Chef Chu's Signature Dishes
Classic Beijing Duck
From our iron-cast Chinese oven, served with steamed lotus buns, our Beijing-style duck is hand-selected for plumpness. Barbequed in our traditional Chinese oven until crackling brown with the fat naturally removed from the slow cooking process. Crispy on the outside, tender, lean and juicy on the inside. Deboned and hand carved by our chefs.
Traditionally in China, duck soup is enjoyed as a second course. A portion of the meat and bones is stewed with glass noodles, napa cabbage and tofu to complement the whole duck.
In most cases, four hours advance notice required. Please call ahead or ask your server about current availability.
Classic Beijing Duck45.00
With Duck SoupAdd 10.00
Four Seasons Cold Plate
Our four famous chilled appetizers: Pickled cucumber spirals, vegetarian goose, braised bamboo shoots and pickled sugar plum tomatoes. Selection may change seasonally.14.95
Minced Crystal Prawns in Lettuce Cups
Minced prawns, water chestnuts and scallions, sautéed in a light sauce. Served in chilled iceberg lettuce cups, topped with crispy chips.15.95
Fresh Clam Soup with Ginger
Plump, live manila clams, cooked in a clear, rich, ginger broth.12.95
Live Manila Clams with Black Bean Sauce
Manila clams, quickly blanched, then flash stir-fried with a black bean sauce, so you can almost taste the sea!13.95
Wok-Seared Salmon with Spicy Black Bean Sauce
Fresh salmon fillets wok-seared, then smothered in black bean sauce with an accent of fresh chili. A perfect combination.19.95
Steamed Chilean Sea Bass
Large, succulent, wild-caught sea bass fillet, deboned and steamed. Your choice with ginger and green onions, or with black bean sauce.28.95
Miso-Glazed Chilean Sea Bass
Succulent sea bass fillet, marinated in our secret miso-honey sauce. Baked to tender perfection.32.95
Pan-Seared Rack of Lamb with Lemongrass Accent
A rack of lamb, pan-seared to your desire. Seasoned in Chinese barbeque sauce, hoisin, rice wine, lemongrass and garlic.28.00
Fresh Basil-Garlic Chicken or Basil-Beef Clay Pot
A must try! A clay pot filled with wok-seared, marinated boneless chicken wings or beef steak, braised with roasted garlic cloves and jalapeno chiles in a slightly-sweet rice wine, soy sauce reduction. Topped with basil.16.95
Sichuan Village-Style Clay Pot
An adventurer’s dish! A clay pot filled with your choice of meat, braised with an authentic Sichuan sauce with soft tofu and vegetables.
Beef, pork or chicken16.95
Seafood: Prawns, scallops, calamari and clams17.95
Chef Chu’s Live Maine Lobster
1- 1/2 lbs. of fresh lobster, tossed with a light, rice wine sauce, ginger and scallions. Optional: Served on a bed of yee mein.Market price
Live Dungeness Crab
Fresh crab prepared with your choice: Salt and pepper, Golden garlic, Ginger and scallions.Market price