Pungent Crispy Chicken 14
breaded, crispy strips of white meat chicken sautéed in a spicy red sauce

Cashew Chicken 14
white meat chicken and cashews sautéed in a caramelized hoisin sauce

Kung Pao Chicken 14
white meat chicken sautéed with peanuts, green bell pepper, red bell pepper,
green onion, and white onion in a kung pao sauce

Triple "S" Chicken 14
breaded, crispy strips of white meat chicken sautéed in a spicy, sweet, and sour sauce

Moo Goo Gai Pan 14
white meat chicken sautéed with broccoli, carrots, baby corn,
shiitake mushrooms, and snow peas in a light garlic white sauce

Governor’s Chicken 14
white meat chicken sautéed with green onion in a Szechuan chili sauce

Lemon Chicken 14
breaded, crispy strips of white meat chicken sautéed in a sweet lemon sauce

Curry Chicken 14
white meat chicken, carrots, red bell pepper, green onion,
white onion, and peas in a yellow curry sauce

Duck Breast Shangri-la, Single (7 oz) 21 | Double (14 oz) 32
roasted duck breast topped with our signature teriyaki glaze and over sautéed green beans

Kung Pao Tenderloin Steak 18
8 oz of tenderloin steak cut into bite size pieces and wok seared with peanuts, green bell pepper,
red bell pepper, green onion, and white onion in a kung pao sauce

Black Pepper Tenderloin Steak 18
8 oz of tenderloin steak cut into bite size pieces and wok seared with baby corn, green bell pepper, red bell pepper, broccoli, and white onion in a black pepper sauce

Mongolian Beef 16
8 oz of New York Strip steak cut into slices and sautéed with
green onion and white onion in a brown sauce

Beef with Broccoli 16
8 oz of New York Strip steak cut into slices and sautéed with
broccoli and snow peas in a brown garlic sauce

Shangri-la Filet Mignon 32
8 oz of sliced, grilled Choice Angus Filet Mignon grilled to your preference, and
topped with our signature teriyaki glaze, sautéed green bell pepper, red bell pepper,
and white onion; served over a bed of sautéed green beans

Five Spice Braised Beef 21
braised for four hours in a soy and five spice marinade to make it
extremely tender; served over sautéed baby bok choy

Mongolian Rack of Lamb 32
14 oz of tender Australian Lamb marinated for four hours, grilled to your preference,
and topped with our signature terriyaki glaze, red bell pepper, green onion, and
white onion; served over a bed of sautéed green beans (8 bones)

Walnut Shrimp 19
7 breaded jumbo shrimp sautéed with carrots and peas in a creamy, sweet white sauce;
topped with caramelized walnuts and encircled by steamed broccoli

Imperial Shrimp 19
7 caramelized jumbo shrimp presented
in a crispy egg noodle nest over a bed of lettuce

Chef’s Shrimp Sauté 19
7 jumbo shrimp sautéed with broccoli, carrots, baby corn, and snow peas in a Shao Xing garlic sauce

Kung Pao Shrimp 19
7 jumbo shrimp sautéed with peanuts, green bell pepper, red bell pepper,
green onion, and white onion in a kung pao sauce

Shrimp with Lobster Sauce 19
7 jumbo shrimp sautéed with egg, broccoli, carrots, baby corn, peas, and snow peas in a white sauce

Shrimp & Scallop Sauté 19
shrimp and scallops sautéed with broccoli, carrots, baby corn,
and snow peas in a Shao Xing garlic sauce

Wok Baked Garlic Prawns 19
5 lightly breaded jumbo prawns wok baked with cilantro and green
onion in a garlic sauce and encircled by steamed broccoli

Chilean Sea Bass in a Yu Hsiang Sauce 28
8 oz filet of crispy Chilean Sea Bass in a garlic ginger sauce over a bed of baby bok choy

Steamed Fish Filet 19
10 oz of steamed Freshwater Channel Bass in a ginger soy dressing, sprinkled
with chopped green onion, and laid on a bed of sautéed baby bok choy

Kung Pao Fish 19
10 oz of Freshwater Channel Bass sautéed with green bell pepper, red bell pepper, baby corn, green onion, and white onion in a kung pao sauce and topped with crushed peanuts

Fiery Braised Fish Clay Pot 19
8 oz of Freshwater Channel Bass sautéed with red bell pepper,
lettuce, and white onion in a Szechuan chili sauce

Szechuan Fish 19
10 oz of Freshwater Channel Bass sautéed with baby corn, green bell pepper, red bell pepper, carrots, and white onion in a Szechuan chili sauce

Black Bean Fish 19
10 oz of Freshwater Channel Bass sautéed with baby corn, green bell pepper, red bell pepper, snow peas, and white onion in a black bean sauce

Seafood XO 19
Freshwater Channel Bass, calamari, scallop, and shrimp sautéed with carrots, baby corn, and snow peas in a spicy fish sauce and served in a crispy potato skin nest atop a bed over steamed broccoli

Seafood Clay Pot 19
Freshwater Channel Bass, calamari, clam, scallop, and shrimp sautéed with green bell pepper,
red bell pepper, baby bok choy, baby corn, and white onion in a black bean sauce

Seafood Curry 19
calamari, scallop, and shrimp sautéed with red bell pepper, carrots,
green onion, white onion, and peas in a yellow curry sauce

Spicy Eggplant Tofu Clay Pot 13
eggplant sautéed with fried tofu and shiitake mushrooms in a garlic ginger sauce

Buddha's Treasure 14
fried tofu sautéed with baby bok choy, broccoli, carrots, baby corn,
snow peas, and shiitake mushrooms in a brown garlic sauce

Ma Po Tofu 12
soft tofu and ground pork sautéed with red bell pepper, green onion,
and white onion in a Szechuan chili sauce