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DINNER MENU XIV CHINESE |
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| SHANGHAI SPRING ROLLS |
| SHREDDED
ROAST PORK, GREEN ONIONS, BEAN SPROUTS BAMBOO SHOOTS, NAPA CABBAGE AND RICE WINE PLUM SAUCE DIP CHINESE HOT MUSTARD |
| STIR-FRIED
TENDERLOIN OF BEEF WITH BROCCOLI FLORETS "CALLED IRON AND JADE" |
| COLOSSAL SHRIMP SZECHUAN STYLE |
| STIR-FRIED WITH GARLIC, GINGER, PEPPERS AND SCALLIONS |
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WOK SEARED BREAST OF DUCK WITH SCALLOPS, PINE NUTS AND TANGERINE ZEST |
| STIR-FRIED
STRAW MUSHROOMS AND BABY CORN IN LOBSTER SAUCE |
| EIGHT TREASURE FRIED RICE |
| SHIITTAKE
MUSHROOMS, PEAS, WATER CHESTNUTS, BAMBOO SHOOTS, BOK CHOY, GREEN ONIONS AND DICED CARROTS |
| LYCHEES, LOGANS AND LOQUATS |
| ALMOND DESSERT SAUCE |
| FORTUNE COOKIES |
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