Menu - Taro

fresh scallops diced & baked in shell; topped + a piquant mayonnaise sauce

tender chicken; fresh mangos; green peppers; red peppers; & enoki mushroom served in a mango shell; + a spicy thai inspired sauce

the choicest cut from the blue‐fin tuna; prized for its sublimely butter‐like texture

fried jumbo shrimp + a coconut skin; served + a mango salsa

steamed then sauteed + ginger & basil; topped + a spicy black bean sauce

tender duck & peking style skin wrapped + lettuce; rice noodles; cilantro; & a sweet hoisin sauce

a breaded pork filet & a pork & asparagus tempura roll; + a tangy vegetable soy sauce

salmon paired in a roll + avocado & asparagus; served tempura style + a crisp panko crust

succulent red king crab legs baked & served + lotus‐leaf rice

butterlied & grilled + sugar snap peas; served + vegetable fried rice & a light soy based sauce

the quintessential surf & turf pairing; + asparagus & a red wine sauce

a cantonese classic; fresh whole lobster steamed + garlic & herbs; served on a bed of feathery chinese fettuccini

whole jumbo shrimp cooked stir‐fried in a savory; sweet white sauce; topped + roasted walnuts

sliced chinese eggplant lightly fried & sauteed + sliced chicken in a vietnamese nuoe cham ga sauce

organic farm‐raised codfish paired + pan‐seared sea scallops; + a tibetan red flower sauce

a thin flour skinned dumpling + edamame center; served + a spicy ginger scallion sauce

thick cut taro served homestyle + a cooling wasabi mayonnaise

brushed + a basil olive oil & grilled over live coals; served + a black bean sauce