First Prices Shown Are for Takeout,
Second Prices Are for Dining Room
Prices Subject to Change
Duck Wrapped in Lettuce with Pine Nuts ($11.95/$13.95)
Minced duck meat sautéed with water chestnuts, fresh pine nuts, spices, and herbs and served in a crispy lettuce leaf. A healthy Chinese dish recommended as an appetizer.
Li Po Chicken ($13.95/$16.95)
Shredded white meat chicken prepared with 7 garden vegetables and served in a mild, Cantonese white sauce.
Tai Chein Chicken ($13.95/$16.95)
Large pieces of tender chicken fried with hot peppers in a dark, spicy garlic sauce.
Crispy Palace Prawns ($16.95/$19.95)
Jumbo prawns lightly fried and coated with ground pecans. It's a Peking-style specialty.
Home-Style Chicken Casserole ($13.95/$16.95)
Boneless chicken simmered in our homemade clay pots with winter mushrooms, bamboo shoots, snow peas, rice wine, and many delightful spices and herbs. It's a very traditional dish.
|
Szechuan Peppery Chicken ($13.95/$16.95)
Tender chicken sautéed in a spicy and tangy sauce and served on a bed of fresh spinach and crispy walnuts.
Lamb Chop Skewer with Plum (NA/$18.95)
Lamb chops skewered, grilled, and then stuffed with sun-dried plums. They're topped with our tasty red wine sauce and a touch of fruit.
Rack of Lamb Our Style ($15.95/$18.95)
Hearty portions of lamb chops grilled, then sautéed in our spicy garlic sauce. They're finished in Chinese sherry wine.
Staff's Favorite Scallops (NA/$18.95)
Lightly fried sliced scallops with shredded pork, snow peas, and bamboo shoots. They're served in spicy brown sauce topped with whole red chili.
Peking Pan-Fried Scallops (NA/$23.95)
Ample sea scallops filled with minced shrimp, finished in a light brown sauce, and garnished with Chinese broccoli.
Peking Duck ($34.00/$38.00)
A tender duckling grilled until crispy golden, then carved and served at your table with homemade crepes, spring onions, fresh cucumbers, and Hoi Sin sauce.
|
|
Weekend Dim Sum Brunch
The dim sum tradition is an essential part of Cantonese cuisine. It's a way of eating and socializing dating back to the 10th century. Some say the custom began as the lunch Chinese workers carried to the fields or as something to grab on the run. Whatever its origins, dim sum has evolved into a repast meant to touch the heart. Today, dim sum can feature dozens of bite-sized delicacies that come steamed, fried, savory, or sweet.
Dim sum dishes are typically served from sunrise to early afternoon and are usually accompanied by steaming pots of tea. For this reason, dim sum is sometimes referred to as a Yum Cha meal, as Yum Cha is Cantonese for "drinking tea." For Cantonese families, dim sum is a chance to spend casual and carefree time together, where eating is only part of the fun. In Hong Kong, some people bring their caged birds to dim sum, the way some of the French bring their dogs to a bistro.
|
