The Garden : The Sky : The Sea : The Field : The Land

Question 1

Can the Pad Thai be made vegetarian?

Answer 1

Yes, but not vegan.

Question 2

Can the Chinese Broccoli with Black Bean Sauce be vegetarian?

Answer 2

Yes, it can be prepared vegetarian

Question 3

Describe the Asian Green Stir Fry.

Answer 3

Green pea shoots and Chinese broccoli leaves sautéed with chopped garlic, mushroom powder and vegetarian oyster sauce.

Question 4

Describe the Asparagus with Crispy Brown Rice and Sesame Dressing.

Answer 4

Steamed asparagus served warm tossed with sweet sesame dressing, puffed brown rice.

Question 5

Describe the Banana Leaf Black Bass.

Answer 5

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.

Question 6

Describe the Barbecue Duck Fried Rice.

Answer 6

Shredded duck meat wok fried with jasmine rice, key lime leaf, mint, thai basil, sundried tomato, broccoli, long beans. Finished with fish sauce.

Question 7

Describe the Beef Mongolian.

Answer 7

10 oz of beef tenderloin medallions wok seared with shimeji mushroom, onion, and snowpea in a tomato chili sauce.

Question 8

Describe the Brown Rice.

Answer 8

Young, tender brown rice steamed with water.

Question 9

Describe the Chinese Broccoli with Black Bean Sauce.

Answer 9

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).

Question 10

Describe the Crispy Snapper in “Sand”.

Answer 10

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.

Question 11

Describe the Crispy Thai Pork.

Answer 11

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.

Question 12

Describe the Drunken Lobster Pad Thai.

Answer 12

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.

Question 13

Describe the Filet Mignon “Tokyo” Style.

Answer 13

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.

Question 14

Describe the Glazed Thai BBQ Chicken.

Answer 14

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.

Question 15

Describe the Grilled Branzino.

Answer 15

Whole branzino fileted, served with snap peas, king mushroom, coconut broth, mizzuna cucumber salad.

Question 16

Describe the Hong Kong Fried Noodle.

Answer 16

Bbq pork, cabbage, mushroom, corn, celery, scallion, bell pepper, chive, bean sprout sauteed with thick wheat noodle and oyster sauce.

Question 17

Describe the Jasmine White Rice.

Answer 17

Young, tender white rice with strong flower-like aroma and delicate flavor, steamed with water.

Question 18

Describe the Kung Pao Cauliflower.

Answer 18

Crispy wok fried cauliflower that is tossed in Kung Pao sauce (sambal, ketchup, soy sauce, thai sweet chili sauce).

Question 19

Describe the Lobster and Kimchee Fried Rice.

Answer 19

Three (3) ounces of lobster meat tossed with egg, scallions, Yellow chives and shallots and chopped kim chee. Garnished with chopped scallions.

Question 20

Describe the Miso Roasted Black Cod

Answer 20

7oz filet of Alaskan black cod marinated in miso and mirin and served with grilled Tokyo onion and pickled young ginger.

Question 21

Describe the Monsoon Lobster.

Answer 21

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.

Question 22

Describe the Olive Fried Rice.

Answer 22

Jasmine white rice stir fried with preserved olive leaf, herico verts, pumpkin, mushroom and egg.

Question 23

Describe the Pad Thai Noodles.

Answer 23

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.

Question 24

Describe the Pan Roasted Halibut with Pineapple Sambal and Red Curry Shrimp.

Answer 24

7 oz pan roasted halibut filet topped with a pineapple chili, sambal, and a red curry diced shrimp ragu.

Question 25

Describe the Peking Duck.

Answer 25

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.

Question 26

Describe the Pork Belly with Fried Red Rice.

Answer 26

Pork belly braised with cinnamon, clove, star anise wok fried with Chinese long beans, shrimp paste, chilies, and Thai red rice.

Question 27

Describe the Seafood Black Rice.

Answer 27

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.

Question 28

Describe the Shanghai Fried Rice.

Answer 28

Jasmine white rice stir fried with pine nuts, pork, shrimp, chives and onions and wrapped in an egg crepe.

Question 29

Describe the Spicy Japanese Eggplant with Yogurt.

Answer 29

4oz of Japanese eggplant stir-fried with a soy bean chili sauce. Topped with a togarashi yogurt and crispy taro root.

Question 30

Describe the Steamed Bok Choy with Garlic

Answer 30

Bokchoy steamed then stir fried with garlic, ginger and peanut oil.

Question 31

Describe the Tao Lo Mein with Roast Pork.

Answer 31

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).

Question 32

Describe the Vegetable Udon.

Answer 32

Stir fried Chinese wheat noodle with carrots, bean sprouts, shiitake, yellow chive, scallion & cabbage tossed with black vinegar, onion, bell peppers and ginger.

Question 33

Describe the Wagyu Ribeye Teppanyaki.

Answer 33

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.

Question 34

Described the Grilled Rare Tuna with Asian Green Stir Fry and Peppercorn Sauce.

Answer 34

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).

Question 35

How much tuna do you get in the Grilled Rare Tuna with Asian Green Stir fry and Peppercorn Sauce?

Answer 35

8 oz

Question 36

How are the Coconut shrimp prepared?

Answer 36

Wok fried until crisp in a coconut flake batter

Question 37

How is the Crispy Snapper in "Sand" prepared?

Answer 37

A whole red snapper is fileted, deboned, cubed and deep fried.

Question 38

How is the Grilled Branzino served?

Answer 38

Whole, the fileted

Question 39

How is the Kung Pao Cauliflower prepared?

Answer 39

It's wok fried

Question 40

How is the meat served in the Barbecue Duck Fried Rice?

Answer 40

Shredded

Question 41

How large is the filet on the Pan Roasted Halibut?

Answer 41

7 oz

Question 42

How large is the Miso Roasted Black Cod filet?

Answer 42

7oz

Question 43

How long is the Peking Duck hung and dried for and how is it prepared?

Answer 43

24-hours then slow roasted

Question 44

How many ounces of lobster is there in the Lobster and Kimchee Fried Rice?

Answer 44

Three (3) ounces

Question 45

How many ounces of meat are served in the Filet Mignon "Tokyo" Style?

Answer 45

8 oz

Question 46

How many shrimp come on one order of Coconut Shrimp?

Answer 46

Eight (8)

Question 47

How much fish do you get in the Banana Leaf Black Bass?

Answer 47

Seven (7) to Eight (8) oz

Question 48

How much lobster do you get in the Monsoon Lobster?

Answer 48

2 pounds

Question 49

In regards to the Peking Ducks price, what MUST you always inform the guest about?

Answer 49

The Peking Duck is served for a minimum of two people at $38 per person and CANNOT be served for one.

Question 50

Is there wine in the Peppercorn Sauce?

Answer 50

Yes, red wine.

Question 51

What type of noodles are used in the TAO Lo Mein with Roast Pork?

Answer 51

Chinese egg noodles

Question 52

What are the greens in the Grilled Rare Tuna with Asian Green Stir fry with Peppercorn Sauce?

Answer 52

Tofu creamed pea shoots

Question 53

What are the ingredients on the Asian Green Stir fry?

Answer 53

* Green pea shoots * Chinese broccoli leaves * garlic * mushroom powder * vegetarian oyster sauce.

Question 54

What are the three ways the 3-way Lobster comes served?

Answer 54

Tempura Claw, Teriyaki Tail, and Dynamite Knuckle.

Question 55

What else is the Lobster and Kimchee Fried Rice tossed in?

Answer 55

Egg, scallions, yellow chives, shallots and chopped kimchee

Question 56

What is the Banana Leaf Black Bass served with?

Answer 56

Coconut sticky rice.

Question 57

What is the Banana Leaf Black Bass steamed with?

Answer 57

Fermented black beans, chili and cilantro, lime juice and soy

Question 58

What is the Barbecue Duck Fried Rice stir fried with?

Answer 58

Key lime leaf, mint, thai basil, sundried tomato, broccoli, long beans.

Question 59

What is the Beef Mongolian wok seared with?

Answer 59

Shimeji mushroom, onion, and snowpea.

Question 60

What is the Chicken Cashew Nut wok fried with?

Answer 60

Carrots, green and red peppers, garlic, ginger and celery.

Question 61

What is the Chinese Broccoli tossed in?

Answer 61

Black Bean Sauce

Question 62

What is the Crispy Thai Pork served with?

Answer 62

Coconut sticky rice topped with a mango-chili chutney.

Question 63

What is the Crispy Thai Pork wok fried with?

Answer 63

Thai basil, chili, oyster sauce and thai chili paste

Question 64

What is the Dry-Age Sirloin with Broccoli topped with?

Answer 64

Scallion tempura

Question 65

What is the Dry-Aged Sirloin with Broccoli marinated in?

Answer 65

Soy and garlic.

Question 66

What is the Dry-Aged Sirloin with Broccoli served with?

Answer 66

A black bean sauce and broccoli

Question 67

What is the Filet Mignon "Tokyo" Style served with?

Answer 67

Hyashi sauce (beef demi glace, tomato, Worchester sauce) caramelized onions, black garlic, seasonal mushrooms and assorted tempured vegetables.

Question 68

What is the garlic sand made of in the Crispy Snapper in "Sand"?

Answer 68

Garlic, dried olives, ginger, green onions.

Question 69

What is the Glazed Salmon with Sesame Eggplant and Shiso Vinaigrette served with?

Answer 69

Pickled onion and sesame eggplant.

Question 70

What is the Glazed Salmon with Sesame Eggplant and Shiso Vinaigrette glazed with?

Answer 70

Glazed with soy, ginger and mirin

Question 71

What is the Glazed Thai BBQ Chicken marrinated in?

Answer 71

Cilantro, garlic, black pepper, thai soy sauce

Question 72

What is the Grilled Branzino served with?

Answer 72

Snap peas, king mushroom, coconut broth, and a mizzuna cucumber salad.

Question 73

What is the Lobster and Kimchee Fried Rice garnished with?

Answer 73

Chopped scallions.

Question 74

What is the Miso Roasted Black Cod marinated in?

Answer 74

Miso and mirin

Question 75

What is the Miso Roasted Black Cod served with?

Answer 75

A grilled Tokyo onion and pickled young ginger.

Question 76

What is the Monsoon Lobster garnished with?

Answer 76

Lettuce cups and lime wedges.

Question 77

What is the Monsoon Lobster wok fried with?

Answer 77

Shiitake mushrooms, cauliflower, aspargus and tomato, thai basil and kaffir lime, in a spicy malaysian sauce.

Question 78

What is the Olive Fried Rice stir fried with?

Answer 78

Preserved olive leaf, herico verts (green beans), pumpkin, mushroom and egg.

Question 79

What is the Pad Thai garnished with?

Answer 79

Chopped peanuts, bean sprouts, cilantro and lime

Question 80

What is the Pad Thai tossed with?

Answer 80

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).

Question 81

What is the Pan Roasted Halibut topped with?

Answer 81

A pineapple chili, sambal, and a red curry diced shrimp ragu.

Question 82

What is the Peking Duck basted with and what's the purpose of the basting?

Answer 82

It's basted with a sugar vinegar solution which gives it the caramel coloring

Question 83

What is the Peking duck stuffed with?

Answer 83

garlic, ginger, scallion, shallots, sesame oil, red bean paste, oyster sauce and hoisin

Question 84

What is the Pork Belly with Fried Red Rice wok fried with?

Answer 84

Long beans, shrimp paste, chilies, and Thai red rice.

Question 85

What is the Pork Belly with Fried Red Rice braised with?

Answer 85

Cinnamon, clove, and star anise

Question 86

What is the protein used in the Hong Kong Fried Noodle?

Answer 86

Bbq pork.

Question 87

What is the sauce used in the Signapore Mei Fun?

Answer 87

A light curry sauce.

Question 88

What is the Seafood Black Rice topped with?

Answer 88

Cripsy fried calamari.

Question 89

What is the Shanghai Fried Rice stir fried with?

Answer 89

Pine nuts, pork, shrimp, chives and onions.

Question 90

What is the Spicy Chili Chicken marinated in?

Answer 90

With pineapple in a sweet sauce

Question 91

What is the Spicy Chili Chicken sauteed with?

Answer 91

pineapple in a sweet sauce

Question 92

What is the TAO Lo mein with Roast Pork flavored with?

Answer 92

Soy, oyster sauce and sesame oil.

Question 93

What is the TAO Lo mein with Roast Pork tossed with?

Answer 93

Choi sum, shiitake mushrooms, ginger, garlic and scallions.

Question 94

What is the Vegetable Udon stir fried with?

Answer 94

Carrots, bean sprouts, shiitake, yellow chive, scallion and cabbage

Question 95

What is the Wagyu-Ribeye Teppanyaki marinated with?

Answer 95

Soy, garlic and red yuzu koshu

Question 96

What kind of chicken is used for the Glazed Thai BBQ Chicken?

Answer 96

Amish Chicken

Question 97

What kind of salmon is used in the Glazed Salmon with Sesame Eggplant and Shiso Vinaigrette, and how much salmon is used?

Answer 97

Norwegian (farm raised) salmon, 7 oz filet

Question 98

What kind of yogurt is the Spicy Japanese Eggplant with Yogurt topped with and what other ingredient is used as a topping?

Answer 98

Togarashi yogurt and crispy taro root

Question 99

What meat is used in the Seafood Black Rice?

Answer 99

Lobster, shrimp and crab.

Question 100

What other proteins can be used for the TAO Lo Mein with Roast Pork?

Answer 100

Shrimp or Chicken.

Question 101

What other proteins can be used to make the Pad Thai?

Answer 101

Chicken, shrimp or with shrimp and chicken

Question 102

What proteins are used in the Signapore Mei Fun?

Answer 102

Shrimp, bbq pork, and chicken

Question 103

What sauce comes with the Glazed Thai BBQ Chicken?

Answer 103

Spicy Thai Chili Sauce

Question 104

What sauce is used in the Hong Kong Fried Noodle?

Answer 104

Oyster sauce.

Question 105

What sauce is served with the Beef Mongolian?

Answer 105

Tomato chili sauce.

Question 106

What sauces are served with the Wagyu-Ribeye Teppanyaki?

Answer 106

Five dipping sacues; Ginger Miso Yuzu, Cilantro Jalapeno Aoli, Asian BBQ, Cucumber Chimichuri and Black Peppercorn.

Question 107

What spirit is used for the Drunken Lobster Pad Thai?

Answer 107

The XO brandy.

Question 108

What three ingredients is the steamed bok choy stir fried with?

Answer 108

Garlic, ginger and peanut oil

Question 109

What type of noodle is used in the Signapore Mei Fun?

Answer 109

Thin rice noodle

Question 110

What type of noodle is used in the Vegetable Udon?

Answer 110

Wheat noodle

Question 111

What type of noodles are used in the Pad Thai?

Answer 111

Rice noodles

Question 112

What type of rice is used for the Shanghai Fried Rice?

Answer 112

Jasmine white rice

Question 113

What type of rice is used in the Olive Fried Rice?

Answer 113

Jasmine white rice

Question 114

What's the sauce on the Asian Green Stir Fry?

Answer 114

Vegetarian Oyster Sauce

Question 115

What's the sauce on the Monsoon Lobster?

Answer 115

Spicy malaysian sauce