Asian Cuisine Sang

With wood ear mushrooms and bamboo shoots.

Spinach, tofu, enoki mushrooms.

Steamed soy beans sprinkled with sea salt.

Spiced cauliflower and banyuls vinaigrette.

Wontons stuffed with cream cheese, crab and scallions.

With toasted cashews, Thai basil, roasted Chinese eggplant and organic herb salad.

Braised, grilled, szechuan peppercorn glaze, fennel and cucumber slaw.

Jumbo lump crab with cilantro, scallions, garlic, sesame mustard aioli, pickled daikon relish.

In a red curry coconut broth, cilantro, ginger and toasted herb bread.

Spicy chicken breast strips, Napa cabbage, sesame vinaigrette.

With toasted pumpkin seeds, blue cheese, Asian pear champagne vinaigrette.

Crispy vegetables, sweet soy-rice wine vinaigrette.

Satsuma potato dumplings, royal trumpet mushrooms, parmesan cream.

With cilantro, ginger, baby potatoes and garlic chives.

Chinese mustard greens, kabocha squash, beurre blanc.

Gingered wild mushrooms, sake mustard broth.

Lemon soy onions, coriander shortbread.

Coconut milk soup, lemon verbena, straw and shimeji mushrooms.

With roasted red peppers, tomato, olives.

Bone in chop with Chinese sausage, basil, navy beans, mustard sauce.

Grilled zucchini, wild mushrooms, fried ginger, soy lemongrass broth.

Chili-smoked pecan sauce, roasted onion.

Crispy chicken breast, sesame caramel, red chili, baby bok choy.

Kanikama, avocado.

Cucumber, tobiko, togarashi, spicy mayo.

Avocado, cucumber, tobiko.

Shrimp tempura, maguro, creamy crab salad, avocado, unagi sauce.

Maguro, sake, ebi, white fish, jumbo lump crab, avocado.

Barbecued eel, avocado, shrimp tempura, unagi sauce.

Asparagus, jalapeño, avocado, cilantro, yuzu sauce.

Ripe mango, avocado, preserved lemon.

Garlic aioli, scallions, sriracha.

Grilled scallion, cucumber, truffle aioli, crispy garlic and ginger.

Yellow fin tuna.

Salmon.

Yellowtail tuna.

White tuna.

Shrimp.

Freshwater eel.