Our signature appetizer. Wok-seared chicken, mushrooms, green onions and water chestnuts served over crispy rice sticks with cool, crisp lettuce cups

Vegetarian version of our signature appetizer with wok-seared tofu

Crispy wontons filled with a creamy mixture of crab meat, minced red and green bell peppers, green onions, ginger and garlic, served with a spicy plum sauce

Made fresh by hand in our kitchen. Served steamed or pan-fried.

Hand-rolled with marinated pork and vegetables, and served with a sweet & sour mustard sauce

Fresh green beans, lightly battered and served crispy with a spicy, tangy dipping sauce

Crispy spring rolls filled with fresh vegetables and served with a sweet & sour dipping sauce

Crispy strips tossed with fresno peppers and green onions, with sweet chili dipping sauce

Tempura-battered, tossed in a light, spicy sriracha aioli

Slow-braised and dry rubbed with chang's five-spice seasoning

Slow-braised and wok-seared with a tangy asian barbecue sauce

Steamed to order, sprinkled with our zesty citrus salt, orange peels and chili flakes, or order traditional-style tossed simply with kosher salt

Our version of the traditional soup with egg, julienne carrots and green onion

Chicken, tofu, bamboo shoots, egg and mushrooms, balanced with hot white pepper and vinegar

Savory broth with hand-folded pork wontons, shrimp, chicken, mushrooms, fresh spinach and water chestnuts

Our version of the classic with fresh shiitake mushrooms, grape tomatoes, pin rice noodles and cilantro in a spicy chicken broth. Made to order

Fresh chopped kale, endive, radicchio, crisp apples, grapes, celery, grape tomatoes and candied walnuts tossed in a light miso-lime vinaigrette

Sushi-grade seared ahi tuna, over mixed greens with julienne cucumber and carrots, garnished with crispy shallots, yucca and crushed wasabi peas, with sesame vinaigrette

Grilled chicken tossed with marketfresh greens, avocado, mango, cucumber, bean sprouts, snap peas, tomatoes and wok-charred corn, with fresh lime vinaigrette

Rolled-to-order with kani kama, crisp cucumber, ripe avocado, sesame-chive rice and sweet soy sauce

Rolled-to-order sushi-grade ahi with crisp cucumber, daikon sprouts, sesame-seasoned rice and a dash of sriracha

Sliced sushi-grade ahi tuna, seared rare, topped with a garlic chip, daikon sprouts, jalapeno and ponzu sauce, served with a chilled seaweed salad

Diced ahi, crisp cucumber and scallions tossed in a citrus-sesame soy sauce served with avocado slices on a crispy wonton

Tender, diced chicken breast lightly dusted and stir-fried with a tangy sauce of sweet and spice

Lightly battered and served in a sweet sauce over a bed of crispy rice sticks

Chicken breast stir-fried with peanuts, chili peppers and scallions

Tender chicken breast, broccoli, red bell peppers and onions in a spicy sesame sauce

Stir-fried with pineapple, bell peppers, onions and candied ginger in a sweet & sour sauce

Stir-fried with bell peppers, onions, mushrooms, celery, bamboo shoots and water chestnuts in a garlic soy sauce

Quick-fired with broccoli in a tart citrus sauce

Tossed with a mild chili sauce and fresh orange peel

Chicken breast stir-fried with green onions and ginger and centered in a ring of fresh broccoli

Braised prawns and sliced chicken breast in a velvety sauce with asian mushrooms, baby bok choy and carrots

Tender flank steak wok-cooked then quickly tossed with scallions and garlic

Tender flank steak, thinly sliced potatoes and broccolini, on fresh greens, tomatoes, and red onions, with zesty lime vinaigrette

Sliced flank steak stir-fried with ginger, green onions and garlic and tossed with broccoli

Marinated flank steak tossed with yellow onion, red and green bell peppers in a garlic and black pepper sauce

Flank steak strips cooked until crispy and tossed with julienne celery and carrots

Sichuan-style flank steak tossed with a mild chili sauce and fresh orange peel

Tender pork loin stir-fried with pineapple, bell peppers, onions and candied ginger

Savory soy sauce tossed with wok-seared egg noodles and fresh vegetables

Lightly battered and tossed in a sweet and tangy honey sauce with green onions over a bed of crispy rice sticks

Stir-fried with peanuts, chili peppers and scallions

Tender shrimp tossed in a creamy sauce with candied walnuts and honeydew melon

Tossed with chinese black beans, peas, scallions, asian mushrooms and egg

Crispy prawns stir-fried in a salt and pepper mix of chili peppers, black beans, ginger and green onions, served with a spicy mustard sauce

Tossed with a mild chili sauce and fresh orange peel

Spicy-sweet chili sauce with crispy slices of alaskan cod, baby bok choy, carrots and snow peas

Dry-rubbed with asian spices, simply grilled, served on asparagus with red pepper slaw

Line-caught, steeped in oolong tea, broiled and served with sweet ginger soy and spinach

Wok-fried rice blended with egg, soy, carrots, bean sprouts and sliced scallions.

Savory soy sauce tossed with wok-seared egg noodles and fresh vegetables with a choice of beef, pork, chicken or vegetable

Shrimp, chicken, vegetables and rice noodles stir-fried in a curry sauce

Enjoy the bold flavors of this iconic thai dish with rice noodles, egg, tofu, bean sprouts, crushed peanuts, crispy shallots, cilantro and lime.

Scallions, garlic and chili peppers stir-fried with ground chicken and served over hot egg noodles

Egg noodles tossed with garlic and chili pepper flakes

Light madras curry sauce with crispy silken tofu, baby bok choy, tomatoes, carrots, red peppers, asian mushrooms and peanuts

Perfect as a light entrée or complement to any dish with baked tofu and mixed vegetables. Served steamed or stir-fried

Steamed broccoli surrounds crispy silken tofu tossed in a vegetarian sauce with ginger and chili paste

Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and scallions

Our fried rice in a savory vegetarian sauce

Stir-fried with sichuan preserves, fiery chili sauce and garlic

Wok-fired with sichuan preserves, onion, chili paste and garlic

Sliced, cold cucumbers sprinkled with soy sauce and sesame seeds

chicken or vegetarian

shrimp, pork or vegetable

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additional sweet treat - $1.95

fresh chopped kale, endive, radicchio, crisp apples, grapes, celery, grape tomatoes and candied walnuts tossed in a light miso-lime vinaigrette

sushi-grade seared ahi tuna, over mixed greens with julienne cucumber and carrots, garnished with crispy shallots, yucca and crushed wasabi peas, with sesame vinaigrette

grilled chicken tossed with marketfresh greens, avocado, mango, cucumber, bean sprouts, snap peas, tomatoes and wok-charred corn, with fresh lime vinaigrette

our version of the traditional soup with egg, julienne carrots and green onion

chicken, tofu, bamboo shoots, egg and mushrooms, balanced with hot white pepper and vinegar

savory broth with hand-folded pork wontons, shrimp, chicken, mushrooms, fresh spinach and water chestnuts

our version of the classic with fresh shiitake mushrooms, grape tomatoes, pin rice noodles and cilantro in a spicy chicken broth. made to order

perfect as a light entrée or complement to any dish with baked tofu and mixed vegetables. served steamed or stir-fried

our fried rice in a savory vegetarian sauce

wok-fried rice blended with egg, soy, carrots, bean sprouts and sliced scallions

savory soy sauce tossed with wok-seared egg noodles and fresh vegetables with a choice of beef, pork, chicken or vegetable

shrimp, chicken, vegetables and rice noodles stir-fried in a curry sauce

tender, diced chicken breast lightly dusted and stir-fried with a tangy sauce of sweet and spice

lightly battered and served in a sweet sauce

chicken breast stir-fried with peanuts, chili peppers and scallions

tender chicken breast, broccoli, red bell peppers and onions in a spicy sesame sauce

quick-fired with broccoli in a tart citrus sauce

stir-fried with pineapple, bell peppers, onions and candied ginger in a sweet & sour sauce

tossed with a mild chili sauce and fresh orange peel

stir-fried with bell peppers, onions, mushrooms, celery, bamboo shoots and water chestnuts in a garlic soy sauce

sliced chicken breast stir-fried with green onions and ginger, served with an abundance of fresh broccoli

tender flank steak wok-cooked then quickly tossed with scallions and garlic

sliced flank steak stir-fried with ginger, green onions and garlic and tossed with broccoli

marinated flank steak tossed with yellow onion, red and green bell peppers in a garlic and black pepper sauce

flank steak strips cooked until crispy and tossed with julienne celery and carrots

lightly battered and tossed in a sweet and tangy honey sauce

stir-fried with peanuts, chili peppers and scallions shrimp

tender shrimp tossed in a creamy sauce with candied walnuts and honeydew melon

tossed with a mild chili sauce and fresh orange peel

dry-rubbed with asian spices, simply grilled, served on asparagus with red pepper slaw

tossed with chinese black beans, peas, scallions, asian mushrooms and egg