Dim Sums and Starters

Chicken Satay Flower Pot 6
Four skewers of seasoned and grilled chicken thigh meat served in a highball glass filled with
wheatgrass and accompanied by a ramekin of creamy coconut milk, red curry and peanut dipping sauce.

Shrimp French Toast 7
Ground fresh shrimp seasoned with coriander and ginger garlic, then spread onto a slice of brioche and pan-fried in clarified butter. Served with Chef Chouinard’s Unique maple Syrup Chinese mustard.

Edamame Pot-stickers (vegan) 7
Pureed edamame beans seasoned with sauteed shallots and coriander, then wrapped and
steamed in a thin rice noodle wrapper. Served in a porcini mushroom, double soy reduction sauce.

Spicy Roasted Egg-plant Dip With Lotus Root Chips (vegan) 7
A dip of chopped roasted eggplant seasoned with garlic, Thai basil and light curry spices.
Served with fried lotus root chips.

Asia Bistro BBQ Chicken Wings 7
Six pieces of extra large chicken wings toasted in a Chef’s own BBQ sauce, then baked and finished on the grill, tossed with short thin strips of mango, and topped with cilantro sprigs. Served with a small side salad of daikon, carrots, and cucumbers with a light citrus vinaigrette.

Salt And Pepper Calamari 7
Tossed With A Chinese Pepper Mix And Served With A Thai-Lime Dipping Sauce

Wild Mushroom Lumpia (vegetarian) 8
Mushroom-filled thin wrapper egg-roll filled with oyster, shiitake, portobello and porcini mushrooms, carrots, cabbage, water chestnuts, and sugar snap peas. Served with a tropical fruit, sweet and sour dip.

Shark Fin And Rock Shrimp Shu Mi 8
Chopped tender pork and steamed rock shrimp combined with bloomed and diced sharks fin and stuffed into a round wonton wrapper that is lightly seasoned with ginger, garlic, and lemon grass, then steamed in a bamboo pot with tea leaves.
Served with a yuzu (Japanese lemon) ponzu dip.

Spicy Curried Beef Turnover 8
Ground beef cooked in fennel seeds, onions, garlic and spicy red Thai curry combined with chopped eggs, then filled into buttered pastry triangles. Served with a passion fruit hollandaise dipping sauce.

Seasoned Salmon And Mini-Chive Cake 8
Thin slices of Beet and coriander cured salmon, served on top of a mini potato and chive pancake, kaffir creme friache (Sour cream), fried capers and micro greens.

Taro Root Dumplings 8
Filled with braised Peking duck and caramelized onion.

Lobster Mascarpone Sticks 8
Thin egg roll stuffed with Shaoxing wine soaked lobster and Fried Maui onion and served in a smoky tomato butter sauce.

Crab Meat Fritter 9
Combination of lump blue crab meat and blue crab claw meat, folded into an eclair dough, then pan-fried.
Served 2 to a plate with Chef’s special Lapsang Soushong Tea aioli and tamarind ketchup.

Spicy Tuna In A Sesame Wonton Cone 9
Chopped Ahi tuna mixed with Japanese mayo, sriracha, ginger, and light soy. Served with a cucumber salad.

Maine Lobster Spring Roll 9
Filled sliced Maine lobster tail, spicy pickled mango, and pork, and served with a tamarind cashew dipping sauce.

Rice Cracker Seared Ahi Tempura 10
Grade-A sushi tuna cut into 3oz blocks and coated lightly with wasabi, then dipped in tempura batter and rolled in rice crackers, pan seared, then sliced. Served with eel sauce, seaweed salad, and pickled lotus root chips.

Whole Sizzling Catfish With Black Bean Ginger Sauce To Share 19
18-24oz whole catfish, scored and filled with slices of fresh ginger and garlic, then coated with seasoned rice flour and deep fried until crispy. Served on top of a black bean, ginger garlic, soy butter sauce.

Sampler Platter For 2 Or More 21
Includes Shrimp French Toast, Wild Mushroom Lumpia, Lobster Mascarpone Stick, Chicken Satay Flower Pot, Edamame Pot Sticker, And Beef Curry Turn-Over

Salads

Hearts Of Romaine Caesar Salad with Sesame Toasted Tofu Dressing (vegan caesar) 7
Crispy hearts of romaine tossed with an eggless Caesar dressing of garlic, tofu, olive oil, anchovies, and yuzu, then sprinkled with toasted sesame seeds and garlic Crostino.

Asian Panzanella Salad (vegan) 7
Marinated Vine Ripe Tomatoes, Maui Onions and Cucumber Linguini with a Thai Basil Vinaigrette and Tofu Croutons

Watercress And Crispy Tempura Fennel Salad with Kumquat Vinaigrette Dressing 8
Watercress leaves tossed in a kumquat-orange vinaigrette along with caramelized shallots, rice vinegar and orange juice. Served with yellow and red tear-drop tomatoes and mandarine orange segments, and topped with fennel, then thinly sliced and tempura battered.

Warm Spinach Salad 8
Baby spinach leaves tossed in a lychee nut vinaigrette with crispy smoked apple bacon and toasted pine nuts, all tossed warm in a pan. Accompanied with sesame-crusted Hawaiian goat cheese served in a fried wonton shell.

Small Plates

Tempura Tofu Napoleon 15
Layers Of Stir-fry Vegetables And Tofu In A Mouth Watering Black Bean And Ginger Soy Sauce

Slow Poached Ginger Poisson 17
Small chicken, slowly simmered in ginger, lemon grass, kaffir lime, and rice wine. Served at room temperature with sweet sticky rice and a pesto made of galaga, cilantro, olive oil, chinese pine nuts and light chili. Accompanied by a purple plum.

Grilled Pork Chops 17
Thin cut pork chops covered in Chinese spicy salt and lightly grilled on Kiawe wood, then lightly sprinkled with chopped cilantro, jalapenos, and green onions. Served with a reduction sauce of tamarind, cane sugar, and fuji apples on top of an Okinawa sweet potato puree spiced with just a hint of star anise.

Hoisin Glazed Short Ribs 17
Three beef short ribs in an orange hoisin sauce slow braised until fork tender. Served on top of a celery root puree seasoned with Chinese five-spice, along with a refreshing green papaya salad with a thin lightly-spicy dressing.

Braised Red Roasted Duck 17
Partially deboned Long Island Duck slow-simmered in double soy, Shoaxing wine, cinnamon and cane sugar until tender. Served with a sweet sticky rice rolled in Chinese crepe wrappers and pan fried along with an Asian pear relish.

Lacquered Salmon 18
Fresh Pacific salmon painted with a honey hoisin sauce and served on citrus-peel rice with a kaffir-lime butter sauce, fried baby spinach and steamed jasmine rice Coconut Macadamia

Jumbo Prawn’s 19
Large shrimp coated with light tempura then rolled in macadamia nuts and coconut, deep-fried and served with a fragrant red-curry jasmine rice along with a ramekin of tropical fruit salsa.

Grilled Togarishi Pepper Filet Mignon 21
Choice-cut Filet Mignon grilled in a port wine reduction sauce, topped with a Maui onion ring, and seasoned with Togarishi pepper to your liking. Served with creamy wasabi mashed potatoes along with the vegetable of the day.

Grilled Baby Lamb Chops 21
Grilled New Zealand double lamb chop grilled on Kiawi wood with a spicy chinese-mustard crust, and served with pineapple mint chutney and root vegetable gratin.

Sea Bass Papillote 22
6oz sea bass seared in rice paper in a spinach truffle oil and eel glaze and served with baby bok choy tossed in sesame seeds.

Soups

Deconstructed Green Curry Gazpacho (vegan) 7
Tomato, cucumber, eggplant, zucchini, shiitake mushrooms in a spicy tomato broth.

Consomme of Oxtail Soup 7
Oxtail Broth with white port and vegetables, served with oxtail foie gras Dumplings and shiitake mushrooms

Thai Curry Seafood Soup 8
Lobster soup made with coconut milk, ginger, galaga, lemon grass, kaffir lime and red curry paste and thickened with arrow root. Served with poached shrimp, scallops, and fish. Topped with steamed coconut milk froth and served in a cappuccino cup with fresh toasted coconut.

Noodles, Rice, And Stir-Fry

Pad Thai Noodles 12
Thin rice noodles artfully blended with cashews, BBQ pork, rock shrimp and Chef Chouinard’s special sweet and sour sauce.

Orange Peel Chicken Stir-fry 14 (spicy)
Tempura coated chicken thigh meat stir-fried with a zesty sauce made of blood orange (Italian purple orange), garlic, ginger, molasses, macadamia nuts, and chili peppers. Served around a bed of steamed jasmine rice garnished with dried orange peels and whole Thai chili pods (spicy).

Asia Bistro Fried Rice Supreme 14
Bamboo-steamed stick rice stir-fried in sesame oil and light soy with lemon grass, scrambled egg, green onions, bean sprouts, diced Chinese sausage, edamame beans, and carrots. Topped with a skewer of Chinese five-spice grilled prawns on lemon grass.

Wild Mushroom And Vegetable Stir-fry With Shanghai Noodles (Vegan) 14
An assortment of vegetables including baby bok choy, snow peas, baby corn, assorted mushrooms (portobello, shiitake, kings oyster), bamboo sprouts, and red and yellow peppers, stir-fried in hoisin with galaga and roasted garlic, and served on top of a bed of egg noodles.

Mongolian Beef Chow Fun 16
Tender pieces of tenderized prime tenderloin beef stir-fried with kings-oyster mushrooms, green onions, oyster sauce, bean sprouts and fat rice noodles. Served with soy ginger syrup and candied leek garnish.

Seafood Risotto 18
Embellished With Wok-seared Scallops, Shrimp, Calamari, And Manila Clams. Served around a creamy Aborio rice (Italian short grain sticky rice) with pecorino and romano cheese.