yao-fuzi-cuisine Menu and Prices

300 ml

300 ml

300 ml

720 ml

Traditional homemade Shanghai style petite dumplings filled with pork, shrimp, and delicious rich broth.

Boiled soybeans lightly sprinkled with sea salt.

Fresh spicy ahi tuna & spring mix with sliced asian ear wrapped in rice paper. Served with shiro miso vinaigrette.

Maryland blue crab, chives, and cream cheese stuffed in wonton wrap. served with mango lime puree.

Lightly fried calamari tossed with sea salt, chili peppers, onions, garlic, and curry powder.

Wok seared finely minced chicken breast with water chestnuts served with iceberg lettuce cups.

Marinated shredded chicken and mixed vegetables served wit honey citrus dipping sauce.

Beef skewers marinated in fresh ginger, herbs, and soy sauce.

Oriental pan fried dumplings served with spicy soy dipping sauce.

Tempura halibut served with lemon sauce.

Slowly roasted short ribs with five spice and honey barbecue sauce.

Shredded pork tenderloin, shiitake mushrooms, bamboo shoots, silk tofu and eggs garnished with scallions.

White miso, silk tofu, mushrooms, and fresh seaweed garnished with scallions.

Shrimp, scallop, crab meat, baby clam, mushrooms, snow peas, baby corns garnished with scallions.

Wontons filled with bok choy, pork, shrimp and shiitake mushrooms, served in chicken broth soup with scallions.

Fresh seaweed salad tossed in sesame seed oil.

Organic caesar salad in wonton cup with roasted sesame vinaigrette.

Mixed greens, shredded carrots, and cherry tomatoes served with ginger vinaigrette.

Lightly fried shrimp sautéed with fresh garlic, ginger, jalapeños, dried chili peppers, panko, onions. Flambeed with “V.S.O.P Courvosier Congac

Crispy fried halibut sautéed with Fuzi Style tomato sauce. Served with asparagus and pine nut garnish.

Salmon marinated in sake, mirnin, fresh ginger and pan seared then baked to perfection. Served with french green beens, finished with lemon miso sauce.

Fresh ginger, herbs, soy sauce and sliced pork, served with sautéed baby bok choy.

Lightly seasoned tender maple leaf farm duck pan seared than slow braised to perfection. Served with fresh vegetables.

Wok-sautéed beef tenderloin and black pepper, finished with scallions and sesame.

Lightly fried prawns, wok sauteed with home-made honey hollandaise served with avocado.

Crispy fried soft shell crabs sautéed with sweet onion, fresh ginger, scallions, jalapeños, and black bean in shar char sauce.

Lightly fried lobster tail sautéed with fresh garlic, ginger, scallions, and soy bean in white wine sauce, served with noodles.

Braised then sautéed sliced pork in spicy soy sauce with garlic, dry red peppers, scallions, sesame oil, accompanied by steamed wheat buns.

Beef tenderloin sautéed with crushed red pepper and enoki mushrooms.

Soft silken tofu and minced pork simmered in a spicy chili bean sauce with dry red peppers, finished off with scallions and ground Sichuan peppercorns.

Fresh vegetables stir-fried then simmered in a hot clay pot.