Served chicken, mushrooms, green onions and water chestnuts and sauce vision over crispy rice sticks. Served with crisp lettuce cups.

Vegetarian.

Crispy Vietnamese style rolls. Vegetarian.

Hand rolled. Served with marinated pork and vegetables and Visions sweet sour mustard sauce.

Crispy large prawns in aromatic spices topped. Served with roasted chili peppers, chopped black beans, ginger and green onion garnish.

Crispy wontons filled with crab, bell peppers and green onions. Served with spicy plum sauce.

Crispy strips tossed. Served with fresno peppers and green onions and sweet chili dipping sauce.

Served with a tangy Asian barbecue sauce.

Tempura battered. Served with spicy dipping sauce.

Tempura battered and lightly tossed. Served with sriracha aioli.

Served with chicken. Fresh chopped kale, cabbage, crisp apples, grapes, celery, grape tomatoes and candied walnuts tossed in a light misc lime vinaigrette.

Sushi grade seared ahi tuna and over mixed green with julienne cucumber and carrots, garnished with crispy shallots, yucca and crushed wasabi and peas. Served with sesame vinaigrette.

Velvety broth. Served with julienne carrots and green onions.

Savory broth. Served with hand folded pork wontons, shrimp, chicken, mushrooms, fresh spinach and water chestnuts.

Rich and tangy broth. Served with chicken, silken tofu bamboo shoots, mushrooms and egg.

Served with ranch and celery.

Spicy sesame sauce. Served with broccoli, red bell peppers and onions.

Hunan chili sauce. Served with fresh orange slices and daikon sprouts.

Sliced chicken breast tossed. Served with ginger and green onions and ring of steamed broccoli.

Sweet and spicy chili sauce. Served with tender bite sized chicken.

Stir fried. Served with bell peppers, onions, mushrooms, celery and bamboo shoots in a garlic soy sauce.

Lightly battered in a sweet and tangy honey sauce. Served with green onions over a bed of crispy rice sticks.

Braised prawns and sliced chicken breast in a velvety sauce. Served with Asian mushrooms, baby bok choy and carrots.

Tossed with pineapple, bell peppers, onions and red ginger.

Spicy szechuan chili sauce with peanuts, celery, scallions and red chili peppers.

Sweet soy glazed flank steak wok. Served with garlic and broccoli.

Fiery pepper sauce wok tossed. Served with crispy strips of flank steak julienne.

Sliced flank steak. Served with fresh ginger, green onions and garlic.

Black pepper, garlic sauce. Marinated flank steak, onions and bell pepper.

Hunan chili sauce. Served with fresh orange slices. garnished with daikon sprouts.

Spicy sichuan chili sauce. Served with peanuts, celery, scallions and red chili peppers.

Dry rubbed with Asian spices, simply grilled. Served on asparagus with red pepper slaw.

Tossed with a light Asian aioli. Served with warm candied walnuts and cool honeydew melon.

Tossed with Chinese black beans, peas, scallions, Asian mushrooms and egg.

Lightly battered in a sweet and tangy honey sauce. Served with green onions over a bed of crispy rice sticks.

Hunan chili sauce. Served with fresh orange slices. garnished with daikon sprouts.

Spicy sweet chili sauce. Served with crispy slices of alaskan cool baby boy choy, carrots and snow peas.

Light madras curry sauce. Served with crispy silken tofu, baby bok choy, tomatoes, carrots, red peppers. Asian mushrooms and peanuts. Vegetarian.

Spicy garlic red chili sauce. Served with crispy silken tofu in a ring of fresh steamed broccoli. Vegetarian.

Chinese eggplant tossed in a spicy vegetarian sauce. Served with chili paste and scallions. Vegetarian.

Savory soy sauce tossed. Served with wok-seared egg noodles.

Eggs noodles tossed. Served with garlic and chili pepper flakes.

Spicy sauce of red chili peppers and garlic with minced chicken and scallions over egg noodles, served with julienne cucumber, bean sprouts and cilantro.

Light curry sauce. Served with thin rice noodles, sliced chicken breast, shrimp and fresh vegetables.

Tossed in savory sauce. Served with broccoli, snow peas, carrots, bean sprouts and mushrooms. Vegetarian.

Tossed in savory soy sauce. Served with egg, julienne carrots, bean sprouts and scallions.

Every kids favorite without the veggies.

Eggs noodle stir fried. Served with chicken.

Served with honey or sweet and sour dipping sauce.

Snap peas, carrots and broccoli.

Crisp, chilled sauce with a light soy sauce, sprinkled. Served with sesame seeds.

Stir-fried. Seved with chili paste, garlic sichuan preserves and sliced onions.

Stir-fried. Served with fried red chili sauce, fresh garlic and sichuan preserves.

Tender leaves stir fried. Served with chopped garlic.

Steamed or stir-fried.

Sir warm crispy bites of banana, served with coconut-pineapple ice cream and drizzled with caramel and vanilla sauce.

Mascarpone cream layered with espresso and brandy soaked lady fingers, topped. Served with imported sweet cocoa.

Smooth and creamy cheesecake on a graham cracker crust. served with fresh berries and raspberry sauce.

Perfect for sharing. Sir rich layers of frosted chocolate cake topped with semi-sweet chocolate chips, served with fresh berries and raspberry sauce.

Coca cola company.

Sweet or unsweet.

Sweet soy-glazed flank steak, wok seared with fresh ginger, green onions, and garlic.

Fiery pepper sauce wak-tossed with crispy strips of flank steak, julienne carrots, celery, and onions.

Sliced flank steak seared with fresh ginger, green onions, and garlic.

Black pepper-garlic sauce marinated flank steak, onions, and bell pepper.

Dry-rubbed with Asian spices, simply grilled. Served on asparagus with red pepper slaw.

Tossed with a light Asian aioli with warm candied walnuts, and cool honeydew melon.

Tossed with Chinese black beans, peas, scallions, Asian mushrooms, and egg.

Lightly battered in a sweet and tangy honey sauce with green onions over a bed of crispy rice sticks.

Hunan chili sauce with fresh orange slices, garnished with daikon sprouts.

Spicy Sichuan chili sauce with peanuts, celery, scallions, and red chili peppers. Shrimp or scallops.