The Garden : The Sky : The Sea : The Field : The Land Flashcards
Can the Pad Thai be made vegetarian?
Yes, but not vegan.
Can the Chinese Broccoli with Black Bean Sauce be vegetarian?
Yes, it can be prepared vegetarian
Describe the Asian Green Stir Fry.
Green pea shoots and Chinese broccoli leaves sautéed with chopped garlic, mushroom powder and vegetarian oyster sauce.
Describe the Asparagus with Crispy Brown Rice and Sesame Dressing.
Steamed asparagus served warm tossed with sweet sesame dressing, puffed brown rice.
Describe the Banana Leaf Black Bass.
Seven (7) to Eight (8) oz of black sea bass steamed in a banana leaf with fermented black beans, chili and cilantro, drizzled with lime and soy. Served with coconut sticky rice.
Describe the Barbecue Duck Fried Rice.
Shredded duck meat wok fried with jasmine rice, key lime leaf, mint, thai basil, sundried tomato, broccoli, long beans. Finished with fish sauce.
Describe the Beef Mongolian.
10 oz of beef tenderloin medallions wok seared with shimeji mushroom, onion, and snowpea in a tomato chili sauce.
Describe the Brown Rice.
Young, tender brown rice steamed with water.
Describe the Chinese Broccoli with Black Bean Sauce.
The stalks ONLY are steamed and tossed in a fermented black bean sauce (garlic, fermented black beans, chili sauce, oyster sauce, touch of chicken stock). May be prepared vegetarian (steamed in water).
Describe the Crispy Snapper in “Sand”.
Whole red snapper that is filleted and deboned and then cubed and deep fried. It is served with the body over a bed of “garlic sand”. Garlic sand= garlic, dried olives, ginger, green onions.
Describe the Crispy Thai Pork.
Boneless medalions of Niman Ranch pork wok fried with Thai basil, chili, oyster sauce and thai chili paste served with cocconut sticky rice topped with a mango-chili chutney.
Describe the Drunken Lobster Pad Thai.
Thai rice noodles tossed with roasted lobster, with a pad Thai sauce of fish sauce, sugar and lime and XO brandy. Tossed with spiced cashews, cilantro, bean sprouts and lime.
Describe the Filet Mignon “Tokyo” Style.
8 oz filet mignon sliced and served with hyashi sauce (beef demi glace, tomato, Worchester sauce) caramelized onion and black garlic, seasonal mushrooms. Assorted vegetable tempura.
Describe the Glazed Thai BBQ Chicken.
1/2 semi boneless Amish chicken marinated in Cilantro, garlic, black pepper and Thai soy sauce, served with a Thai pickled cucumber/tomato salad in a sweet and spicy Thai Chili sauce.
Describe the Grilled Branzino.
Whole branzino fileted, served with snap peas, king mushroom, coconut broth, mizzuna cucumber salad.
Describe the Hong Kong Fried Noodle.
Bbq pork, cabbage, mushroom, corn, celery, scallion, bell pepper, chive, bean sprout sauteed with thick wheat noodle and oyster sauce.
Describe the Jasmine White Rice.
Young, tender white rice with strong flower-like aroma and delicate flavor, steamed with water.
Describe the Kung Pao Cauliflower.
Crispy wok fried cauliflower that is tossed in Kung Pao sauce (sambal, ketchup, soy sauce, thai sweet chili sauce).
Describe the Lobster and Kimchee Fried Rice.
Three (3) ounces of lobster meat tossed with egg, scallions, Yellow chives and shallots and chopped kim chee. Garnished with chopped scallions.
Describe the Miso Roasted Black Cod
7oz filet of Alaskan black cod marinated in miso and mirin and served with grilled Tokyo onion and pickled young ginger.
Describe the Monsoon Lobster.
2 pound lobster wok fried with shiitake , cauliflower , aspargus and tomato , thai basil and kaffir lime , in a spicy malaysian sauce ( tamarind , lime juice, thai chili), garnish with lettuce cups and lime wedges.
Describe the Olive Fried Rice.
Jasmine white rice stir fried with preserved olive leaf, herico verts, pumpkin, mushroom and egg.
Describe the Pad Thai Noodles.
Classic Pad Thai noodles. Thai rice noodles tossed with tofu, egg, preserved radish (Veg only!), Thai chili flakes and minced dried shrimp in a Pad Thai sauce (fish sauce, lime juice, tomato paste, tamarind, shallot, garlic sugar). Garnished with chopped peanuts, bean sprouts, cilantro and lime (could be made with chicken, with shrimp or with shrimp and chicken) Vegetable Pad Thai is made without eggs. However, it is not vegetarian and can not be done vegetarian.
Describe the Pan Roasted Halibut with Pineapple Sambal and Red Curry Shrimp.
7 oz pan roasted halibut filet topped with a pineapple chili, sambal, and a red curry diced shrimp ragu.
Describe the Peking Duck.
1 whole free-range duck, hung and dried for 24-hours then slow roasted to ensure very crispy skin. The duck cavity is the flavored with garlic, ginger, scallion, shallots, sesame oil, red bean paste, oyster sauce and hoisin, it’s then basted with a sugar vinegar solution which gives it the caramel coloring. The crispy skin and meat are removed from the bone, served with steamed pancakes (moo shu type), scallion, cucumber and hoisin sauce. The menu reads “Peking Duck for two $38 per person” you MUST inform the guest it is $76 and CANNOT be served for one.
Describe the Pork Belly with Fried Red Rice.
Pork belly braised with cinnamon, clove, star anise wok fried with Chinese long beans, shrimp paste, chilies, and Thai red rice.
Describe the Seafood Black Rice.
Lobster, shrimp and crab stir fried with black rice, tom yum seasonings, nam prik chili paste, sallion and chive buds and topped with cripsy fried calamari.
Describe the Shanghai Fried Rice.
Jasmine white rice stir fried with pine nuts, pork, shrimp, chives and onions and wrapped in an egg crepe.
Describe the Spicy Japanese Eggplant with Yogurt.
4oz of Japanese eggplant stir-fried with a soy bean chili sauce. Topped with a togarashi yogurt and crispy taro root.
Describe the Steamed Bok Choy with Garlic
Bokchoy steamed then stir fried with garlic, ginger and peanut oil.
Describe the Tao Lo Mein with Roast Pork.
Chinese egg noodles tossed with roast pork, choi sum, shiitake mushrooms, ginger, garlic and scallions. Flavored with soy, oyster sauce and sesame oil (may be made with shrimp or chicken).
Describe the Vegetable Udon.
Stir fried Chinese wheat noodle with carrots, bean sprouts, shiitake, yellow chive, scallion & cabbage tossed with black vinegar, onion, bell peppers and ginger.
Describe the Wagyu Ribeye Teppanyaki.
Dry aged 24 oz rib eye, sliced off the bone, marinated with soy, garlic and red yuzu koshu, served with five dipping sacues; Ginger Miso Yuzu, Cilantro Jalapeno Aoli, Asian BBQ, Cucumber Chimichuri & Black Peppercorn.
Described the Grilled Rare Tuna with Asian Green Stir Fry and Peppercorn Sauce.
8 oz of Tuna grilled rare. Served with tofu creamed pea shoots sautéed with olive oil and garlic and a red wine-green peppercorn sauce (red wine, shallots, green peppercorn, veal stock, and Misoyaki).
How much tuna do you get in the Grilled Rare Tuna with Asian Green Stir fry and Peppercorn Sauce?
8 oz
How are the Coconut shrimp prepared?
Wok fried until crisp in a coconut flake batter
How is the Crispy Snapper in “Sand” prepared?
A whole red snapper is fileted, deboned, cubed and deep fried.
How is the Grilled Branzino served?
Whole, the fileted
How is the Kung Pao Cauliflower prepared?
It’s wok fried
How is the meat served in the Barbecue Duck Fried Rice?
Shredded
How large is the filet on the Pan Roasted Halibut?
7 oz
How large is the Miso Roasted Black Cod filet?
7oz
How long is the Peking Duck hung and dried for and how is it prepared?
24-hours then slow roasted
How many ounces of lobster is there in the Lobster and Kimchee Fried Rice?
Three (3) ounces
How many ounces of meat are served in the Filet Mignon “Tokyo” Style?
8 oz
How many shrimp come on one order of Coconut Shrimp?
Eight (8)
