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Dim sum prices range from $8.50 to $18.50 and
entrees range from $17.50 to $36.00.*
| Fall Sampler Box |
Seared Big Eye Tuna, Baby Crab Cake, Ginger
Smoked Salmon with
Wasabe Crème Fraîche and Mushroom Dumpling with
Chanterelle |
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| Beef Tenderloin Satay with Spicy Thai Peanut
Sauce |
| Mango Coconut Sweet Rice and Thai Cucumber Salad |
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| Lobster Dumplings with Emulsified Coconut Lobster
Sauce |
| Soy Bean Puree with Baby Corn and Asparagus
Salad |
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| Pan Seared Diver Scallops with Curried Cauliflower
Risotto |
| Emulsified Cauliflower Sauce |
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| Seared Hudson Valley Foie Gras with Truffle Potato
Dumplings |
| Grilled Figs and Reduced Fig Port Wine Sauce |
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| Steamed Veal and Spinach Dumplings with Ancho
Chili Sauce |
| Baby Spinach and Diced Tomatoes |
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| Open Face Ravioli with Prawn, Diver Scallop and
Jumbo Crabmeat |
| Tomato Fondue, Broccoli Pesto and Creamy Lobster
Sauce |
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| Wild Mushroom Dumplings with European Chanterelle
Mushrooms |
| White Truffle Oil Vinaigrette |
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| Spring Rolls with Chicken, Shrimp, Shiitake and
Herbs |
| Mango and Red Cabbage Salad with Spicy Thai
Peanut Vinaigrette |
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| Hundred Corner Crabcakes with Frisée and
Belgian Endive Salad |
| With Sun-Dried Tomato Sauce and Mango Salsa |
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| Dim Sum Sampler with Pickled Napa Cabbage |
| Pan Fried Pork, Chicken and Veal Dumplings,
Spring Roll and Chinese Eggplant |
| Seafood Wonton Soup with Shrimp and Bay Scallops
|
| P.E.I. Mussels, White Corn, Tomatoes and Shrimp
Broth |
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| Susanna Foo Classic Hot and Sour Soup |
| With Pork, Daikon, Tiger Lily Bud, Tofu, Taro
and Shiitake Mushrooms |
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| New Jersey White Corn Soup with Lobster Meat
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| Red Pepper Coulis and Basil Oil |
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| Organic Baby Greens with Radicchio, Red Mustard,
and Haricot Vert |
| Served with Scallion Pancake and Honey Mustard
Vinaigrette |
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| Crispy Warm Goat Cheese with Baby Arugula and
Honeyed Walnuts |
| Roasted Figs and Balsamic Vinaigrette |
| Seafood Pad Thai with Prawn, Bay Scallops and
Chinese Chive Flowers |
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| Crabmeat Fried Rice with Asparagus, Scallion
and White Corn |
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| Shanghai Bok Choy, Brussels Sprout
and Snap Peas with Garlic Sauce |
| Kung Pao Chicken |
| with Water Chestnut, Snap Peas, Pepper, Zucchini,
Mushrooms and Roasted Peanuts |
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| Crispy Duck with Sweet Potato Puree and Nectarine
Chutney |
| Sautéed Mixture of Chinese Vegetables
and Braised Duck Sauce with Star Anise |
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| Braised Chicken Breast with Mango, Asparagus
and Honey Walnuts |
| Gingery Oyster Sauce |
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| Grilled Baby Rack of Lamb with Coconut Sweet
Rice Compote |
| Chinese Eggplant Ratatouille with Mango Chutney
and Sautéed Green Beans |
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| Szechwan Pork Tenderloin with Poblano Pepper
and Red Plum |
| Garlic Black Bean Sauce and Pan Fried Noodles |
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| Tea Smoked Duck Breast with Grilled Asian Pears
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| Sautéed Broccoli Rabe and Yukon Gold
Potato Dumplings |
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| Grilled Filet Mignon with Saffron Fettuccini
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| Oven Roasted Tomatoes, Steamed Asparagus and
Wild Mushroom Sauce |
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|
Spicy Mongolian Jamison Baby Lamb with Chinese Eggplant
|
| Sautéed with Jalapeño Pepper,
Fennel, Mint and Scallion |
| Pan Seared Red Snapper with Grilled Coconut Polenta |
| Sautéed Golden Clams, Daikon, Green Beans
and Spicy Red Pepper Vinaigrette |
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| Roasted Maine Lobster with Ginger, Sherry and
Lotus Chip |
| Steamed Shanghai Bok Choy and Butternut Squash
Tart |
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| Sizzling Pinecone Grouper with Caramelized Balsamic
Vinegar Sauce |
| Soy Beans, White Corn, Coriander and Ginger |
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| Slow Braised Salmon with Sake, Soy and Mirin
Marinade |
| Served with Shanghai Rice Pasta and Broccoli
Rabe |
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| Sesame Crusted Halibut with Lobster and Spicy
Kaffir Lime Broth |
| Steamed Baby Chinese Broccoli, Soy Beans and
Grape Tomatoes |
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| Seared Big Eye Sushi Tuna with Jalapeño
and Rosemary Marinade |
| Buckwheat Noodle Salad with Summer Vegetables
and Coriander Vinaigrette |
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| Wok Shaking Diver Scallops and Filet Mignon Szechwan
Style |
| Braised with Yukon Gold Potatoes, Serrano Chili
Sauce and Brussels Sprout |
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| Crispy Jumbo Prawns with Artichokes and Caramelized
Citrus Sauce |
| Red Pear Tomatoes, Florida Orange and Coconut
Sweet Rice |
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| Wok Seared Seafood |
| with Jumbo Prawn, Stuffed Prawn, Scallop, Salmon,
Grouper, Tuna and P.E.I. Mussels with Rice Vermicelli |
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*Please note that the menu changes upon availability
of certain items, and the following is a recent menu only.
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