On hai
Asian Contemporary Cuisine
DINNER MENU
APPETIZERS
Singapore Chicken Skewers 8
Marinated white meat served with peanut sauce
Assorted Prawn Tempura R
Battered prawns with a variety of legumes served with a light tempura sauce
Shiitake Mushroom Chicken Potstickers BR
Pan fried with shiitake mushrooms and green onions
Napoleon Softshell Crab Tempura RB
Softshell crab deep fried with butter and mango accented chef's sauce
Squid & Onion Ring Tempura fe
With onion rings served with tempura sauce
Sweet Potato Shrimp Tarts 9s
Crispy julienne sweet potato and shrimp
Imperial Spring Rolls 18
Soft rolls wrapped with poached shrimp, gritled pork, rice noodles, and mint served with peanut dipping sauce
Jicama Rolls 18
Soft veggie rolls wrapped with egg, tofu, jicama, carrot and fresh basil served with a sweet homemade brown sauce
Saigon Crispy Rolls 5 18
Filled with cabbage, pork and earrot served with nude mim pickle dipping sauce
Crispy Veggie Rolls 1s
Filled with cabbage and carrot served with lime infused dipping sauce
SOUPS Large Personal
‘Thai Seafood Hot & Sour 49
Flavored with basil, pepper, and lemongrass served with poached prawns, green mussels and squid
Chaire de Crab Asparagus 49
Crabmeat and white asparagus
Vegetarian's Favorite cea:
Enoki mushroom, egg white and tofu
Pho Ga 10 65
Rice noodles, boneless chicken, cilantro and green onion in chicken broth.
Pho Bo 0 65
Rice noodles, thinly sliced beef sirloin, bean sprout, cilantro and green onion in a beef broth,
World Wonton 12 65
Asian pork ravioli in chicken broth topped with BBQ pork, green onion, baby bok choy, and. shrimp,
SaSALAD
‘Vietnamese Chicken Salad
Freshly shredded cabbage, carrot, basil, mint, toasted peanuts and crispy shallots,
Spiced Duck Confit Salad
Duck confit, julicnne of mixed vegetables drizzled with sesame herb dressing
Ahi Salad
Japanese greens, cubed Ahi tuna served on crispy rice tiers with sesame, pickled ginger and cilantro
Jicama Salad
Assorted julienne of vegetables, fresh pear, and tofu with citrus dressing
‘An Choi Shrimp Papaya Salad
‘Shredded green papaya, shrimp, basil & candied pecans topped with fried shallots
ENTREE
King Crab Claw & Prawn,
‘Wok tossed with shallots, on a bed of baby spinach and garlic noodles sprinkled with kosher salt and crushed fresh
peppercomn
Shaken Beef
Cubed filet mignon pan seared with garlic, red onion and peppers, served on a bed of lettuce
An Choi Fried Rice
Fried rice with crabmeat, prawn, calamari, green onion and egg whites in a clay pot.
Curry Prawn & Chicken
Curry flavored chicken and prawn in a basil coconut sauce
Mai Que Lo Mussels
Green mussles woked with garlic, Mai Que Lo spirit, basil leaves
Green Bean Yin Yang Tofu
‘Steamed and fried tofix with green beans sauteed with green onions
Ha Noi Crispy Crab Rolls
Special crispy rolls topped with Dungeness crabmeat, pork, clear noodles and wood ear mushroom,
served with nude mam dipping sauce
Steamed Roulade de Sole
Prawn wrapped with fillet of sole steamed with garlic bean sauce
An Choi Canard d’Orange
Crisp duck filet in minty orange sauce
Foil Wrapped Shiitake Fish
Steamed fish, shiitake mushroom, ginger, and light sake soy
‘Tamarind Prawn Garlic Noodles
Pan seared prawns and garlic noodles in tamarind sauce
(Caramelized Prawns 15
Tossed with garlic, sweet onion and ground peppercom in Clay Pot
Hong Kong Crispy Noodles
Amix of seafood and vegetables served on a crispy noodle nest
aeCrab Cellophane
Stir ftied clear noodles and crabmeat with onions, zucchini and carrot
‘Sweet & Sour Pineapple Pork Loin
‘Tempura pork loin strips, pineapple, onion, red & green pepper with tangy sauce
Shiitake Greens
Stir ftied baby bok choy with Shiitake mushroom in house sauce
‘Tender Baby Ribs
Grilled pork baby back ribs infused with lemongrass
Roasted Beef Scallion Roulade
Sliced and ground beef sirloin rolled and slowly roasted with green onion
Chap Che aux Epinards
‘Clear mung bean noodles, spinach, green onions, and tofu stir fried with sesame flavor
Clay Pot Fish Filet
‘Caramelized fish filets with ground pepper and ginger in a clay pot
Pad Thai
Stir fried rice noodles with tofu, egg, bean sprout, green onion and crushed peanuts
with Chicken or Shrimp
Signature Saint Jack Scallop Prawn
Pan seared until crispy with bacon, jicama salad, crisp tofu cube, and mango salsa sauce
‘Walnut Prawns
‘Tossed in light cream sauce with honey glazed walnuts on a crisp tofu cube
Sweet and Sour Tofu Tempura
Tossed with pineapple and red & green peppers
SUSHI
Assorted Sushi Rolls
California, Smelt Roe, Tuna & Cucumber
Assorted Sashimi
Salmon, Tuna
Sashimi Hand Rolled
Salmon & Spicy Tuna with English Cucumber
Japanese Platter
Prawn tempura surrounded by a variety of sashimi and sushi
Dragon Rolls
BBQ eel on crisp California rolls
Teriyaki Eel Rice Bowl
Slowly baked BBQ cel & rice served in a clay pot
SIDES
‘Steam Rice
‘Coconut Rice
Red Rice with light tomato and garlie flavor
Garlic Noodles
Grilled Teriyaki Rice Cube
Note: Most dishes can be cooked spicy or meatless upon request