中餐西做

Hawaiian Bigeye Tuna Poke* with Crispy Sushi Rice Cake
and Peppercress-Tosaka Salad - 15

Crispy Fried Calamari with Thai Dipping Sauce - 11

Avocado Stuffed Soft Shell Crab with Watermelon-Feta Salad
 and Chili-Lime Gastrique - 15

Fragrant Thai Mussels with Lime Leaf & Green Papaya -13

Ming’s Tea-Smoked Salmon & Beef Carpaccio* with Avocado-Jicama Salad 
and Fresh Wasabi Emulsion - 14

Foie Gras-Shiitake Shumai in Sauternes-Shallot Broth - 16

Shiitake-Leek Springrolls with Three Chile Dipping Sauce - 12

Maitake Mushroom Soft Tacos with Tomatillo Salsa, Avocado Puree
and Sweet Napa Slaw - 12

Heirloom Tomato Gazpacho "Martini" with Roasted Garlic Crouton and Cilantro Oil - 12

Sesame Caesar Salad with Chinese Cruller Croutons - 12

Organic Mixed Green Salad with Crispy Onions & Shallot-Pommery Vinaigrette - 12

Entrees

Sake-Miso Marinated Alaskan Butterfish - 36
Wasabi Oil, Soy-Lime Syrup and Vegetarian Soba Noodle Sushi

Crispy Skin Salmon* with Maitake-Quinoa ‘Risotto’ - 32
Lemon-Artichoke Salad and Coconut-Chile Sauce

Garlic-Black Pepper Lobster with Lemongrass Fried Rice - 41
Pea Tendril Salad with Soy-Ginger Vinaigrette

Littleneck Clams with Garlic Udon Noodles and Sake-White Wine Sauce - 28
Grilled Corn & Edamame Salsa and Crostini with Olive-Black Bean Tapenade

Hoisin-Garlic Marinated Hanger Steak* with Chow Fun-Shrimp & Shiitake Roulade - 36
Fresh Bamboo Stirfry and Chinese Hot Mustard Emulsion

Grilled Miso-Mustard New Zealand Rack of Lamb* with Roasted New Potatoes - 39
Maitake Mushroom Sauce and Wasabi-Sweet Pea Emulsion

Tea-Smoked Poussin with Lapchang Sticky Rice and Sauteed Mustard Greens - 36
Garlic-Soy Syrup, Sweet Chili Sauce and Szechwan Peppercorn Salt