2008 Lunch Menu

March 14 – November 9, 2008

 

MENU SUBJECT TO CHANGE

 

SALAD

SHANGHAI SALAD 

SHREADED ICEBERG LETTUCE, SHREADED NAPPA CABBAGE, FRESH CHIVES, BEAN SPROUTS, CARROT, YELLOW GRAPE TOMATOES, CUCUMBERS, SWEET RED PEPPERS, ROASTED PEANUTS

AND FRESH CILANTRO

SESAME GINGER VINAIGRETTE

LEMON POPPYSEED VINAIGRETTE

 

ENTREES 

YANK SING LEMON CHICKEN

BRAISED NAPPA CABBAGE, ROAST BABY CORN AND SPRING ONIONS

LEMON VELVET SAUCE

 

SIEW YOKE ROASTED PORK LOIN

SWEET CHILI GLAZE

STIR-FRIED MARKET VEGETABLES

LIGHT SOYA GINGER SAUCE

 HENAN FRIED RICE 

ODON NOODLES BUTTERED MISO BROTH 

DESSERT

STRAWBERRY SHORTCAKE PARFAIT

SOUTHERN PEACH TRIFLE