DINNER MENU XIV          CHINESE


SHANGHAI SPRING ROLLS
SHREDDED ROAST PORK, GREEN ONIONS, BEAN SPROUTS
BAMBOO SHOOTS, NAPA CABBAGE AND RICE WINE
PLUM SAUCE DIP          CHINESE HOT MUSTARD
STIR-FRIED TENDERLOIN OF BEEF WITH
BROCCOLI FLORETS
"CALLED IRON AND JADE"
COLOSSAL SHRIMP SZECHUAN STYLE
STIR-FRIED WITH GARLIC, GINGER, PEPPERS AND SCALLIONS
WOK SEARED BREAST OF DUCK WITH
SCALLOPS, PINE NUTS AND TANGERINE ZEST
STIR-FRIED STRAW MUSHROOMS AND
BABY CORN IN LOBSTER SAUCE
EIGHT TREASURE FRIED RICE
SHIITTAKE MUSHROOMS, PEAS, WATER CHESTNUTS, BAMBOO SHOOTS,
BOK CHOY, GREEN ONIONS AND DICED CARROTS
LYCHEES, LOGANS AND LOQUATS
ALMOND DESSERT SAUCE
FORTUNE COOKIES