SMALL DISHES

Tuna Tartar

Chopped Ahi tuna, onions, capers, Dijon mustard garnished with Taro chips, and Quail egg

B.B.Q Duck Pot Stickers

Duck breast, Shiitake mushrooms and vegetables wrapped in steamed
pastry served with spicy Hoisin Sauce

Island Mussels

Steamed with lemongrass, cinnamon basil and coconut red curry sauce served with grilled baguette

Escargots
Helix snails simmering in a garlic lemongrass butter, garnished with grilled baguette

Vietnamese Crepe
Crispy crepe filled with shrimp, roasted pork, bean sprouts, and scallions served with garlic lime sauce

Grilled Carolina Spring Quail
Roasted Bermuda onions, filled with Edamame, micro greens, sweet balsamic and dark soy reduction

Imperial Rolls
Shrimp, chopped pork, crabmeat, cellophane noodles and taro root served with garlic lime sauce

Smoked Atlantic Salmon
Micro greens, salmon caviar, confetti peppers, lime, Wasabi and vodka vinaigrette

Taro Crab Cake
Wasabi remoulade potato curls and micro greens

Artisan Cheeses
Artisan cheese selections with grilled flat bread, chili jam and fresh seasonal berries

Vietnamese Hot and Sour Tamarin Soup
Flavored with pineapple, exotic fresh herbs and coupled with the Fresh Catch of the Day

Shanghai Wonton Noodles
Fine Chinese wheat noodles garnished with shrimp, chicken, Tofu, Shiitake mushroom
and vegetables in a double strength consommé

Sizzled Beef and Watercress Salad
Wilted baby watercress tossed with sizzled beef tenderloin, red onions and palm sugar vinaigrette

Sea Bream
Cilantro, confetti peppers, cumin, tequila, scallions, avocado and jalapeno


Polynesian Salad
Iceberg lettuce, Stilton cheese, bacon, confetti peppers, red onions, grilled pineapple
served with toasted sesame vinaigrette

Green Papaya Salad
Crisped julienne green papaya topped with grilled lemongrass sirloin beef served with lime soy dressing

BIG DISHES

Almond Prawn
Crispy sweet tiger prawns served with spicy Kukoma sauce, hearts of palm, jalapenos, Jicama slaw, Jasmine rice and toasted almonds

Sea Bass
Sea Bass coated with macadamia nut, cellophane noodles and uni-butter sauce

Lemongrass Pork Chop
Applewood smoked bacon, roasted shallots, fava beans, Yukon potato roll and truffle Madeira sauce

Red Snapper
Roasted whole Red Snapper served with ginger, and a tomato curry sauce accompanied by glass noodles

Miso Glazed Cod
Pan seared served with Meuniere sauce, steamed baby Bok-Choy,
Shiitake mushrooms, accompanied with Jasmine rice

Shanghai Osso Bucco
Braised center cut veal shank with five spices and Szechwan peppercorns served over wonton noodles

Mekong Bouillabaisse
Fresh Catch of the Day, shrimp, scallops, clams and mussels simmering in hot
and sour pineapple tomato broth garnished with garlic toast

Duet Tournedos of Veal
Veal tenderloin topped with jumbo lump crabmeat and crawfish tails served
with Shiitake mushrooms and a Sake demi glaze

Free Range Chicken
Served with coconut soy reduction, pan fried noodles, Chinese broccoli, and baby carrots

Thai Swordfish and Shrimp
Charred center cut Swordfish and Tiger shrimp served with,
Jasmine rice, red curry and cinnamon basil sauce

Rack of Lamb
Encrusted with goat cheese and cashews, roasted shallot, tamarind and Pinot Noir reduction

Yellow Fin Tuna
Charred with black peppercorns served with hearts of palm, jalapenos, Jicama slaw,
in a ginger soy-butter sauce accompanied with Jasmine rice

Five Spices Roasted Duckling
Served with crispy noodles, stir-fried vegetables and Port wine reduction

Soft shell Crab
Panko fried soft shell crab, papaya lime vinaigrette, and chili fused oil

Kobe
6 oz. Kobe Filet grilled on a cedar plank
12 oz. Kobe sirloin steak cooked on a cedar plank
Served with Yukon potato roll and seasonal vegetable selection

 
 
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Email:
2800 Renaissance Park Place Cary, NC 27513 Phone: 919.677-9229 Email: info@ancuisines.com