OPENING MENU WINTER 2016

SNACKS SMALL PLATES

Oyster, Pickled Chili and Mignonette 3.5 Spicy Smashed Cucumbers 11 Beau Soleil, New Brunswick Black Fungi, Ginger Vinaigrette 11 Singaporean Curried Chicken 5 Crispy Eggplant, Sichuan and Caramel 18 Steak Tartare, Fish Fragrant Dressing, Sichuan, Rice Crackers 5 Big Eye Tuna, Strange Flavor Dressing, Chili Oil, 24 Tuxedo Charcuterie Board Glazed , Soy Beef 28 Shin, Spiced Duck Liver Paté, Pickled Radish and Tuxedo Dumpling Spicy Pork Filling, Lao Gan Ma Vinaigrette, 16 Flying Fish Roe

Vegan Dumpling Braised Shiitake, Flowering Stems, 15 Snow Pea Leaves, Jicama

SEAFOOD & MEATS SALADS

Black Bass Steamed with Ginger Dressed with Soy and Chili 38 Hong’s Delight 15 A Textural, Vegetarian Salad Steamed Supreme Mushroom Custard 28 with Handpicked Jonah Crab Grilled Calamari, Watercress, Shiitake, Soy Beans, 19 Ginger and Red Dressing Honey Glazed 28 Roasted Duck, Chinese , , 24 Pork Cheek 26 Lychees and Chinkiang Dressing

Steamed , Ginger and Relish, 29 Husband and Wife Traditional Salad of Jellyfish 21 Master Stock and Pig’s Ear with Sichuan Dressing

Whole Crispy Skin with Salt and Black Vinegar 32

14 oz Bone in Sirloin Steak with Jiangsu 58

RICE & NOODLES SIDES

House Made Egg Noodles, Konbu Butter, XO Sauce, 25 Wok Tossed Cultivated Mushrooms, Chili, 15 Pork Floss Garlic and Soy Paste

Liang Mein, Chilled Noodle, Fried , 19 Stir Fried Broccoli, Green Beans and Caramelized 14 Peanuts and Sesame Ponzu Dressing Sauce

Mapo , Grandma’s Spicy Pork, House Made Noodles 23 8 Treasure Rice 10

Johny , Shrimp, and Chicken Shelter 22

Vegetarian Furikake Fried Rice 19

DESSERTS 15

Chinese Strawberries and Cream Strawberry Curd, Star Ice Cream, Yogurt Mousse, Strawberry Granita

Chinese Breakfast “Tuxedo’s Fa”- Steamed Tofu, Goji Berries, Granola, Cassia Syrup, Maple Ice Cream

Superbananana Roasted Banana, Pandan Ice Cream, Sesame and Peanut Brittle, Salted Coconut, Frozen Lemon and Sichuan Custard