Sushi-grade seared Ahi over mixed greens with cucumber, carrots, crispy shallots, crispy wonton strips and crushed wasabi peas, tossed in sesame vinaigrette
Spicy garlic-red chili sauce wok-tossed with crispy silken tofu, served in a ring of steamed broccoli
Sweet chili soy glaze over soft Chinese eggplant with scallions and garlic
Light madras curry sauce tossed with crispy silken tofu, baby bok choy, broccoli, snap peas, red onion, Asian mushrooms and peanuts
Flame-grilled lemongrass chicken breast with fresh seasonal greens, avocado, mango, cucumber,bean sprouts, snap peas, tomatoes, wok’d corn,and wonton crisps in a lime vinaigrette
Fresh chopped kale, cabbage, crisp apples, grapes, celery, grape tomatoes and candied walnuts tossed in a light miso-lime vinaigrette