Our entrees are complete and balanced meals. They’re prepared with fresh ingredients & served hot. Choose from our delectable selections.
Commonly known as General Tso or General Gao’s chicken, our gratifying freshly battered, breaded then fried white meat chicken coated with a tangy Hunan glaze is fit for a commander.
Not to be confused with Indian-style curry, Thai curry, or kaeng, is made with mildly spicy curry paste slowly stirred into a creamy coconut milk base. Our version of this proud signature dish of Thailand comes with chicken breast, sautéed Thai eggplant, peppers, onions, and bamboo shoots.
A staple of Hawaiian-style Japanese cooking, lightly panko bread crumb coated chicken breast patties are fried to a perfect crisp, accompanied by a sweet and tangy katsu sauce with a subtle hint of spiciness.
Thin hand sliced sirloin steak marinated in a homemade japanese teriyaki sauce concocted with aged soy sauce, mirin and sake.
Succulent pork tossed in a traditional fiery Korean bean curd marinade.
To achieve the perfect fall-off-the-bone tenderness, we roast our chicken for hours ahead of time. This deboned and grilled to order chicken thigh is generously seasoned with garlic.
Okinawan cuisine “begins with pig and ends with pig,” a spirit embodied by our lean pork loin flavored with soy garlic.
Tender pork shoulder seasoned with ginger, garlic, and honey for a perfect symphony of sweetness and aroma in every bite.
Moving on to our light & tasty creations.
Each salad comes with its homemade all-natural dressing.
Handpicked romaine lettuce topped with freshly grated parmesan cheese and crispy wontons. The original Italian American version of the dressing contains anchovies, which we decided not to incorporate into our dressing, for a unique and lighter flavor. Top the salad with grilled chicken for $1 more.
Made with romaine lettuce, fresh organic spring mix, carrots, cucumbers, bean sprouts, grape tomatoes and plenty of Thai purple basil. This is served with a creamy Thai peanut dressing. The chicken is 100% chicken breast and wok fried with garlic and onions!
Romaine lettuce, carrots, cucumber, sprouts, grape tomatoes topped with Thai purple basil comes with creamy Thai peanut dressing. Grilled chicken can be added for $1 more.
Made with romaine lettuce, fresh organic spring mix, carrots, cucumbers, bean sprouts, grape tomatoes and Thai purple basil. This is served with a creamy Thai peanut dressing and your choice of an Eggroll. No chicken can be added to this salad.
Curry is said to be the ‘Salsa of Asia.’ Our curry soup is infused with wholesome aromatic spices and seasoning for a spicy, savoring sensation.
Like chowder to New Englanders, coconut based curry has a special place in Southeast Asian hearts. This comfort food is a stew made with potatoes, carrots, onions, green beans and chicken with a touch of spicy kick. Served with bread.
Malaysian vegan curry, cooked with abundant fresh vegetables. Sweet butternut squash blends in perfectly with the mildly spicy curry. Served with bread.
Choose your favorite curry and we’ll add Japanese somen noodles, romaine lettuce, bean sprouts, cucumber, basil leaves, and a wedge of lime to satiate your hunger.
Call it chao fan, bai cha or khao pad, fried rice is a concept that originated in China in 600 AD to upcycle dried rice to minimize food waste. Ironically, we approach that philosophy in the most painstaking way possible: by purposely dehydrating cooled rice. To ensure a wok-to-table flavor in every grain, we shun the idea of keeping a large batch of fried rice in a rice warmer and insist on cooking every serving to order. Chicken, eggs, carrots, onion, peas are freshly sautéed with fragrant jasmine rice with soy sauce. Sriracha sauce served on the side.
Fresh edamame, or “stem bean”, are frequently spotted next to a cold mug of draft beer in Japanese bars. The staple of healthy nibble in East Asia, this protein-packed side dish dutifully staves off hunger before the main dishes arrive. It comes lightly seasoned with sea salt, sweet chili or Cajun spice.
Naturally aromatic, steamed jasmine rice is an essential component of the Southeast Asian cuisine. From the rice fields in northeast Thailand to the rice cooker of a family in Phnom Penh, jasmine rice is a shared cultural legacy that connects the region by the most pervasive way possible, through the memory of the stomach.
Plantains sliced and rolled into bite-size eggrolls are first deep-fried then coated with clover honey, finished with a sprinkle of black sesame seeds.
Local New England green apples picked at their ripest, are sliced, tossed in cinnamon and brown sugar, then rolled into bite-size eggrolls. Topped with Ghiradelli caramel and dusted with powdered sugar.