Shun Lee Specialties
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S595TBLDINNER_14.5X23.5.qxd_9.qxp_S595TBLDINNER 4/1/17 2:01 PM Page 2 Hot Appetizers SHUN LEE SEAFOOD Simply Steamed, SHANGHAI SPRING ROLLS (1) . .6.00 BEIJING PRAWNS . .32.50 Poached & Braised VEGETABLE SPRING ROLLS (1) . .6.00 SPECIALTIES Large prawns marinated in egg white and sauteed in rice wine, with sugar SZECHUAN FISH TACO (2) . .16.00 snap peas & water chestnuts Steamed dishes are served with a dipping sauce on the side, your choice of light soy with ginger, clear rice wine sauce with garlic or hot Szechuan sauce. SHANGHAI SOUPY DUMPLINGS (4) . .13.50 BEIJING DUCK . .(HALF DUCK) 33.00 NEPTUNE’S NET . .37.00 VEGETABLE STEAMED OR FRIED DUMPLINGS (4) .13.50 Fresh lobster chunks, sliced shrimp, scallops and fresh sea bass filet . .(WHOLE DUCK) 52.00 STEAMED CHICKEN WITH VEGETABLES . .27.50 BEIJING PAN-FRIED DUMPLINGS (4) . .13.50 A young seasoned duckling slowly roasted until crispy and golden. sauteed together in a tasty wine sauce. Served in a potato basket. HONEY SPARE RIBS . .23.00 The delicate skin is first sliced, then the meat is carved seperately. Served with homemade crepes, spring onion brushes and Hoinsin Sauce. STEAMED LOBSTER WITH GARLIC . .MARKET PRICE STEAMED PRAWNS WITH VEGETABLES . .32.50 B.B.Q SPARE RIBS (6) . .23.00 BEIJING VEGETABLE DUCK PIE (Made with dried bean curd sheet) .21.50 Chunks of Maine lobster steamed with fresh garlic and served on a bed of CRISPY SHRIMP BALLS (4) . .19.00 rice noodles. STEAMED FILET OF FISH WITH VEGETABLES . .32.00 DRY SHREDDED CRISPY BEEF . .31.00 BEIJING DUCK EGG ROLLS (2) . .16.50 Shredded beef cooked until crispy, then coated with a spicy and tangy BRAISED LOBSTER STEAMED VEGETABLES AND TOFU . .19.00 sauce. SZECHUAN BOILED DUMPLINGS (8) . .17.00 SZECHUAN BEAN SAUCE . .MARKET PRICE CHICKEN SOONG (SPICY OR NOT) . .19.00 CRISPY PRAWNS WITH XO SAUCE . .32.50 WHOLE POACHED FISH WITH Jumbo prawns coated with water chestnut flour, cooked till crispy, then Chunks of Maine lobster simmered in Szechuan hot bean sauce. GRILLED SCALLOPS (4) . .19.00 sauteed in garlic, ginger, scallions, hot pepper and dried scallops. Served GINGER AND SCALLIONS . .MARKET PRICE with broccoli. SEA BASS FILLET IN SHAO XING RICE WINE SAUCE .32.00 Fresh sea bass fillet sauteed with tree ears & garlic in Shao Xing rice wine RED FIRE PRAWNS & SCALLOPS . .33.00 POACHED CHICKEN ON A BED OF Cold Appetizers Crispy prawns and scallops tossed with asparagus and chili peppers. sauce, SZECHUAN CUCUMBER . .12.50 STEAMED CHILEAN SEA BASS CRISPY WHOLE SEA BASS, CHINESE BROCCOLI . .27.50 HOT AND SOUR CABBAGE . .12.50 WITH GINGER & SCALLIONS . .37.00 HUNAN STYLE . .MARKET PRICE BOILED SLICED BEEF IN CHILI BROTH . .30.00 HACKED CHICKEN . .19.50 Steamed chilean sea bass with ginger & scallions, finish with light soy Whole sea bass, fried till crispy, coated with Hunan sauce. COLD NOODLE WITH SEASAME PASTE . .17.50 CHEF CHAU’S SALMON . .32.00 SEA BASS FILLET IN HOT BEAN SUACE . .32.00 Above dishes are low carb, and low in fat and sodium TANGY & SPICY SHRIMP WITH CILANTRO . .25.00 BAKED LOBSTER WITH Fresh sea bass fillet simmered in hot bean sauce. OX TONGUE & TRIPE IN CHILI SAUCE . .20.00 GINGER & SCALLIONS . .MARKET PRICE PRAWNS WITH GARLIC & SCALLIONS . .32.50 FOUR DELICACY COLD CUT . .60.00 Chunks of Maine lobster baked with ginger, scallion and black beans then simmered in soy sauce and rice wine. Large prawns simmered in Szechuan garlic and scallions. Rice and Noodles CRABMEAT WITH EGG WHITE . .41.00 Soups Lump crabmeat sauteed with egg white, served on a bed of spinach. FRIED RICE WONTON . .9.50 ANTS CLIMB ON TREE . .29.50 POULTRY Fine shreds of beef stir fried with cellophane noodles and spicy garlic CHICKEN, BEEF, DUCK OR VEGETABLES . .18.50 HOT AND SOUR . .9.50 sauce. Served on Chinese greens CHAN-DO CHICKEN . .27.50 EGG DROP . .9.50 GRAND MARNIER PRAWNS . .32.50 Crispy chicken nuggets marinated with five spices, then sauteed with SHRIMP FRIED RICE . .20.00 SIZZLING RICE CAKE . .9.50 Jumbo prawns coated with water chestnut flour, cooked till crispy, then ginger, garlic, scallions, and hot peppers. With Chicken, Shrimp or Vegetable sauteed in a Grand Marnier Sauce. Served with broccoli, YOUNG CHOW FRIED RICE . .20.00 SESAME CHICKEN . .27.50 SZECHUAN BOUILLABAISSE . .16.00 TINGLING CURRY CHICKEN . .28.50 Seafood and sliced fish simmered in a tangy spicy fish broth Chunks of tender chicken & okra simmered in a spicy curry sauce. Shredded breast of chicken tossed in lotus flour, then sauteed in spicy LO MAIN . .21.00 pepper sauce with water chestnuts, bean sprouts and tree ears. RED COOKED SHORT RIBS, HANG ZHOU STYLE . .34.00 Shrimp, chicken, roast pork. duck. beef or vegetable Four large short ribs braised with sweet soy and rock candy, then stewed LEMON CHICKEN . .27.50 VEGETABLE in red wine sauce. It is authentic, served with spinach. Whole chicken breast coated with egg batter and rolled in water chestnut CHOW FUN . .19.50 TRIPLE FRANRANCE . .20.00 RACK OF LAMB SZECHUAN STYLE . .34.00 flour, then fried till crispy, served with velvety lemon sauce Sugar snow peas, lotus root and fresh water chestnuts are lightly sauteed Four individual chops grilled with garlic & scallions, served with Shrimp, chicken, roast pork. duck. beef or vegetable with ginger Szechuan sauteed vegetable. CHICKEN WITH THREE DIFFERENT NUTS . .27.50 BUDDHA’S DELIGHT . .18.50 Chicken breast garnished with water chestnuts, bamboo shoots and ANGLE HAIR NOODLES . .22.00 A mixture of water chestnuts, three types of mushrooms lily, bamboo snow peas, sauteed in a brown sauce with walnuts, peanuts and Shrimp, chicken or vegetables shoots, snow peas, baby corn, tree ears and dried bean curd. MEAT cashew nuts. DRY SAUTEED STRING BEANS . .18.50 LEG OF LAMB WITH LEEKS . .29.00 CHICKEN W. BROCCOLI IN BROWN IN BROWN SAUCE .27.50 SHANGHAI HANDMADE NOODLES . .20.00 Fresh string beans sauteed with minced garlic and scallions. Choice spring lamb with leeks and hot pepper sauce. With chicken or vegetables. BRAISED DUCK WITH SEASONAL VEGETABLES . .32.00 BABY EGGPLANT, SZECHUAN STYLE . .18.50 ORANGE BEEF . .31.00 Sliced chunks of beef fried till crispy. Sauteed with sweet and Baby eggplant, fresh ginger, garlic and scallions, delicately simmered in Boneless Long Island duckling steamed with Chinses spices, then braised YOUNG CHOW PAN-FRIED NOODLES . .23.50 spicy sauce. tangy preserved orange. with honey and soy sauce. Garnished with garden vegetables. BEEF WITH SUGAR SNAPS . .28.50 BROCCOLI, HUNAN SAUCE . .18.50 SINGAPORE CURRY RICE NOODLE . .22.00 Fresh broccoli cooked in a spicy barbecue sauce Sliced filet of beef, sugar snap peas, water chestnuts and bamboo shoots gently stir-fried in oyster sauce. LILY IN THE WOOD . .22.00 Old Favorites BROWN RICE . .1.00 TWICE COOKED PORK . .27.50 Tender Chinese cabbage hearts and Chinese mushrooms simmered in a Sliced fresh pork with cabbage, bamboo shoots, snow peas, dried bean light chicken broth. curd, water chestnuts and black mushroom cooked in hot pepper sauce. SWEET & SOUR CHICKEN OR PORK . .27.50 SAUTEED ASPARAGUS WITH GARLIC . .20.50 PRAWNS IN LOBSTER SAUCE . .32.50 MOO SHU PORK . .27.50 HOT AND SPICY Sliced asparagus sauteed lightly in chicken broth with garlic. Shredded pork cooked with cabbage, bamboo shoots, tree ears and eggs, EGG FOO YOUNG PORK, SHRIMP OR VEGETABLE . 27.50 Upon request the degree of spice will be prepared as desired. STIR FRIED PEA SHOOTS W. GARLIC . .23.00 served in a soft Chinese crepe with hoisin sauce. FILET MIGNON, HUNAN STYLE . .39.50 CHICKEN CHOW MEIN . .27.50 BEAN CURD FAMILY STYLE ( With or Without Meat) . .21.00 Tender Fillet mignon pan-fried with garlic, scallions and hot pepper SZECHUAN MO-PO TOFU ( With or Without Pork) . .21.00 served with Chinese greens. BEEF W. BROCCOLI . .28.50 .