Beef

BEEF  ** Fresh Made Black Pepper Beef …………………………………………… 13.50 (Bell Pepper and Onion) Beef Ding              …………………………………………… 13.50 (Beef with Diced Vegetables & Almond) Pepper Steak ...

October 26th, 2009 by chef 

Chicken

Chicken  ** Fresh Made General Tao Chicken (with Broccoli) ……… 13.50 Lemon Chicken ……………………………… 13.50 (Breaded Breast Meat w/Lemon Sauce) Almond Soo Gai …………………………….. 13.95 (Breaded Chicken Sprinkle w/Almond & Gravy) Moo Goo Gay Pan ………………………….....

October 26th, 2009 by chef 

Chow Mein

CHOW MEIN  ** Fresh Made(Bean Sprout ,Celery, Mushroom & Onion) Vegetable (V) ………………………………………………………..9.95 Mushroom (V) ……………………………………………………… 9.95 Chicken...

October 26th, 2009 by chef 

Egg Foo Yong(Chinese Style Omelet)

EGG FOO YONG  ** Fresh Made Vegetable (V). or Mushroom …………………………………11.50 BBQ Pork or Chicken …………………………………………12.50 Beef …………………………………………………………….13.50 Shrimp...

October 26th, 2009 by chef 

Shrimp

SHRIMP  ** Fresh Made Breaded Shrimp with Lemon……………………………….. 9 pcs 11.00 Curry Shrimp with Rice…………………………………………….. 17.50 Shrimp with Bell Pepper and Garlic ………………………………………………………………....

October 26th, 2009 by chef 

Special Dishes

SPECIAL DISHES ** Fresh Made Cashew Ding ………………………………………………………….. 14.50 (Shrimp, Chicken, Diced Vegetables) Tai Dop Voy ……………………………………………………………....

October 26th, 2009 by chef 

Sweet & Sour

SWEET & SOUR  ** Fresh Made Sweet & Sour Chicken Balls                              …………..…6 pcs  7.50 ……. 11 pcs… .12.50 Sweet & Sour Soo Gai ……………………………………………… 13.25 Sweet & Sour Breaded Shrimp ……………………………….9...

October 26th, 2009 by chef 

Szechuan Style

SZECHUAN STYLE  ** Fresh Made Szechuan Dry Beef ……………………………………………………….. 14.50 (Golden Fried Meat wok w/ Special Sauce) Szechuan Dry Chicken ……………………………………………………………………………………....

October 26th, 2009 by chef 

Vegetables

Vegetables Vegetarian Dish Stir Fried Mixed Vegetables  ** Fresh Made Mixed Vegetables (V) ……………………………………………….. 9.50 Mixed Vegetables with Beef or Chicken …………………………. 12.00 Broccoli w/Garlic (V) …………………………………………………...

October 26th, 2009 by chef