Chef Chu's

From our iron-cast Chinese oven, served with steamed lotus buns. Hand-selected for plumpness, barbequed until crackling brown with the fat naturally removed. Deboned and hand carved by our chefs. In most cases four hours advance notice required.

A portion of the meat and bones stewed with glass noodles, napa cabbage and tofu to complement the whole duck (add-on)

Our four famous chilled appetizers: pickled cucumber spirals, vegetarian goose, braised bamboo shoots and pickled sugar plum tomatoes. Selection may change seasonally.

Minced prawns, water chestnuts and scallions, sautéed in a light sauce. Served in chilled iceberg lettuce cups, topped with crispy chips.

Plump, live manila clams, cooked in a clear, rich, ginger broth.

Manila clams, quickly blanched, then flash stir-fried with a black bean sauce.

Fresh salmon fillets wok-seared, then smothered in black bean sauce with an accent of fresh chili.

Large, succulent, wild-caught sea bass fillet, deboned and steamed. Your choice with ginger and green onions, or with black bean sauce.

Succulent sea bass fillet, marinated in our secret miso-honey sauce. Baked to tender perfection.

A rack of lamb, pan-seared to your desire. Seasoned in Chinese barbeque sauce, hoisin, rice wine, lemongrass and garlic.

A clay pot filled with wok-seared, marinated boneless chicken wings or beef steak, braised with roasted garlic cloves and jalapeno chiles in a slightly-sweet rice wine soy sauce reduction. Topped with basil.

A clay pot filled with your choice of meat, braised with an authentic Sichuan sauce with soft tofu and vegetables.

Prawns, scallops, calamari and clams braised with an authentic Sichuan sauce with soft tofu and vegetables.

1½ lbs. of fresh lobster, tossed with a light rice wine sauce, ginger and scallions. Optional: served on a bed of yee mein.

Fresh crab prepared with your choice: salt and pepper, golden garlic, or ginger and scallions.

A steamed bun stuffed with sweet-and-savory diced BBQ roasted pork.

Our signature dish! Handmade dumplings with ground pork and napa cabbage, steamed, then pan fried to a light crisp. Served with hot oil and garlic soy sauce.

Vegetarian-style available.

Shredded pork, bay shrimp and cabbage, rolled in flour wrappers and deep fried until golden.

Shredded cabbage, celery and five-spice pressed tofu, wrapped in paper-thin crepes and deep fried.

Real crab meat and cream cheese, stuffed in thin wonton wrappers and deep-fried until crisp. Served with Chef Chu's table sauce.

Minced pork-filled wontons, deep fried to a light crunch. Served with sweet & sour sauce.

Plump, fresh prawns, lightly deep-fried until crisp and golden. Served with Chef Chu's table sauce.

Fresh chicken marinated with star anise, soy sauce, pineapple juice and rice wine, then skewered and grilled.

Marinated lean pork, roasted in our Chinese oven until perfection. Sliced and topped with sesame seeds.

A selection of appetizers, including crab and cheese puffs, fried jumbo prawns, grilled chicken sticks and vegetarian spring rolls.

Boiled wontons mixed with a spicy Sichuan peanut sauce.

Chicken wings marinated and deep-fried, then tossed with a mixture of jalapeño and pepper-salt.

Your choice of filling sautéed with shredded cabbage, eggs, tiger lily buds and mushrooms. Served with paper-thin pancakes, hoisin sauce and slivered scallions. Choose chicken, shrimp, pork, beef or vegetable. Available without egg.

Minced chicken, bamboo shoots, water chestnuts and shiitake mushrooms served in chilled iceberg lettuce cups. Sprinkled with crushed peanuts. Vegetarian option available.

Shredded, skinless fried chicken, lettuce, carrots and cilantro, tossed in a hot mustard and sesame oil dressing. Topped with peanuts and crispy rice noodles.

Shredded, skinless fried chicken, lettuce, carrots and cilantro, tossed in a hot mustard and sesame oil dressing. Topped with peanuts and crispy rice noodles.

Marinated cucumbers in a tart-spicy brine.

Thin tofu sheets and shiitake mushrooms, rolled into layers, braised in a soy-anise sauce.

Sword-shaped spring bamboo shoots, braised in a savory sauce.

Sweet, sugar-glazed pecans.

Choice of wonton soup or hot and sour soup.

Minced pork and scallion wontons served in a rich chicken broth made fresh daily.

Minced pork and scallion wontons served in a rich chicken broth made fresh daily.

BBQ pork, shrimp, mushrooms and snow peas.

Best in town! Pork, shrimp, tofu, bamboo shoots, tiger lily buds and mushrooms, simmered in a chicken broth made fresh daily. Mixed with white pepper for hotness and vinegar for kick. Vegetarian option available.

Snow peas and bamboo shoots, simmered in chicken broth, served with sizzling rice crisps.

Shrimp, scallops and calamari with snow peas and bamboo shoots in chicken broth, served with sizzling rice crisps.

Fresh shrimp, scallops, crab meat, tomatoes and tofu, stewed in a rich chicken broth. Sprinkled with cilantro. Add wintermelon puree or yuen pao for $3.00.

Golden corn kernels simmered in a velvety chicken broth made fresh daily. Sprinkled with cilantro. Add velvet chicken for $3.00.

Our fresh made chicken broth, simmered with preserved mustard greens, pork and bean thread noodles.

A rich chicken broth simmered with Chinese greens, tomato chunks, scallions and delicate egg blossoms.

Chicken breast, stir-fried with celery, straw mushrooms and water chestnuts. Topped with toasted almonds or cashews.

Diced chicken sautéed in a light seasoning sauce with your choice of vegetables: snow peas, fresh button mushrooms, broccoli, or assorted seasonal vegetables.

Chicken strips sautéed with wok-roasted dried chiles, diced zucchini and water chestnuts in our famous kung pao sauce. Topped with roasted peanuts.

Breast of chicken, sliced paper-thin, sautéed with bamboo shoots, water chestnuts, shiitake mushrooms and snow peas. Poured over sizzling rice crisps.

Lightly battered chicken pieces, deep-fried until golden and tossed with chunks of pineapple, bell peppers and onions in our sweet and sour sauce.

A classic dish of velvety, paper-thin chicken breast, sautéed with snow peas and mushrooms in a light wine sauce. Add pine nuts for $3.00.

Chicken strips sautéed with crunchy broccoli stems, fresh chile and garlic in a tart, sweet and savory sauce.

Marinated chicken breast dipped in a light batter, deep-fried, then glazed with Chef Chu's famous lemon sauce.

Diced chicken sautéed with bell peppers and onions in a savory black bean sauce.

Chef Chu's interpretation! Chicken strips deep fried until crispy, smothered in our own unique spicy, tart, sweet and savory sauce.

Chicken strips stir-fried with roasted tangerine peel, dried chile pods, garlic and ginger in a spicy orange sauce.

Duck marinated with star anise and Sichuan peppercorns, steamed, then deep-fried until crisp outside. Served boneless with steamed buns, duck sauce and slivered scallions.

Duck marinated with star anise and Sichuan peppercorns, steamed, then deep-fried until crisp outside. Served boneless with steamed buns, duck sauce and slivered scallions.

Duck marinated and steamed, then smoked in tea leaves and camphor wood chips. Deep fried to a crisp and deboned just before serving. Accompanied with steamed buns, duck sauce and slivered scallions.

Duck marinated and steamed, then smoked in tea leaves and camphor wood chips. Deep fried to a crisp and deboned just before serving. Accompanied with steamed buns, duck sauce and slivered scallions.

Stir-fried prawns in a traditional "lobster" sauce of black beans, garlic, onions and egg flowers.

Sautéed prawns in a light seasoning sauce, mixed with your choice of vegetables: snow peas, fresh button mushrooms, broccoli, or assorted seasonal vegetables.

Deep-fried prawns, tossed with bell peppers, pineapple and onions, smothered in Chef Chu's special sweet and sour sauce.

Deep-fried prawns, glazed in a tart and sweet mayonnaise-mustard blend, paired with our famous candied pecans.

Batter-coated prawns, deep-fried then tossed with wok-roasted chili pods. Smothered in kung pao sauce and topped with peanuts.

Our signature dish! Succulent jumbo prawns, braised with chili paste, garlic, ginger and a touch of tomato. Served with broccoli.

Juicy prawns, stir-fried with bell peppers and onions in a rich curry sauce.

A Chef Chu original! Jumbo shrimp, sautéed two ways: in a light wine sauce, and in a spicy chili paste and garlic sauce.

Calamari sautéed in a hot kung pao sauce, with bell peppers, onions, water chestnuts and roasted peanuts.

Plump, tender sea scallops, seared and braised with eggplant medallions in a spicy garlic sauce.

Boneless white fish fillets, sautéed in a light wine sauce with seasonal vegetables.

More meat, fewer bones. Large local rock cod, made to order in your desired preparation method. Price may vary due to weather.

More meat, fewer bones. Large local rock cod, made to order in your desired preparation method. Price may vary due to weather.

With spicy Sichuan garlic sauce or sweet and sour sauce.

With spicy Sichuan garlic sauce or sweet and sour sauce.

In hot chili bean sauce, with shiitake mushrooms and ginger.

In hot chili bean sauce, with shiitake mushrooms and ginger.

Sliced, tender beef sautéed with scallions, fresh ginger and onions in a sizzling wok.

Tender beef slices, marinated in special seasonings and sautéed. Served with your choice of vegetables: snow peas, fresh button mushrooms, broccoli, or assorted seasonal vegetables.

Sliced, tender beef, wok-seared and tossed in a Beijing-style bean sauce. Served over a bed of crisp rice noodles.

Beef fillet, deep fried and smothered with a hot garlic sauce. Served over a bed of crisp rice noodles.

Marinated beef steak, pan-seared then sautéed with black pepper, onions and mushrooms in Chef Chu's special seasoning sauce.

Sliced, tender beef, stir-fried with roasted tangerine peel, dried chile pods, garlic and ginger in a spicy-orange sauce.

Sliced, tender lamb, stir-fried with fresh leeks, red chile and garlic in a spicy black bean sauce.

Sliced, tender lamb, stir-fried with scallions and ginger in a sizzling hot wok.

Lightly battered chunks of pork tenderloin, deep fried and smothered in Chef Chu's sweet and sour sauce with bell peppers, onions and pineapples.

Lightly battered pork, deep-fried until crisp, smothered in Chef Chu's famous imperial sauce—sweet and tart in flavor.

A popular dish! Thin slices of boiled pork sautéed with bell peppers, cabbage and pressed tofu in a hot bean sauce.

Pork strips sautéed with ginger and garlic, bamboo shoots and mushrooms in a spicy garlic sauce. A Sichuan classic.

House-made smoked pork belly sautéed with fresh leeks, red jalapeños and garlic. A homestyle Chinese dish.

Julienned pork sautéed with bamboo shoots and celery.

Chinese tofu, lightly fried until golden, braised with BBQ pork, shiitake mushrooms and snow peas in a savory seasoning sauce. Vegetarian option available.

A Sichuan tofu dish, sautéed with minced pork, braised with chili bean paste and garlic, and topped with a pinch of Sichuan peppercorns. Vegetarian option available.

A Chef Chu original. Pan-fried tofu, braised with shredded smoked ham, garlic and fresh chiles with a hint of black bean paste. Vegetarian option available.

Deep-fried tofu cubes, stir-fried with bell peppers, water chestnuts, roasted chiles, and smothered in our famous hot kung pao sauce. Topped with roasted peanuts.

Fresh seasonal vegetables. Choice of sauce: light seasoning, black bean, or spicy garlic. Cooked your way: stir fried or steamed.

Braised shiitake mushrooms, paired with hearts of tender baby bok choy.

String beans, deep fried to a crunch and sautéed with a chili-garlic paste. Sprinkled with minced preserved mustard greens.

String beans sautéed in fresh garlic and a light seasoning sauce.

Asian eggplant deep-fried, then braised in chili paste and fresh garlic sauce.

Fresh broccoli florets, blanched and tossed in a spicy garlic sauce.

Shiitake, fresh button and straw mushrooms braised in oyster sauce with snow peas.

Bright green Chinese broccoli, blanched and served with a drizzle of oyster sauce.

Bright green spinach sautéed with fresh garlic until lightly wilted.

Fresh snow peas sautéed with crunchy water chestnuts in a light seasoning sauce.

Per pint

Per pint

Stir-fried rice. Available without egg.

Stir-fried rice.

Bay shrimp, BBQ pork, peas and onions.

Soft, pan-fried noodles. Available without egg.

Soft, pan-fried noodles tossed with your choice of meat.

Shrimp, BBQ pork, peas and onions.

Pan-fried noodles, topped with a deluxe combination of chicken, BBQ pork, prawns, scallops and assorted vegetables in a light savory sauce.

Soft egg noodles, stir-fried and tossed in a light sauce with Chinese chives.

Soft egg noodles, stir-fried and tossed in a light sauce with bay scallops, shrimp and calamari.

Soft wide rice noodles tossed with your choice of meat (chicken, beef, BBQ pork, or shrimp) and vegetables in a savory sauce.

Thin vermicelli rice noodles tossed with BBQ pork, bay shrimp, onions, carrot and a hint of savory curry sauce.

Thin vermicelli rice noodles lightly pan-fried, then stir-fried with julienned pork, cabbage, mushrooms and carrots, infused with the aroma of shallots.

For 2 or more. Chef Chu's Famous Chicken Salad; Deluxe Wonton Soup or Sizzling Rice Soup; Oyster Sauce Beef; Prawns with Assorted Vegetables. For 3 add Tangy Lemon Chicken; for 4 add Rainbow Fish Fillets in Wine Sauce; for 5 add Pork with Imperial Sauce; for 6 add Braised Triple Mushrooms. Dessert: Fried Banana with Whipped Cream.

For 2 or more. Grilled Chicken Sticks and Crab and Cheese Puffs; Hot and Sour Soup or Deluxe Wonton Soup; Mongolian Beef; Prawns with Sizzling Rice. For 3 add Hunan Chicken; for 4 add Pork with Imperial Sauce; for 5 add Braised Shiitake Mushrooms with Baby Bok Choy; for 6 add Wok-Seared Salmon with Black Bean Sauce. Dessert: Fried Banana with Whipped Cream.

Classic vanilla ice cream topped with chocolate drizzle.

A unique red bean flavored ice cream.

A smooth, lightly sweetened ice cream with a subtle green tea essence.

Refreshing tropical mango blended into a delicious sherbet.

Sweet lychee fruit blended into a light, icy treat.

Lightly battered, deep-fried banana, topped with whipped cream and a sprinkle of peanuts.

Fresh apple wedges, lightly battered and deep-fried, then dipped in a hot caramelized syrup. Topped with a hand-pulled candy nest. Please allow 20 minutes to prepare.

Sticky rice cake stuffed with red bean paste, coated with sesame seeds and deep-fried until puffy.