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Your Choice of Dim Sum, Entrée and Dessert
$24.95 per person*
| Steamed Veal Dumplings with Ancho Chili Sauce |
| Steamed Baby Spinach |
| |
| Curry Chicken and Shiitake Mushroom Dumplings |
| Spicy Cucumber, Radish and Green Cabbage Salad |
| |
| Ginger Cured Smoked Salmon with Spicy Korean
Pancake |
| Arugula Salad and Balsamic Vinaigrette |
| |
| Spring Rolls with Chicken, Shrimp, Shiitake and
Herbs |
| Mango and Red Cabbage Salad with Spicy Peanut
Vinaigrette |
| |
| Crabmeat Fried Rice with Asparagus, Corn and
Scallions |
| |
| Hundred Corner Crabcake with Mango Salsa and
Shredded Nori |
| Sun-Dried Tomato Sauce and Baby Curly Cress |
| |
| Fall Sampler Box - $5.00 supplemental
charge |
| Hundred Corner Crab cake, Wild Mushroom Dumpling,
Ginger Smoked Salmon and Seared Big Eye Tuna |
| |
| Susanna Foo's Pork Pot Stickers with Pickled
Napa Cabbage |
| Soy Sake Glaze |
| |
| Beef Tenderloin Satay with Spicy Thai Peanut
Sauce |
| Mango Coconut Sweet Rice and Thai Cucumber Salad |
| |
| Seafood Wonton Soup Stuffed with Shrimp and Calico
Bay Scallops |
| Shrimp Broth with P.E.I. Mussels, White Corn,
Tomatoes and Fresh Herbs |
| |
| Susanna Foo Classic Hot and Sour Soup |
| With Pork, Daikon, Celery Root, Tofu, Taro and
Shiitake Mushrooms |
| |
| Organic Baby Green Salad with Haricot Vert |
| Radicchio, Grape Tomatoes, Honey Mustard Vinaigrette
and Scallion Pancake |
| Seafood Pad Thai with Prawn and Carolina Bay
Scallops |
| With Tofu, Thai Basil, Crushed Peanuts and Spicy
Fish Sauce |
| |
| Kung Pao Chicken with Mushrooms, Snap Peas and
Roasted Peanuts |
| |
| |
| Slow Roasted Salmon with Sake, Soy and Mirin
Marinade |
| Braised Squid Ink Pasta with Fresh Herbs and
Spinach |
| |
| Roasted Maine Lobster (half) with Sherry and
Ginger ($5.00 supplemental charge) |
| Butternut Squash Tart and Steamed Chinese Baby
Bok Choy |
| |
| Crispy Prawns with Asparagus and Caramelized
Citrus Sauce |
| With Orange Zest, Ginger and Sweet Rice Compote |
| |
| Lightly Seared Swordfish with Spicy Red Pepper
Vinaigrette |
| With Green Beans and Baby Carrots |
| |
| Open Face Ravioli with Jumbo Crabmeat, Prawn
and Scallop |
| Roasted Almond Slices, Broccoli Rabe and Tomato-Red
Pepper Fondue |
| |
|
Wok Shaking Filet Mignon with Diver Scallops and Brussels
Sprout
|
| |
| Mongolian Jamison Baby Lamb with Shanghai Rice
Pasta |
| Wok Sautéed with Chinese Eggplant, Ginger,
Leek and Jalapeño Pepper |
| |
| Crispy Duck with Sweet Potato Puree and Asian
Pear Chutney |
| Sautéed Chinese Vegetable with Star Anise
Sauce |
| |
| Szechwan Pork Tenderloin with Poblano Pepper
and Red Plum |
| Served with Pan Fried Noodles |
| |
| Vegetarian Pan Fried Noodles with Braised Shanghai
Bok Choy, Snow Peas, Baby Carrots and Garlic Sauce |
| |
| Artichoke Pasta with Broccoli Rabe, Grape Tomatoes
and Yellow Zucchini |
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*Please note that the menu changes upon availability
of certain items, and the following is a recent menu only.Tax
and Gratuity Not Included
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