sauce
beef (or chicken) and spicy orange rind+grand marnier reduction
beef (or chicken) and spicy sesame+hoisin sauce
‘general’ chicken, color pepper, broccoli and spicy ginger sauce
wok fired shrimp and spicy basil sauce
malaysian style curry and coconut milk
chicken, potato, carrot and thai red curry
sauteed chicken (or shrimp) and vegetables
sichuan style string bean and hot chili oil
stir fry beef, sweet onion and color pepper
beef, broccoli and water chestnut
mongolian style beef (or chicken), white onion and scallions
sauteed pork (or chicken) and spicy ginger+garlic sauce
hot + spicy pork (or beef) and vegetables
spicy chicken (or tofu) stir fry and roasted peanut
stir fry chicken, diced vegetables and candied walnut
classic fried rice (choice of meat or vegetarian)
stir fry chinese noodle (choice of meat or vegetarian)
stir fry singapore stye vermicelli (choice of meat or vegetarian)
salad of grilled shrimp (or chicken) and sweet chili+basil vinaigrette
*salad of sesame crusted ahi tuna, tataki style, and hoisin+balsamic vinaigrette
*salad of indocine style grilled beef and honey+garlic vinaigrette
the department of health would like to inform you that consuming raw or undercooked foods may
contribute to your risk of food borne illness. the chef would like to inform you that overcooking fresh
seafood ruins the quality of it.
ginger + honey mojito
lime, mint leaves, fresh ginger, rum, syrup, honey, soda
$8.5
caipirinha
cachaca, simple syrup, lime wedges, served in he rock glass
$8
luna equus
gin, lime, fresh ginger, honey simple syrup, thai basil
$8
happy ending
amarula cream, white godiva chocolate liquer, kahlua, vodka
$9
blood orange martini
finlandia vodka, triple sec, blood orange puree
$8
mandarin orange infusion
finlandia vodka, triple sec, orange rum, mandarin orange
$7.5
pineapple cosmo
pineapple infused vodka, cointreau, cranberry juice
$7.5
mangorita
tequila, mango liqueur, triple sec, lime juice, sour mix, pure mango puree
$8.5
chinois cocktail
lychee infused vodka, midori, oj, fresh lime
$8
silk kimono
absolut acai berry vodka, nigori sake, cranberry, lime juice
$8
brooklyn lemonade
absolut orient apple, fresh lemon juice, sugar rim
$7
new old fashion
bernheim wheat, orange ginger syrup, fresh lemon juice, domaine canton
$10
pomegranate
vanila vodka, pama liquor
$8
coconut dream
godiva white chocolate, tyku coconut midori
$8
woodford cocktail
woodford reserve, grand marnier, tuaca
$11
sichuan style hot and sour
won ton
egg drop
mixed vegetable
grilled curry marinated tiger shrimp and sweet chili+basil vinaigrette
*sesame crusted ahi tuna, tataki style, and hoisin+balsamic vinaigrette
grilled lemongrass marinated chicken
*vietnamese inspired grilled beef and honey+garlic vinaigrette
hydroponic baby lettuce and choice of vinaigrette
chicken (or vegetable) spring roll
goat cheese, crabmeat won ton and asian salsa
pan seared dumpling and ginger+soy vinaigrette
malaysian style chicken satay and spicy peanut sauce
asian style chicken wing
panko crusted calamari and sweet chili+basil dipping
wok simmered mussel, spicy black bean+ginger ‘broth’ and indian naan
vietnamese shrimp+chicken ‘cha gio’ and nuoc mam dipping
spicy minced lamb, scallion, water chestnut and romaine lettuce wrap
*ahi tuna roll, tempura style, and miso+curry aioli
wok sauteed five spice shirmp on field mix
grilled indocine lemongrass+5 spice beef satay
bbq baby back rib and hoisin+honey glaze
roasted hoisin duck, pickled root vegetables and grand marnier sauce
beef (or chicken), baby carrot and espresso+kahlua sauce
lamb, potato, carrot and thai style red curry
ground lamb, japanese eggplant and fresh basil
shrimp, vegetables and tamarind chutney sauce
mussel, shrimp, scallop and spicy black bean+ginger ‘broth’
wok seared salmon, spiced tomato concasse and vegetables
spicy lamb, scallion and ginger+black bean sauce
grilled chicken, sauteed vegetables and mango+passionfruit reduction
seared lemongrass scented rainbow trout, sauteed vegetables
and coconut+curry ‘broth’
char grilled mahi-mahi, hoisin+pineapple glaze and red curry vermicelli
grilled indocine lemongrass+5 spice beef satay
wok fired red snapper, sauteed vegetables and peppercorn+oyster sauce
shrimp, fresh snow pea (or broccoli) and water chestnut
stir fry shrimp, diced vegetables and roasted walnut (or cashew)
spicy shrimp stir fry and roasted peanut
shrimp (or diver’s scallop) and vegetables
hot + spicy shrimp (or diver’s scallop) and vegetables
wok shrimp, vegetables and spicy basil sauce
stir fry chicken, diced vegetables and roasted walnut (or cashew)
chicken tempura and sweet+sour sauce
sauteed chicken and vegetables
spicy chicken stir fry and roasted peanut
hot + spicy chicken and vegetables
chicken, shiitake, hot chili oil and cilantro
chicken, potato, carrot and thai red curry
‘general’ chicken, color pepper, broccoli and spicy ginger sauce
beef (or pork), vegetables and shiitake mushroom
sauteed beef, sweet onion, color pepper and tomato
mongolian style spicy beef (or pork) and scallion
spicy beef (or pork) stir fry and roasted peanut
hot + spicy beef (or pork) and vegetables
beef (or chicken) and spicy sesame+hoisin sauce
beef (or chicken) and spicy orange+grand marnier sauce
sauteed vegetable medley, tofu and wine sauce
sichuan style string bean and hot chili oil
hot + spicy tofu and vegetables
simmered spicy tofu and cilantro topping
spicy tofu stir fry and roasted peanut
sauteed vegetables and spicy basil sauce
japanese eggplant and fresh basil
shrimp
scallop
chicken
vegetarian
beef
pork
shrimp
scallop
chicken
vegetarian
beef
pork
fried rice (regular or curry flavor)
stir fry oriental noodles
(regular, curry or spicy ginger+garlic sauce)
thai style curry pasta
malaysian style pasta
singapore style vermicelli
panko crusted calamari and sweet chili+basil vinaigrette
grilled beef and garlic+honey vinaigrette
*sesame crusted ahi tuna and hoisin+balsamic vinagrette
grilled lemongrass chicken and sweet chili+basil vinaigrette
panko crusted calamari, pickled root vegetables and sweet chili+basil sauce
*ahi tuna tempura roll, field mix and curry+miso aioli
char grilled malaysian chicken satay and house made spiced peanut sauce
wok simmered mussel, spicy bean broth and grilled naan
thai inspired red curry vegetarian bowl and grilled naan
chinois style five spiced shrimp, color pepper and field mix
wok fired lamb/chicken wrap and romaine lettuce
goat cheese+crab meat spring roll and pineapple+mango salsa
pan seared pot sticker and ginger+soy vinaigrette
garlic chicken wing and sesame sauce
grilled lemongrass+garlic marinated beef satay and tamarind dipping
vegetable medley tempura and curry+miso aioli
the department of health would like to inform you that consuming raw or undercooked foods may
contribute to your risk of food borne illness. the chef would like to inform you that overcooking fresh
seafood ruins the quality of it.
pan seared dumpling and ginger+soy vinaigrette
wok simmered mussel, spicy black bean+ginger ‘broth’ and indian naan
asian style chicken wing
goat cheese + crabmeat won ton and asian salsa
panko crusted calamari and sweet chili+basil dipping
spicy minced lamb, scallion, water chestnut and romaine lettuce
*ahi tuna roll, tempura style, and miso+curry aioli
malaysian style chicken satay, pickled root vegetables and spicy peanut sauce
wok sauteed five spice shrimp on field mix
grilled indocine lemongrass+5 spice marinated beef satay
bbq baby back rib and hoisin+honey glaze
all entrees include choice of soup or spring roll
chicken tempura and sweet + sour sauce
stir fry beef, sweet onion and color pepper
spicy chicken (or tofu) stir fry and roasted peanut
stir fry oriental noodle (choice of meat)
fried rice (choice of meat)
sauteed pork (or chicken) and spicy ginger+garlic sauce
mongolian style spicy beef, white onion and scallions
malaysian style curry and coconut milk (choice of meat)
sauteed chicken and vegetables
stir fry tiger shrimp and vegetables
beef, broccoli and water chestnut
hot + spicy pork (or beef) and vegetables
sichuan style string bean, chicken and hot chili oil
salad of grilled shrimp (or chicken) and sweet chilli+basil vinaigrette
*salad of sesame crusted ahi tuna, tataki style, and hoisin+balsamic vinaigrette
*salad of vietnamese inspired grilled beef and honey+garlic vinaigrette
mussel, shirmp, scallop and spicy black bean+ginger ‘broth’
wok seared salmon, spiced tomato concasee and vegetables
roasted hoisin duck, pickled root vegetables and grand marnier sauce
grilled chicken, sauteed vegetables and mango+passionfruit reduction
char grilled mahi-mahi, hoisin+pineapple glaze and red curry vermicelli
‘general’ chicken, color pepper, broccoli and spicy ginger sauce
loose leaf hot tea
coffee
mango+peach iced tea
soft drink
espresso
cappucino
vietnamese coffee
veuve-cliquot, ‘yellow label’, brut, france, n/v
$80
mirabelle, schramsburg, brut, n/v
$40
lamarca, prosecco, italy, n/v
$30
korbel, brut, california
$25
martini + rossi, asti, italy
$7
cakebread, napa ‘11
$65
sonoma cutrer, russian river ‘11
$50
joseph drouhin, ‘st. veran’, maconnais, france ‘11
$30
kendall jackson, ‘vintner’s reserve’, california ‘10
$32
bonterra, mendocino ‘11
$27
grgich hill, ‘fume’, napa ‘12
$48
cakebread cellars, napa ‘10
$42
mason cellar, napa ‘12
$40
kim crawford, marlborough, new zealand ‘12
$35
beringer, napa ‘11
$28
eroica, columbia valley ‘11
$45
chateau ste michelle, cold creek ‘12
$32
fess parker, santa barbara ‘10
$30
hogue, columbia valley ‘11
$26
conundrum, napa ‘11
$40
santa margherita, pinot grigio, alto adige, italy ‘12
$42
king estate, pinot gris, oregon ‘12
$31
pine ridge, chenin blanc-viogner, carneros ‘12
$30
charles + charles, rose ‘12
$30
gekkeikan, plum, japan
$5
sho chiku bai, nigori, chilled, japan (375 ml)
$12
sho chiku bai, premium nama, chilled, japan (180 ml)
$6
gekkeikan, warmed, japan
$5.5
zipang, sparkling sake, japan (250 ml)
$10
sonoma cutrer, chardonnay, russian river ‘11
$20
crossing, sauvignon blanc, marlborough ‘12
$16
cavit, pinot grigio, italy ‘12
$14
caymus, ‘special select’, napa ‘05
$225
silverado vineyards, ‘limited reserve’, napa ‘01
$100
merryvale, napa ‘09
$90
jordan, alexander valley ‘09
$75
beringer, ‘knight valley’, napa ‘10
$50
los vascos, ‘reserve’, chile ‘08
$42
jekel, central coast ‘11
$40
vina maipo, ‘reserva’, chile ‘11
$34
bridlewood, paso robles ‘11
$30
chateau ste michelle, cold creek ‘08
$45
markam, napa ‘11
$39
murphy-goode, california ‘10
$28
blackstone, california ‘10
$26
talley, arroyp grande valley, ‘10
$70
argyle, williamette valley ‘11
$60
byron, santa maria valley ‘11
$40
greg norman estates, santa barbara ‘11
$34
coppola, ‘votre sante’ ‘11
$30
ch. mont-redon, chateauneuf-du-pape, france ‘08
$60
bedrock, ‘old vine’, zinfandel, sonoma ‘12
$50
carmenere, apalta vineyard, chile ‘09
$40
cline, ‘cashmere’, california ‘11
$34
troublemaker, rhone blend, california
$75
sledgehammer, zinfandel, north coast ‘10
$50
di seno, malbec, argentina ‘10
$42
the crusher, petit sirah, ‘11
$40
alamos, malbec, argentina ‘12
$34
grinder, pinotage, south africa ‘10
$30
row 11, pinot noir, california ‘11
$22
hess allomi, cabernet sauvignon, napa ‘10
$25
An easy to prepare chinese style healthy vegetarian dish
Ingredients:
Sauce:
1 tbsp cornstarch
1 tsp sesame oil
1 tbsp oyster sauce
1 tbsp olive oil
2 cups fresh shiitake mushroom
1 tsp minced garlic
1 tsp minced ginger root
8 baby bok choy, cut lengthwise into quarters
salt and pepper to taste
In a small bowl, whisk ingredients from first part, mix well
and set aside.
In a wok or deep skillet, heat oil over medium heat for about
30 seconds. Add mushroom, garlic and ginger root, sauté
until mushroom is semi soft, about 3 to 4 minutes. Add bok
choy, toss and cook briefly. Add 3 tbsp water and bring to
boil. Turn heat to low. Cover and allow braising for 2 to 3
minutes or until vegetables is tender.
Stir in sauce ingredients and cook until slightly thickened.
Season to taste with salt and pepper. Transfer to plate and
serve warm.
Ingredients:
1 lb chicken breast, cut into small cubes
1 egg
3 tbsp corn starch
water for mixing
1/4 bottle ASIATIQUE stir-fry
Sauce:
2 tbsp sugar
1 tbsp vinegar
hot sauce to taste
2 cups vegetable oil
In a mixing bowl, add egg to chicken cubes. While mixing,
add water and cornstarch to a medium consistency. Place
pieces of chicken in a pre heated deep pan with 2 cups hot
vegetable oil. When chicken pieces turns golden brown,
remove to a plate with dry towel. Repeat process in small
batches.
In a hot saute pan, add ASIATIQUE stir-fry sauce. When
sauce simmers, add sugar, vinegar and hot sauce to taste.
Simmer sauce for another 30 seconds. Place chicken pieces
and toss for 2 minutes. Serve immediately.
Ingredients:
1/2 gallon fresh chicken stock
1 egg, beaten
4 oz julienne bamboo shoot
4 oz chopped water chestnut
2 oz julienne shiitake mushroom
1 tbsp white pepper
2 oz vinegar
1/2 tsp sesame oil
1/4 pieces tofu, cut into small cubes
salt and hot pepper to taste
cold mixture of 1/2 tbsp
cornstarch to 1/2 cup water
In a stock pot, simmer fresh chicken stock in medium heat.
Add bamboo shoot, water chestnut and shiitake mushroom
and simmer for another 15 mins.
Add white pepper, vinegar, salt and hot pepper. With a
whisk, add cornstarch mixture slowly. Then add beaten egg,
tofy pieces and sesame oil. Serve immediately.
Ingredients:
2 lbs green beans, trimmed
(or French beans)
1 shallot, peeled and sliced thin
1 bunch scallion (white part only),sliced thin
1 oz. ASIATIQUE stir-fry sauce
hot sauce to taste
dash cooking oil
Blanch beans in hot boiling water for 2 minutes. In a hot sauté pan,
add oil. Toss in sliced shallot and scallion. Sweat ingredients and add
green beans. Saute till beans ‘wrinkle’. Add ASIATIQUE stir-fry sauce
and hot sauce. Sauté for another 3 minutes.
Place beans on plate and serve immediately.