Pungent Crispy Chicken 14
breaded, crispy pieces of white meat chicken sautéed in a pungent sauce

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

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

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

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

Duck Breast Shangri-la, Single (7 oz) 19 | Double (14 oz) 28
roasted duck breast with our signature teriyaki glaze and atop sautéed green beans

Duck Specials 48 (advance notice of 24 hours required, serves 4-6)
We use only California grown, premium, natural ducks; 2 styles available:

Peking Duck
dried for 4-5 hours, oven baked, and then deep fried; served with cucumber,
green onion, hoisin sauce, and handmade steamed buns

Crispy Duck
braised in soy sauce and five spice and then deep fried; served with cucumber,
green onion, hoisin sauce, and handmade steamed buns

Kung Pao Tenderloin Steak 17
8 oz of tenderloin steak cut into bite size pieces and wok seared with peanuts, green bell pepper,
red bell pepper, green onion, white onion, and zucchini in a kung pao sauce

Black Pepper Tenderloin Steak 17
8 oz of tenderloin steak cut into bite size pieces and wok seared with baby corn,
green bell pepper, red bell pepper, white onion, and zucchini in a
black pepper sauce and atop a bed of steamed broccoli

Mongolian Beef 15
8 oz of New York Strip cut into thin slices and sautéed with
green onion and white onion in a brown sauce

Beef with Broccoli 15
8 oz of New York Strip cut into thin slices and sautéed with
broccoli and snow peas in a brown garlic sauce

Shangri-la Filet Mignon 28
8 oz of sliced, grilled Choice Angus Filet Mignon topped by our signature teriyaki glaze and with sautéed green bell pepper, red bell pepper, and white onion; all on a bed of sautéed green beans

Braised Beef 19
braised for four hours in a soy and five spice sauce to make it
extremely tender; served over sautéed baby bok choy

Mongolian Rack of Lamb 26
14 oz of tender Australian Lamb oven baked with sautéed green beans, red bell pepper,
green onion, and white onion in a pungent sauce (8 bones)

Walnut Shrimp 18
7 large lightly breaded shrimp sautéed with carrots and snow peas in a creamy, sweet white sauce topped by caramelized walnuts and atop a bed of steamed broccoli

Chef’s Shrimp Sauté 18
7 large shrimp sautéed with carrots, baby corn, and snow peas in a
Shao Xing garlic sauce and atop a bed of steamed broccoli

Imperial Shrimp 18
7 large shrimp sautéed in a spicy soy glaze and presented
in a crispy egg noodle nest atop a bed of lettuce

Shrimp with Lobster Sauce 18
7 large shrimp sautéed with egg, carrots, baby corn, and snow peas
in a white sauce and atop a bed of steamed broccoli

Shrimp & Scallop Sauté 18
shrimp and scallops sautéed with carrots, baby corn,
and snow peas in a Shao Xing garlic sauce and atop a bed of steamed broccoli

Sesame Jumbo Scallops 18
7 breaded jumbo scallops in a tangy caramelized soy glaze and sprinkled with sesame seeds

Wok Baked Garlic Prawns 19
5 lightly breaded jumbo prawns wok baked in a garlic sauce
and encircled by a ring of steamed broccoli

Jumbo Prawns Sautéed in a Szechuan Chili Sauce 19
5 jumbo prawns sautéed with red bell pepper, shiitake mushrooms, and water chestnuts
in a Szechuan chili sauce and atop a bed of steamed broccoli

Kung Pao Fish 18
10 oz of Freshwater Channel Bass sautéed with green bell pepper, red bell pepper, baby corn, green onion, white onion, and zucchini in a kung pao sauce and topped with crushed peanuts

Chilean Sea Bass in a Yu Hsiang Sauce 22
8 oz filet of crispy Chilean Sea Bass in a garlic ginger sauce atop 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

Pan Seared Fish Filet
with Szechuan Peppercorn Sauce or Black Bean Sauce 19

10 oz of Freshwater Channel Bass pan seared with baby corn, green bell pepper, red bell pepper, white onion, and zucchini in your choice of black bean or Szechuan peppercorn sauce

Fiery Braised Fish Clay Pot 18
8 oz of Freshwater Channel Bass sautéed with water chestnuts, red bell pepper,
lettuce, white onion, and shiitake mushrooms in a Szechuan chili 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 of steamed broccoli

Seafood Clay Pot 18
Freshwater Channel Bass, calamari, clam, scallop, and shrimp sautéed with green bell pepper, red bell pepper, baby bok choy, baby corn, white onion, and zucchini in a black bean sauce

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

Buddha's Treasure 14
Fried tofu sautéed with baby bok choy, broccoli, carrots, baby corn, snow peas,
bai ling mushrooms, and shiitake mushrooms in a chicken broth

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

Spicy Eggplant Tofu Pot 12
eggplant sautéed with fried tofu and shiitake mushrooms in a garlic ginger sauce; served in a clay pot