To Start With Crispy Suckling Pig Black Plum Purée ... - Wolfgang Puck

To Start With
Crispy Suckling Pig
Black Plum Purée, Sweet Bean, Chinese 10 Spice
Spring Rolls
Maine Lobster, Prawns, 10 Spice Honey
Chinese Chive Crystal Dumplings
Alaskan King Crab, Shrimp, Kurobuta Pork
“Chow Fueng” Rolls with Braised Kobe Beef Short Ribs
Chilies, Scallions, Cilantro, Crispy Garlic, Hot Sesame Oil
Summer Sweet Corn & King Crab “Hot & Sour” Soup
Sweet Prawn Wontons, Chive, Thai Basil, Fried Ginger
Steamed Baby Bao Buns
Slow Braised “Red Cooked” Pork Belly, Chinese Honey-Garlic Glaze
“Tiny Dumplings”
Pork Belly, Black Vinegar, Chili Oil, Ginger, Cilantro Leaves
Chili “Dan Dan” Dumplings
Organic Chicken, Chili Garlic Sauce, Crushed Peanuts, Green Onion
Crisp Lettuce Cups
Maine Sweet Shrimp, Rice Sticks, Pickled Ginger-Serrano Chili Vinaigrette
Steamed Diver Scallop and Shrimp Sui Mai Dumplings
Ginger-Garlic Crab Sauce, Fresh Chives
Tasting of Dim Sum ($8 Supp.)
Chive Crystal Dumpling, Dan Dan Dumpling, Tiny Dumpling,
Scallop-Shrimp Sui Mai & Shrimp Hargow
Side Dishes For The Table
Shanghai Noodles, Fresh Chilies, Thai Basil Leaves, Slow Cooked Oxtail
Hong Kong Soft Noodles, Golden Chives, Wild Field Mushrooms
Spicy Chicken Chow Fun, Fragrant Thai Basil
Yu Choi & Choi Sum Greens, Garlic Chives
Stir-Fried Summer Sweet Corn, Fresh Water Chestnut, Fresno, Thai Basil
Sweet Peas and Wild Mushrooms, Snap and Snow Peas, Crimini, Shiitake
Hunan Spicy Eggplant, Roasted Shishito Peppers, Chili, Crisp Garlic
Lop Cheung Sausage Fried Rice, Char Siu Pork, Scallions
XO Fried Rice, Maine Lobster, Fried Shallots, Budding Chives
Farmer’s Market Fried Rice, Snow Peas, Peppers, Asparagus, Red Onions
Chef de Cuisine Sara C. Johannes Executive Sous Chef Raymond Weber
Executive Chef Lee Hefter

Shellfish
Singapore Style Chili Prawns
Fresh Crab, Fried Garlic, Chili, Scallions, Shallots, Pickled Ginger
“Angry” Two-Pound Live Maine Lobster ($15 Supp.)
Spicy Szechuan Chilies, Fried Garlic, Scallions, Black Bean Dust
Spicy Assam Prawns “Indian Spiced”
Curry Leaves, Garlic, Mustard, Yogurt, Cardamom, Fenugreek
Fresh Fish
Whole Sea Bass Baked in a Fragrant Salt Crust
Zhenjiang Black Vinegar, Ginger, Shallots, Scallions, Mala Flavored Oil
Maine Black Cod Broiled with Chinese Ginseng Honey
Roasted Black Sesame Vinaigrette, Chili-Orange Noodle Salad
Steamed Wild Skeena River White King Salmon
Baby Bok Choy, Ginger, Tokyo Leeks, Aromatic Soy & Toasted Sesame Oil
Poultry
Crispy Skin Szechuan Baby Chicken
Snow Peas, Tokyo Leeks, Asparagus, Szechuan Pepper Salt
Crispy Glazed Wolfe Ranch Quail “General Tso”
Garlic, Dried Chilies, Ginger, Black Chinkiang Vinegar
Whole Roasted Duckling “Peking Style” with Traditional Garnishes (For Two)
Beef, Lamb & Pork
Hot Pot of Slow Cooked Boneless Kobe Short Ribs
Star Anise, Young Greens, Eggplant, Wild Mushrooms
Stir-Fry Kobe Beef with Chili Garlic & Sweet Bean Sauce
Golden Chives, Peas, Eggplant, Crispy Baby Spinach
“Szechuan Style” Steak Au Poivre
Smoked Chili-Shallot Sauce, Scallions, Kobe Beef Taro Fritters, “La You” Hot Oil
Prime Filet of Beef 10oz. ($10 Supp.)
American Wagyu “Kobe Style” NY Sirloin from Snake River Farms 8oz. ($40 Supp.)
Grilled Lamb Chops Marinated with Korean Gochu Jang Chili ($10 Supp.)
Pickled Ginger Sauce, Crispy Garlic, Wild Arugula Salad
3 Course Menu 80 Dollars
4 Course Menu 110 Dollars
Vegetarian Options Are Available Upon Request
18% Service Charge On Parties of 6 or More
Join us for a spectacular three-part wine series featuring some of the finest vintners paired with a 5 course
dinner menu. The evening begins with passed appetizers at 6:30pm. $195 per person/$535 entire series.
Gratuity and tax are not included.
July 26: Kosta Browne Winery August 16: Lewis Cellars Sept 12: Moric Wines