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Entrees Seafood
* Calamari with Black Bean Sauce
- Fresh calamari stir-fried with onions, red and green
peppers in an aromatic Chinese black bean garlic sauce.
Shrimp with Snow Peapods - Tender shrimp
stir-fried with peapods, water chestnuts and mushrooms in a white
wine sauce.
Scallops with Garden Vegetables - Fresh
sea scallops stir-fried with crisp vegetables in a white wine sauce.
Rainbow Prawns - Scrumptious prawns stir-fried
with broccoli, carrots, baby corn, mushrooms and water chestnuts
in a white wine sauce laced with egg white.
Prawns with Cashews - Scrumptious prawns
stir-fried with asparagus, carrots, baby corn, mushrooms, celery,
water chestnuts, and roasted cashews in a ginger garlic sauce.
Honey Walnut Prawns - Scrumptious prawns
lightly flour washed, then marinated with a creamy honey sauce.
Garnished with brocolli flowerets and honey toasted walnuts.
Crispy Garlic Prawns - Scrumptious prawns
lightly flour washed, then tossed with broccoli, onions, celery
and bell peppers in a brown sweet and sour garlic sauce.
Seafood Trio - Fresh calamari, scallops
and shrimp stir-fried with asparagus, celery, mushrooms and carrots
in a tangy brown sauce.
* Seared Black Bean Salmon - (A staff
favorite) Fillet of salmon pan seared in olive oil with red, green
and hot peppers, ginger scallions, asparagus, mushrooms and topped
with Chinese black beans.
* Szechuan Shrimp - Szechuan dishes contains red
and green peppers, tiger lily flowers, wood ear mushrooms and water
chestnuts.
* Kung Pao Shrimp - Kung Pao means peanuts, red
and green peppers and celery in our
aromatic ginger/garlic Kung
Pao Sauce.
* Kung Pao Pearl - (shrimp, chicken and beef)
Mu Shu Medley - (shrimp,
chicken,& pork) Mu Shu
dishes are the original wrap. Four native pancakes with hoisin
sauce accompany these dishes
made with cabbage, wood ears, eggs and tiger lily flowers.
* Dish can be order mild, hot or extra hot
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