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TAKEOUT MENU DIM SUMDAY BRUNCH OCTOBER 2018 EGG ROLL CHAR SIU BAO Seasonal Vegetables, House Made Sweet BBQ Wagyu Brisket, Sweet Onion Jam, and Sour, Bib Lettuce

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TAKEOUT MENU DIM SUMDAY BRUNCH OCTOBER 2018 EGG ROLL CHAR SIU BAO Seasonal Vegetables, House Made Sweet BBQ Wagyu Brisket, Sweet Onion Jam, and Sour, Bib Lettuce TAKEOUT MENU DIM SUMDAY BRUNCH OCTOBER 2018 EGG ROLL CHAR SIU BAO Seasonal Vegetables, House Made Sweet BBQ Wagyu Brisket, Sweet Onion Jam, and Sour, Bib Lettuce. 8 Char Siu Sauce. (Limited Availability). 13 CHAR SIU BAO BBQ Wagyu Brisket, Sweet Onion Jam, SHRIMP DUMPLINGS Char Siu Sauce. 13 Pink Shrimp, Garlic, Ginger and Scallion Vinaigrette, Pickled Daikon Radish. 14 SHRIMP DUMPLINGS Pink Shrimp, Ginger and Garlic, Ginger and MR LEE’S JIAOZI Scallion Vinaigrette, Pickled Daikon Radish. 14 Ground Red Ossabaw Pork Shoulder MR LEE'S JIAOZI Dumplings, Cucumber, Pao’s Shoyu Ponzu. 14 Ground Red Ossabaw Pork Shoulder EGG ROLLS Dumplings, Supreme Crepe, Pao’s Seasonal Vegetables, House Sweet and Sour, Shoyu Ponzu. 14 Bib Lettuce. 8 HONG KONG STYLE WAFFLES S&P SHRIMP gf House Made Miso Dulce de Leche, Shredded Coconut, Vanilla Whipped Cream. 15 Pink Shrimp, Ginger Scallion Sauce, Sichuan and Black Pepper, Serrano Peppers SMASHED CUCUMBER SALAD and Lime. 24 Soy and Vinegar, Garlic, Sesame Seeds, KUNG PAO CHICKEN gf Spicy Sesame Cream, Mint, Cilantro and Basil. 14 Sichuan Peppercorn Chicken, Cashews, Tianjin Chilies, Scallions, Orange and Cilantro. 18 TURNIP CAKE HASH Sunny Egg, Sweet Soy, Kewpie Mayo, DRUNKEN LO MEIN Bonito Flakes, Chives, Lap Cheong , Gochujang, Thai Basil and Ground Shiitake and Bamboo Shoots. 14 Pork, Szechwan, Sweet and Sour, Kaffir and Peanuts. 16 YAKA MEIN Lo Mein Noodles, Beef Broth, BEEF AND BROCCOLI gf Braised Brisket, Negi, Poached Grass Fed Tenderloin, Gai Lan, Oyster Egg, Cajun Seasoning. 21 Sauce, Sesame Seeds and Greens. 20 NNC BURGER CHAO FAN gf Ariete Bun, Jasper Hills Farm Fried Rice, Market Vegetables, Sunny Cheddar, Pickles, XO Sauce, Side Up Egg, Chives and Garlic Bomb. 11 / 17 Kewpie Mayo and Shrimp Chips. 17 Choose one protein CHAO FAN (Chicken, Beef, Shrimp) 8 Fried Rice, Shiitake Mushrooms, Fried Rice portions are available for takeout only Scallions, Ginger, Sunny Side Up Egg, Crunchy Garlic Bomb and Chives. 17 HONEY GARLIC ROASTED CHICKEN gf Florida Honey and Garlic Sauce, Roasted Peanuts and Squash. 25 gf Gluten free dish | * Vegetarian dish | ** Vegan dish Spicy dish | Numbing dish In an effort to preserve the integrity of our food we accept minimal modifications on menu items. Many of our other menu items can also be prepared vegan One check per table please. 20% service charge will be added to and vegetarian, please ask your server. parties of 6 or more. Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne Chef Partner: Pablo Zitzmann illness, especially if you have certain medical conditions. Chef de Cuisine: Paola Enamorado We support many local farms and producers, please visit In the Kitchen: Angel, Aixa, Maria, Ashley, Maria, Juanse, our website www.nonamechinese.com or blackboards for Daniela, Elsa, Eddie and Maytee more information. LUNCH MENU OCTOBER 2018 SUM SUM BOX: Small Salad or Soup, Three 16 TAKEOUT MENU Dumplings of your choice and a Small Fried Rice. FRESH AND LIGHT EGG DROP SOUP: Vegetable Dashi, Scallions, Egg and 8 Crunchy Wontons. SMASHED CUCUMBERS: Soy and Vinegar, Garlic, 14 Sesame Seeds, Spicy Sesame Cream, Mint, Cilantro and Basil. DIM SUM Made daily, rotating and seasonal EGG ROLL: Seasonal Vegetables, House Made 8 Sweet and Sour, Bib Lettuce. SHRIMP DUMPLINGS: Pink Shrimp, Ginger and Garlic, 14 Ginger and Scallion Vinaigrette, Pickled Daikon Radish. MR LEE’S JIAOZI: Ground Red Ossabaw Pork Shoulder 14 Dumplings, Napa Cabbage, Ginger and Garlic Chives. BOWLS Choice of White Rice, Brown Rice or Noodles. SUNGS Choice of Moo Shu Pancakes or Lettuce Wraps. GINGER SCALLION SHRIMP: Pink Shrimp, Ginger 14 Scallion, Sichuan, Serrano Peppers and Lime. K+PCHICKEN: Sichuan Peppercorn Chicken Smoked 14 Cashews, Tianjin Chilies, Scallions, Orange and Cilantro. WOK SHAKEN BEEF: Tenderloin, Gai Lan, Oyster Sauce, 14 Sesame Seeds and Greens. BRISKET: Slow Braised Brisket, Hoisin, House Pickles 14 and Scallion. MUSHROOM: Roasted Mushrooms, Hoisin Sauce, 14 Pickles, and Scallions. HOUSE SPECIALTIES HOURS OF OPERATION EMPEROR’S SALAD: Gem Lettuce, Crispy Spicy 14 Chicken Dumpling , Miso Ranch Dressing, MONDAY & TUESDAY: Parmeggiano, Chives. CLOSED CHAO FAN: Fried Rice, Market Vegetables, Sunny Side 17 Up Egg, Chives and Garlic Bomb. WEDNESDAY: SNAPPER SALAD: Roasted Snapper, Carrot Ginger 18 12PM - 2:30PM & 5:30PM - 10PM Dressing, Pickled Ginger, Radishes, Gem Lettuce and Mint. THURSDAY: S&P SHRIMP: Pink Shrimp, Ginger Scallion Sauce, 24 12PM - 2:30PM & 5:30PM - 10PM Sichuan and Black Pepper, Serrano Peppers FRIDAY: and Lime. 12PM - 2:30PM & 5:30PM - 11PM KUNG PAO CHICKEN: Sichuan Peppercorn Chicken, 18 Cashews, Tianjin Chilies, Scallions, Orange SATURDAY: and Cilantro. 5:30PM - 11PM BEEF AND BROCCOLI: Grass Fed Tenderloin, Gai Lan, 20 Oyster Sauce, Sesame Seeds and Greens. SUNDAY: 12PM - 3:30PM (brunch) & 5:30PM - 10PM *15% OFF LUNCH Available to all South Miami Hospital employees and University of Miami, Miami Dade College and Florida International University students and employees. *Must show proper ID. PHONE 786-577-0734 TH PHONE: 7400 SW 57 CT, SOUTH MIAMI, FL 33143 786-577-0734 7400 SW 57TH CT SOUTH MIAMI, FL 33143 WWW.NONAMECHINESE WWW.NONAMECHINESE .
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