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SMALL PLATES EDAMAME Fresh soy beans blanched in ginger broth and tossed with sea salt. $4.95 ❋ THAI SEARED AHI SASHIMI Ahi tuna rubbed with Thai spices, quickly seared in the wok and sliced thin. $9.95 ❋ FRIED CRAB RANGOON Snow crab and cream cheese filling in a wonton wrapper served with a sweet chilli dipping sauce. $8.95 ❋ FRIED LOBSTER RANGOONS Maine lobster and cream cheese filling in a wonton wrapper served with a sweet chilli dipping sauce. $9.95 BONSAI JUMBO PRAWN COCKTAIL Wild Mexican white prawns poached in green onion, star anise and ginger broth. Served chilled with wasabi cocktail sauce. $11.95 ❋ CHICKEN SATAY with PEANUT SAUCE Thai marinated chicken breast, skewered and grilled. Served with peanut sauce. $7.95 WOK SEARED LETTUCE WRAPS Your choice of chopped chicken, beef or pork with black mushrooms, water chestnuts and cashews seared in a black mushroom and rice wine soy sauce. Served with crisp lettuce cups. $8.50 ❋❋ DRUNKEN SPYDERS Tempura battered soft shell crabs with a saké yellow curry sauce. $10.95 POT STICKERS Made fresh daily by our dim-sum chef. Steamed or cast-iron pan-fried. Shrimp, chicken, or pork. Served with a tangy soy dipping sauce. $6.95 ❋ ASIAN CLAMS or MUSSELS 1 pound of clams, mussels or combo, wok sautéed with Lap Xuong sausage, garlic, ginger, onions, chilli flakes, fresh tomatoes and cilantro. $10.95 VIETNAMESE SALT and PEPPER CALAMARI Wok sautéed crispy calamari with scallions, ginger and red peppers finished with raw peanut oil. Served with a mustard, lime, cilantro dipping sauce. $8.95 VEGETABLE SPRING ROLLS Served with a tangy soy dipping sauce. $5.95 PORK EGG ROLLS Served with a tangy soy dipping sauce. $7.95 TORNADO PRAWNS Wild Mexican white prawns wrapped in yam shoestring, fried and served with a spicy chilli coconut sauce. $8.95 VIETNAMESE FRESH SPRING ROLLS Maine lobster, shrimp, rice noodles, vegetables and mint. Served with peanut sauce. $9.95 SOUPS AND SALADS MISO SOUP Classic miso soup with silken tofu and green onions. small $3.95 Large $6.95 WOR WONTON SOUP Ginger pork wontons, chicken, shrimp, water chestnuts, spinach and mushrooms. $6.95 ❋ THAI COCONUT CURRY HOT AND SOUR SOUP Shrimp, chicken, red onions, tomato, mushrooms and fresh basil. $6.95 ALMOND CHICKEN SALAD Almond crusted breast of chicken, mixed greens, vegetables, ginger vinaigrette. Served over a bed of fried chow mein noodles. $9.95 PAGODA SALAD Mixed greens and vegetables tossed with our wasabi ranch dressing. $5.95 CRISPY FRIED SCALLOP SALAD WITH A BLACK BEAN VINAIGRETTE Wok fried, crisp sea scallops over mixed greens and vegetables tossed with a savory black bean vinaigrette. $12.95 ❋ THAI BEEF SALAD Flame broiled top sirloin thinly sliced with tomatoes, red onions and cucumber. Tossed with a spicy Thai lime vinaigrette. $11.95 MAI FUN SALAD Shredded Iceberg lettuce tossed with fried Mai Fun rice noodles, shredded breast of chicken, ginger poached shrimp, and our black sesame sweet and sour dressing. $9.95 ENTRÉES Served with your choice of white rice, sticky rice, or brown rice CHICKEN DISHES ❋ GENERAL TSO’S CHICKEN Wok seared chicken breast, red peppers, and julienned green onions with a tart, spicy-sweet scallion sauce. $13.50 ❋❋ KUNG PAO CHICKEN Wok seared chicken breast, red chilies and roasted peanuts with a tangy soy sauce finished with raw peanut oil. $13.50 ❋❋ SPICY THAI MINT CHICKEN Wok sautéed slices of chicken breast, white mushrooms, roma tomatoes, yellow onions, red chili pods, and carrot slices in a light soy with fresh mint. $12.95 MOO SHU CHICKEN Strips of chicken, cabbage, black fungus, bamboo shoots, green onions and egg in a mushroom soy sauce. Served with Moo Shu wraps and hoisin sauce. $10.95 ALMOND CASHEW CHICKEN Sliced chicken breast, water chestnuts, green peppers, celery, bamboo shoots, white mushrooms, roasted almonds and cashews. $13.50 ❋ SPICY ORANGE PEEL CHICKEN Wok fried crispy chicken with a spicy-sweet chili garlic sauce. $13.50 GINGER CHICKEN and BROCCOLI Wok sautéed slices of chicken breast, broccoli and ginger soy sauce. $12.95 ❋❋ THAI PEANUT CHICKEN Onions, carrots, bok choy, red bell peppers, cilantro and sliced chicken in a spicy Thai peanut sauce. $13.50 SWEET and SOUR CHICKEN Crispy battered chicken, pineapple, bell pepper, yellow onion and red ginger with a sweet and sour sauce. $11.95 HONEY GLAZED CHICKEN Crispy battered chicken in a tangy honey sauce served over fried rice sticks. $10.95 CANTONESE MOO GOO GAI PAN Stir fried vegetables, mushrooms and chicken in rice wine sauce. $12.95 BEEF DISHES All of our beef dishes are prepared with coulot, the best cut of choice top sirloin. MONGOLIAN STYLE BEEF Slices of tender wok caramelized beef, sautéed mushrooms and yellow onions with a sweet soy sauce, fresh green onions and black and white sesame seeds. Served over a bed of fried rice sticks. $14.95 ❋❋❋ CRISPY BEEF SZECHWAN Double wok fried crispy beef, julienne carrots and celery, green onions, bean sprouts and a spicy sweet and sour soy sauce. $13.95 ❋ FIRE ROASTED CURRIED STEAK 10 oz. hand cut coulot dry rubbed with Thai spices then flame broiled. Served with wasabi croquettes, asparagus and a black pepper demi-glace. $20.95 ❋ SPICY ORANGE PEEL BEEF Wok fried crispy beef tossed with a spicy-sweet chili garlic sauce. $14.50 GINGER BEEF and BROCCOLI Wok seared beef and broccoli in a ginger soy sauce. $13.50 All of our entrées are designed to be shared within your party. We encourage you to order from our many different flavor profiles to create a dining experience catered to your personal taste. All of our items are completely M.S.G. free ❋ Spicy ❋❋ Spicier ❋❋❋ Spicies Dragon’s breath (Caution: Upon Request Only) In order to maintain check accuracy for larger parties, we will provide a maximum of three (3) separate checks. SEAFOOD DISHES CRISPY SALMON WITH BLACK BEAN SAUCE Wild Alaskan salmon crispy fried in the wok. Served with Michiu Rice over a savory black bean sauce. $18.95 ❋❋❋ BLACKENED RED CURRY PRAWNS Wild Mexican white prawns marinated in Thai spices then blackened in the wok. Served with Thai “dirty rice”, asparagus and red curry sauce. $18.95 ❋❋ KUNG PAO PRAWNS OR SCALLOPS Wok fried crispy prawns or scallops, red chilies, and roasted peanuts with a tangy soy sauce. Finished with raw peanut oil. $15.95 ❋ FLAME BROILED SALMON WITH GREEN CURRY 10 oz. flamed broiled filet of wild Alaskan salmon with sautéed spinach and a green curry sauce finished with sea salt. $20.95 ❋ SPICY ORANGE PEEL SHRIMP Wok fried crispy shrimp with a spicy-sweet chili garlic sauce. $16.95 ❋ LEMON LIME PEPPER SHRIMP Wok seared shrimp with an Asian black pepper ‘demi-glace’ sauce with celery, bean sprouts, green onions, lemon and lime slices. $16.95 SESAME MISO GLAZED SALMON 10 oz. flame broiled filet of wild Alaskan salmon glazed with a sesame miso sauce over a bed of stir fried baby bok choy. $20.95 VIETNAMESE SALT and PEPPER PRAWNS or SCALLOPS Wok fried crispy wild Mexican white prawns or wild sea scallops (combo okay) with scallions, ginger and red peppers finished with raw peanut oil. Served with a mustard-lime cilantro dipping sauce. $18.95 ❋ THAI PEANUT PRAWNS Onions, carrots, bok choy, red bell peppers and cilantro wok seared in a spicy Thai peanut sauce. $16.95 ❋ COCONUT SPYDER RICE with YELLOW CURRY Three whole tempura battered Vietnamese soft shelled crabs with coconut yellow curry rice. $17.95 ❋❋ THAI PAELLA Calamari, salmon, prawns, scallops, clams and mussels sautéed in the wok then tossed with a tangy curry sauce, rice, fresh tomatoes and cilantro. $22.95 PORK DISHES MOO SHU PORK Strips of pork, cabbage, black fungus, bamboo shoots, green onions and egg in a mushroom soy sauce. Served with Moo Shu wraps and hoisin sauce. $10.95 SWEET and SOUR PORK Crispy battered pork, pineapple, bell pepper, yellow onion and red ginger in a sweet and sour sauce. $11.95 VEGETABLE DISHES All vegetable dishes are vegetarian/vegan ❋ TEMPURA BATTERED VEGETABLES Mixed seasonal vegetables tempura battered and fried. Served with wasabi ranch sauce. $9.95 ❋ ASPARAGUS and BLACK MUSHROOM STIR FRY Seared and glazed in a spicy vegetarian oyster mushroom sauce. $8.95 GARLIC EDAMAME (SOY BEANS) WITH SNAP PEAS Stir fried with garlic in a light Asian wine sauce. $8.95 Add prawns or scallops for $5.95 ❋❋ MALAYSIAN VEGETABLE TOFU STIR FRY Mixed vegetables and tofu (our tofu is local and made fresh daily) wok sautéed in a spicy coconut curry sauce. $8.95 ❋ SINGAPORE STIR FRY Mixed vegetables and savory baked (curry & spicy) tofu wok sautéed in a spicy mushroom sauce. $8.95 STIR FRIED BABY BOK CHOY Stir fried with yellow onions and a light ginger, garlic Asian wine sauce. $6.95 NOODLES & RICE ❋ CARAMELIZED GARLIC NOODLES Wok caramelized egg noodles with garlic, chilli flakes and green onions. Garnished with strips of fresh cucumber. $7.95 ❋ SHANGHAI CHOW FUN Wok seared with your choice of sliced chicken breast, beef or vegetarian-style with yellow and green onion, white mushrooms and Chinese wide rice noodles stir-fried with a tangy chilli-ginger soy. $11.95 Vegetable $8.95 CHOW MEIN Stir fried egg noodles and vegetables with a choice of chicken, shrimp, beef or pork in a mushroom soy. $10.95 Combo add $2 LO MEIN NOODLES Lightly browned egg noodles, stir fried with a choice of chicken, shrimp, beef or pork in a mushroom soy. $10.95 Combo add $2 DOUBLE PAN FRIED NOODLE Stir fried vegetables, with a choice of chicken, shrimp, beef or pork in a mushroom soy gravy poured over the top of crispy egg noodles.
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  • Product Catalogueproduct Silit.Com 17.01.17 19:34 the Production Process, One Step at a Time

    Product Catalogueproduct Silit.Com 17.01.17 19:34 the Production Process, One Step at a Time

    product catalogue WM no.: 63.3288.2190WM | Subject to modifications and mistakes. | 02/2017 WMF Group GmbH Eberhardstraße 35 | 73312 Geislingen / Steige | Germany silit.com silit.com SIL_Hauptprospekt_2017_DE_EN_RZ.indd 1-3 17.01.17 19:34 The production process, one step at a time Step 1 more The raw materials that are used to than make Silargan® – including feldspar, quartz and more than 30 other ­ingredients – are melted down at ­approximately 1300°C. 30 ingredients Step 2 The basic and surface layers are applied one after another and fused into an inseparable unit at 860°C. Step 3 The steel core is made on drawing presses using the Euler method. 860 °C Step 4 Quality Step 5 The pouring rim is Once the handle has been ­fitted ground and attached and a final quality check carried using the plating out, our high-quality Silargan® procedure. products are ready for shipment. SIL_Hauptprospekt_2017_DE_EN_RZ.indd 4-6 17.01.17 19:35 Culinary experts. Since 1920. Eating is far more than just ingesting food, and cooking is far These examples demonstrate that the interplay between design, more than preparing meals. They represent a social event that function and aesthetics is a common theme throughout our unites people across borders, cultural groups, generations and company‘s history. Our history has been shaped by our ability ­viewpoints. Since the introduction of the Silit brand in 1920, and desire to understand people and their needs and to we have been developing products that make cooking a simpler, ­continually develop new ideas that cater for a healthy lifestyle more beautiful, quicker and more long-lasting experience.