Dinner Menu : Small Plates Flashcards
Describe the Agedashi Tofu.
Lightly fried corn starch dusted tofu in an agedashi broth (dashi, soy sauce & mirin) with shishito peppers, shiitake mushrooms and Japanese eggplant.
Describe the BBQ Chicken Satay.
Boneless, skinless chicken grilled on a skewer marinated with garlic ginger, sriracha and served with a sweet peanut dipping sauce and a green papaya and mango salad on the side.
Describe the Chicken Gyoza (Steamed or Pan Fried).
Five (5) dumplings filled with ground chicken, ginger, garlic, red miso, mirin, sake, scallions, waterchestnuts, Napa cabbage and served with a sesame chili soy dipping sauce (soy sauce, rice vinegar, mirin, sugar, and sesame chili oil).
Describe the Chinese Five Spice Short Ribs.
7oz of Neiman Ranch beef short ribs braised in a Chinese five spice (cinnamon, cloves, anise, szechuan peppercorn, fennel) broth until tender and served with leeks, and red and green peppers.
Describe the Chirashi Sashimi Salad.
Sliced salmon, tuna and hamachi with julienne carrots and daikon served in a yuzu soy dressing with sesame rice crackers.
Describe the Crispy Bao Buns.
Four (4) steamed and seared Chinese buns filled with ground Neiman Ranch pork, chestnuts, shitake mushroom, cabbage, chicken powder, and sesame oil all served with a black vinegar soy.
Describe the Crispy Chicken.
A half a roasted chicken with salt, chicken powder, garlic, star anise, vinegar, maltos and shao xiu (Chinese Wine), served with a citrus salt and Lea and Perrins.
Describe the Dim Sum Dumpling Platter.
Eight steamed Chinese dumplings: Two (2) Shrimp Hargow, two (2) shu mai (crab and pork), two (2) chicken chive dumpling, and two(2) green pea shoot dumpling, served with a Tobanjan sauce, a Pickled Chili Soy and a Black Vinegar Soy.
Describe the Dragon Tail Spare Ribs.
Six (6) Neiman Ranch pork spare ribs, marinated in hoisin, ketchup, worchestershire sauce, garlic, soy sauce, sugar and Chinese wine (wu chai pi chew). Slow-Roasted until well caramelized and drizzled with sesame oil.
Describe the Hot & Sour Soup with Shrimp Toast.
Chicken stock flavored with mushroom soy, vinegar, hot chile sauce, eggs, tofu and wood ear mushrooms. Served with two pieces of shrimp toast crusted with sesame, jicama, ginger and cilantro.
Describe the Hot Edamame.
Soy beans steamed in the pod and served hot topped with maldon sea salt.
Describe the Yakitori Jumbo Scallops.
Two skewers grilled and glazed with a yakitori sauce.
Describe the Yakitori Lamb Chop.
Two skewers grilled in a teriyaki sauce.
Describe the Lobster Egg Roll.
Traditional crispy fried Egg roll skin filled with cabbage, carrot, shiiitake, lobster, and crab meat served with a duck sauce, a sesame chili, and a tasted chili sauce.
Describe the Lobster Wontons with Shiitake Ginger Broth.
Five wontons filled with diced lobster and shrimp with a Napa cabbage and lobster glace (reduced lobster stock), steamed and served in a shiitake ginger broth (chicken stock, veal stock, and teriyaki) infused with ginger, shiitake, garlic, and thyme. Finished with shiitake mushrooms, shallots, garlic and butter.
Describe the Miso Soup with Manila Clams.
A classic Miso soup made from dashi broth (water, kombu seaweed, bonito flakes). Flavored with Miso. Garnished with diced firm tofu, wakame seaweed, manila clams, chives and sansho pepper (soup can be made without clams).
Describe the Pork Potstickers.
5 pieces of house made, crispy pan fried pork dumplings (pork, cabbage, ginger, oyster sauce, sesame oil, scallions, rice wine, carrots, shiitake mushroom, soy and chicken powder) served with a savory Gochujang sauce (Korean Pepper Paste, sugar, sesame oil, soy, rice wine vinegar, chicken stock, onion, garlic, ginger), a spicy sesame glaze and garnished with micro greens.
Describe the Roasted Shishito Peppers with Yuzu.
Japanese shishito peppers are quickly fried in canola oil then dusted with yuzu-salt and dressed with a soy sauce and yuzu juice mixture. Garnished with toasted white and black sesame seeds and a miso-mustard dipping sauce.
Describe the Satay of Chilean Sea Bass.
Two skewers of Chilean bass marinated with miso paste, sake and mirin then seared until golden brown and glazed with a miso teriyaki sauce. Served over a braised hiijiki seaweed with a shiitake andwakame salad. Garnished with chives.
Describe the Shanghai Vegetable Dumplings.
Five (5) pan fried dumplings filled with shiitake mushroom, spinach, pea shoots, and scallions served with a honey mustard hoisin.
Describe the Yakitori Shishito Peppers.
Two skewers grilled in a misoyaki sauce.
Describe the Yakitori Shiitake Mushrooms.
Two skewers grilled in a misoyaki sauce.
Describe the Sizzling Sweet Soy Chicken.
Diced boneless and skinless chicken marinated with ginger, garlic and soy sauce. Fried until very cripsy and served with mixed sweet bell peppers in a hot stone bowl with sweet soy and vinegar.
Describe the Spicy Szechuan Dumplings.
6 dumplings filled with pork, shrimp, water chestnuts, cabbage, and sesame oil. Topped with peanuts and sesame seeds served in a black vinegar, szechuan pepper and soy sauce.
Describe the Spicy Tuna Tartare on Crispy Rice.
Six sushi rice cake that is fried and topped with spicy tuna tartare (ahi tuna finely chopped with spicy mayo) and served with spicy mayo, eel sauce, Asian micro greens (Thai basil, shiso, cilantro, mustard).
Describe the Tao Temple Salad.
Assortment of mixed lettuce greens tossed with shallots, edamame, water chestnuts, pickled ginger, endive and cucumber. Served with yuzu soy vinaigrette.
Vegetarian Option
Describe the Tempura Asparagus.
Six (6) to eight (8) spears of asparagus dipped in tempura batter and fried crispy. Served with a soy mirin.
Describe the Tempura Avocado.
Three (3) pieces of avocado dipped in tempura batter and fried crispy. Served with a soy mirin.
Describe the Tempura Eggplant.
Three (3) pieces of Japanese eggplant dipped in tempura batter and fried crispy. Served with a soy mirin.
Describe the Tempura Green Beans.
A bunch of haricot verts (french green beans) dipped in tempura batter and fried crispy. Served with a soy mirin.
Describe the Tempura Shrimp.
Two (2) pieces of shrimp dipped in tempura batter and fried crispy. Served with a soy mirin.
Describe the Tempura Sweet Onion Rings.
Three (3) pieces of sweet onion rings dipped in tempura batter and fried crispy. Served with a soy mirin.
Describe the Yakitori Tomato and Bacon.
Two skewers grilled in a teriyaki sauce.
Describe the Tuna Poke.
Diced tuna tossed in extra virgin olive oil and maldon sea salt sitting on a bed of pickled ginger guacamole, served with a soy ginger dressing then garnished with taro chips, chives, and wasabi.
Describe the Vegetable Dumplings.
Two (2) Green Pea Shoot dumplings (2) Thai Peanut dumplings (pea shoots, peanuts, long bean, mushroom, tofu, chili, cilantro, lemongrass in a hargow dough) and (2) Shanghai Bok Choy dumplings (bok choy, pea shoot, mushroom powder, tofu, shallot wrapped in potato starch dough) served with a scallion soy dipping sauce.
Describe the Vegetable Spring Roll.
Cabbage, wood ear mushrooms, carrot, snow peas, english peas, jicama, and sesame oil all wrapped in a crispy wrapper. Served with chinese mustard sauce and duck sauce.
Describe the Yakitori Wagyu Beef.
Two skewers grilled in a teriyaki sauce.
Describe the Yakitori Asparagus.
Two skewers grilled in a misoyaki sauce.
