Appetizers Spring Roll 1.95 Egg Roll 1.55 Crispy Chicken Wings 10.25
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Tasman Foods Full Product Brochure
TRADITIONAL STEAMED DUMPLINGS & SELECTION PRAWN HARGOW An all time Yum Cha favourite made of fresh, plump prawn pieces delicately wrapped in a light dumpling pastry * Packing Size: 23g x 44pcs/pack x 5packs/ctn PREMIUM PRAWN HARGOW An all time Yum Cha favourite made of fresh, plump prawn pieces delicately wrapped in a light dumpling pastry * Packing Size: 40g x 25pcs/pack x 5packs/ctn GINGER PRAWN DUMPLING Succulent prawn with a hint of ginger encased in a traditional wonton. Best served with light soy sauce * Packing Size: 30g x 30pcs/pack x 5packs/ctn PRAWN & SCALLOP DUMPLING A delicious fusion of tender scallops and prawns wrapped a delicate pastry * Packing Size: 30g x 33pcs/pack x 10packs/ctn TRADITIONAL STEAMED DUMPLINGS & SELECTION PORK & CHIVE DUMPLING Juicy delicious pork combined with Chinese chives wrapped in a light rice flour pastry * Packing Size: 18g x 33pcs/pack x 20packs/ctn PORK SHAO MAI Traditional Chinese dim sum handwrapped in a soft wonton pastry loaded with a fusion of quality Australian pork, fresh cabbage & carrot * Packing Size: 30g x 30pcs/pack x 12packs/ctn CHICKEN SHAO MAI Traditional Chinese dim sum handwrapped in a soft wonton pastry filled with a fusion of quality Australian chicken, fresh cabbage & carrot * Packing Size: 30g x 30pcs/pack x 12packs/ctn PRAWN SHAO MAI A fusion of fresh prawn & fish wrapped in a traditional wonton pastry * Packing Size: 25g x 40pcs/pack x 10packs/ctn TRADITIONAL STEAMED DUMPLINGS & SELECTION FISH & GINGER DUMPLING Fresh barramundi seasoned with ginger and spices and handwrapped -
Chef's Specialties Appetizer Entrée
Chef’s Specialties Appetizer Nadia’s Treasure ………...14.95 (The Samplers) Combination of Crab Dumplings, Chicken Satays , Moon Dumplings, Mee Krob, Spring Roll, Shrimp & Corn Cakes, Golden Triangles Nadia’s Treasure Crab Rangoon …………….8.50 (French Style) Fried dumpling filled with crabmeat and cream cheese, served with plum sauce Golden Ring ……………….7.95 Fried calamari with Thai beer batter until brown & crispy served with sweet Crab Rangoon sour chili sauce Entrée Teriyaki Salmon Duck Pad Thai Golden Ring Duck Drunken Noodle Crispy duck sliced on top of Drunken Noodles with basil & chili sauce..........................................20.95 Duck Pad Thai Stir-fried rice noodle with roasted duck, egg, tofu, chive, bean sprout and crushed peanuts …….….…..20.95 Thai Pasta Shrimps, chickens, vegetables, egg noodles with luscious basil curry sauce ………………………………....16.95 Spinach Pasta Shrimps, chickens, vegetable, spinach noodles with green curry sauce …………………………….…....16.95 Wild Boar Sautéed Pork, bell pepper, basil, peppercorn, mushroom and string bean in garlic red curry sauce …………..14.95 Mango Curry Shrimps, chickens with mango chucks, bell pepper and bamboo in coconut yellow sauce …………….....15.95 Crispy Duck Double cook half duck, outside crispy, inside tender served with ginger black bean sauce …………….......20.95 Fantasy Duck Crispy roasted half duck served with a French Chambord Cranberry sauce and vegetables ………….…..20.95 Deep Sea Sautéed combo of seafood: salmon, shrimps, scallops, mussels, squids, with basil sauce ……………….…...19.95 Crab -
7 GFUR Grilled Pork Spring Roll | 7 Crispy Imperial R
APPETIZERS Banh Xeo Sizzling Pancake | 12 Coconut flavored crepe with filet mignon, shrimp, fresh herbs and bean ENTREES sprouts (All entrees are served with a side of jasmine rice) Shrimp or Tofu Spring Roll | 7 GFUR Shaken Beef ~ | 20 Rice paper mixed greens, mint, cilantro and served with peanut sauce Cubed filet mignon sautéed with onions served on a bed of watercress Grilled Pork Spring Roll | 7 *Clay Pot Chicken | 15 GF Rice paper mixed greens, mint, cilantro and served with fish sauce Chicken with caramelized garlic sauce and fried shallots Crispy Imperial Roll Lettuce Wraps | 10 GF *Spicy Basil Chicken 15, Shrimp 16, Seafood Eggroll with shrimp, pork, taro, carrots, woodier mushroom, and glass 18 Sautéed with onions and basil noodle served with vermicelli and lettuce *Stir Fry Lemongrass Beef, Chicken or Tofu | 15 Seafood Pork and Shrimp Eggrolls | 8 17 Sautéed with onions Deep fried with shrimp, pork, taro, carrots, woodier mushrooms, and Grilled Pork with Rice | 13 GF glass noodle Marinated Grilled pork with pickled radish and carrots and a side of Chicken Eggrolls or Tofu Eggrolls | 8 special house sauce Taro, carrots, woodier mushrooms, and glass noodle *Curry Chicken, Tofu, or Shrimp | 15 GF Shrimp Eggrolls | 8 *Goat Curry| 18 With carrots, eggplant, taro, shallots and red Seasoned shrimp wrapped in egg roll paper chili pepper Crispy Battered Shrimp 8 *Clay Pot Salmon | 18 GF Tempura battered shrimp with sweet and sour sauce Sushi grade salmon with caramelized garlic sauce and fried shallots Salt and Pepper Gulf Shrimp |12 -
Shanghai, China Overview Introduction
Shanghai, China Overview Introduction The name Shanghai still conjures images of romance, mystery and adventure, but for decades it was an austere backwater. After the success of Mao Zedong's communist revolution in 1949, the authorities clamped down hard on Shanghai, castigating China's second city for its prewar status as a playground of gangsters and colonial adventurers. And so it was. In its heyday, the 1920s and '30s, cosmopolitan Shanghai was a dynamic melting pot for people, ideas and money from all over the planet. Business boomed, fortunes were made, and everything seemed possible. It was a time of breakneck industrial progress, swaggering confidence and smoky jazz venues. Thanks to economic reforms implemented in the 1980s by Deng Xiaoping, Shanghai's commercial potential has reemerged and is flourishing again. Stand today on the historic Bund and look across the Huangpu River. The soaring 1,614-ft/492-m Shanghai World Financial Center tower looms over the ambitious skyline of the Pudong financial district. Alongside it are other key landmarks: the glittering, 88- story Jinmao Building; the rocket-shaped Oriental Pearl TV Tower; and the Shanghai Stock Exchange. The 128-story Shanghai Tower is the tallest building in China (and, after the Burj Khalifa in Dubai, the second-tallest in the world). Glass-and-steel skyscrapers reach for the clouds, Mercedes sedans cruise the neon-lit streets, luxury- brand boutiques stock all the stylish trappings available in New York, and the restaurant, bar and clubbing scene pulsates with an energy all its own. Perhaps more than any other city in Asia, Shanghai has the confidence and sheer determination to forge a glittering future as one of the world's most important commercial centers. -
Starters SNACKS 泰式小吃
Starters SNACKS 泰式小吃 1101 Po Pia Kai 鸡肉春卷 € 6,50 Chicken Spring Rolls 1102 Po Pia Pak 素春卷 € 6,50 Vegetarian Spring rolls 1104 Tod Man Pla 鱼饼 € 7,50 Thai fish cakes (3pcs) 1105 Kung phad 炸虾 € 9,00 Butterfly Prawns (5 pcs) 1106 Peek Gai Tod 炸鸡翅 € 5,75 Fried Chicken Wings (3 pcs) 1107 Look Chin Kai 炸鸡丸 € 6,00 Fried Chicken Balls (5 pcs) 1108 Keiyw Thai Chicken Dumpling 泰式炸饺子 € 8,00 Fried Chicken dumplings (6 pcs) Choose your included dip sauce 蘸酱 1901 Mango Salsa 芒果 Mango, Thai hot sauce, coconut milk 1902 Prik Nam Pla -Thai Chili Lime Dressing 青柠辣椒 Chili, lime juice, fish sauce 1903 Sweet and Sour Sauce 甜酸 Tomato, vinegar, sugar 1904 Siracha Mayonaise 辣蛋黄酱 Thai hot sauce, mayonaise 1905 Red Chili Sauce 饺子红辣椒酱 Red chili, Chinese dumpling vinegar and coriander Soups Salads SOUPS 泰式汤类 01 Kai Chicken 鸡 € 6,50 02 Tofu 豆腐 € 6,50 05 Goong Prawns 虾 € 7,50 1400 Tom Kha 椰奶鸡汤 Thai Coconut Soup with mushrooom, baby corn, onion, carrot, coriander, coconut milk 1500 Tom Yum 冬荫功汤 Thai Tangy Soup with mushroom, milk, baby corn, tomato, carrot and coriander SALADS 泰式沙拉 1601 Som Tam 木瓜 虾沙拉 € 15,00 Papaya Salad with unripe papaya, carrot, red hot chili, tomato, garlic, green bean, peanut, prawns and Som Tam dressing 1602 Tum Tang Kao Poad 玉米黄瓜 € 12,50 Corn Cucumber Salad with salted egg, tomato and Som Tam dressing 1715 Yum Salmon 三文鱼 € 11,50 Grilled Salmon Salad with onions, cucumber, tomato, mint, coriander, chili and Som Tam dressing 1718 Kai Nam Tok 鸡肉 € 11,50 Chicken Salad with onions, cucumber, tomato, mint, coriander, chili and Som Tam dressing 1719 -
APPETIZERS (前菜) 1. Spring Roll (1) 春
APPETIZERS (前菜) 1. Spring Roll (1) 春 ......................................................................... 1.60 2. Deep Fried Chicken Wings 炸鳮 ................................................. 11.95 3. Dry Garlic Ribs 干炸排................................................................. 12.95 4. Deep Fried Wonton 炸雲............................................................... 9.95 5. Pan Fried Pork Dumpling 煱........................................................ 8.95 SOUP (湯) (Lg.) (Sm.) 6. Hot & Sour Soup 酸辣............................................. 12.95 16.95 7. Wonton Soup 雲吞.................................................. 6.95 13.95 8. Wor Wonton Soup 窩雲.......................................... 10.95 13.95 9. Chicken Cream Corn Soup 鳮茸栗米.................... 12.95 16.95 10. Minced Beef with Green Pea Egg Drop Soup 西湖牛肉羹............................................................... 12.95 16.95 11. Tofu seafood Soup 三鮮豆腐................................... 12.95 16.95 12. Fish Maw Soup with Crab Meat or Chicken 蟹肉魚肚羹或鳮....................................................... 13.95 19.95 13. Shredded Duck Meat with Bamboo Soup 陳皮鴨絲羹............................................................... 12.95 16.95 14. Seaweed with Cuttlefish Ball Soup 紫菜墨丸......... 12.95 16.95 15. Spinach Soup 上湯波菜.................................................................. 14.95 CHICKEN & DUCK (鳮 鴨) 16. Sweet & Sour Chicken Balls 炸鳮波........................................... 12.95 17. Breaded Almond Chicken 杏仁鳮.............................................. -
Wrap up Flavor in Vietnamese Spring Rolls a Savory Pork Filling in Crispy Rice Paper Bundled up with Noodles and Fresh Greens
Wrap Up Flavor in Vietnamese Spring Rolls A savory pork filling in crispy rice paper bundled up with noodles and fresh greens BY NGUYEN THI THAI MORELAND Each spring roll gets wrapped up in its own “salad,” making a bundle of fresh flavors and varied textures. The spring roll itself is fried until crunchy, and then it’s arranged with tender rice noodles, fresh mint, and cilantro and rolled up in a leaf of crisp romaine lettuce. Delicious all on its own, spring rolls are even better when dipped in nuoc cham, a sweet-salty-spicy dipping sauce that’s easy to make. Photos: Martha Holmberg 30 FINE COOKING Copyright © 1994 - 2007 The Taunton Press f I had to name a national dish that both North Iand South Vietnam could claim, it would be Vietnamese spring rolls. Called cha gio in Viet- namese, spring rolls are crispy, golden brown, rice- paper wrappers filled with a savory vegetable, ground pork, and seafood stuffing. The rolls are served with whole romaine lettuce leaves, fresh mint, cilantro, and rice noodles. A spicy, garlicky dipping sauce called nuoc cham, at once sweet, tart, and salty, is the traditional accompaniment. The exact recipe for spring rolls varies a little from cook to cook, and there are also regional differences. These dried ingredients get plumped in warm water before The North Vietnamese use jícama, a crunchy, use. The bottom row shows (from left to right) mushrooms, starchy tuber, while Southern cooks use bean bean thread noodles, and black fungi as you would find them sprouts. Northern cooks also like to use crab meat packaged in dried form. -
Sushi Menu Coming Soon
noodle & rice dishes FROM ROBata grill FROM charcoal oven Singapore Vermicelli Authentic Japanese grill. All dishes served with sticky rice, All served on a bed of steamed rice 10 wrapped in lotus leaf Prawn, bbq pork, egg & peppers. Satay sauce or curry Crispy Belly Pork 9 Pad Thai Noodles 11 Chicken Thigh Skewer 9 Crispy five spice belly pork Prawn, chicken or vegetable Satay sauce Char SiU BBQ 9 Geisha Crispy Noodles 15 SIRLOIN OF Beef Skewer 12 Sliced marinated bbq pork Pak choi, char siu and roast duck #GEISHAJESMOND Teriyaki Roast Duck 10 XO Fried Rice 6 KING Prawn LOLLIPOP SKEWER 14 Cantonese sliced roast duck on the bone Chinese sausage, dried scallops, shrimp XO chilli oil Geisha Special 15 DIM SUM XO King Prawn Fried Rice 8 Black Miso Salmon Skewers 11 Pak choi, char siu, crispy pork belly & roast duck Hand prepared by our own Dim Sum Master XO sauce, king prawns Teriyaki or sweet chilli Nasi GorEng Rice BABY BACK Rib BBQ 8 10 Hagow 7 Chicken, prawn, shredded omelette & crispy onions Half rack served in a sticky Korean glaze Prawn Dumpling - 4 pieces GEISHA FRIED Rice ASIAN greens Sumai 7 Char siu, king prawn & roast duck 10 Prawn & pork dumpling - 4 pieces RAMEN & NOODLE SOUP Edamame beans Wortip 7 4 Salt & chilli Pan seared pork & cabbage dumpling - 3 pieces speciality burgers Delicious and filling main from Asia, with a special PAK CHOI Char Siu BAO 6 homemade broth, special noodles and & Shoyu egg 5 Roast bbq pork in steamed bao bun - 3 pieces Exquisite, hand crafted burgers with a Geisha twist. -
New Kushi Yaki Skewers Ramen New Maze Men Okonomi Yaki
=Vegan menu ●=Vegetarian with Egg or cheese = seafood =Wheat Free Ramen Appetizer & Salad Noodle Soup, Vegie, Fishcake, Charshoo-Pork, Organic Edamame (Soy Beans) 3.5 Ajitama , bamboo Shoot, in house ramen broth. Ginger Tofu (Organic Tofu) 5.5 5 Agedashi Tofu (Organic Tofu, Onion, Mushroom)5. ・ Simple Ramen 9.5 5 Gyoza (6pcs ●veggie or pork dumplings) 5. 5 ・ Fried Squid Legs 7. ・ Seafood Ramen 12.5 ・ Soft Shell Crab 6.5 shrimp, scallop, squid, instead of char shoo ・ Tempura (●veggie 8.5, 2shrimp & veggie 9.5) ・ Char Shoo Ramen 12.5 Sautéed Shishito Pepper 5 more char shoo ●Potato Croquette 2ocs 4.5 Choose Flavor 5 ・ Kara-Age (Japanese flavored fried chicken) 6. ← light taste ⇔ rich taste → ・Tako Yaki (5 pcs octopus cake balls) 5 5 ・ Hamachi Kama (grilled yellowtail cheek) 9. shio ・ shoyu ・ miso ・ tonkotsu Matsu Salad (edamame carrot, daikon, tomato, salt ・soy sauce ・miso ・pork daikon sprout, cucumber, spinach with green,) 6 Steamed Veggie Salad New 6 Simple Ramen Tofu Capreze Salad New (tofu, tomato, shiso olive oil dressing) 6 Spinach Ohitachi 5 ●Cucumber Sunomono 5 ( w/crab or octopus 6.5) Seaweed Salad 5 5 Squid Salad 6 Sashimi Spring Roll 10 5 Salmon Carpaccio 14 ● Veggie Ramen 9. tofu, vegetable on top, veggie broth Wild Fluke Carpaccio 14 Tuna Tataki 14 Seafood Steamed Custard New 4 (chawan mushi) New Maze men Mix style ramen no broth Mix everything very well, then eat!!! New Kushi Yaki skewers ・ Maze men 9.5 ground pork, g-onion, nori, bamboo shoot sesame seeds, nuts, aji-tama egg Shiitake Mushroom 1pc 2 5 5 ●Tomato Mozzarella 1pc 2. -
Ginger Red Quattro
Ginger Red Asian Bistro Not all ingredients are listed in the menu. Please let your server know if you have any food allergies. © 2020 Ginger Red. All rights reserved rights All Red. © Ginger 2020 A 18% gratuity is added to all parties of 7 or more, tips are discretionary for your convenience. Vietnamese Coffee vietnamese style espresso serves with sweetened condensed milk 3.49 Honey Grapefruit Tea korean style sweet grapefruit hot tea 3.49 Green Tea Chai creamy blend of honey, vanilla, green tea & exotic spices, topped with whipped cream & cinnamon hot 3.75 | frozen 4.75 Cranberry Splash cranberry juice, lime juice sweet & sour mix with fresh mint 4.95 OJ Sunrise orange juice, pineapple juice with a touch of grenadine 3.95 Thai Ice Tea thai sweetened iced milk tea with floral & spicy herb flavor 3.59 Ice Café Latte rich coffee blended with ice cream & milk topped with whipped cream & chocolate drizzle 3.95 Passion Fruit Ice Tea sweetened or unsweetened (complementary refills) 2.45 Regular Ice Tea (complementary refills) 2.45 Soda (complementary refills) coke, sprite, diet coke, cherry coke ginger ale, lemonade, root beer 2.45 Hot Tea (complementary refills) japanese green tea, jasmine, oolong regular or decaf tea 2.45 French Roast Coffee brew with fresh ground coffee (complementary refills) 2.45 Decaf Coffee (complementary refills) 2.45 © 2020 Ginger Red. All rights reserved rights All Red. © Ginger 2020 Dirty Fries Southern Style Pot Stickers golden brown crispy fries handmade dumplings with ground pork with guiyang hot spices and sriracha -
UBON KITCHEN and BAR SOUPS & SALADS GF Tempura Green Beans $8 Thai Noodle Pho $9-11 Crispy Green Beans in a Tempura Batter
PLATES TO SHARE UBON KITCHEN AND BAR SOUPS & SALADS GF Tempura Green Beans $8 Thai Noodle Pho $9-11 Crispy green beans in a tempura batter. UBON CURRIES Thai chicken broth with cilantro, Tofu $14 | Chicken $15 | Steak $15.5 | Shrimp $16 | Crab $16.5 | Duck $20 | Scallops $23 | Lobster $25 scallions, bean sprouts, & rice noodles. Chicken $9 | Steak $10 | Shrimp $11 Yai Rolls $10 Crispy hand rolled egg rolls with Peanut (Massaman) Panang Curry Green (Geang Khiao Wan) a combination of turkey, shrimp, Mild peanut base curry with potatoes, Zucchini, squash, bell peppers, Bamboo shoots, bell peppers, string crab, & veggies. sweet potatoes, onions, & peanuts. & Thai basil fuel this curry. beans, Thai basil, & other veggies. Buddha Belly Soup $9 Our Buddha belly dumplings bathed in a Thai chicken stock with cilantro, Yellow (Geang Karee) Red (Geang Deng) GF scallions, bean sprouts, cabbage. Ma’s Curry Meatballs $10 Bold spiced curry with potatoes, Thai basil, pineapple, & bell peppers *Contains gluten* Sautéed beef meatballs in panang carrots, curry powder, & onions. make this a sweet and spicy dish. curry sauce with bell peppers & carrots over rice. Duck Noodle Soup $12 Roasted duck in a Thai chicken broth Thai Guy’s Wings $12 with cilantro, scallions, bean sprouts, Crispy marinated wings. FROM THE WOK NOODLES & RICE & rice noodles. Choice of sauce: Stir-fry with a side of rice. Stir-fry noodles or rice with Teriyaki | Sweet Chili | Lava Tofu $13 | Chicken $14 | Steak $14.5 your choice of protein: Shrimp $15 | Crab $16 | Scallops $20 | Lobster $24 Tofu $13 | Chicken $14 | Steak $14.5 Tom Kha $5.5-6.5 Shrimp $15 | Crab $16 | Scallops $20 Thai coconut broth with bell peppers, Thai Hog Wings $12 onions, carrots, & mushrooms. -
Holiday Foods Brochu
From classic to unique, HOLIDAY FOODS® products have the handcrafted canapés and hors d’oeuvres your customers will love. The HOLIDAY FOODS™ Story For over 25 years, we have offered handcrafted, top of the line quality hors d’oeuvres, gourmet cold canapés, and center of the plate specialties for the foodservice industry. We began selling fresh hors d’oeuvres to local South Florida hotels. As the demand for our products increased, we began offering a selection of frozen hors d’oeuvres that allowed us to increase our range of distribution and provide timely solutions for our customers. Today, the HOLIDAY FOODS® brand is part of Schwan’s Global Supply Chain, Inc., a subsidiary of The Schwan Food Company. This gives us the power of national distribution and a sales force to serve customers and distributors in major cities across the U.S. Throughout the years, we have continued to refine the methods used to handcraft our products. We view ourselves as a true extension of the chef’s kitchen. Through extensive research and customer feedback, we have developed products designed to meet our customers’ varied needs. Our recipes and fresh ingredients assure our products have made-on-premises quality. Our IQF process provides superior quality and fresh taste. Our packaging is designed for maximum customer convenience with cases packed as a 100 count; this matches the typical menu that is most often established in multiples of 100. We strongly believe that only the best comes out of our customers’ kitchens and we guarantee a product as “wholesome” as one “made-on-premises”.