Crustacean Menu

with an's garlic sauce and secret spices

choice of: cracked dungeness crab

choice of: dungeness crab out of shell

with an's famous garlic noodles

an's famous garlic noodles

with miso dressing

moist rice paper filled with black mushrooms, tender cabbage, baby carrots, water chestnuts and roasted bean curd

with caramelized walnuts, goat cheese and sweet orange vinaigrette, and orange segment

sugar snap peas, baked tofu, asparagus, shiitake mushrooms, oyster mushrooms, carrots and bok choy with vegetable au jus

japanese eggplant, italian pear tomato, tofu, jicama and carrots with savory vietnamese herbs

with trumpet oysters, shiitake mushrooms and snow peas

marinated in lemongrass asian herbs and served with pickled vegetables

filled with chicken, black mushrooms, carrots, jicama, vermicelli and lemon chili oil liaison

pacific prawns and onions rolled in filo, flash-fried, and served with kiwi orange sauce

maine lobster mousse on sugar cane, served with house sweet chili sauce

grilled steak, coconut prawn, asparagus, cucumber, avocado, cilantro and mustard eel aioli sauce

chicken dumplings pan fried with tamarind ginger balsamic reduction sauce

broiled with asian pesto and served with garlic crostini

with crab meat

arugula, red onions, capers and lemongrass dressing

salmon, jicama mango salad, fried shallots, edamame puree and eel sauce

thinly sliced yellow tail with a daikon radish and citrus soy ponzu dressing

spicy salmon tartar on a cucumber crown with quail eggs

encrusted in coriander and seared, served with arugula salad in cranberry vinaigrette, with a sweet and spicy plum dipping sauce

crispy dungeness crab cake, organic green salad, grilled japanese eggplant, lemongrass dressing and spicy aioli

black cod marinated with miso on brown rice

grilled steamed seabass served with scallions and ginger sauce

roasted with an asian sundried tomato sauce, and served with asparagus and baby carrots

with ponzu glaze over leek mashed potato, portobello mushrooms and cipollini onions

fillet mignon cubed, flambeed in burgundy wine, and served with red potatoes and roma tomatoes

peppercorn black truffle sauce, saffron and truffle risotto

pacific prawns, braised fennel, caramelized shallots and soy-sesame emulsion

with scallops, scallions and egg white

with port wine glaze, roasted portobello mushrooms and wasabi rice cake

flambeed in chardonnay, served with roasted potatoes and vegetables

sauteed with fresh garlic

(steamed, with garlic sauce or vegetable au jus)