opening menu
winter 2016
snacks
Steak Tartare, Fish Fragrant Dressing, Sichuan,
Rice Crackers
Rice Crackers
Oyster, Pickled Chili and Ginger Mignonette
Beau Soleil, New Brunswicksnacks
Beau Soleil, New Brunswicksnacks
Singaporean Curried Chicken Spring Roll
Tuxedo Charcuterie Board Honey Glazed Pork,
Soy Stock Beef Shin, Spiced Duck Liver Paté, Pickled Radish and Youtiao
Soy Stock Beef Shin, Spiced Duck Liver Paté, Pickled Radish and Youtiao
Roasted Duck, Chinese Celery, Basil,
Lychees and Chinkiang Dressing
Lychees and Chinkiang Dressing
Hong's Delight A Textural, Vegetarian Salad
Grilled Calamari, Watercress, Shiitake, Soy Beans, Ginger and Red Vinegar Dressing
Husband and Wife Traditional Salad of Jellyfish
and Pig's Ear with Sichuan Dressing
and Pig's Ear with Sichuan Dressing
seafood & meats
small plates
Crispy Eggplant, Sichuan and Peanut Caramel
Spicy Smashed Cucumbers
Black Fungi, Ginger Vinaigrette
Big Eye Tuna, Strange Flavor Dressing, Chili Oil, Peanuts
Honey Glazed Char Siu
Black Bass Steamed with Ginger Dressed
with Soy and Chili
with Soy and Chili
Steamed White Cut Chicken
Ginger and Scallion Relish, Master Stock
Ginger and Scallion Relish, Master Stock
Sweet and Sour Pork Cheek
Tuxedo Dumpling Spicy Pork Filling, Lao Gan Ma Vinaigrette, Flying Fish Roe
Vegan Dumpling Braised Shiitake, Flowering Garlic Stems, Snow Pea Leaves, Jicama
Whole Crispy Skin Squab with Spice Salt
and Black Vinegar
and Black Vinegar
Steamed Supreme Mushroom Custard
with Handpicked Jonah Crab
with Handpicked Jonah Crab
14 oz Bone in Sirloin Steak with Jiangsu Sauce
sides
rice and noodles
Mapo Lo Mein, Grandma's Spicy Pork,
House Made Noodles
House Made Noodles
House Made Egg Noodles, Konbu Butter, XO Sauce, Pork Floss
Liang Mein, Chilled Noodle, Fried Shallots,
Peanuts and Sesame Ponzu Dressing
Peanuts and Sesame Ponzu Dressing
Johny Fried Rice, Shrimp, Scallions and Chicken Shelter
Vegetarian Furikake Fried Rice
8 Treasure Rice
Wok Tossed Cultivated Mushrooms, Chili, Garlic and Soy Paste
Stir Fried Broccoli, Green Beans and Caramelized Shallot Sauce
EATING RAW OR UNDERCOOKED FISH, SHELLFISH OR EGGS INCREASES THE RISK OF FOODBORNE DISEASES. 20% GRATUITY ADDED TO PARTIES OF 6 OR MORE. MAXIMUM FOUR CREDIT CARDS PER PARTY.
salads
3.5
5
5
28
15
19
24
21
11
11
18
24
38
28
28
26
16
15
29
32
58
25
19
23
22
19
15
14
10
