M Asian Fusion Restaurant

Spicy. Spicy sour soup flavored with lemon grass, kaffir lime, galangal, lime juice, fish sauce.

Traditional Japanese soup fused in stock of negi, carrot, potato, and daikon radish.

Thick sweet corn soup served with egg white.

Thin soup made with flavorful stock and served with an array of accompaniments crispy leeks, garlic chips, beef meat balls, fresh chilies, cilantro, basil, lemon, seasonal vegetable, and noodles.

Gluten free, vegan. Served with toy box tomatoes, green beans, fresh mangoes, papaya, bean sprout, cilantro, tamarind candy, and roasted cashew nuts.

Clay oven roasted chicken served over fresh mix greens, Japanese cucumber, tomatoes, roasted bell peppers, and onions tossed in our Bombay tamarind mint dressing.

Fresh mixed greens, Japanese cucumber, shaved red onions, edamame, seaweed salad and toy box tomatoes tossed in ginger white soy vinaigrette topped with toasted black and white sesame seeds.

Vegan. Ginger, soy sauce, sesame oil, sambal, rice wine, cashew, peanuts, chili flakes, and spring onions served with jasmine rice and house made kim chi.

Vegan, spicy. Bok choy, broccoli, eggplant, julienne red onions, baby corn, bamboo shoots and bean sprouts in a house made green curry sauce.

Vegan. Broccoli, eggplant, red potato, carrots, yellow onions, baby corn, snow peas, and cherry tomatoes in a house made yellow curry sauce.

Vegan. Tofu, broccoli, eggplant, snow peas, cherry tomatoes, bean sprouts tossed in house made red curry sauce.

Broccoli, snow peas, bok choy, and cherry tomatoes.

With fragrant garlic and hoisin sauce.

Gluten free. Spinach and fresh Indian style cheese cubes cooked in mild spices.

Gluten free. House made Indian cheese cooked with a cashew nut rich gravy based sauce.

Clay oven roasted chicken served with lettuce, tomato, onions, cucumbers, cilantro served with potato fries.

House made chicken pattie with sriracha aioli and grilled onions.

Grilled tenderloin pattie with sautéed teriyaki mushroom and spring onions.

Bay shrimp, crab sticks, and chunks of fish with wasabi aioli.

Teriyaki chicken, mushroom, and sesame seeds.

Mushroom, bell pepper, paneer, and onion.

Pan fried flat rice noodles with choice of chicken, beef, or prawns served with bean sprouts, red onions, green onions, julienne carrots topped with crushed peanuts and cilantro.

Stir fried vegetables or chicken tossed in egg noodles.

Vegan. Noodles mixed with vegetables, bell pepper, onions, bean sprouts, carrots, herbs and spices.

Gluten free. Garlic chili and sweet basil.

Gluten free. Carrots, spring onions, bok choy, bean sprouts, and peas.

Flash fried crab cakes flavored with kafir lime leave and mayonnaise severed with sriracha aioli.

Crispy fried prawns tossed with wasabi aioli, fresh kiwi, and apple.

Lightly breaded calamari tossed with onions and bell peppers served with sweet chili sauce.

Marinated chicken served on skewers with peanut sauce and sambal oelek sauce.

3 pieces. Gluten free. Served with shredded lettuce, cheese, and garnish with fresh cilantro.

Spicy. Infused with garlic, onion, ginger tossed in sambal oelek sauce accompanied with celery sticks and sour cream.

Choice of chicken or vegetable stuffed with seasonal vegetables and served with sriracha and wasabi house made aioli.

Vegan. Freshly steamed edamame with a choice of m style or sea salt.

Vegan. With house made sweet chili sauce.

Vegan. Served with sweet garlic bean sauce.

Gluten free, vegan. House baked nuts glazed with chili flakes and sugar.

Gluten free, vegan, spicy. Infused with chili bean, sambal oelek and chili oil.

Vegan. Potatoes and green peas tempered with Indian spices and wrapped in a golden crispy pastry served with sweet chili sauce.

6 pieces. Gluten free. Rack of lamb marinated in Indian tandoori spices cooked in charcoal clay oven served with mint and tamarind chutney.

Gluten free. Marinated chicken with hung curd, mace, cardamom, caraway seed, coriander root and served with tomato cucumber relish.

Gluten free. Ginger flavored house made cheese cooked in charcoal clay oven served with mint and tamarind chutney.

Gluten free. Minced lamb flavored with Indian spices cooked in charcoal clay oven served mint and tamarind chutney.

Gluten free, vegan. Deep fried cauliflower florets in soya based Asian fusion sauce.

Gluten free. Deep fried chicken cooked with onion, bell pepper and tossed in soy based house special sauce.

6 pieces. Deep fried tempura battered tiger prawns tossed with chili flakes.

6 pieces. Vegan. Crispy shell filled with chickpeas, potatoes, onions served with mint and cumin flavored water.

Gluten free. Grilled lobster tail flavored with lemon butter, garlic, and mango salsa.

Gluten free. Butter, pepper, and garlic.

Gluten free. Tiger prawns cooked in Malaysian sauce infused with sambal, lemongrass, tomatoes, cashews, coconut milk, and green onions.

Gluten free. Served with fresh garlic Thai chili, cilantro, lime juice, jasmine rice, and house made kim chi.

Gluten free. Served with organic quinoa and steamed vegetables.

Gluten free. Steamed mussels tossed in Thai red curry sauce.

12 oz. Gluten free. Garlic mashed potatoes with seasonal vegetable and togarashi lemon butter sauce.

12 oz. Gluten free. Garlic mashed potatoes with steamed broccoli and togarashi lemon butter sauce.

Gluten free. Cubed filet mignon sauteed with onions tossed in a soy based sauce served over tomatoes and greens.

Gluten free. Stir fried beef tossed with seasonal vegetables and teriyaki sauce.

Spicy. Stir fried chicken tossed with peanuts, chili pepper, ginger, green onions, and fused with spicy Singaporean sauce.

Spicy. Stir fried chicken served with seasonal vegetables in a special house made green curry sauce.

Stir fried chicken served with seasonal vegetables in a special house made yellow curry sauce.

Gluten free. shredded clay oven cooked chicken tossed in a tomato based creamy sauce.

Gluten free. Bone in chicken cooked in authentic Indian curry sauce.

Gluten free. Served with creamy tomato sauce, cucumber relish, and jasmine rice.

Gluten free. Served with spiced jus, steamed seasonal vegetables and onion compote with roasted garlic mashed potatoes.

Gluten free. Pan seared with glazed baby carrots, roasted garlic mashed potatoes, and Bangkok soy sauce.

Gluten free. Twice cooked beef chunks, cooked with root vegetables, lotus stem, mushrooms, and potatoes, garlic, ginger, hoisin, sesame oil and star anise, finished with rice wine vinegar and served over jasmine rice.

Gluten free. Chunks of chicken with root vegetables, lotus stem, mushrooms, and potatoes, slowly cooked with garlic, ginger, hoisin, sesame oil, and star anise, finished with rice wine vinegar and served over jasmine rice.

Gluten free, vegan. Root vegetables, lotus stem, mushrooms, potatoes, and water chestnuts, slowly cooked with garlic, ginger, hoisin, sesame oil, and star anise, finished with rice wine vinegar and served over jasmine rice.

Deep fried chicken with crispy basil.

Mozzarella cheese and marinara sauce.

Carrots, spring onions, bok choy, bean sprouts, and peas.

Egg noodles tossed in butter and garlic.

Three pieces. Served with shredded lettuce, cheese, and garnish with fresh cilantro.

Six pieces. Rack of lamb marinated in Indian tandoori spices cooked in charcoal clay oven, served with mint, and tamarind chutney.

Marinated chicken with hung curd, mace, cardamom, caraway seed, coriander root, and served with tomato cucumber relish.

Stir fried chicken and served with seasonal vegetables in a special house made green curry sauce.

Shredded clay oven cooked chicken tossed in a tomato based creamy sauce.

Spicy sour soup flavored with lemon grass, kaffir lime, galangal, lime juice, and fish sauce.

Traditional Japanese soup fused in stock of negi, carrot, potato, and daikon radish.

Thick sweet corn soup served with egg white.

Thin soup made with flavorful stock and served with an array of accompaniments. Crispy leeks, garlic chips, beef meat balls, fresh chilies, cilantro, basil, lemon, seasonal vegetable, and noodles.

Served with toy box tomatoes, green beans, fresh mangoes, papaya, bean sprout, cilantro, tamarind candy, and roasted cashew nuts.

Clay oven roasted chicken served over fresh mix greens, Japanese cucumber, tomatoes, roasted bell peppers, and onions tossed in Bombay tamarind mint dressing.

Fresh mixed greens, Japanese cucumber, shaved red onions, edamame, seaweed salad, toy box tomatoes tossed in ginger white soy vinaigrette topped with toasted black, and white sesame seeds.

Flash fried crab cakes flavored with kafir lime leave and mayonnaise severed with sriracha aioli.

Crispy fried prawns tossed with wasabi aioli, fresh kiwi, and apple.

Lightly breaded calamari tossed with onions and bell peppers served with sweet chili sauce.

Marinated chicken served on skewers with peanut sauce and sambal oelek sauce.

Three pieces. Served with shredded lettuce, cheese, and garnish with fresh cilantro.

Infused with garlic, onion, ginger tossed in sambal oelek sauce accompanied with celery sticks, and sour cream.

Stuffed with seasonal vegetables, served with sriracha, and wasabi house made aioli.

Freshly steamed edamame.

With house made sweet chili sauce.

Served with sweet garlic bean sauce.

House baked nuts glazed with chili flakes and sugar.

Infused with chili bean, sambal oelek, and chili oil.

Potatoes, green peas tempered with Indian spices, and wrapped in a golden crispy pastry. Served with sweet chili sauce.

Six pieces. Rack of lamb marinated in Indian tandoori spices cooked in charcoal clay oven, served with mint, and tamarind chutney.

Marinated chicken with hung curd, mace, cardamom, caraway seed, coriander root, and served with tomato cucumber relish.

Ginger flavored house made cheese cooked in charcoal clay oven, served with mint, and tamarind chutney.

Minced lamb flavored with Indian spices cooked in charcoal clay oven, served mint, and tamarind chutney.

Deep fried cauliflower florets in soya based Asian Fusion sauce.

Deep fried chicken cooked with onion, bell pepper, and tossed in soy based house special sauce.

Six pieces. Deep fried tempura battered tiger prawns tossed with chili flakes.

Six pieces. Crispy shell filled with chickpeas, potatoes, onions, served with mint, and cumin flavored water.

Grilled lobster tail flavored with lemon butter, garlic, and mango salsa.

Butter, pepper, and garlic.

Tiger prawns cooked in Malaysian sauce infused with sambal, lemongrass, tomatoes, cashews, coconut milk, and green onions.

Served with fresh garlic Thai chili, cilantro, lime juice, jasmine rice, and house made kim chi.

Served with organic quinoa and steamed vegetables.

Steamed mussels tossed in Thai red curry sauce.

Tiger prawns cooked in Malaysian sauce infused with sambal, lemongrass, tomatoes, cashews, coconut milk, and green onions.

12 oz. Garlic mashed potatoes with seasonal vegetable and togarashi lemon butter sauce.

12 oz. Garlic mashed potatoes with steamed broccoli and togarashi lemon butter sauce.

Cubed filet mignon sauteed with onions tossed in a soy based sauce, served over tomatoes, and greens.

Stir fried beef tossed with seasonal vegetables and teriyaki sauce.

Stir fried chicken tossed with peanuts, chili pepper, ginger, green onions, and fused with spicy Singaporean sauce.

Stir fried chicken and served with seasonal vegetables in a special house made green curry sauce.

Stir fried chicken served with seasonal vegetables in a special house made yellow curry sauce.

Shredded clay oven cooked chicken tossed in a tomato based creamy sauce.

Bone in chicken cooked in authentic Indian curry sauce.

Served with creamy tomato sauce, cucumber relish, and jasmine rice.

Served with spiced jus, steamed seasonal vegetables, and onion compote with roasted garlic mashed potatoes.

Pan seared with glazed baby carrots, roasted garlic mashed potatoes, and Bangkok soy sauce.

Ginger, soy sauce, sesame oil, sambal, rice wine, cashew, peanuts, chili flakes, spring onions, served with jasmine rice, and house made kim chi.

Bok choy, broccoli, eggplant, julienne red onions, baby corn, bamboo shoots, and bean sprouts in a house made green curry sauce.

Broccoli, eggplant, red potato, carrots, yellow onions, baby corn, snow peas, and cherry tomatoes in a house made yellow curry sauce.

Tofu, broccoli, eggplant, snow peas, cherry tomatoes, and bean sprouts tossed in house made red curry sauce.

Broccoli, snow peas, bok choy, and cherry tomatoes.

With fragrant garlic and hoisin sauce.

Spinach and fresh Indian style cheese cubes cooked in mild spices.

House made Indian cheese cooked with a cashew nut rich gravy based sauce.

Clay oven roasted chicken served with lettuce, tomato, onions, cucumbers, cilantro, and served with potato fries.

House made chicken pattie with sriracha aioli and grilled onions.

Grilled tenderloin pattie with sauteed teriyaki mushroom and spring onions.

Bay shrimp, crab sticks, and chunks of fish with wasabi aioli.

Teriyaki chicken, mushroom, and sesame seeds.

Mushroom, bell pepper, paneer, and onion.

Twice cooked beef chunks, cooked with root vegetables, lotus stem, mushrooms, potatoes, garlic, ginger, hoisin, sesame oil, star anise, finished with rice wine vinegar, and served over jasmine rice.

Chunks of chicken with root vegetables, lotus stem, mushrooms, potatoes, slowly cooked with garlic, ginger, hoisin, sesame oil, star anise, finished with rice wine vinegar, and served over jasmine rice.

Root vegetables, lotus stem, mushrooms, potatoes, water chestnuts, slowly cooked with garlic, ginger, hoisin, sesame oil, star anise, finished with rice wine vinegar, and served over jasmine rice.

Pan fried flat rice noodles. Served with bean sprouts, red onions, green onions, julienne carrots topped with crushed peanuts, and cilantro.

Noodles mixed with vegetables, bell pepper, onions, bean sprouts, carrots, herbs, and spices.

Garlic chili and sweet basil.

Carrots, spring onions, bok choy, bean sprouts, and peas.