Unicorn Menu

Albino Rolls

dungeness crab meat, shrimp, and scallop

Salt & Peppered Filet Of Cuttlefish And Prawns-Cilantro Citrus

Lemon Grass Roasted Quails

with edamame-salt & pepper citrus

Pork Pot Stickers

Green Mango Spring Rolls-Peanut Sauce

(vg)

Prawn Spring Rolls-Peanut Sauce

Unicorn Taro Spring Rolls-Light Soy Vinaigrette

(vg)

Chao Zhou Rolls

pork, shrimp, garlic, and jicama, deep-fried

Crispy Salmon

with avocado rolls-wasabi with light soy sauce

Candied Walnut

with prawns on seared black wild rice-light wasabi-mayo

Unicorn Taro Spring Rolls

(v) light soy vinaigrette

Five Spice Duck Poh Pia

with jicama, roasted peanut and cilantro

Salt & Pepper Prawns And Filet Of Cuttlefish-Citrus Cilantro Vinaigrette

Lemon Grass Roasted Quails

with edamame-salt & pepper citrus

New Zealand Green Lip Mussels

in coconut wasabi bisque

Braised Ox Cheek

with quail egg yolk and shrimp chip

Candied Walnut

with prawns and seared black wild rice-light wasabi-mayo

Crispy Salmon

with avocado rolls-light soy with wasabi

Albino Rolls

(dungeness crab meat and scallop)-light soy vinaigrette

Pork Short Ribs

with spicy ginger basil in tamarind sauce with sesame

Butterflied Prawns

with asparagus in soy brine

Rock Shrimp

with avocado, beets, and jicama-mango sauce and lava salt

Tuna Ceviche

with green mango, pickled lotus rootlets, and basil-nuoc mam salsa

Lotus Rootlet Salad

(vg). with edamame, almond and pine nuts-tamarind vinaigrette

Rock Shrimp

with avocado, beets, and jicama-mango sauce and lava salt

Tuna Ceviche

with green mango, lotus rootlets and basil-nuoc mam salsa

Pickled Lotus Rootlet Salad

with five spice duck-tamarind vinaigrette

Pureed Of Carrot Chowder

with minced onion and ginger (dairy)

Cantonese Shrimp Dumplings Consommé

with watercress and minced pork

Bone-In Duck

with shang hai bok choy in penang baba curry-jasmine rice

With Shang Hai Bok Choy In Penang Baba Curry-Jasmine Rice

with sauteed vegetables

Lemon Grass Charbroiled Fulton Breast Of Chicken

with sauteéd vegetables

Singaporean Vermicelli Curry

with chicken, prawns and broccoli

Grilled Piedmontese Steak

with vermicelli and mixed salad -nuoc mam vinaigrette

Jasmine Rice Baked In A Claypot

with chicken, prawns, scallop and vegetables

Grilled Piedmontese Steak And Prawns Duet

with chao zhou rolls

Crispy Noodle

with seafood and assorted vegetables

Bone-In Pork Chop From Salmon Creek

with sauteéd vegetables

Bone-In Oxtail Stew

with ginger and basil in cabernet reduction-spinach noodle

Sauteéd Prawns

with spicy mango and chinese eggplant

Giant Sea Scallops In Coconut-Wasabi Cream

with asparagus spears-black rice

Whole Trout De-Boned

with roasted almond and preserved plum sauce

Caramelized Mekong Filet Of Basa

with nuoc mam and crust black pepper

Seared Filet Of Basa

with grilled vegetbles in ginger basil vinaigrette

Grass Fed Piedmontese Rib Eye

with seared rice cake and chinese broccoli

Jasmine Rice

baked in a claypot with tofu and mixed vegetables

Penang Baba Curry Tofu

with broccoli

Tofu

simmered in coconut-wasabi cream (vg)-black coconut rice

Sautéed Bean Curd

(vg). with spicy mango and chinese eggplant

Singaporean Vermicelli Curry

with tofu and broccoli

Lotus Rootlet Salad

(vg). with edamame, almond and pine nuts-tamarind vinaigrette

Penang Baba Curry Tofu

(vg). with broccoli

Spicy Mango Bean Curd And Chinese Eggplant

(vg)

Smoked Chinese Eggplant In Nuoc Mam Scallion

Tofu

(vg). simmered with coconut wasabi cream

Singaporean Vermicelli Curry

with tofu and broccoli

Garlic Noodle

Seared Chao Zhou Rice Cake

with egg and salted turnip

Jasmine Steamed Rice

Black Coconut Wild Rice

Baked Green Onion Roti

Garlic Noodle

Stir-Fried Vegetables

Edamame

Seared Chao Zhou Rice Cake

with egg and salted turnip

Black Wild Rice

with bean curd and sesame-spicy coconut wasabi sauce

Taro Spring Rolls

Mango Spring Rolls

Chao Zhou Rolls

Charbroiled Lemon Grass Mussels

with roasted peanuts

Pork Pot Stickers

Salmon

with avocado rolls

Salt & Peppered Cuttlefish

Edamame

Lemon Grass Roasted Quail

Pickled Lotus Rootlet Salad

with five spice duck

Bone-in Oxtail Stew In Cabernet Reduction

with spinach noodle

Desserts

New Zealand Green Lip Mussels

in coconut wasabi cream

Tuna Ceviche (Grade #1)

with green mango, pickled lotus rootlets and basil

Filet Of Basa

with poached tomato in penang baba curry

Rice

Desserts

Unicorn Taro Rolls

Lotus Rootlet Salad

with edamame and pine nuts

Jasmine Rice

Tofu

simmered in coconut wasabi cream

Spicy Mango Bean Curd

Desserts

Purée Of Carrot Chowder

with minced onion and ginger (dairy)

Cantonese Shrimp Dumplings Consommé

with watercress

Singaporean Vermicelli Curry

with chicken and prawns

Steamed Vermicelli

with rice paper wrap (grilled chicken, steak, or prawns)

Bone-In Duck

with shang hai bok choy in penang baba curry

Five Spice Duck Mosaic

with shang hai bok choy and orsis mushroom (chao zhou-style duck confit and duck prepared two ways in five spices with baby bok choy)

Bone-In Oxtail Stew

with cabernet reduction-spinach noodle

Bone-In Pork Chop From Salmon Creek

with sauteéd vegetables

Half Cornish Hen Braised In Five Spice And Orange Zest

with sauteed vegetables

Grass Fed Piedmontese Cubed Filet Mignon

with organic blue lake green bean

Australian Lamb Chop

with lacquered tamarind and blue lake green bean

Grass Fed Piedmontese Rib Eye

with seared rice cake and chinese broccoli

Whole Trout De-Boned

with roasted almond and preserved plum sauce

Seared Filet Of Basa

with grilled vegetables in ginger basil vinaigrette

Giant Prawns In Spicy Saté

with crab sauce emulsion and shang hai bok choy

Giant Prawns Sauteed

with spicy mango and chinese eggplant

Giant Sea Scallops In Coconut Wasabi Cream

with asparagus spears

Mango Panna Cotta

banana bonbons with cocopine ice cream raspberry sauce with roasted peanuts

Mango Panna Cotta

dessert wine recommendation: riesling, navarro (ca) 2005 cluster select 2 oz

Mango Panna Cotta

tea recommendation: chamomile decaf tea

Ginger Pear

poached in port with cinnamon- passion fruit sorbet

Ginger Pear

riesling, navarro (ca) 2005 cluster select 2 oz

Ginger Pear

tea recommendation: organic lemon ginger decaf

Warm Chocolate Torte

chocolate crust with layers of rich dark chocolate mousse and milk chocolate.

Warm Chocolate Torte

tea recommendation: keemum (dark and hearty)

Coconut Pineapple Ice Cream

Green Tea Ice Cream

Passion Fruit Sorbet

Americano Or Espresso

Latte Or Cappuccino

Vietnamese Iced Coffee