Gourmet Luncheon
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$19.95 + TAX
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Includes: Veggie Spring Roll or Soup of the Day & Steamed or Brown Rice
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Customer Favorite
Chef Chu’s Famous Chicken Salad
Shredded, skinless fried chicken, lettuce, carrots, scallions and cilantro, tossed in a hot mustard and sesame oil dressing. Topped with crushed peanuts and crispy, rice noodles.
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Tangy Lemon Chicken
Marinated chicken breast dipped in a light batter, deep-fried, then glazed with Chef Chu’s famous, lemon sauce.
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Classic Kung Pao Chicken
Chicken strips sautéed with wok-roasted dried chiles, bamboo shoots and water chestnuts in our famous, kung pao sauce. Topped with roasted peanuts.
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Almond or Cashew Chicken
Chicken breast, stir-fried with celery, straw mushrooms and water chestnuts. Topped with your choice of toasted almonds or cashews.
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Hunan Chicken
Chicken strips, sautéed with crunchy broccoli stems, fresh chile and garlic in a tart, sweet and savory sauce.
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Pineapple Chicken
Lightly battered chicken pieces, deep-fried until golden and tossed with chunks of pineapple, bell peppers and onions in our sweet and sour sauce.
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Classic Twice-Cooked Pork
A popular dish! Thin slices of boiled pork, sautéed with bell peppers, cabbage and pressed tofu in a hot bean sauce.
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Yu Shang Pork
Pork strips sautéed with ginger and garlic, bamboo shoots and mushrooms, in a spicy garlic sauce. A Sichuan classic!
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Braised Tofu
Chinese tofu, lightly fried until golden, braised with BBQ pork, shiitake mushrooms and snow peas in a savory, seasoning sauce.Vegetarian option available.
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Ma Po Tofu
A popular Sichuan tofu dish, sautéed with minced pork, braised with chili bean paste and garlic, and topped with a pinch of Sichuan peppercorns. Vegetarian option available.
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Kung Pao Tofu (Vegetarian)
Deep-fried tofu cubes, stir-fried with bell peppers, water chestnuts and roasted chiles, and smothered in our famous hot kung pao sauce. Topped with roasted peanuts. Vegetarian’s choice!
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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.
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Rainbow Fish Fillets
Boneless white fish fillets, sautéed in a light wine sauce with seasonal vegetables.
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Classic Mongolian Beef
Sliced, tender beef sautéed with scallions, fresh ginger and onions in a sizzling wok.
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Broccoli Beef
Sliced beef fillet sautéed with fresh broccoli in a dark, seasoning sauce. Nice and crunchy!
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Crispy Sichuan Beef
Beef fillet, deep fried and smothered with a hot garlic sauce. Served over a bed of crisp rice noodles.
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Prawns with Fresh Vegetables
Prawns sautéed with fresh seasonal vegetables in a light savory sauce.
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Prawns in Lobster Sauce
Stir-fried prawns in a traditional “lobster” sauce of black beans, garlic, onions and egg flowers.
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Curried Prawns
Juicy prawns, stir-fried with bell peppers and onions in a rich, curry sauce.
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Kung Pao Calamari
Calamari sautéed in a spicy, hot kung pao sauce with bell peppers, onions, water chestnuts and roasted peanuts.
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Rainbow Calamari
Succulent calamari sautéed with a medley of broccoli stems, carrots, water chestnuts and straw mushrooms in a light wine sauce.
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Sichuan-Style String Beans
String beans, deep-fried to a crunch and sautéed with a chili-garlic paste. Sprinkled with minced, preserved mustard greens.
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Braised Triple Mushrooms
Shiitake, fresh button and straw mushrooms, braised in a savory, oyster sauce with snow peas.
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Seasonal Vegetable Delight
Fresh, seasonal vegetables. Choice of Sauce: Light seasoning, Black bean, Spicy garlic.