MANDARIN DELIGHT Menu

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Served with egg roll and fried rice.

Sliced pork stir-fried with broccoli, zucchini, carrots, Chinese cabbage, water chestnuts, baby corn, and bamboo shoots in a savory brown sauce.

Chicken stir-fried with green peppers and onions in a savory sauce.

Combinati on chow mein lunch typically includes stir-fried noodles with chicken, pork, and shrimp, complemen ted by an egg roll and pork fried rice.

Stir-fried shrimp with string beans in a savory brown sauce.

Shrimp sautéed with celery, green peppers, onions, and peanuts in a spicy kung pao sauce.

Shrimp stir-fried with cashew nuts, carrots, celery, baby corn, mushrooms, and water chestnuts in a savory brown sauce.

Sliced chicken stir-fried with string beans in a savory brown sauce.

Sliced chicken sautéed with mushrooms, onions, and water chestnuts in a spicy garlic sauce.

Beef stir-fried with snow peas and water chestnuts in a savory brown sauce.

Sliced roast pork stir-fried with green peppers.

baby shrimp with sweet and spicy tomato sauce

Lightly battered pork with green peppers, carrots, onions, and pineapple topped with sweet and sour sauce.

Golden crispy beef, coated and deep-frie d, typically includes a savory sauce and garnished with vegetable s.

Fried bean curd with broccoli, baby corn, mushrooms, napa cabbage, carrots, celery, bamboo shoots, and water chestnuts in a savory brown sauce.

Chicken stir-fried with onions, green bell peppers, and mushrooms in a savory black bean sauce.

Baby shrimp stir-fried with black bean sauce, typically accompani ed by bell peppers, onions, and garlic.

Diced chicken, water chestnuts, onions, and green peas cooked with house yellow curry sauce.

Shrimp, white onion, green pepper, and carrot simmered in a fragrant Indian curry sauce.

Tender beef sautéed with vegetables in a savory mandarin BBQ sauce.

Stir-fried beef with spring onions in a savory brown sauce.

Served with egg roll and fried rice.

Served with 1 piece egg roll and fried rice.

Creamy macaroni typically includes a cheese blend, creating a smooth and savory dish.

Deep-fried sesame balls filled with sweet red bean paste, made from glutinous rice flour and coated with sesame seeds. Four pieces per order.

Breaded mozzarella cheese sticks, typically served with marinara sauce.

Mini chicken wontons filled with white meat chicken and scallion, wrapped in thin flour wrappers and deep-fried until crispy.

Steamed dumplings filled with shrimp, wrapped in delicate transluce nt wrappers. Typically includes ginger and green chives. Eight pieces.

Pan-fried flour pancake with scallions, layered with scallion- infused oil.

Rice noodle roll typically includes shrimp, wrapped in delicate rice noodles.

Grilled pork chop typically served with black pepper, garlic, and tomato sauce over rice.

Whole fish fried until crispy, topped with a savory sauce and garnished with chopped green onions.

Tender crab sticks, fresh mango slices, and crisp cucumber tossed with sweet corn and a creamy dressing, garnished with sesame seeds.

Deep-fried glutinous rice balls filled with sweet red bean paste and coated with sesame seeds.

Tender grilled eel glazed with a savory sauce, served over a bed of white rice, garnished with sesame seeds and chopped green onions.

Udon noodles stir-fried with eel, onions, and mixed vegetables in a savory sauce.

Cucumber, avocado, carrots, and cabbage, typically wrapped in rice paper.

Fresh asparagus in a delicate sushi roll, a light and refreshing choice.

Creamy avocado wrapped in a delicate roll, a delightful fusion of flavors.

Crisp cucumber wrapped in seaweed and rice, a refreshing vegetarian sushi option.

Crispy spring rolls typically filled with shredded cabbage, carrots, and mushrooms, wrapped in a thin pastry and deep-frie d.

Crispy wontons filled with creamy crab meat and cream cheese, lightly fried to a golden brown.

Six marinated chicken wings, deep-fried until golden.

Beef Egg Roll

Bone-in spare ribs, tradition ally marinated and roasted with a sweet and tangy BBQ sauce, drawing on classic Chinese barbecue technique s.

2 pieces of Shrimp spring roll

Six marinated chicken wings, deep-fried until golden.

Marinated chicken pieces skewered and typically includes a mix of spices and sauces, served as four skewers.

Tender slices of pork, marinated in a blend of soy sauce, honey, and spices, then roasted to achieve a succulent texture.

Minced shrimp spread on toast, typically includes ginger, then deep-fried to achieve a golden crispness.

8 pieces of Pork Fried Wonton

Spicy.

A selection of assorted appetizers including egg rolls, crab rangoon, chicken wings, beef teriyaki, and fried shrimp, typically served for two.

Marinated beef skewers, typically featuring four pieces of tender beef, grilled and served with a savory sauce.

2 piece of Fried shrimp tempura with side of sweet & sour sauce

Steamed vegetable dumplings, typically filled with a mix of finely chopped vegetable s.

Two pieces of spring rolls filled with a blend of cheeses, wrapped in a crispy outer layer.

Delightful mix of fresh seaweed, tossed in a savory dressing.

Rice noodle rolls with shrimp filling, typically including scallions and soy sauce.

Steamed dumplings with black tiger shrimp, ginger, and green chives. 虾饺

Pan-fried flatbread typically filled with minced scallions, creating a crispy and flaky texture.

Shredded cabbage marinated in a spicy and sour sauce, typically includes hints of garlic and chili oil.

Steamed and salted young soybeans in the pod, a classic and healthy appetizer.

Savory miso broth with tofu, seaweed, and scallions. Warm and comfortin g, perfect for a light starter or as an accompani ment to your meal.

Octopus, shrimp, and egg sushi, accompani ed by cucumber maki rolls.

Salmon, snapper, and tuna sushi, with tuna or salmon maki. Consuming raw or undercook ed seafood may increase your risk of foodborne illness.

Fresh mixed greens with seasonal vegetables

Delightful mix of fresh seaweed, tossed in a savory dressing.

House-made pork wontons served in a seasoned chicken broth, typically includes scallions.

Egg ribbons gently swirled into a warm, seasoned broth, creating a simple yet comforting large egg drop soup.

Spicy and tangy soup with tofu, bamboo shoots, eggs, and mushrooms, often enhanced with a touch of vinegar for its character istic sour flavor.

Whisked eggs gently cooked in a tradition al chicken broth, creating a silky texture and simple taste.

Small wonton dumplings, typically filled with pork or shrimp, served in a clear, savory broth with scallions.

Subgum wonton soup typically includes a variety of ingredien ts such as shrimp, chicken, BBQ pork, and mixed vegetable s, all combined with hand-fold ed wontons in a savory broth.

Spicy and sour broth with tofu, bamboo shoots, and wood ear mushrooms, seasoned with vinegar and white pepper.

Mixed seafood, potential ly including shrimp, scallop, and crab meat, with vegetables in a savory broth.

Large san shien soup combines shrimp, scallops, and chicken with mixed vegetables in a savory broth.

Large shrimp and chicken in a savory broth, typically includes mixed vegetables and is garnished with herbs.

Tofu and assorted vegetables in a savory broth, typically includes ingredien ts like mushrooms, bamboo shoots, and water chestnuts.

Tofu and a hearty mix of vegetables such as bok choy, carrots, and mushrooms in a vegetable broth, typically served in larger portions.

Minced chicken and sweet corn in a light egg drop chicken broth.

Shredded pork and pickled cabbage in a savory broth, typically prepared in a large serving.

Served with shrimp spring roll and chicken fried rice.

Served with shrimp spring roll and chicken fried rice.

Served with shrimp spring roll and Chicken Fried rice.

Served with shrimp spring roll and Chicken Fried rice.

Served with shrimp spring roll and chicken fried rice.

Served with shrimp spring roll and chicken fried rice.

Served with shrimp spring roll and chicken fried rice.

Served with shrimp spring roll and chicken fried rice.

Served with shrimp spring roll and chicken fried rice.

Served with shrimp spring roll and chicken fried rice.

Served with shrimp spring roll and chicken fried rice.

Served with shrimp spring roll and chicken fried rice.

Served with shrimp spring roll and chicken fried rice.

Served with shrimp spring roll and Chicken Fried rice.

Served with shrimp spring roll and Chicken Fried rice.

Served with shrimp spring roll and Chicken Fried rice.

Served with shrimp spring roll and Chicken Fried rice.

Served with shrimp spring roll and chicken fried rice.

Served with shrimp spring roll and Chicken Fried rice.

Served with shrimp spring roll and chicken fried rice.

Served with shrimp spring roll and chicken fried rice.

Served with shrimp spring roll and chicken fried rice.

Served with shrimp spring roll and chicken fried rice.

Roast pork with broccoli, carrots, napa cabbage, snow peas, water chestnuts, mushrooms, and baby corn in a savory brown sauce.

Deep-fried pork with pineapple, green peppers, onions, and carrots in a sweet and sour sauce.

Stir-fried chicken with green peppers, diced onions, and finely chopped ginger and garlic.

Sliced beef stir-fried with onions, carrots, and bamboo shoots in a spicy sha cha sauce, a Chinese barbecue sauce known for its unique blend of spices and seasoning s.

Served with shrimp spring roll and chicken fried rice.

Served with shrimp spring roll and Chicken Fried rice.

Eggplant in savory garlic sauce, choice of small or large.

Szechuan string beans, spicy, stir-fried with garlic and chili. Available in small or large sizes.

Szechuan Bean Curd: Spicy tofu, available in small or large.

Assorted fresh vegetable s, mixed variety. Available in small or large sizes.

Broccoli in savory garlic sauce, available in small or large sizes.

Moo Shi Vegetable s: Stir-fried mix of seasonal vegetable s. Options for small or large servings.

Crispy fried bean curd topped with fresh spring onions and ginger, typically includes a light, savory sauce.

Bean curd home style with options for small or large servings.

Soft tofu braised in a savory sauce. Options include small or large sizes.

Chinese broccoli steamed and topped with a savory oyster sauce.

Crispy fried eggplant, often accompani ed by a blend of soy sauce, vinegar, and a hint of sugar for a balanced taste.

House special tofu typically includes deep-fried tofu mixed with a variety of vegetable s, sautéed in a rich brown sauce for a harmonious blend of flavors.

Shrimp with broccoli: Choice of small or large.

Battered squid, deep-fried and seasoned with a blend of salt and pepper, typically includes a hint of chili for a mild kick.

Sweet and Sour Shrimp: Crispy shrimp in tangy sauce. Available in small or large sizes.

Shrimp in a light, crispy coating. Choice of small or large.

Hunan shrimp with choice of small or large size.

Szechuan shrimp with options for small or large servings.

Curry shrimp, available in small or large, accompani ed by a savory curry sauce.

Shrimp in tangy garlic sauce, available in small or large sizes.

Shrimp in savory black bean sauce. Options for small or large serving.

Shrimp enveloped in a rich lobster sauce, available in small or large.

Kung Pao Shrimp: Szechuan spicy sauce, peanuts, vegetable s. Available in small or large sizes.

Shrimp and cashew nuts stir-fry. Options in small or large.

Sauteed baby shrimp available in small or large servings.

Shrimp sautéed with ginger and onion, typically includes a savory sauce.

Crispy squid with spices. Options include small or large sizes.

Shrimp and scallops sautéed with water chestnuts, bamboo shoots, and mushrooms in a spicy garlic sauce.

Shrimp and scallops sautéed with bell peppers and onions, served in a classic black bean sauce.

Shrimp and scallops sautéed in the chef's special sauce, typically includes a blend of vegetables and spices unique to this dish.

Shrimp and scallops stir-fried with celery, carrots, water chestnuts, and peanuts in a spicy kung pao sauce.

Crispy fried fish fillet, typically includes a spicy Hunan sauce with hints of garlic and chili peppers.

Breaded shrimp deep-fried and tossed in a sweet and spicy Szechuan sauce.

Squid stir-fried with a selection of seasonal vegetable s, typically including broccoli, carrots, and bell peppers, in a light savory sauce.

Shrimp in shell, seasoned with pepper salt, typically includes a mix of onions and jalapeños, stir-fried to enhance the flavors.

Beef and broccoli stir-fry. Size options: small or large.

Steak stir-fried with green peppers, available in small or large sizes.

Stir-fried beef with peanuts, vegetable s, and chili peppers in a savory, spicy sauce. Available in small or large sizes.

Stir-fried beef, spring onions. Options for small or large servings.

Sliced beef with Hunan-sty le spicy sauce. Size options: small or large.

Sha sha beef: Savory sauce over tender strips, choice of small or large serving.

Beef in savory garlic sauce, available in small or large sizes.

Tender beef slices, fresh mushrooms. Available in small or large sizes.

Sautéed beef, black mushrooms, available in small or large portions.

Szechuan beef, spicy and bold flavors. Available in small or large portions.

Deep-fried beef slices typically stir-fried with green peppers, onions, and a tangy sweet sauce.

Crispy pork tossed in a tangy sweet and sour sauce. Available in small or large sizes.

Sliced pork with scrambled eggs, mushrooms, and cabbage in a thin pancake. Available in small or large sizes.

Pork ribs are seasoned with a blend of salt and pepper, then deep-fried to achieve a crispy texture, often accompani ed by a hint of chili.

Hunan pork: spicy stir-fried pork with vegetable s. Choose between small or large.

Pork in savory garlic sauce, available in small or large sizes.

Roasted pork paired with crisp broccoli. Available in small or large sizes.

Roast pork paired with crisp snow peas. Available in small or large sizes.

Pork and mixed vegetable s, available in small or large sizes.

Kingdom pork chops, or 京都排骨, are typically served with a unique blend of exotic brown vinegar sauce, offering a distincti ve taste.

Sliced pork sautéed with fresh mushrooms and green onions in a savory brown sauce.

Shredded pork stir-fried with green pepper, carrot, and celery in a spicy Szechuan sauce.

Sliced pork stir-fried with green pepper and onions in a savory black bean sauce.

Crispy, tender chicken tossed in a sweet and tangy sauce. Satisfy your craving with this classic Chinese dish. Available in small or large sizes.

Honey Sesame Chicken: Crispy chicken in sweet honey sauce, sprinkled with sesame seeds. Options include small or large portions.

Tender chicken stir-fried with crisp broccoli in a savory sauce. Options in small and large sizes. Enjoy a flavorful and satisfying meal with a hint of Asian flair.

Tangy and sweet Chinese-s tyle chicken dish. Tender chicken pieces coated in a flavorful sweet and sour sauce. Available in Small or Large sizes.

Crispy chicken pieces tossed in a tangy and sweet orange sauce. Available in small or large servings.

Szechuan chicken with options for small or large portions.

Kung Pao chicken: Szechuan- style spicy chicken with peanuts, vegetable s. Options for small or large.

Sliced chicken with mushrooms, served in either small or large portions.

Hot and spicy chicken cubes, available in small or large.

Crispy and flavorful chicken seasoned with a blend of pepper and salt. Enjoy a perfect balance of spices and texture in every bite. Perfect for sharing.

Hunan chicken: Spicy stir-fried chicken with vegetable s. Available in small or large sizes.

Curry Chicken: Tender pieces in robust curry sauce. Options for small or large servings.

Shredded chicken with a kick of spice, available in small or large servings.

Available in small or large portions. Great for sharing.

Cashew Chicken: Tender chicken, crunchy cashews. Options for small or large serving.

Deep-fried chicken breast, typically includes a tangy lemon sauce.

Half a chicken, typically stir-fried with spring onions and ginger, offering a harmonious blend of aromatic flavors.

Chicken with mixed vegetable s, available in small or large sizes.

Savory sha cha chicken, available in small or large sizes.

Chicken in garlic sauce, sizes available in small or large.

Chicken in savory black bean sauce, served in small or large.

Deep-fried until golden, typically includes a mix of spices for a savory taste, often served with a tangy sauce.

Stir-fried chicken with string beans in a brown sauce.

Sliced chicken sautéed with fresh mushrooms and onions in a light brown garlic sauce.

Moo Shi Chicken: Shredded chicken with wood ear mushrooms, eggs, and vegetable s. Options for small or large serving.

Sliced chicken stir-fried with fresh spring onions.

Chicken Lo Mein: Stir-fried noodles, chicken, mixed vegetable s. Available in small or large sizes.

Combinati on Lo Mein: A mix of stir-fried noodles with various meats, available in small or large sizes.

Beef Lo Mein: Tender beef strips, stir-fried with soft, chewy noodles. Available in small or large sizes.

Pork lo mein, available in small or large, with tender slices of pork and stir-fried noodles.

Shrimp tossed with soft lo mein noodles. Offers in small or large sizes.

Stir-fried noodles with assorted vegetable s. Available in small or large sizes.

Chicken, peas, carrots, and onions. Options: small or large size.

Combinati on fried rice with assorted meats and vegetable s. Available in small or large sizes.

Shrimp, peas, carrots, onions, and eggs. Available in small or large sizes.

Beef stir-fried with rice. Available in small or large.

Mixed vegetables with jasmine rice, available in small or large sizes.

Pork fried rice with options for small or large servings.

Wok-tossed with egg, BBQ pork, shrimp, peas, carrots, and scallions.

Seafood fried rice typically includes shrimp, scallops, squid, and vegetables stir-fried with rice and egg in a savory soy-based sauce.

Crispy noodles tossed with an assortment of fresh vegetable s. Available in small or large.

Stir-fried noodles with chicken, available in small or large sizes.

Mixed meats and vegetables stir-fried with noodles. Available in small or large.

Stir-fried pork with noodles, available in small or large sizes.

Stir-fried beef with noodles, available in small or large sizes.

Shrimp chow mein with stir-fried noodles and savory shrimp. Options available in small or large sizes.

Stir-fried noodles with assorted seafood and vegetable s.

Served with garlic ginger sauce on the side.

Served with garlic ginger sauce on the side.

Served with garlic ginger sauce on the side.

Steamed chicken and broccoli, typically featuring tender chicken breast and fresh broccoli, prepared using moist heat for a light and healthy option.

Steamed shrimp paired with broccoli, typically complemen ted by a light sauce.

Steamed tofu combined with a variety of mixed vegetable s.

Served with garlic ginger sauce on the side.

Served with garlic ginger sauce on the side.

Savory pork and egg omelette. Available in small or large sizes.

Vegetable Egg Foo Young / 菜蓉蛋: Asian-sty le omelette with mixed vegetable s. Available in small or large sizes.

Beef Egg Foo Young: Asian-sty le omelette with beef. Available in small or large sizes.

Shrimp Egg Foo Young: Asian-sty le omelette with shrimp. Available in small or large.

Pan-fried egg omelette with shrimp, scallops, and crab meat.

Half Cantonese duck, seasoned and roasted to achieve a succulent interior and a crispy skin, following tradition al Cantonese methods.

Whole Peking Duck tradition ally prepared, served with pancakes, scallions, cucumber, and a savory sauce for wrapping.

Shredded beef, lightly battered and fried until crispy, sautéed with celery and carrots in a spicy, sweet, and slightly sour sauce.

Shrimp, beef, and chicken sautéed with a medley of vegetables in a savory brown sauce.

Tender slices of beef sautéed with dried orange peel in a spicy and slightly sweet sauce.

Spicy.

Spicy.

Chicken, beef, and shrimp stir-fried with peanuts, vegetable s, and chili peppers in a spicy Kung Pao sauce.

Shrimp, chicken, and beef stir-fried with vegetables in a spicy kung pao sauce, garnished with peanuts.

A medley of shrimp, beef, chicken, and roast pork sautéed with a variety of vegetable s, typically served in a savory brown sauce.

Sliced beef and sea scallops sautéed with a selection of Chinese vegetable s, typically served in a savory brown sauce.

Marinated filet mignon braised with a robust black pepper sauce, typically includes onions and capsicum.

Seafood combinati on typically includes a mix of shrimp, scallops, and crab meat, sautéed with assorted Chinese vegetables in a light sauce.

Shrimp, scallops, lobster, and crab meat are sautéed with assorted vegetables and served atop crispy, pan-fried noodles in a savory white sauce.

Tender chicken cooked in a sizzling hot pot, typically includes a mix of tradition al Chinese vegetables and spices, served in a rich, savory sauce.

Mussels prepared with a savory black bean sauce, often accompani ed by bell peppers and onions.

Half Peking Duck is served with a side of scallions, cucumber, and hoisin sauce, typically accompani ed by pancakes for wrapping.

Whole Cantonese duck, marinated with tradition al spices including star anise and ginger, then slow-roas ted to achieve a crispy skin and tender meat.

Diced chicken and another protein, typically sautéed with peanuts, vegetable s, and chili peppers in a spicy kung pao sauce.

Braised tofu combined with shrimp, chicken, beef, pork, and assorted vegetable s, served in a savory sauce.

Tender chicken cooked in a sizzling hot pot, typically includes a mix of tradition al Chinese vegetables and spices, served in a rich, savory sauce.

Mussels prepared with a savory black bean sauce, often accompani ed by bell peppers and onions.

Half Peking Duck is served with a side of scallions, cucumber, and hoisin sauce, typically accompani ed by pancakes for wrapping.

Whole Cantonese duck, marinated with tradition al spices including star anise and ginger, then slow-roas ted to achieve a crispy skin and tender meat.

Diced chicken and another protein, typically sautéed with peanuts, vegetable s, and chili peppers in a spicy kung pao sauce.

Marinated filet mignon braised with a robust black pepper sauce, typically includes onions and capsicum.

Thin rice noodles stir-fried with shrimp, BBQ pork, and a medley of vegetable s, all seasoned with a distincti ve curry sauce.

Thin rice noodles stir-fried with a mix of vegetable s, often including carrots and bean sprouts, seasoned in a tradition al Taiwanese style sauce.

Served with noodle.

Tender beef brisket served atop steamed rice, typically includes a savory sauce.

Stir-fried flat rice noodles with beef and bean sprouts, typically includes onions, all tossed in a savory black bean sauce.

Roasted duck served atop white rice, typically includes a blend of Chinese spices and herbs.

Wide rice noodles stir-fried with beef and Chinese broccoli, typically includes a savory sauce.

Hand-pull ed noodles served in a savory broth, accented with tangy pickled cabbage and tender shredded pork.

Hand-pull ed noodles served in a savory broth, typically includes shredded chicken and a medley of fresh vegetable s.

Hand-pull ed noodles served in a rich broth, typically includes a medley of seafood such as shrimp and scallops, accompani ed by assorted vegetable s.

Sliced beef and Chinese broccoli stir-fried and served atop a bed of steamed rice.

Tender beef and smooth scrambled eggs served over a bed of steamed rice, a simple yet satisfying dish.

Tender baby shrimp and softly scrambled eggs, gently laid over a bed of steamed rice, typically includes light seasoning s.

Rice noodles, prepared in a style typical of Xiamen (Amoy), might include a mix of seafood or meat and vegetable s, served in a light, savory sauce.

Crispy egg noodles topped with stir-fried chicken and a mix of vegetable s, prepared in a tradition al Cantonese style.

Stir-fried wide rice noodles with chicken, typically includes bean sprouts and onions, prepared in a tradition al Cantonese style.

Pan-fried noodles accompani ed by a rich medley of shrimp, scallops, beef, chicken, crab meat, tofu, and Chinese vegetable s, symbolizi ng the "eight treasures ."

Stir-fried wide rice noodles with a medley of shrimp, scallops, beef, chicken, crab meat, tofu, and vegetable s, known as "eight treasures ."

Stir-fried chicken with handmade noodles, typically including vegetables and a savory sauce.

Stir-fried shrimp with rice noodles, bean sprouts, egg, and peanuts in a tangy tamarind sauce.

Hand-made noodles with stir-fried beef, typically accompani ed by mixed vegetables in a savory brown sauce.

Hand-pull ed noodles stir-fried with shrimp, beef, chicken, and mixed vegetables in a savory brown sauce.

Sliced roast pork with hand-made noodles, stir-fried with a medley of vegetable s.

Grilled pork chop served on a bed of steamed rice, typically includes a savory marinade and garnished with fresh herbs.

Stir-fried noodles with a medley of fresh vegetables like carrots, bell peppers, and bok choy, seasoned with tradition al Chinese spices.

Hand-made noodles served in a savory broth, typically includes a trio of select meats or seafood for a harmonious blend of flavors.

Tender slices of roasted pork atop a bed of steamed rice, typically accompani ed by a light soy-based sauce and garnished with scallions.

Yellowtai l.

Salmon.

Tuna.

Flounder.

Octopus.

Assorted 12 pieces.

Sashimi deluxe typically includes an assortment of 22 pieces of raw fish, such as tuna, salmon, and yellowtai l, often accompani ed by a side of rice.

Giant clam.

Squid.

Shrimp, tempura, hydroponic cucumber and avocado.

Tuna, salmon, yellowtai l, eel, tobiko and cucumber.

Salmon, avocado and cream cheese.

Crabmeat and old bay.

Hydroponic cucumber, tobiko, crabmeat and avocado.

Smoked salmon and avocado.

Eel, hydroponic cucumber.

Eel, avocado and cucumber.

Salmon and avocado.

Salmon.

Shrimp and cucumber.

Soft shell crab, avocado, and cucumber, typically hand-roll ed with sushi rice, often topped with eel sauce.

Tuna.

Yellowtai l, scallions and garlic.

Flounder, rolled with cucumber and avocado, typically includes a touch of masago and a light seasoning.

Grilled salmon skin, cucumber, and scallion, typically includes eel sauce.

Big roll 8 pieces, egg, crab meat, black mushroom, hydroponic cucumber and kanpyo.

Hydroponic cucumber.

Avocado, cucumber, black mushroom and kanpyo.

12 pieces sushi, 6 pieces California maki roll.

Crabmeat.

Salmon.

Giant clam.

Shrimp.

Avocado and sushi rice, hand-roll ed in nori seaweed.

Tuna.

Flying fish roe.

Squid.

Smoked eel.

Egg.

Smoked salmon, cucumber and avocado.

8pcs sushi, 6 pieces tekka, maki or sake maki.

18 pieces of chef selected sushi

Yellowtai l.

Octopus.

A delectable treat with a delicate touch of nuttiness- perfect for snacking

Apples coated in a hard toffee shell, offering a sweet and slightly crunchy experienc e.

Bananas coated in a toffee glaze, typically served after being lightly fried to create a carameliz ed exterior.

Pineapple chunks coated in a toffee glaze, typically includes a light batter and is fried until crisp.

Available in can or bottle. Choice of cola, diet cola, or lemon-lim e.