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2520 E Craig road # 115, N. Las Vegas NV 89030 PH: 702-522-9668 | 10:30am-9:30 pm Build your own 1 Pick your base BOWL BURRITO Sushi Rice Seaweed Paper Brown Rice Soy Paper Mix Salad Sushi Rice Half & Half Brown Rice 2 PICK YOUR PROTEIN 2 mix 9.25 | 3 mix 10.45 Ahi Tuna* ⁄ Spicy Tuna* ⁄ Octopus* ⁄ Salmon Shrimp ⁄ Shrimp Tempura ⁄ Scallop ⁄ Fried Tofu Baked Salmon ⁄ Baked Eel ⁄ Grilled Chicken 3 PICK YOUR Flavor Sushitto Signature Sauce ⁄ Poke Sauce Sweet Wasabi Aioli ⁄ Sriracha Aioli Yuzu ⁄ Miso Aioli ⁄ Tropical Teriyaki Sauce Unagi Sauce 4 PICK YOUR Veggies & fruits Green Onion ⁄ Red Onion ⁄ Cucumber Edamame ⁄ Kale Salad ⁄ Cabbage Sweet Corn ⁄ Slice Jalapeno ⁄ Yellow Radish Mango ⁄ Mandarin ⁄ Cilantro 5 PICK YOUR TOPPINGS Avocado+$1 ⁄ Surimi Crab Seaweed Salad ⁄ Masago* Ginger ⁄ Wasabi This item may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food borne illness. SuSHITTO SPECIAL straight “A”* $10.45 Salmon | Tuna | Sweet Shrimp | Masago | Tempura Crunch | Cabbage | Red Onion | Cucumber Sushitto Signature Sauce | Sweet Wasabi Aioli Lava Tuna* $10.45 Spicy Tuna | Surimi Crab | Shrimp Tempura Jalapeno | Red Onion Cucumber | Tempura Crunch Unagi Sauce | Sriracha Aioli NINJA CRUNCH* $10.45 Baked Salmon | Shrimp Tempura | Surimi Crab Cucumber | Red Onion | Tempura Crunch Tropical Teriyaki Sauce | Sriracha Aioli SUMA SAMBA* $10.45 Baked Eel | Shrimp Tempura | Surimi Crab Cucumber Red Onion | Cabbage | Tempura Crunch Sriracha Aioli | Unagi Sauce B.F.F. $8.95 Grilled Chicken Breast | Cilantro | Red Onion Cabbage | Avocado | Tempura Crunch Tropical Teriyaki Sauce | Sriracha Aioli Happy Buddha $8.50 Fried Tofu | Cabbage | Cucumber | Red Onion Avocado | Tempura Crunch | Yuzu Miso Aioli poke NACHO* $7.99 Spicy Tuna | Taro Chips | Cabbage | Avocado Sriracha Aioli | Green Onion Kid’s Meal Apple Juice Included $6.99 Kids Shrimp Burrito Shrimp Tempura | Surimi Crab | Tropical Teriyaki Sauce Kids Cali Roll Surimi Crab | Cucumber | Avocado Kids Cooked Salmon Burrito Surimi Crab | Cucumber | Avocado Side Menu Taro Chips $2.49 Miso Soup $2.49 Original Furikake With Tofu & Chedder Seasoning & Seaweed Edamame $1.79 Mochi Ice Cream $1.79 With Sea Salt Mango | Chocolate Strawberry | Green Tea.

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Requirements for Alternate Protein Products in the SFSP
Requirements for Alternate Protein Products in the Summer Food Service Program This guidance applies to meals and snacks served in the Summer Food Service Program (SFSP). The U.S. Department of Agriculture’s (USDA) SFSP meal patterns require 2 ounces of the meat/meat alternates component at lunch and supper. The meat/meat alternates component is optional at breakfast. A 1-ounce serving of the meat/meat alternates component may be one of the two required snack components. For information on the SFSP meal patterns and the meat/meat alternates component, review the Connecticut State Department of Education’s (CSDE) resource, Requirements for the Meat/Meat Alternates Component of the SFSP Meal Patterns, and visit the “SFSP Meal Patterns” and “Meat/Meat Alternates Component for the SFSP” sections of the CSDE’s SFSP webpage. Alternate protein products (APPs) credit as the meat/meat alternates component in the SFSP meal patterns. APPs are food ingredients that may be used alone or in combination with meat, poultry, or seafood. They are processed from soy or other vegetable protein sources and may be dehydrated granules, particles, or flakes. Some examples include soy flours, soy concentrates, soy isolates, whey protein concentrate, whey protein isolates, and casein. APPs may be used in the dry (nonhydrated), partially hydrated, or fully hydrated form. APPs are generally used as part of a formed meat patty or in a vegetarian patty resembling a meat product. Examples of foods that might contain added APPs include beef patties, beef crumbles, pizza topping, meat loaf, meat sauce, taco filling, burritos, and tuna salad.
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Dinner Sushi
SALADS & APPETIZERS PRICE QTY Seaweed Salad $6.00 Ika Sansai (Thin sliced Squid Salad, $7.00 Spicy Marinated Sesame Oil, Rice Vinegar) Ebi or Tako Salad $7.00 Japanese Restaurant Crispy Red Snapper (Deep Fried w/ Eel Sauce) $10.00 3478 B Research Pkw • Colorado Springs CO 80920 • 719-282-8238 Baked Green Mussles $9.00 Crispy Rice Spicy Tuna $12.50 ROLLS PRICE QTY Spicy Tuna Spring Roll $12.50 California (Crab & Avocado) $6.00 (Chopped Tuna, Jalapeño, Masago, Spicy & Eel Sauce) Spicy California (Crab & Avocado) $6.00 SASHIMI APPETIZERS PRICE QTY (California w/ Eel Topping) Sashimi Choice of 1 Sashimi $16.00 C.U. $8.00 Tuna Tataki (with Ponzu) $17.00 California with Masago $7.00 Albacore Sashimi $16.00 Cherry Blossom $10.00 (Crab Meat ,Tuna, Salmon, and Avocado) Hamachi Sashimi (with Jalapeño Yuzu) $16.00 Shrimp Tempura (Shrimp & Cucumber Avacado) New Style Salmon Sashimi (with Yuzu Dressing) $16.00 $7.50 COMBINATION SUSHI PLATE PRICE QTY Salmon Roll (Salmon) $5.95 Chirashi Rice Bowl (Assorted Fish) $25.00 Tuna (Tekka Roll) $6.00 Unadon (Unagi Rice Bowl) $22.00 Hot Spicy Tuna & Avacado Roll $8.00 Tuna Don $22.00 Hot Spicy Tuna Roll $6.50 Shake Don $19.95 Hot Spicy Salmon $6.50 Poke Bowl (Tuna or Salmon with Shoyu or Yuzu Dressing) $15.00 Hot Spicy Yellow Tail $6.95 Spicy Mix Fish Bowl $18.00 Asparagus Roll (Deep Fried Asparagus) Sushi-A (5 pcs. Sushi & California Roll) $14.95 $6.50 Sushi-B (8 pcs. Sushi & California Roll or Hot Spicy Tuna Roll) $19.95 Salmon Skin $6.50 Kura Special (10 pcs.
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Big Eye Day to Day Menu
ZILLA - SUSHI BAR OMAKASE - CHEF’S MENU $45 / $75 per person Omakase is a coursed option in lieu of ordering from the a la carte menu and for proper service is meant to be enjoyed by the whole party. Please allow a minimum of 60-90 minutes for this experience. Omakase is only served at the sushi bar. SALADS サラダ Seaweed Salad 海藻サラダ . .5 Cucumber Salad- Sunomono 酢の物 . .5 with Tako 蛸酢の物 . 10 with Dungeness Crab 蟹酢の物 . 12 SASHIMI 刺身 (5pc.) * Bigeye Tuna- Maguro 鮪 (Hawaii, Line-caught, Ultra grade) . 30 * Albacore- Binnaga Maguro 鬢長鮪 (PNW) . .22 * Wild King Salmon- Sake 鮭 (OR) . 29 * Young Yellowtail- Kanpachi カンパチ (Japan) . .19 * Scallop- Hotategai 帆立貝 (Hokkaido, Japan) . 22 Octopus- Tako 蛸 (US, East Coast) . .22 * Small Moriawase (8pc.) 盛り合わせ小 . 30 * Large Moriawase (16pc.) 盛り合わせ大 . 55 * ZILLA Moriawase (32pc.) 盛り合わせジラ . .100 NIGIRIZUSHI 握り寿司 (2pc.) * Bigeye Tuna- Maguro 鮪 (Hawaii, Line-caught, Ultra grade) . 12 * Albacore- Binnaga Maguro 鬢長鮪 (PNW) . .9 * Wild King Salmon- Sake 鮭 (OR) . .12 * Young Yellowtail- Kanpachi カンパチ(Japan) . .8 Dungeness Crab- Kani 蟹 (PNW). .9 * Scallop- Hotategai 帆立貝 (Hokkaido, Japan). 9 * Sea Urchin- Uni 雲丹 . mkt Octopus- Tako 蛸 (US, East Coast). 9 * Wild Sweet Shrimp- Amaebi 甘海老 (Hawaii) . .14 Japanese Saltwater Eel- Anago 穴子 (Japan) . .12 * House-Cured Salmon Roe- Ikura 鮭子 (PNW). .10 * Flying Fish Roe- Tobikko 飛子 . .6 ** In an effort to provide an entirely Gluten-Free food menu we have decided to no longer offer Unagi (Freshwater Eel). Please try our house-made Anago (Saltwater Eel) ** Substitutions politely declined / 2 cards per table please- 3 or more cards subject to service charge / *Consuming raw or undercooked ﬁsh, shellﬁsh, seafood, or eggs may increase your risk of food-borne illness / 18% gratuity added to parties of 6 or more ZILLA - SUSHI BAR ROLLS - MAKIZUSHI 巻き寿司 6pc.
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Minine Sushi Restaurant.Pdf
Lunchmenü Ramyun 14.- Ramyun-Beilage: 4 Stücke Maki 4.- Ramyun-Nudeln in Rindsbouillon 2 Stücke Gyoza 3.- Scharf oder Mild 1/2 Ei 0.- Vegi Bento 20.- Frittierte Tofu mit Sesam, Maki Vegi, Tamagoyaki (Omelette), Yaki Udon, Misosuppe Tonkatsu Bento 21.- Knusprig frittierter Schweinsschnitzel, hausgemachte Tonkatsusauce, Weisskohlsalat, Misosuppe Lunchmenü Kaisendon Bento 22.- Avocado, Gurke, Surimi, Mango, Ingwer, Eisbergsalat, Paprika, Tuna, Lachs über Reis mit hausgemachter Sauce und Misosuppe Unsere Angestellten geben Chefmenü Bento 23.- Ihnen sehr gerne Auskunft über Verschiedene warme Gerichte mit Zutaten die diversen Chefmenüs! der Saison und passend zum Wetter Beilagen Misosuppe 5.- Sojabohnenpaste mit Lauch, Wakame und Tofu Edamame Bohnen 5.- Sojabohnen gekocht und gesalzen Gyoza Vegi 9.- Gebratene Teigtaschen gefüllt mit Zwiebeln, Karotten und Lauch Gyoza Chicken 10.- Gebratene Teigtaschen gefüllt mit Zwiebeln, Karotten, Lauch und Chicken Kimchi 5.- Hausgemachte koreanische Spezialität Eingelegter scharfer Chinakohl Salat und Tempura Wakame Salat 5.- Grüner Seetang Salat mit Essig und Sesamöl und Sesam Lachssalat 17.- Gemischter Salat mit gebratenen Lachsstreifen, Avocado, Paprika und Minine Salat 15.- Tomaten verfeint mit Wasabi Yuzu Sauce Knackiger Weisskohlsalat mit Avocado, Wakame, Edamame und Tofu verfeint mit Sesamsauce Vegi Tempura 19.- Frittierte Süsskartoffeln, Auberginen, Zwiebeln, Paprika, Avocado Minine Tempura 28.- Grosse Portion frittierter Süsskartoffeln, Auberginen, Zwiebeln, Paprika, Crevetten, Chicken, Calamare
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Sushi in the United States, 1945--1970
Food and Foodways Explorations in the History and Culture of Human Nourishment ISSN: 0740-9710 (Print) 1542-3484 (Online) Journal homepage: http://www.tandfonline.com/loi/gfof20 Sushi in the United States, 1945–1970 Jonas House To cite this article: Jonas House (2018): Sushi in the United States, 1945–1970, Food and Foodways, DOI: 10.1080/07409710.2017.1420353 To link to this article: https://doi.org/10.1080/07409710.2017.1420353 © 2018 The Author(s). Taylor & Francis© 2018 Jonas House Published online: 24 Jan 2018. Submit your article to this journal Article views: 130 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=gfof20 FOOD AND FOODWAYS https://doi.org/./.. Sushi in the United States, – Jonas House a,b aSociology of Consumption and Households, Wageningen University, Wageningen, Netherlands; bDepartment of Geography, University of Sheﬃeld, Sheﬃeld, UK ABSTRACT KEYWORDS Sushi first achieved widespread popularity in the United States in cuisine; new food; public the mid-1960s. Many accounts of sushi’s US establishment fore- acceptance; sushi; United ground the role of a small number of key actors, yet underplay States the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, and gradual processes. It exam- ines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged.
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Comparison of Surimi and Solubilized Surimi for Kamaboko Production from Farmed Chinook Salmon
COMPARISON OF SURIMI AND SOLUBILIZED SURIMI FOR KAMABOKO PRODUCTION FROM FARMED CHINOOK SALMON By JILL MARIE RICHARDSON B.Sc, The University of Alberta, 1993 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE In THE FACULTY OF GRADUATE STUDIES (Department of Food Science) We accept this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA April 1999 ©Jill Marie Richardson, 1999 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of Food Science. The University of British Columbia Vancouver, Canada Date vTun^ /b. /Qtytf^B) -; Abstract The thesis hypothesis of this research was that farmed chinook salmon could be made into better quality functional kamaboko when made from solubilized frozen surimi than when made from conventional frozen surimi. An 84 day storage study compared kamaboko gel quality made from solubilized and traditional surimi. Fresh farmed chinook salmon (Oncorhynchus tshawytscha) was used to make both solubilized surimi and surimi (control). Solubilized treatments contained varying concentrations of calcium chloride, sodium chloride and water. The Random Centroid Optimization (RCO) program randomly generated concentration values of additives. All surimi treatments (solubilized and control) contained 8.3% cryoprotectants.
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Sushi/Sashimi
Sushi/Sashimi - Assorted Sushi /10pc/ (10 ) 27 Assorted Sashimi /18pc/ (18 ) 38 Chef’s Choice Sushi /10pc/ 40 Chef’s Choice Sashimi /30pc/ 75 Chirashi Bowl 29 Chef’s Choice Sashimi Chef’s Choice Nigiri Nigiri (2pc) Sashimi (4pc) Bluefin Tuna /Toro/ Hon Maguro 15 29 Tuna Maguro 6 11 Salmon Sake 5 10 Yellowtail Hamachi 6 12 Mackerel Saba 5 9 Shrimp Ebi 4 Sea bass Suzuki 6 12 Ocean is limit Want bling Flounder Hirame 5 9 Octopus Tako 6 11 Billy Sushi’s Bluefin Tuna is one the freshest and highest quality Squid Ika 5 10 available. Experience Otoro (fatty tuna belly), a decadent, melt in Salmon roe Ikura 7 your mouth pleasure. or Chutoro (medium fatty tuna belly) and Akami (lean tuna) in sushi or sashimi presentations. We offer Bluefin Sea urchin Uni 10 tuna year-around subject to weather and supply conditions. Please Eel Unagi 6 12 check our “Today’s Landing” menu for availability, Kampai Egg Omelet Tamago 4 Scallops Hotategai 6 10 Caviar/red,black/ ( / ) Tobiko 6 12 Snow crab Kani 5 10 Red snapper Tai 5 9 Walu /White Tuna/ Mutsu 5 10 Capelin roe Masago 6 11 Sockeye Salmon Beni Sake 5 9 Sweet shrimp Ama Ebi 8 16 Billy Sushi is committed to providing high quality Surf Clam Hokkigai 5 9 dishes with high grade ingredients Billy Sushi Creations Silly Billy 22 Spicy Tuna, shrimp tempura, wrapped with avocado topped with 4 kinds of fish & touch of sweet and spicy sauce, crunchy flakes & of-course Kampai... NoLo YoLo ・ 23 Salmon, tuna, walu, red snapper with cilantro, avocado and cucumber wrapped with soy paper splash of ponzu sauce, wasabi aioli and chili oil Silly Billy George Clooney 2-14 21 Spicy tuna, dynamite mix, shrimp tempura, avocado tobiko wrapped with soy paper.
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Factsheet Sushi and Sashimi
Factsheet Sushi and Sashimi There is increasing consumer demand for diverse cuisine. Sushi and sashimi are commonly available in many food establishments across the province. Sashimi typically consists of raw fish/ seafood only. Sushi is the generic term used to reference fish/ seafood (cooked or raw) or vegetables rolled around or placed on acidified rice and nori (seaweed). What are the risks? Even though sushi may not always contain raw or Other Food Safety Considerations partially raw fish or seafood, it is considered potentially hazardous, since it has characteristics There is a culinary preference to eat sushi with which could support microbial growth causing rice that has not been chilled. Sushi rice is foodborne illness. These foods can provide a usually acidified by vinegar after cooking. For a growth medium for microbes due to the presence short period of time, this acidification provides of rice, cut vegetables, tofu, and/ or cooked fish some protection against microbial growth which and seafood. can cause illness. The practice does not allow sushi to be stored at room temperature for Eating raw fish and seafood can increase the risk of human disease from microbes that are typically extended periods of time. If choosing to make destroyed by cooking. Parasitic risks can be sushi at home, consider the following food safety prevented through freezing fish to a temperature practices: of ‐20C (‐4F) or colder for a period of at least 7 days. Freezing cannot destroy viruses or bacteria. Thoroughly mix sushi rice to ensure all areas of rice are evenly acidified. There are fish which do not pose a significant risk to parasitic infection.
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Value of Wholegrain Rice in a Healthy Human Nutrition
agriculture Review Value of Wholegrain Rice in a Healthy Human Nutrition Marina Carcea Research Centre on Food and Nutrition (CREA-AN), Council for Agricultural Research and Economics (CREA), Via Ardeatina, 546, 00178 Rome, Italy; [email protected]; Tel.: +39-06-5149-4429 Abstract: Rice is one of the most widely consumed cereals in the world. The husks of harvested, unprocessed rice are not digested by humans and need to be removed to obtain edible grains, whereas the bran can be partially (brown rice) or totally removed (white rice). Brown rice is a wholegrain cereal and, as such, is known to have beneficial effects on human health. Recent epidemiological studies have shown that the consumption of whole grains can reduce the risk of metabolic disorders, cardiovascular diseases, and some types of cancer. However, white rice is preferred for reasons connected to appearance, taste, palatability, ease of cooking, tradition, safety, shelf-life, and lack of awareness about its benefits and availability. In this review, the latest scientific reports regarding the nutritional composition of brown rice and the evolution of the technology for its production will be briefly reviewed together with research on nutritional implications of brown rice consumption also in relation to cancer development in humans. A specific chapter is devoted to pigmented rice which, thanks to its composition, has attracted the growing interest of consumers worldwide. The need for further studies to help promote the consumption of wholegrain rice are also discussed. Keywords: brown rice; nutritional quality; brown rice technology; pigmented rice; glycemic re- sponse; cancer Citation: Carcea, M.
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Menu Is Over 90% Plant-Based Because the Plant-Based Diet Is the Healthiest and Most Planet-Friendly One
THE FIRST SUSTAINABLE SUSHI RESTAURANT ON EARTH Supernatural Bull$#!* Powers Bun, Hey—you run an amazing place! You know I’m a 100% straight shooter, so you can count on it when I tell you that the VERY worst thing I can say about tonight is that I wouldn’t have served the catfish last—and I had to beat my brains to come up with even that. Every single dish was fantastic. I’d be at a loss to tell anyone what to order. My advice to friends (and I will direct as many of them as I can your way) will simply be to put themselves in the hands of the great chef. It was wonderful to see you in person, and even better to see you working in a business where you can put your supernatural bullshitting powers to work for you. When I get back to LA, I’ll break out the pencil and paper and make you something suitable for framing. Jay Lender Writer and Director, Sponge Bob Square Pants ABOUT MIYA’S In 1982, Momma opened Connecticut’s first sushi bar. This restaurant was the culmination of her life’s ambition. My grandfather had owned many mountains from which he sold lumber to companies such as Mitsubishi, and my mother dreamed of doing business with him when she was old enough. In the 1950s, little girls from the countryside in Japan weren’t encouraged to pursue careers in business. Grandpa would sigh and compliment her, “If only you were a boy, you would make a great businessman.” She wished that things were different; it wasn’t fair being a girl.
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Lawrence Fish Menu
Mon-Sun: 10:00am – 8:00pm 3920 W. Lawrence Ave CASH ONLY ROLLS Phone: (773)-267-6838 Lawrence Fish Market Chicago, IL 60625 Prices do not include tax Arizona Roll 5.95 Unagi Roll 3.70 VEGETABLE ROLLS Fried super white tuna, cilantro, avocado, cucumber & spicy mayo Broiled Eel, cucumber, unagi sauce Oshinko Roll (Pickled Yellow Radish) 2.50 *Boston Roll 6.25 *Spicy Salmon Roll 3.45 Kappa Roll (Cucumber) 2.50 Salmon, kanikama, lettuce, avocado, mayo and masago Salmon, spicy mayo and cucumber Avocado Roll 2.50 California Roll 2.95 *Spicy Scallop 3.45 Kanpyo Roll (Gourd) 2.50 Kanikama, cucumber and avocado,masago Scallop, spicy mayo and cucumber Shitake Roll (Black Mushroom) 2.50 Caterpillar Roll 9.95 *Spicy Tuna Roll 3.45 Sweet Potato Tempura Roll 2.50 Broiled Eel, avocado, cucumber covered with tempura crunch Tuna, spicy mayo and cucumber Yamagobo Roll 2.50 avocado wraped on the top and unagi sauce *Spicy Super White Tuna Roll 3.45 Green bean or Asparagus Tempura Roll 2.50 Crunch Roll 4.95 Super white tuna, spicy mayo and cucumber Shrimp tempura, tobiko, avocado, cucumber, covered with Spider Roll 5.95 SUSHI (w/ rice) / SASHIMI (w/no rice) (1order=1pc) tempura crunch and unagi sauce Fried Soft Shell Crab, avocado, cucumber, kanikama Ebi (Shrimp) 1.00 Crunch E.T Roll 4.95 *Tuna & Avocado Roll 3.45 Hokigai (Ark Surf Clam) 1.00 Shrimp tempura, cucumber covered with tempura crunch Turtle Roll 7.95 Tamago (Sweet Egg) 1.00 *Crunch Salmon Roll 4.95 Unagi, tempura crunch, cucumber&shrimp, topped w/ mayo,tobiko Inari (Deep Fried Tofu) 1.00 Salmon,
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Akemi Speisekarte Neu 2017
TAPAS 01 Pork roast Asian-style 4 Grilled pork belly with crispy skin 02 Char Siu BBQ Pork 4 Marinated pork with honey glaze 03 Laab Gai 4 Minced chicken breast, Thai-herbs, mint, onions, lime, roasted rice 04 Chicken Teriyaki 4 Grilled chicken in teriyaki sauce 05 Honey-lime-skewer 4 Chicken with honey-lime-marinade 06 Sweet-sour pork ribs 4 Crispy breaded pork ribs with pineapple 07 Grilled Entrecote strips 4 Roasted rice, chilli, lime, onions, herbs 08 Cantonese grilled duck 6 09 Saté-Skewer 4 Grilled chicken with peanut sauce (also available with organic tofu) 10 La Lot 4 Grilled minced beef, wrapped with fresh La Lot leafs and lime-chilli-sauce 11 Gold Chicken 4 Yellow curry with chicken with sweet potatoes (also available with organic tofu) 12 Bao Bun 4 Steamed yeast dough, ﬁlled with BBQ pork, pickled veggies and peanuts (also available with organic tofu) 13 Homemade spring rolls 4 Minced meat, morels, glass noodles, herbs 14 Thai-Seafood-Salad 5 Surimi, shrimps, squid, red onions, celery, tomatoes 15 Salmon-Teriyaki 5 Grilled salmon ﬁlet in teriyaki sauce 16 Salmon-Avocado-Tatar 5,5 17 Shrimps on sweet potato 4 Fried shrimps on sweet potatoes 18 Dumplings (gluten free) 4 Filled with veggies and shrimps 19 Crispy shrimps with Avocado-Tatar 4 20 Fresh summer rolls 4 Rice paper rolls with shrimps, fresh herbs , salad and rice noodles (also available with avocado) 21 Thai-Papaya-Salad 4 Papaya, cherry tomatoes, peanuts, garlic, lime 22 Eggplant with Thai-basil 4 Fried eggplant with garlic and Hoisin-sauce 23 STr fried seasonal Asian
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