opening menu

winter 2017

snacks

Steak Tartare, Fish Fragrant Dressing,
Sichuan, Rice Crackers

Oyster, Pickled Chili and Ginger Mignonette

Singaporean Curried Chicken Spring Roll

Mr Weng's Chicken Liver Paté,
Salted Radish and Apple Pickle, served with
youtiao

Roasted Duck, Chinese Celery, Basil,
Lychees and Chinkiang Dressing

Chilled Snow Pea Leaves, Cucumber,
Bean Shoots, Shiro Dashi Dressing

Grilled Calamari, Watercress, Speck,
Soy Beans, Ginger and Red Vinegar Dressing

seafood & meats

small plates

Big Eye Tuna, Strange Flavor Dressing,
Chili Oil, Peanuts

Spicy Smashed Cucumbers

Crispy Eggplant,
Sichuan and Peanut Caramel

Tuxedo Dumpling Spicy Pork Filling,
Lao Gan Ma Vinaigrette, Flying Fish Roe

Sweet and Sour Pork

Baby Bass Steamed with Ginger,
Dressed with Soy and Chili

Whole Crispy Skin Squab with Spice Salt
and Black Vinegar

Stir Fried Chicken
Yuba, Scallions, Black Pepper and
oyster Sauce

Shiitake and Shepards Purse "Ravioli"
Jicama and Shallot Dressing

Beef and Broccoli, Pastrami Style
Ox Tongue, Green Tomato served with
Broccoli and and Black Bean Relish

14 oz Bone in Sirloin Steak with
Jiangsu Sauce

Honey Glazed Char Siu

sides

rice and noodles

Mapo Lo Mein, Grandma's Spicy Pork,
House Made Noodles

House Made Egg Noodles, Konbu Butter,
XO Sauce, Pork Floss

Liang Mein, Chilled Noodle, Fried Shallots,
Peanuts and Sesame Ponzu Dressing

Johny Fried Rice, Shrimp, Scallions and Chicken Shelter

Vegetarian Furikake Fried Rice

Steamed Rice

Heavenly Braised Asparagus, Snow Peas,
Shallots, Ginger, and Supreme Sauce

Stir Fried Broccoli, Green Beans
and Caramelized Shallot Sauce

EATING RAW OR UNDERCOOKED FISH, SHELLFISH OR EGGS INCREASES THE RISK OF FOODBORNE DISEASES. 20% GRATUITY ADDED TO PARTIES OF 6 OR MORE. MAXIMUM FOUR CREDIT CARDS PER PARTY.

salads

3.5
5
6
15
15
19
24
11
14
24
16
38
28
26
25
15
18
32
58
25
19
23
22
19
15
14
5
5 doyers street
new york
chinese tuxedo