Some family recipes are passed down
from generation to generation.
Ours are from dynasty to dynasty.
Philip Chiang
Co-Founder
STA RT E R S
S OUPS
SAL ADS
CHANG’S CHICKEN
LETTUCE WRAPS
EGG DROP SOUP
SEARED AHI SALAD*
Our signature appetizer. Wok-seared
chicken, mushrooms, green onions
and water chestnuts served over
crispy rice sticks with cool, crisp
lettuce cups | 9.95
CHANG’S VEGETARIAN
LETTUCE WRAPS
A vegetarian version of our signature
appetizer made with tofu | 9.95
CRAB WONTONS
Crispy wontons filled with a creamy
mixture of crab meat, minced red
and green bell peppers, green onions,
ginger and garlic, served with a spicy
plum sauce | 7.95
DUMPLINGS
Made fresh by hand in our kitchen.
Served steamed or pan-fried.
Pork | 7.50
Vegetable | 7.50
Shrimp | 8.50
EGG ROLLS
Hand-rolled with marinated pork and
vegetables, and served with a sweet &
sour mustard sauce (2) | 5.95 (4) | 9.95
Our version of the traditional soup
with egg, julienne carrots and green
onion Cup | 4.50 Bowl | 6.95
HOT & SOUR SOUP
Chicken, tofu, bamboo shoots, egg
and mushrooms, balanced with hot
white pepper and vinegar
Cup | 4.50 Bowl | 6.95
WONTON SOUP
Pork wontons, mushrooms, fresh
spinach, water chestnuts, chicken and
shrimp in our savory chicken broth.
Made to order Cup | 4.50 Bowl | 7.95
Our version of the classic with fresh
shiitake mushrooms, grape tomatoes,
pin rice noodles and cilantro in a
spicy chicken broth. Made to order
Bowl | 8.95
Vegetarian
THAI BEEF & NOODLE SALAD
Tender slices of warm, caramelized beef,
chilled crisp greens, egg noodles, grape
tomatoes, mango, cucumber, avocado,
Thai basil and mint tossed in a tangycitrus vinaigrette with a hint of spice,
topped with chopped peanuts and fresh
cilantro | 12.95
VIETNAMESE CRAB SALAD
CHANG’S CHICKEN
NOODLE SOUP
Spicy
Sushi-grade Ahi sliced and seared to
order, served over fresh mixed greens
with julienne cucumber and carrots,
tossed with a sesame vinaigrette and
garnished with crispy shallots, yucca
and crushed wasabi peas | 13.95
New Item
Lump crab meat tossed with green
papaya, mango, apple, fresh vegetables
and herbs in a zesty Vietnamese
Nuoc Cham dressing | 16.95
CHICKEN CHOPPED SALAD
Grilled chicken and house greens
tossed in a ginger or sesamevinaigrette dressing | 9.95
*These items are cooked to order and may
be served raw or undercooked. Consuming
raw or undercooked meats, poultry, seafood,
shellfish or eggs may increase your risk of
foodborne illness.
CRISPY GREEN BEANS
Fresh green beans, lightly battered
and served crispy with a spicy, tangy
dipping sauce | 7.95
AHI CRISP*
Diced Ahi, crisp cucumber and scallions
tossed in a citrus-sesame soy sauce
served with avocado slices on a crispy
wonton | 10.95
FLAMING RED WONTONS
Pork wontons in a spicy garlic and
sesame soy sauce finished with
scallions | 7.95
SPRING ROLLS
Crispy spring rolls filled with fresh
vegetables and served with a sweet &
sour dipping sauce (2) | 4.95 (4) | 7.95
Our menu offers culinary creations by our
Co-Founder, Philip Chiang, that are inspired
by the major regions of China and its
neighboring countries.
Most of our dishes are cooked in a Northernstyle Chinese wok fired by a 900 degree flame
which creates "wok hay" or "breath of wok."
Our unique smoky, caramelized flavors and
crispy textures can only be achieved using
this age-old traditional technique.
SALT & PEPPER CALAMARI
Tender strips of calamari lightly
dusted and tossed with a salt and
pepper mix and green onions, served
with a dipping sauce | 8.95
TUNA TATAKI*
Slices of seared Ahi topped with
a garlic chip, micro greens, jalapeno
and ponzu sauce. Served with a chilled
seaweed salad | 10.95
DYNAMITE SHRIMP
Crispy shrimp tossed in a zesty
sauce | 9.95
NORTHERN STYLE SPARE RIBS
Tender wok-braised ribs served with
a five-spice salt | 10.95
CHANG’S SPARE RIBS
Wok-seared with an Asian barbecue
sauce | 10.95
Each dish is prepared to order using only
the freshest, high-quality ingredients. We use
fresh, never frozen chicken breast, pork loin
and flank steak that are hand-trimmed
each day in our kitchens.
Each lettuce cup for our Lettuce Wraps
is cut fresh by hand. Our dumplings,
wontons, egg rolls and spring rolls
are all crafted by hand daily.
Our Terra Cotta Warrior statues are
interpretations of those unearthed in the
ancient city of Xi’an, dating back to the 3rd
century BC. Each of our hand-painted murals
tells a story unique to each restaurant.
EDAMAME
Steamed to order and served with a
light sprinkling of Kosher salt | 5.95
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C HI C K E N
BEEF & P ORK
SE AFO OD
CHANG’S SPICY CHICKEN
MONGOLIAN BEEF
CRISPY HONEY SHRIMP
CRISPY HONEY CHICKEN
SHAKING BEEF
KUNG PAO SHRIMP
OR SCALLOPS
Tender, diced chicken breast lightly
dusted and stir-fried with a tangy
sauce of sweet and spice | 14.95
Lightly battered and served in a
sweet sauce over a bed of crispy
rice sticks | 14.95
MANDARIN CHICKEN
Sliced chicken breast, snow peas,
carrots, bok choy, broccoli and black
beans in a spicy sauce | 11.95
KUNG PAO CHICKEN
Chicken breast stir-fried with peanuts,
chili peppers and scallions | 14.95
SESAME CHICKEN
Tender chicken breast, broccoli, red bell
peppers and onions in a spicy sesame
sauce | 14.95
SWEET & SOUR CHICKEN
Stir-fried with pineapple, bell peppers,
onions and candied ginger in a sweet
& sour sauce | 13.95
ALMOND & CASHEW CHICKEN
Stir-fried with bell peppers, onions,
mushrooms, celery, bamboo shoots
and water chestnuts in a garlic soy
sauce | 13.95
PHILIP'S BETTER
LEMON CHICKEN
Quick-fired with broccoli in a tart
citrus sauce | 14.95
Tender flank steak wok-cooked then
quickly tossed with scallions and
garlic | 16.95
A traditional favorite with sliced
beef, broccolini and potatoes tossed
together and served over a cool salad
with lime vinaigrette | 16.95
BEEF WITH BROCCOLI
Sliced flank steak stir-fried with
ginger, green onions and garlic and
tossed with broccoli | 13.95
PEPPER STEAK
Marinated flank steak tossed with
yellow onion, red and green bell
peppers in a garlic and black pepper
sauce | 14.95
BEEF Á LA SICHUAN
Flank steak strips cooked until crispy
and tossed with julienne celery and
carrots | 15.95
ORANGE PEEL BEEF
Sichuan-style flank steak tossed with
a mild chili sauce and fresh orange
peel | 15.95
For a fresh flavor sensation,
ask for your wok-cooked
entrée to be prepared in
our homemade
ORANGE PEEL CHICKEN
Tossed with a mild chili sauce and
fresh orange peel | 14.95
Chicken breast stir-fried with green
onions and ginger and centered in a
ring of fresh broccoli | 14.95
DALI CHICKEN
Our spiciest chicken dish served with
sliced potatoes | 14.95
Stir-fried with peanuts, chili peppers
and scallions
Shrimp | 16.95 Scallops | 18.95
SHRIMP WITH
CANDIED WALNUTS
Tender shrimp tossed in a creamy
sauce with candied walnuts and
honeydew melon | 16.95
SHANGHAI SHRIMP
WITH GARLIC SAUCE
Shrimp, broccoli and snow peas
stir-fried in a light garlic, white wine
sauce | 12.95
SICHUAN SHRIMP
OR SCALLOPS
Prepared in a red chili pepper garlic
sauce Shrimp | 16.50 Scallops | 18.50
SHRIMP WITH LOBSTER SAUCE
Garlic white wine sauce with Chinese
black beans, mushrooms, scallions
and egg | 14.95
ORANGE PEEL SHRIMP
VEGETABLE SEARING BROTH
GINGER CHICKEN
WITH BROCCOLI
Lightly battered and tossed in a sweet
and tangy honey sauce with green
onions | 16.95
Tossed with a mild chili sauce and
fresh orange peel | 16.95
HUNAN-STYLE HOT FISH
Crispy slices of seasonal white fish in
a tangy, spicy sauce with stir-fried
vegetables | 16.95
LEMONGRASS GRILLED
NORWEGIAN SALMON*
SWEET & SOUR PORK
Tender pork loin stir-fried with
pineapple, bell peppers, onions and
candied ginger | 13.95
PORK LO MEIN
Stir-fried egg noodles with thinlysliced pork, onions, celery, bok choy,
carrots and mushrooms | 10.95
Asian glazed with lemongrass, ginger,
red pepper and fresh herbs, served
over asparagus | 19.95
ASIAN GRILLED
NORWEGIAN SALMON*
Dry-rubbed with spices and served
over grilled asparagus | 19.95
MOO GOO GAI PAN
NORWEGIAN SALMON
STEAMED WITH GINGER*
CHICKEN WITH
BLACK BEAN SAUCE
OOLONG MARINATED
CHILEAN SEA BASS*
Served over stir-fried shiitake
mushrooms, bok choy, tomatoes and
asparagus | 19.95
Sliced chicken breast and tender
shrimp served with mushrooms and
sliced vegetables in a mild sauce | 13.95
Line-caught, steeped in Oolong tea,
broiled and served with sweet ginger
soy and spinach | 25.95
Sliced chicken breast, green onions,
garlic and black beans in a mild,
flavorful sauce | 13.95
Spicy
Vegetarian
New Item
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may
increase your risk of foodborne illness.
Before placing your order, please inform your server if a person in your party has a food allergy. Additionally, if a person in your party has a special dietary
need (e.g., gluten intolerance), please inform your server at the beginning of your visit. We will do our best to accommodate your needs. Please be aware that
our restaurants use ingredients that contain all the major FDA allergens (peanuts, tree nuts, eggs, fish, shellfish, milk, soy and wheat).
For parties of 8 or more, an 18% gratuity will be added to your check. Please feel free to increase or decrease this gratuity at your discretion.
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NO OD L E S, M E IN S & RIC E
VEGETARI AN PL ATE S
SI DE S
P.F. CHANG’S FRIED RICE
COCONUT CURRY
VEGETABLES
SPICY
GREEN BEANS
BUDDHA’S FEAST
SPINACH
STIR-FRIED
WITH GARLIC
Wok-fried rice blended with egg,
soy, carrots, bean sprouts and sliced
scallions. Choice of beef, pork, chicken
or shrimp | 9.50 Combo | 11.50
CRAB FRIED RICE
Wok-fried rice with lump crab meat,
shiitake mushrooms, asparagus, egg,
smoky bacon, zesty lemon and
Sriracha | 14.95
LO MEIN
Stir-fried egg noodles and vegetables
with a choice of beef, pork, chicken, shrimp
or vegetable | 10.95 Combo | 12.95
SINGAPORE STREET NOODLES
Shrimp, chicken, vegetables and rice
noodles stir-fried in a curry sauce | 11.95
PAD THAI
Enjoy the bold flavors of this iconic Thai
dish with rice noodles, egg, tofu, bean
sprouts, crushed peanuts, crispy shallots,
cilantro and lime. Chicken | 13.95
Shrimp | 15.95 Combo | 14.95
Stir-fried vegetables, crispy silken
tofu and peanuts in a mild curry
powder and coconut milk sauce | 9.95
Perfect as a light entrée or
complement to any dish with baked
tofu and mixed vegetables. Served
steamed or stir-fried | 8.95
MA PO TOFU
Steamed broccoli surrounds crispy
silken tofu tossed in a vegetarian
sauce with ginger and chili
paste | 9.95
STIR-FRIED EGGPLANT
Chinese eggplant tossed in a spicy
vegetarian sauce with chili paste
and scallions | 8.95
VEGETARIAN FRIED RICE
Our fried rice in a savory vegetarian
sauce | 8.95
DAN DAN NOODLES
Scallions, garlic and chili peppers
stir-fried with ground chicken and
served over hot egg noodles | 11.95
Spicy
Vegetarian
New Item
Stir-fried with Sichuan preserves,
fiery chili sauce and garlic
Small | 3.95 Large | 5.95
Small | 3.95 Large | 5.95
SICHUAN-STYLE
ASPARAGUS
Wok-fired with Sichuan preserves,
onion, chili paste and garlic
Small | 3.95 Large | 5.95
SHANGHAI
CUCUMBERS
Sliced, cold cucumbers sprinkled
with soy sauce and sesame seeds
Small | 3.95 Large | 5.95
GARLIC
SNAP PEAS
Small | 3.95 Large | 5.95
ASIAN TOMATOCUCUMBER SALAD
Small | 3.95 Large | 5.95
GARLIC NOODLES
Egg noodles tossed with garlic and
chili pepper flakes | 8.50
GLU TEN FRE E ME NU
Please advise your server when ordering from this menu. Lunch priced items served with steamed rice and a cup of
Egg Drop Soup or Mixed Greens Salad. Substitute GF fried rice for steamed rice for an additional $1.
Lunch items served Monday – Saturday until 4PM.
STA RT E R
GF CHANG’S CHICKEN
LETTUCE WRAPS | 10.95
EN TRÉE S
GF CHANG'S SPICY CHICKEN
Lunch | 11.95 Entrée | 15.95
GF MONGOLIAN BEEF
S OU P
GF EGG DROP SOUP
Lunch | 12.95 Entrée | 17.95
GF SHAKING BEEF
Cup | 4.50 Bowl | 6.95
Entrée | 16.95
SAL A D
GF VIETNAMESE
CRAB SALAD | 17.95
GF GINGER CHICKEN WITH BROCCOLI
Lunch | 11.95 Entrée | 15.95
GF DALI CHICKEN
Lunch | 11.95 Entrée | 15.95
NO O D L E S
GF SINGAPORE
STREET NOODLES | 12.95
GF PHILIP'S BETTER
LEMON CHICKEN
Lunch | 11.95 Entrée | 15.95
SI DE S
Small | 4.95 Large | 6.95
GF SPINACH
STIR-FRIED
WITH GARLIC
GF GARLIC
SNAP PEAS
GF SHANGHAI
CUCUMBERS
GF ASIAN TOMATOCUCUMBER SALAD
GF MOO GOO GAI PAN
10.50 Combo | 12.50
Lunch | 10.95 Entrée | 14.95
Notes About This Menu
All Gluten Free items are served on a
special plate with the P.F. Chang’s logo.
GF CRAB FRIED RICE | 15.95
GF BEEF WITH BROCCOLI
These menu items are either gluten
free as prepared, or are modified to be
gluten free.
VEGETA R I A N
GF BUDDHA'S FEAST
GF NORWEGIAN SALMON
STEAMED WITH GINGER* | 20.95
RICE
GF P.F. CHANG'S FRIED RICE
D E S SE RT S
GF FLOURLESS
CHOCOLATE DOME | 5.95
GF CHOCOLATE TORTE
SWEET TREAT | 2.95
| 9.95
Lunch | 10.95 Entrée | 14.95
GF SHRIMP WITH LOBSTER SAUCE
Lunch | 11.95 Entrée | 15.95
GF BEEF Á LA SICHUAN
Lunch | 12.95 Entrée | 16.95
GF PEPPER STEAK
Lunch | 11.95 Entrée | 15.95
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The following ingredients are used in
P.F. Chang’s gluten free sauces: chicken
broth, oyster sauce, rice wine, sugar,
water, wheat free soy sauce and white
pepper. The marinades for beef, pork,
chicken, shrimp and scallops are gluten
free and contain cornstarch. The soy
sauce on the table is not gluten free.
Please ask your server for our gluten
free soy sauce.
Products containing gluten are
prepared in our kitchens.
F O R
T W O
FOUR-COURSE PRIX-FIXE MENU $44.95
Tax and gratuity are not included
C U P O F S O U P (choos e t wo)
HOT & SOUR SOUP
EGG DROP SOUP
STA RT E R S (choos e on e)
CHANG’S LETTUCE WRAPS
SPRING ROLLS (4)
SALT & PEPPER CALAMARI
TUNA TATAKI* | Add 2.95
DYNAMITE SHRIMP | Add 1.95
CHANG'S SPARE RIBS | Add 2.95
Chicken or Vegetarian
CRAB WONTONS
DUMPLINGS Shrimp, Pork or Vegetable
CRISPY GREEN BEANS
E N T R É E S (choos e t wo)
C H IC K EN
BE E F & P ORK
SE AFO OD
CHANG’S SPICY CHICKEN
GINGER CHICKEN WITH BROCCOLI
CRISPY HONEY CHICKEN
SESAME CHICKEN
ALMOND & CASHEW CHICKEN
KUNG PAO CHICKEN
ORANGE PEEL CHICKEN
SWEET & SOUR CHICKEN
MONGOLIAN BEEF
BEEF WITH BROCCOLI
PEPPER STEAK
BEEF Á LA SICHUAN
ORANGE PEEL BEEF
SWEET & SOUR PORK
CRISPY HONEY SHRIMP
KUNG PAO SHRIMP
ORANGE PEEL SHRIMP
KUNG PAO SCALLOPS | Add 2.95
ASIAN GRILLED
NORWEGIAN SALMON* | Add 2.95
NORWEGIAN SALMON
STEAMED WITH GINGER* | Add 2.95
OOLONG MARINATED
CHILEAN SEA BASS* | Add 8.95
D E S S E RT S
SHARE ONE OF OUR DELICIOUS SWEET TREATS
Additional Sweet Treat 1.95
OR
ENJOY ONE OF OUR FULL-SIZE DESSERTS 3.95
Spicy
Vegetarian
All entrées served with a choice of steamed brown or white rice. Price may vary by location.
Drinks are not included. Dine in only. Available for a limited time. Not valid with any other offers.
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry,
seafood, shellfish or eggs may increase your risk of foodborne illness.
C 3.13
LUNC H M E N U
S E RV E D M O N DAY – SAT U R DAY U N T I L 4 P M
Lunch priced items served with steamed rice and your choice of a cup of Egg Drop Soup,
Hot & Sour Soup or Mixed Greens Salad. Substitute fried rice for steamed rice for $1.
SA L A D S
BEE F
SEARED AHI SALAD*
MONGOLIAN BEEF
Sushi-grade Ahi sliced and seared to
order, served over fresh mixed greens with
julienne cucumber and carrots, tossed
with a sesame vinaigrette and garnished
with crispy shallots, yucca and crushed
wasabi peas | 13.95
THAI BEEF & NOODLE SALAD
Tender slices of warm, caramelized beef,
chilled crisp greens, egg noodles, grape
tomatoes, mango, cucumber, avocado,
Thai basil and mint tossed in a tangycitrus vinaigrette with a hint of spice,
topped with chopped peanuts and fresh
cilantro | 12.95
VIETNAMESE CRAB SALAD
Lump crab meat tossed with green
papaya, mango, apple, fresh vegetables
and herbs in a zesty Vietnamese Nuoc
Cham dressing | 16.95
DI M SU M LU NCH
8.95 PER PERSON
Dim Sum Lunch includes your choice
of soup or salad, and your choice of two
orders of steamed dumplings.
SOUP OR SAL AD {CHOOSE ONE}
EGG DROP SOUP | HOT & SOUR SOUP
MIXED GREENS SALAD
STEAMED DUMPLINGS {CHOOSE T WO}
3 PER ORDER
VEGETABLE
PORK
SHRIMP
Dine in only. Additional dumplings available for $1 each.
CHICKEN CHOPPED SALAD
Grilled chicken and house greens tossed
in a ginger or sesame-vinaigrette
dressing | 9.95
C H IC KEN
Tender, diced chicken breast lightly dusted
and stir-fried with a tangy sauce of sweet
and spice Lunch | 10.95
EGG DROP SOUP
Our version of the traditional soup with
egg, julienne carrots and green onion
Cup | 4.50 Bowl | 6.95
HOT & SOUR SOUP
Chicken, tofu, bamboo shoots, egg and
mushrooms, balanced with hot white
pepper and vinegar
Cup | 4.50 Bowl | 6.95
WONTON SOUP
Pork wontons, mushrooms, fresh spinach,
water chestnuts, chicken and shrimp in our
savory chicken broth. Made to order.
Cup | 4.50 Bowl | 7.95
CHANG’S CHICKEN
NOODLE SOUP
CRISPY HONEY CHICKEN
Lightly battered and served in a sweet sauce
Lunch | 10.95
KUNG PAO CHICKEN
Chicken breast stir-fried with peanuts, chili
peppers and scallions Lunch | 10.95
SESAME CHICKEN
Tender chicken breast, broccoli, red bell
peppers and onions in a spicy sesame sauce
Lunch | 10.95
PHILIP'S BETTER
LEMON CHICKEN
Quick-fired with broccoli in a tart citrus
sauce Lunch | 10.95
Our version of the classic with fresh
shiitake mushrooms, grape tomatoes, pin
rice noodles and cilantro in a spicy chicken
broth. Made to order. Bowl | 8.95
SWEET & SOUR CHICKEN
Stir-fried with pineapple, bell peppers,
onions and candied ginger in a sweet &
sour sauce Lunch | 9.95
ORANGE PEEL CHICKEN
Tossed with a mild chili sauce and fresh
orange peel Lunch | 10.95
For a fresh flavor sensation,
ask for your wok-cooked entrée
to be prepared in our homemade
VEGETABLE SEARING BROTH
Stir-fried with bell peppers, onions,
mushrooms, celery, bamboo shoots and
water chestnuts in a garlic soy sauce
Lunch | 9.95
Perfect as a light entrée or complement
to any dish with baked tofu and mixed
vegetables. Served steamed or stir-fried
Lunch | 8.95
VEGETARIAN FRIED RICE
Our fried rice in a savory vegetarian sauce
Lunch | 8.95
Spicy
Sliced chicken breast stir-fried with
green onions and ginger, served with an
abundance of fresh broccoli Lunch | 10.95
MOO GOO GAI PAN
BUDDHA’S FEAST
Sliced flank steak stir-fried with ginger,
green onions and garlic and tossed with
broccoli | Lunch 9.95
PEPPER STEAK
Marinated flank steak tossed with yellow
onion, red and green bell peppers in a garlic
and black pepper sauce Lunch | 10.95
BEEF Á LA SICHUAN
Flank steak strips cooked until crispy and
tossed with julienne celery and carrots
Lunch | 11.95
SEAFO OD
Asian glazed with lemongrass, ginger,
red pepper and fresh herbs, served over
asparagus Lunch | 12.95
CRISPY HONEY SHRIMP
Lightly battered and tossed in a sweet and
tangy honey sauce Lunch | 11.95
KUNG PAO SHRIMP
OR SCALLOPS
Stir-fried with peanuts, chili peppers
and scallions Shrimp-Lunch | 11.95
Scallops-Lunch | 12.95
SHRIMP WITH CANDIED
WALNUTS
Tender shrimp tossed in a creamy sauce
with candied walnuts and honeydew melon
Lunch | 11.95
ORANGE PEEL SHRIMP
Tossed with a mild chili sauce and fresh
orange peel Lunch | 11.95
ASIAN GRILLED
NORWEGIAN SALMON*
Dry-rubbed with spices and served over
grilled asparagus Lunch | 12.95
SHRIMP WITH LOBSTER SAUCE
Garlic white wine sauce with Chinese black
beans, mushrooms, scallions and egg
Lunch | 10.95
ALMOND & CASHEW CHICKEN
GINGER CHICKEN
WITH BROCCOLI
VE GETA R I A N PL ATE S
BEEF WITH BROCCOLI
LEMONGRASS GRILLED
NORWEGIAN SALMON*
CHANG’S SPICY CHICKEN
S OU P S
Tender flank steak wok-cooked then
quickly tossed with scallions and garlic
Lunch | 11.95
Sliced chicken breast and tender shrimp
served with mushrooms and sliced
vegetables in a mild sauce Lunch | 9.95
DALI CHICKEN
Our spiciest chicken dish served with sliced
potatoes Lunch | 10.95
NO ODLE S, ME I N S & R I CE
P.F. CHANG’S FRIED RICE
Wok-fried rice blended with egg, soy,
carrots, bean sprouts and sliced scallions.
Choice of beef, pork, chicken or shrimp
Lunch | 9.50 Combo | 11.50
CRAB FRIED RICE
Wok-fried rice with lump crab meat, shiitake
mushrooms, asparagus, egg, smoky bacon,
zesty lemon, and Sriracha Lunch | 14.95
LO MEIN
Stir-fried egg noodles and vegetables with
a choice of beef, pork, chicken, shrimp or
vegetable Lunch | 10.95 Combo | 12.95
SINGAPORE STREET NOODLES
Shrimp, chicken, vegetables and rice noodles
stir-fried in a curry sauce Lunch | 11.95
Vegetarian (Vegetarian lunch portions served with Mixed Greens Salad. Ask us about vegetarian dressing options.)
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
C 3.13