Lunch, January 4, 2012: Chinese Restaurant
Wednesday, January 04, 2012
Chinese Restaurant
A drop of water shall be returned with a burst of spring. – Chinese Proverb
BBQ Pork (allergens: alcohol [vinegar] , wheat [hoisin], soy [tamari] , fin fish [fish sauce], sesame [oil])
Pork loin marinated with garlic, shallot, ginger, ketchup, hoisin, rice wine vinegar, tamari, fish sauce & sesame oil, seared & garnished with green onions
*Tofu Egg Rolls (allergens: egg [wrapper], corn [cornstarch], alcohol [vinegar], wheat [wrapper], soy [tofu])
Tofu, shittake & button mushrooms, napa cabbage & green onion, wrapped, fried & garnished with cilantro, served with **Spicy Orange Sweet & Sour Sauce (allergens: alcohol [vinegar], corn [cornstarch]) [on the side]
*Steamed Rice
(allergens: dairy [buttermilk], wheat [flour])
Steamed jasmine rice garnished with crispy fried shallots
**Spicy Kai Lan (allergens: alcohol [vinegar], soy [soy sauce], wheat [soy sauce], nuts [peanuts])
Blanched Chinese broccoli tossed with a soy sauce-sambal vinaigrette & garnished with toasted peanuts
*Egg Noodle Salad (allergens: alcohol [vinegar], soy [soy sauce], wheat [soy sauce, noodle], egg [noodle])
Egg noodles with baby bok choy, chili pickled daikon radish, green onions & spicy soy sauce-tomato vinaigrette
**Savoy Spinach Salad
(allergens: sesame [seed], alcohol [vinegar])
Savoy spinach with toasted sesame brittle, carrots, cucumber & sweet sesame vinaigrette
All of the food produced at Gastronaut is seasonal, local and organic whenever possible
*=Vegetarian
**=Vegan