E & O Menu

marinated in sweet soy, garlic and spices with indo peanut sauce

marinated portobello mushrooms with ginger and tamarind soy

basted with pineapple soy served with Indonesian pickled vegetables

tender marinated steak and pickled vegetables

chicken, mushroom, salmon, and steak satays with dipping sauces

with cool cucumber raita and spicy tomato herb sambal dipping sauces

house made Indian panir cheese, mango chutney and tomato sambal

wood-oven crisped with light herbs, roasted tomatoes and onion

mixed with turmeric and garam masala served with mint-cucumber raita

unique salad of green papaya, cabbage, ginger, peanuts, dried shrimp, yellow split peas, sesame, sunflower seeds and coconut

whole fresh romaine leaves tossed with a tangy Caesar inspired dressing and papadam crisps

sesame crusted ahi, organic greens, soba noodles, edamame, shiitake mushrooms and yuzu citrus dressing

with Romaine, crisp rice noodles, cucumbers, carrots, and sesamehoisin dressing

traditional japanese style soybean appetizer

an E abd O signature small plate served with chili soy dipping sauce

sushi-grade ahi, mixed with lemongrass, chilies, cilantro, green onions and sesame oil

shredded roasted pork tenderloin and shiitake mushrooms, sautéed in sweet chili soy served with crisp lettuce cups

marinated in brown sugar and glazed with a mango mustard sauce

lightly fried calamari seasoned with chinese salt and pepper and served with green chili sauce

seasonal selection stir-fried with oyster sauce and sesame oil

generous portions of barbecued pork, black tiger prawns, fresh carrots, peas, eggs, green onion and spicy chilies quick-fried with jasmine rice

prawns and fresh vegetables simmered in red curry sauce over a crispy noodle cake

oven roasted Salmon served with matcha green tea rice, lotus root namasu, wasabi and pickled plum sauce

tender prawns, squid, clams and fish simmered in chili spiced coconut broth with bamboo shoots, pineapple and onions

the highest quality sushi-grade ahi is used for this signature dish, marinated in Indonesian chilies and sweet soy, grilled rare and served with brown mushroom rice, spicy eggplant salad and bok choy

angus steak dry rubbed in mongolian spices, grilled and served with stir fried chinese greens and roasted hawaiian sweet potatoes

grilled korean marinated skirt steak with kim chee, pickled cucumbers, sesame watercress and bean sprouts

roasted half chicken with lemongrass, shallots, garlic and spices. Served with nuoc cham dipping sauce, watercress and tomatoes