RESTAURANT WEEK 2026
Join us for Restaurant Week!
January 9-18, 2026
LUNCH $20
All entrees come with an egg roll and crab rangoon
Soup or Salad
Egg Drop
wispy egg ribbons in house-made chicken stock, fried wontons
Hot and Sour
pork, tofu, bamboo shoots, tree ear mushrooms, and egg in a flavorful house-made chicken stock
Garlic Cucumber Salad
peppers, chili paste, sesame oil, garlic, cilantro, vinegar
Entree
General Tso’s Chicken
large pieces of lightly battered chicken stir-fried in a sweet, garlic chili paste sauce
Gong Bao Chicken
stir-fried chicken with peanuts and green beans in a spicy soy, ginger and garlic sauce
Cashew Chicken
stir-fried diced chicken and vegetables tossed with cashews in a soy, ginger and garlic sauce
Mongolian Beef
sliced beef stir-fried with green onions in our house-blended hoisin and chili-paste sauce, on a bed of crispy rice noodles
Sweet & Sour Chicken
Batter-fried chicken with fresh pineapple, bell peppers and onion in a zesty sweet and sour sauce
Sautéed Mixed Vegetables
sautéed mixed vegetables in a light ginger sauce
Dessert
Almond Cookie
DINNER $40
Appetizer
Garlic Cucumber
peppers, chili paste, sesame oil, garlic, cilantro, vinegar
Cabbage With Tree Ear Mushrooms
cabbage, chilies, wood ear mushrooms, sesame oil, garlic & ginger
Crab Rangoon
three crispy hand rolled wontons, house-made filling of kani kama, cream cheese, herbs
Soup
Egg Drop
wispy egg ribbons in house-made chicken stock, fried wontons
Hot and Sour
pork, tofu, bamboo shoots, tree ear mushrooms, and egg in a flavorful house-made chicken stock
Entree
Orange Peel Shrimp
lightly battered jumbo Gulf shrimp tossed in a spicy garlic sauce with fragrant orange peels
Salmon
caramelized miso sauce, roasted seasonal root vegetables, yuzu koshu
Korean Braised Beef Short Ribs
sesame parsnip puree, bok choy, Korean demi glace, kimchi