Chicken Pot Stickers are tossed in buffalo sauce, and topped with blue cheese.
Red curry sauce and coconut rice is served with egg rolls on top.
Vegetable Eggrolls wrapped up in butter lettuce leafs with shredded carrots, tomatoes and fresh mint all drizzled with sriracha vinaigrette. Serves 4.
A rich & delicious Vietnamese noodle soup, topped with bean sprouts, beef and cilantro then garnished with Vegetable Egg Roll for the perfect companion. Serves 4.
Tai Pei Orange Chicken is served hot and saucy inside steamed lotus buns for the perfect passed appetizer! Serves 4.
A sweet and spicy togarashi seasoning dusts Pork Potstickers that have been steamed and seared to perfection. Serves 4.
Vegetable Eggrolls are lightly fried, cut into open faced boats, topped with pulled chicken topped with green curry sauce and finished with feta cheese. Serves 4.
Chicken Potstickers are served tossed in a thin Korean BBQ sauce and served atop a soy vinaigrette broccoli slaw; dusted with black and white sesame seeds. Serves 4.
Chopped romaine is tossed in a Caesar wasabi dressing and topped with parmesan cheese and chicken pot stickers.
Sautéed Mini Chicken Potstickers are tossed with bacon, tomatoes and basil then served on a bed of mixed greens, fresh mozzarella rounds and drizzled with a balsamic glaze. Serves 4.
Pork Egg Rolls are served with a sweet sauce of honey, soy sauce, toasted sesame seeds, crushed red pepper and grated ginger. Serves 4.
Creamy soup base with vegetables is served piping hot loaded with Chicken Potstickers. Serves 4.
An iceberg lettuce wedge that is topped with tomato, bacon and Chicken Potstickers tossed in buffalo sauce, and then drizzled with bleu cheese dressing. Serves 4.