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Dim Sum & Small Plate Starters Soups

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Dim Sum & Small Plate Starters Soups Dim Sum & Small Plate Starters 春卷春卷春卷 EGG ROLL 1.5 上海春卷 SHANGHAI SPRING ROLL “Best of Philly” (2) 5 蔥油抓餅 PEKING SCALLION PANCAKE 5 紅油炒手 SZECHUAN DUMPLINGS IN HOT SAUCE (spicy) 6 龍蝦春卷 COLD WATER LOBSTER TAIL SPRING ROLL 7 開口鍋貼 PEKING STYLE OPEN-ENDED POT STICKERS 7 素菜鍋貼 VEGETABLE POT STICKERS 7 牛肉蒸餃 STEAMED BEEF DUMPLINGS 7 海鮮菠菜餃 PAN SEARED SEAFOOD & SPINACH DUMPLINGS 7 小籠湯包 SHANGHAI STEAMED SOUP BUNS 7 生煎包 SHANGHAI PAN-SEARED SOUP BUN 7 醉雞醉雞醉雞 YANGTZE DELTA DRUNKEN CHICKEN 7 蒸蝦餃 STEAMED SHRIMP DUMPLINGS 8 夫妻肺片 CHENGDU LOVERS’ BEEF PLATE (spicy) 8 Beef, tongue, tripe and tendon in an exuberantly spicy sauce, most rewarding for those with an adventurous palate 烤排骨 MANDARIN BARBECUE BABY BACK RIBS 10 生菜蝦鬆 DICED SHRIMP & PINE NUTS IN LETTUCE CUPS (for two) 15 Soups For One 雲吞或酸辣湯 WONTON SOUP or HOT & SOUR SOUP (spicy) 2.5 台式魚丸湯 TAIWANESE FISHBALL SOUP 6 House-made fish balls with a jumbo shrimp in a delightful broth flavored with Chinese celery 上海上海上海雲吞湯上海 雲吞湯 SHANGHAI WONTON SOUP 6 當歸鴨當歸鴨蛊蛊蛊蛊 DONGQUAI DUCK SOUP 9 Dongquai, the Therapeutic and nourishing herb, gives the duck soup a distinctive herbal flavor For Two 鮮菇酸辣湯 VEGETARIAN HOT & SOUR SHIITAKE MUSHROOM SOUP (spicy) 8 Shiitake mushrooms, tofu, cloud ear & bamboo shoots cooked in a delicious tangy broth. A Margaret Kuo’s specialty . 本樓雲吞湯 HOUSE SPECIAL WONTON SOUP 9 Special shrimp & pork wontons in a thin skin served with chicken, pork and vegetables in a delightful chicken broth 酸辣海鮮湯 HOT & SOUR SEAFOOD SOUP (spicy) 10 Chunks of crabmeat, scallops, shrimp and tofu in a tasty hot & sour broth 蟹肉蘆筍湯 CRABMEAT & ASPARAGUS SOUP 12 Margaret Kuo’s Entrées Based on various Chinese regional cuisines, she attained “refined authenticity” in these dishes with her own creativity 北京全鴨 ROYAL PEKING DUCK 39 A royal treat! Young, succulent fresh Long Island duck, specially roasted in a custom built roasting pit to bring you all the dining pleasures of the Imperial Court of Peking. Served with home-made spring pancakes and authentic trimmings. Margaret first introduced this delicacy to Philadelphia in 1974. 紅燜扒鴨 MANDARIN BRAISED DUCK 20 A succulent half duck browned to perfection and served on a bed of Chinese spinach 芙蓉雞 VELVET CHICKEN 17 Slices of white meat chicken sautéed in egg whites flavored with morsels of cured ham 紅燒牛尾 BRAISED OXTAIL WITH TARO 22 酒烹牛柳 GRASS-FED FILET MIGNON WITH RARE MAITAKE MUSHROOMS 25 In black pepper sauce or Chinese bourbon reduction 走油元蹄 SHANGHAI OR CHENGDU (spicy) PROVINCIAL PORK SHOULDER 22 Tender pork shoulder slowly simmered, a hearty delicacy 紅燜羊肉 MARGARET’S HOUSE LAMB STEW (spicy) 23 黑椒羊排 SZECHUAN BLACK PEPPER RACK OF LAMB (spicy) 29 Margaret first served this dish at The James Beard Foundation, New York, 2008 京都排骨 EMPEROR’S PORK CHOP 17 A southern specialty that delighted the Imperial Court in Beijing 江南獅子頭 LION’S HEAD, SOUTH OF THE YANGTZE STYLE 17 Every mother in the Yangtze Delta will boast of her own recipe for this meatball-like comfort food. Margaret’s rendition features tasty meatballs braised with vegetables in a savory brown sauce 吉利明蝦 IMPERIAL SHRIMP 20 Lightly crisped jumbo shrimp flavored in a tangy sauce and nestled on a bed of shredded snow pea pods, carrots & shiitake mushrooms 梅酒或蒜蓉魚 CHILEAN SEA BASS IN PLUM WINE OR CRUSHED GARLIC SAUCE 22 麻辣魚條 SZECHUAN FILET OF FISH (spicy) 19 Tender filet of choice white fish sautéed with spicy Szechuan seasonings and served over Mandarin noodles 三門魚 SALMON FILET IN GINGER & SCALLION or BLACK BEAN SAUCE 23 Whole Fish 清蒸全魚 STEAMED WHOLE FISH Market Price 西湖醋魚 Choice of Black Bass or Bronzino - with Ginger & Scallion, HangChow Vinegarette, 刴刴刴椒全魚刴椒全魚 or ChengDu Spicy style 湖南脆皮魚 CRISPY WHOLE BLACK BASS Fish Hunan Style (spicy) Market Price 糖醋全魚 CRISPY SWEET & SOUR WHOLE BLACK BASS with Pine Nuts Market Price 豆瓣全魚 HOUSE WHOLE FISH SZECHUAN (spicy) Market Price Choice of Black Bass or Bronzino Rice & Noodles 擔擔麵 DAN DAN NOODLES 6 炒麵炒麵炒麵 SOFT NOODLES SAUTÉED (LO MEIN) Chicken, Pork or Vegetable 12 Shrimp or Beef 13 海鮮炒飯 SEAFOOD FRIED RICE (PREMIUM JASMINE RICE) 15 炒米粉 RICE NOODLES 13 星洲炒米粉 Singapore Style – Spicy curry flavor with roast pork, chicken, shrimp & egg 台式炒米粉 Taiwan Style – Shredded pork with scallion 炒河粉 WIDE NOODLE SAUTÉED (CHOW FUN) Chicken or Beef 14 Seafood 16 炒炒炒飯炒飯飯飯 FRIED RICE (Premium Jasmine Rice) Chicken, Beef, Pork or Vegetable 11 Shrimp or Seafood 12 Vegetables 麻婆豆腐 TOFU SZECHUAN STYLE (spicy) (Minced meat optional) 13 Authentic Ma Pao Tofu 家常家常家常豆腐家常 豆腐豆腐豆腐 TOFU HOME STYLE (spicy) 14 Lightly crisped tofu sautéed with scallion and bamboo shoots 左宗豆腐 GENERAL TSAO’S TOFU (spicy) 14 絲絲絲瓜毛荳絲瓜毛荳 CHINESE SQUASH SAUTÉED WITH EDAMAME 14 蒜蓉芥蘭 BROCCOLI IN GARLIC SAUCE 13 蒜蓉菠菜 SPINACH SAUTÉED IN CRUSHED GARLIC 13 魚香茄子 CHINESE EGGPLANT IN GARLIC SAUCE (spicy) 14 干鞭四季豆 FRESH STRING BEAN SAUTÉED 12 雙冬小白菜 SHANGHAI CABBAGE (BOK CHOY) SAUTÉED WITH TWIN MUSHROOMS 16 Margaret Kuo’s Originals As a pioneer of Northern Chinese cuisine in the Philadelphia area, Madame Kuo introduced the authentic version of the following dishes in the 1970s. These are now standard fare at most Chinese restaurants. 木須肉 NORTHERN MOO SHU SPECIALTIES WITH SPRING PANCAKES 16 Your choice of pork, chicken or vegetables served with home-made pancakes & wrapped tableside 宮保宮保宮保 SZECHUAN KUNG PAO SPECIALTIES (spicy) Chicken 15 Shrimp or Squid 18 Szechuan chefs journeyed 1,500 miles to Peking bringing this specialty to astound the Palates of the Manchu Royalties 蔥爆牛或羊 MANDARIN STEAK OR LAMB WITH SPRING PANCAKES 17 A Northern comfort food, savory and juicy 左宗棠雞 GENERAL TSAO’S CHICKEN (spicy) 16 The original. A renowned Hunan Chef based in Taiwan whom Margaret met in New York first concocted this delicacy. Nowadays it has almost become an all-American dish 川式回鍋肉 TWICE COOKED PORK (spicy) 15 Cooked with marbled pork optional. A Szechuan comfort food, sliced pork sautéed with cabbage, bell pepper and bamboo shoots 三鮮兩面黃 TRIPLE DELIGHT PAN-FRIED NOODLES 17 Sautéed shrimp, chicken, beef & vegetables over pan-fried, slightly crisped noodles 陳皮陳皮陳皮牛陳皮 牛牛牛 BEEF WITH ORANGE FLAVOR (spicy) 17 陳皮三友 TANGERINE THREE DELICACIES (spicy) 20 Jumbo shrimp, scallop & chunks of chicken lightly crisped and uniquely flavored in a spicy tangerine sauce Steak or lamb & scallion wrapped tableside in home-made pancakes 麻辣雙味 SPICY SHRIMP & BEEF (spicy) 20 Jumbo shrimp & sliced tender flank steak sautéed and flavored with special hot spicy seasonings and served with Chinese spinach 翡翠蝦片帶子 EMERALD SHRIMP WITH SEA SCALLOPS 20 Sautéed with choice vegetables in a delectable white sauce 北京油瀑蝦 PEKING SHRIMP 19 Jumbo shrimp sautéed in a delectable garlic sauce 椒鹽花枝 PEPPER SALT BAKED SQUID 18 蝦仁鍋粑 SHRIMP OVER SIZZLING RICE 18 Margaret refined an old recipe popular in China during the 1940’s Japanese Kitchen OMAKASE 6-course Chef’s Table crafted by our Japanese kitchen and sushi chefs for a memorable dining experience $85 per person Minimum serving for 2 SOUP & SALAD Miso Soup 2.5 Field Green Salad with House Ginger Dressing 4 Seaweed Salad 5 Shiitaki Soup 4.5 Salmon Skin Salad 6.5 Enoki & Shiitaki mushrooms in Bonito stock Broiled salmon skin on field greens with house dressing Spicy Seafood Soup (For 2) 8 Kani Salad 7 Shrimp, whitefish & scallop Avocado & Field Greens with Ginger Dressing 7 Tuna Sashimi Salad 12 APPETIZERS Edamame 4 Rock Shrimp Tempura 10 Stewed soy beans Crispy shrimp with spicy mayo sauce Gyoza 6 Beef Negimaki 11 Japanese pan-fried pork or seafood dumplings Broiled beef rolled with scallion Steamed Shrimp Shumai 6 Ika Sugata 12 Shrimp dumplings Grilled Squid Steamed Wasabi Shumai (Spicy) 6 Shrimp Tempura Appetizer 12 Pork dumplings Soft-Shell Crab Tempura 12 Agedashi Dofu 6 Delicately pan-braised tofu with minced radish Black Pepper Tuna Sashimi 12 Yakitori 6 Sushi Appetizer 12 Broiled Chicken skewers Sashimi Appetizer 14 Asparagus with Miso Sauce 7 Steamed asparagus with Miso dipping sauce Usuzukuri 15 Thinly sliced whitefish, Japanese carpaccio Japanese Kitchen ENTREES (Served with Miso Soup) Sushi Bar Kitchen California Platter 16 Chicken or Pork Katsu 17 Special Roll Combinations Chef’s Tempura Specialties A: Yellowtail scallion, Tuna & California Roll 17 Vegetable 17 B: Spicy Tuna, Salmon Avocado & Eel Cucumber Shrimp 20 Roll 19 Seafood 29 Vegetable Sushi Dinner 19 Chef’s Teriyaki Specialties Chicken 18 Tekkadon 20 Shrimp 22 Sliced raw tuna served over sushi rice Salmon 22 Chirashi Sushi 22 Seafood 29 Assorted choice sashimi served over sushi rice Grass-fed Filet Mignon 26 Brown Rice Maki Combination 24 Grilled Chilean Sea Bass 22 Black pepper tuna, spicy yellowtail, smoked salmon & Orange Miso sauce cucumber brown rice roll Unagi Kabayaki 25 Sushi Dinner 28 Broiled eel Sashimi Dinner 30 Yellowtail Ishi Yaki Hot Bowl 25 Sushi grade yellowtail and rice cooked at your Sushi & Sashimi Combination 39 tableside in a hot river stone bowl Chef’s Deluxe Sushi for Two 55 Sesame Tuna Tokyo (spicy) 26 Sashimi grade tune pan-seared with eel sauce, hot Chef’s Deluxe Sashimi for Two 65 oil & plum wine Chef’s Special Treasure Boat Tokyo Rack of Lamb 29 Small 70 Marinated in chef’s special ginger & garlic sauce Large 95 SOBA, UDON & NOODLES Shrimp Tempura Zaru Soba 18 Seafood Tempura Udon or Soba in Broth 20 Cold buckwheat noodles with Japanese dipping broth Sirloin Beef Sukiyaki 28 Shrimp Tempura Udon or Soba in Broth 18 Sirloin, udon noodle & assorted vegetables in soy broth Nabeyaki Udon or Soba 18 Japanese white or buckwheat noodles in broth with Seafood Nabe 30 shrimp tempura, egg, fishcake & vegetables Lobster, scallop, Chilean sea bass, salmon & assorted vegetables in a clear broth .
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