AUGUST 2018.

AUGUST SPECIAL

Seared Crab Cake Gwa Bao featuring Sate Kampar's chili crab sambal served with a kohlrabi & green raisin slaw 🦀🎂 $5.25 

 Photo Courtesy of Zheng Tan

Photo Courtesy of Zheng Tan


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JULY 2018. 

JULY Special

Seared Scallop Gwa Bao with a Truffle-Corn-Tomato Summer Salad 🐚🌽🍅🍄🌮 $5

*option of adding additional shaved summer truffles for $2*


*NEW* DINNER MENU ITEMS (AVAILABLE AFTER 4PM)

 3 Cup Chicken (三杯雞| San Bei Ji) made with Locust Point Farm chickens served with Thai Basil over Forbidden Rice (shown here with additional options of soy-braised egg, sautéed greens)

3 Cup Chicken (三杯雞| San Bei Ji) made with Locust Point Farm chickens served with Thai Basil over Forbidden Rice (shown here with additional options of soy-braised egg, sautéed greens)

 HsinChu Rice Noodles (新竹米粉) served with savoy cabbage, carrots, garlic chives, and shiitake mushrooms (shown here with added chicken option)

HsinChu Rice Noodles (新竹米粉) served with savoy cabbage, carrots, garlic chives, and shiitake mushrooms (shown here with added chicken option)

 Braised Pork Rice (滷肉飯 | Lu Rou Fan) made with Stryker Farm Pork Shoulder & Pork Belly served with pickled daikon , crispy shallots, cilantro, and scallions (shown here with additional options of braised shiitake mushrooms, sautéed greens, and soy-braised egg)

Braised Pork Rice (滷肉飯 | Lu Rou Fan) made with Stryker Farm Pork Shoulder & Pork Belly served with pickled daikon , crispy shallots, cilantro, and scallions (shown here with additional options of braised shiitake mushrooms, sautéed greens, and soy-braised egg)


4TH OF JULY WEEK HOLIDAY HOURS:

Wednesday, JULY 4TH: Closed

Thursday, JULY 5TH: 11-3PM

Friday, July 6TH: 11-3pm

Saturday, July 7TH: Closed


JUNE 2018. 

June Special

For the month of June, we will be highlighting duck and our commitment to using local products and minimizing waste. Each week will showcase our use of a different part of the duck.

Week 4 (6/25-6/30): Duck Noodle Soup with Smoked Duck Breast, duck wontons, and bok choy 🦆🌿🍜$15

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june 10-12: james beard foundation chefs boot camp for policy & change

"Part of the JBF Impact Programs, the Chefs Boot Camp for Policy and Change provides a unique opportunity for civically and politically minded chefs to become more effective leaders for food-system change. During thematic retreats around the country, participants receive advocacy and media training while learning about important issues, challenges, and opportunities facing the food world. The goal is to build a growing network of like-minded chefs, provide support for personal interests and passions, and give tools and guidance that will help them act as influential advocates."

https://www.jamesbeard.org/blog/these-15-changemakers-are-chefs-to-watch


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sat, June 9: Celebrating Duan Wu Festival (sold out)

A five-course meal celebrating the Duan Wu Festival, also known as the Dragon Boat Festival.  Our menu includes:

  • 生煎包 | sheng jian bao (pan-fried pork soup dumplings, doughier cousins to the better known xiao long bao soup dumplings)
  • 新竹米粉 | stir-fried HsinChu rice noodles (famous rice noodles that come from Judy’s parents hometown of HsinChu)
  • 粽子 | zong zi (sticky rice dumpling filled with pork, shiitake mushrooms and dried shrimp, wrapped and cooked in bamboo leaves)
  • 沙茶海鮮湯 | seafood soup with sha cha sauce
  • 鳳梨酥 | pineapple cake, a classic Taiwanese pastry

http://audreyclairecook.com/general/class-recap-duan-wu-festival-with-baology.htm