Entrees

“Once you discover your favorite it is hard to choose anything else” that is what many of returning customers tell us. We literally feature something for everyone in your party: noodles for the kids, numerous vegetarian choices, filet mignon or seafood for the nights you want to splurge, spicy and hot Thai and Szechuan dishes, and the list goes on.

Peruse our menu, come visit us and discover your favorite…..

We serve only skinless, boneless breast meat

Chicken with Cashews - Tender diced chicken breast stir-fried with celery, water chestnuts and cashews in a ginger garlic sauce.

Chicken with Snow Peapods - Tender sliced chicken stir-fried with peapods, water chestnuts and mushrooms in white wine sauce.

* Eight Jewel Chicken - Tender diced chicken breast stir-fried with a medley of peanuts, cashews, baby corn, water chestnuts, mushrooms, red and green peppers in a red tangy sauce.

Sweet & Sour Chicken Mandarin Style - Tender diced chicken breast stir-fried with green peppers, pineapple and carrots in a light brown sweet and sour sauce.

Almond Honey Chicken - Tender medallions of chicken breast lightly battered and fried, then stir-fried with almonds in a brown honey garlic sauce. Served on a bed of snow peapods.

Walnut Honey Chicken - Flour washed chicken on a bed of broccoli with a special tangy cream sauce, topped with honey roasted walnuts.

* Empress Chicken - Tender medallions of chicken breast lightly battered and fried, then stir-fried with broccoli, bell peppers, celery and water chestnuts in an aromatic garlic sauce.

* Orange Chicken - Tender medallions of chicken breast lightly battered and fried, then stir-fried in a Szechuan orange sauce.

Cashew Mandarin Orange Chicken - Chicken breast pan seared, finished with an orange hoisin sauce, scallions, mandarin oranges and cashews, served over noodles.

* Dish can be order mild, hot or extra hot

Mongolian Duck - Tender pieces of smoked duck breast stir-fried with onions, scallions, carrots and bean sprouts in hoisin sauce. Served on a sizzling platter with your choice of pancakes or steamed rice.

Smoked Duck with Three Mushrooms - Tender pieces of smoked duck breast stir-fried with straw, button and shiitake mushrooms with celery, carrots, and scallions in hoisin sauce.

Peking Duck in Three Courses (for two) - Marinated Long Island Duckling roasted in a special oven
process. Due to the delicate roasting procedure. 24 hours prior notice may be required for this item.

Served in three courses:

Appetizer – Crispy duck skin is carefully carved out without fat and served with traditional pancakes, scallion brushes and hoisin sauce.

Entrée – Tender duck flesh is julienned and stir-fried with carrots, celery, ginger, garlic and scallions.

Soup – Duck bones are simmered in it’s own delicate broth with bean threads, tofu and preserved Chinese cabbage.

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