To Start With Crispy Suckling Pig Black Plum Purée ... - Wolfgang Puck
To Start With Crispy Suckling Pig Black Plum Purée ... - Wolfgang Puck
To Start With Crispy Suckling Pig Black Plum Purée ... - Wolfgang Puck
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<strong>To</strong> <strong>Start</strong> <strong>With</strong><br />
<strong>Crispy</strong> <strong>Suckling</strong> <strong>Pig</strong><br />
<strong>Black</strong> <strong>Plum</strong> <strong>Purée</strong>, Pickled Cipollini, Sweet Bean<br />
Spring Rolls<br />
Maine Lobster, Gulf Shrimp, Sweet Chili & Garlic Sauce<br />
Peking Duck Rolls<br />
Shredded Peking Duck, Scallions, Hoisin Special Dipping Sauce<br />
Steamed Baby Bao Buns<br />
Sautéed Duck Liver, Sweet Bean Paste, Sour Ume <strong>Plum</strong>s<br />
“Not <strong>To</strong>o Classic” Hot & Sour Soup<br />
King Crab, Roasted Sweet Corn, Thai Basil, Cilantro, Sweet Prawn Wontons<br />
Chinese Spring Chive Crystal Dumplings<br />
Alaskan King Crab, Gulf Shrimp, Kurobuta Pork<br />
“Tiny Dumplings”<br />
Pork Belly, <strong>Black</strong> Vinegar, Chili Oil, Ginger, Cilantro Leaves<br />
Chili “Dan Dan” Dumplings<br />
Organic Chicken Dumplings, Chili Garlic Sauce, Crushed Peanuts<br />
Crisp Lettuce Cups<br />
Sweet Maine Shrimp, Rice Sticks, Pickled Ginger-<strong>Black</strong> Bean Vinaigrette<br />
<strong>To</strong>day’s Hand Made Steamed Dim Sum Plate<br />
Side Dishes For The Table<br />
Shanghai Noodles, Slow Cooked Oxtail, Fresh Chilies, Thai Basil Leaves<br />
Hong Kong Soft Noodles, Budding Spring Chives, Wild Field Mushrooms<br />
Yu Choi & Choi Sum Greens, Garlic Chives<br />
Stir Fried Spring Harvest Peas, Pea Tendrils, Wild Field Mushrooms<br />
Hunan Spicy Eggplant, Roasted Shishito Peppers, Chili, Crisp Garlic<br />
Lop Cheung Sausage Fried Rice, BBQ Pork Belly, Scallions<br />
XO Fried Rice, Maine Lobster, Fried Shallots
Fish & Shellfish<br />
Steamed Live Santa Barbara Spot Prawns<br />
Aromatic Citrus-Soy Sauce, Hot Chili-Orange Oil, Market Fresh Vegetables<br />
“Angry Lobster” Two-Pound Live Maine<br />
Spicy Szechuan Chilies, Fried Garlic, Calamansi Lime, <strong>Black</strong> Bean Dust<br />
Whole Loup de Mer Baked in Fragrant Salt Crust<br />
Zhenjiang <strong>Black</strong> Vinegar, Ginger, Shallots, Scallions, Mala Oil<br />
Indian Spiced Assam Prawns<br />
Curry Leaves, Garlic, Mustard, Yogurt, Cardamom, Fenugreek<br />
<strong>Black</strong> Cod Broiled with Ginseng Honey & Soy<br />
Roasted <strong>Black</strong> Sesame Vinaigrette, Tempura Asparagus, Pea Tendrils<br />
Meat & Poultry<br />
Fire Roasted Niman Ranch Pork Belly<br />
Chive Pancake, Fuji Apple-Ginger Marmalade, Licorice Honey<br />
Whole Roasted Duckling “Peking Style” with Traditional Garnishes (For Two)<br />
Lacquered Carpenter Ranch Squab<br />
Dry Fried String Beans, Maitake Mushrooms, Master Sauce<br />
Hot Pot of Slow Cooked Kobe Beef Cheeks & Veal <strong>To</strong>ngue<br />
Star Anise, Young Greens, Eggplant, Wild Mushrooms<br />
Szechuan Style Prime Filet of Beef “Au Poivre”<br />
Smoked Chili-Shallot Reduction, Aromatics, “La You” Hot Oil<br />
Grilled Colorado Lamb Chops<br />
Steamed Lamb’s Belly, Fermented <strong>Black</strong> Beans, Pickled Ginger,<br />
Sweet Peppers<br />
Chef de Cuisine David McIntyre Restaurant Manager Allison Williams<br />
6 Course Tasting Menu $95 <strong>With</strong> Wine Pairings $140<br />
9 Course Tasting Menu $125 <strong>With</strong> Wine Pairings $195
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