This menu was specially prepared by chef and owner Tammy Wong.
Served February 8 – February 14, 2013.
Chicken and chive steamed dumplings.
Fried wontons filled with curried beef.
Carrot, mixed radishes, onion, and ginger in a citrus mint vinaigrette.
Stir fry of mushrooms, kale, and lotus root.
With 5-spice bacon and egg.
Buckwheat noodles in a hot pepper and dried scallop sauce.
Lightly fried with a kumquat, ginger, and tangerine sweet and sour sauce.
Peking duck, cucumbers, and onion over hoisin sauce.
Lightly fried and served over spinach with a black bean sauce.
Sweet apple pie filling.