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Thinly sliced Ahi, flash seared and served over fresh mango mint sauce
Cream cheese wontons gone wild
Sesame, Teriyaki, Oyster, or Curry
Oceanside spring roll with dynamic herbs, halved shrimp, and shredded chicken
Malaysian spiced marinated chicken grilled and served with a tangy peanut sauce
With citrus nuoc cham
Stuffed with chicken, pork, or vegetables
Cookie-breaded and served with hai nuoc cham
Rolled over lemongrass then pan-seared and served with asparagus
A unique spin on traditional the eggroll
Our vegetarian option crisprolls
Sushi-ahi stung with wasabi
Dim Sum sized dumpling
An assortment chosen fresh daily by the chef
An Azian version of the coveted Maryland style crab cake
In yellow curry and black bean sauce
Thinly sliced Ahi, flash seared and served over fresh mango mint sauce
Pleasent herbed broth, pork, and shrimp dumplings
Generation have perfected the balance of this intricate flat-noodle soup
Cranberries, asparagus, and Azian mushrooms
Fragrant seafood broth with egg noodles and vegetables
Fresh avacado, tomato, and quail egg tossed with greens in a mixed-berry vinaigrette
Chicken or steak; tropical greens, sliced jalapeno, and tosted cashews
Our shrimp crisp rolls atop rice noodles, fresh basil, cilantro, and spinach
also available with grilled salmon
Fresh lump crab on mixed greens with Thai chili vinaigrette
With sweet potato mash and asparagus
With barbecued meats and fresh grilled vegetables
Authentic French-Viet wok steak with hand cut crispy potatoes
A rich, slow stew with jackfruit, coconut milk, tofu, and mock duck
Served with a blend of exotic asian mushrooms
Set on Bow Thai pasta
Wok finished on a forest of broccoli
The flavors of peanut, coconut, and sing ha beer meld in this fusion dish
The Nagoya-style "One-pot-meal" with select cuts of beef, shiitake mushrooms, and glen veggies
Fiery pad-noodles, green scallion, bean sprout, egg, and crushed peanut drizzled with lime
A wintery fusion dish
Marinated in tumeric, served with broccoli
(With jalepeno & button mushrooms) A bold step into deep-color curries
Grilled with field vegetables
Peapods, carrots, bell pepper, onion, and mushroom in classic teriyaki
Straw mushrooms, peapod, tomato, water chestnut, bamboo shoots, and onions
Roasted Asian watercress, almonds, cashews, peanuts, and garlic in a tangy ginger sauce
(Boyan Island) Pineapple, mushroom jalapeno, and large chunks of green and red pepper
A bronzed mixture of pecans, shrimp and coconut, set on vermicelli pasta and asapragus
Tender scallops and mixed vegetables served over crisp noodles
Sauteed with hot and spicy sauce and set on bow Thai pasta
with a blackberry sauce
plank-smoked in-house
Bowtie pasta, chive blossums, xu xu and pineapple mango relish
Topped over mango-mint sauce and served with sauteed spinach
Seared with garlic, served with grilled asparagus
Grilled Tuna, Burmese curry paste, coconut milk, and select vegetables
In a Spice-Islands inspired sauce
All of the best fresh catch fish of the ocean, crafted carefully by the chef
Fresh Lobster in garlic black bean sauce
Batter-fried chicken breast in sesame sauce, served with crispy noodles and steamed rice
Batter-fried and topped with crush-pressed sweet and sour, bell peppers, and pineapple