Stuffed with shrimp, chicken, and vegetables.

Filled with shredded pork, crushed peanuts, pickled Chinese cabbage, and parsley.

With shiitake, portabella and cremini mushrooms, jalapeno peppers, and bleu cheese.

Brushed with our chef's special spicy barbecue sauce.

Tender sliced lamb marinated with satay barbecue sauce and char-grilled.

With a spicy peanut vinaigrette.

Filled with jumbo lump crabmeat and cream cheese with a tangy chili sauce.

With coconut, accompanied by a trio of special dipping sauces.

Minced chicken, fresh water chestnuts, mushrooms, celery, and pine nuts, served in a lettuce cup.

In spicy olive oil, jalapeno peppers, ginger, and garlic vinaigrette.

Filled with shrimp and scallops in a spicy sesame sauce.

Spring roll, pork pot stickers, tri-mushroom pot stickers, and Szechuan seafood dumplings.

With fresh basil, garlic, and sesame-peanut butter sauce.

In a light raspberry vinaigrette.

With diced chicken tenders, crispy romaine, and Parmesan croutons in a classic dressing.

Jumbo lump crabmeat, fresh water chestnuts, red onion, and mint in a spicy Thai basil vinaigrette.

With shiitake mushrooms, glass noodles, galangal, lemongrass, leeks, and Thai basil.

Thin tofu stuffed with steamed Chinese vegetables in a hot gingery garlic sauce.

With shiitake mushrooms, snow peas, broccoli, water chestnuts, and carrots in white wine sauce.

Diced chicken with toasted cashews in a lemongrass oyster sauce.

Shredded chicken sauteed with cabbage strips, wood mushrooms, and egg, served with Hoisin sauce and four Mandarin pancakes.

Sliced white meat chicken stir-fried with a spicy sesame-peanut butter sauce.

Sliced chicken, shiitake mushrooms, and snow peas in a chili tarragon sauce.

Shredded chicken, snow peas, wild mushrooms, and zucchini in a peppery rice wine sauce.

Tender morsels of chicken imparting exquisite crispness and flavor.

With fresh water chestnuts, oyster mushrooms, and sweet red pepper.

The imperial court experience: our chef slices a whole duck at your table.

Sliced beef with mushrooms, broccoli, leeks, and younger ginger in a lemongrass sauce.

Julienned beef sauteed with shredded celery and carrots in a Szechuan pepper sauce.

Tender sliced beef delicately sauteed in a hot orange peel sauce.

With quinoa, baby greens, tomatoes, hard-cooked egg, and yogurt sauce.

With porcini powder in a Cabernet tri-mushroom and shallot demi-glace.

In a shallot black bean sauce.

Slices of tender leg of lamb and scallions sauteed with Mongolian barbecue sauce.

With Japanese eggplant and black bean vegetable stir fry.

With Thai basil, edamame, onion, and sweet peppers.

With jimica, sweet pepper, and hoisin-garlic wine saauce.

With pineapple in an authentic Peking sweet and sour sauce.

Filet rubbed with garlic and Asian herbs, served in a rice wine black bean sauce flavored with leeks, shiitake mushrooms, and sun-dried tomatoes.

With fresh basil and white wine mustard sauce.

Center-cut sushi-grade tuna marinated with mirin, garlic, ginger, and seared rare, served with mirin sake syrup and wasabi oil.

With shiitake mushrooms, water chestnuts, broccoli, and snow peas.

With grilled Chinese eggplant, oyster mushrooms, shallots, zucchini, and red peppers.

Crispy jumbo shrimp topped with house-made toffeed pine nuts.

With shiitake mushrooms and spinach.

Crispy, tender shrimp sauteed in garlic sauce, with house-made honey walnuts.

Jumbo shrimp with water chestnuts in a hot, gingery tomato sauce.

Shrimp, chicken, and beef sauteed with vegetables on a sizzling platter.

Fresh lobster, jumbo shrimp, and scallops with fresh vegetables and herbs sauteed with ginger and garlic, served in an intricate noodle basket.

With vegetables and crushed peanuts in a spicy squid sauce.

With shredded chicken, snow peas, wild mushrooms, and carrots with a touch of spicy curry powder.

With jumbo lump crabmeat, shiitake mushrooms, snow peas, saffron, and Thai basil.

Spicy.

Spicy.

Spicy.

Spicy.