APPETIZERS

Sourdough Green Onion Pancake page 66

green onion powder, sauce soubise, fried shallots 12

Hangtown Egg Foo Young* + page 187

golden omelet, bacon, oysters, bean sprouts, matsutake mushroom gravy 15

Prawn Toast* page 65

milk bread, prawn mousse, lemon aioli, sesame seeds, shrimp salt 16

SOUP

Pork & Winter Melon + page 117

steamed pork, Supreme Stock (page 34), tofu, sherry, chives, tarragon oil 6/10

ENTRÉES

Carrot Ma Jiang Mian page 159

carrot noodles, sesame-peanut sauce, Fermented Mustard Greens (page 41), Pickled Shiitake Mushrooms (page 44), fresh carrots, chile vinaigrette 24

Sizzling Fish* + page 170

steamed black bass, tamari soy sauce, peanut oil, flash-fried ginger & green onion, jasmine rice, grilled bok choy, cilantro 38

Lion’s Head Meatballs + page 215

pork & tofu meatballs, savoy cabbage, matsutake broth, jasmine rice, fried mushrooms, pine nuts 28

Steak Fried Rice* + page 235

hanger steak, broccolini, jasmine rice, oyster sauce, green onion, cilantro 36

DESSERT

Coffee Crunch Cake page 253

sponge cake, coffee mousse, nougatine crunch, mascarpone whipped cream 9

+Denotes a dish that can be prepared gluten free

*Michigan Food Law warns of certain risks associated with the consumption of raw or undercooked proteins