Dinner

Appetizers

MISO SOUP
3

HOT & SOUR SOUP
CHICKEN, TOFU, DAIKON
4

OPAL HOUSE SALAD
SESAME GINGER EMULSION, CRISPY WONTONS
5

MONGOLIAN CHICKEN SALAD
MIXED GREENS, SHREDDED VEGETABLES WITH SESAME SOY VINAIGRETTE
7

SHRIMP & VEGETABLE TEMPURA
7

CRAB SPRING ROLL
CILANTRO, CUCUMBER, SWEET & SPICY SAUCE
6

SMOKED PORK RIBS
GRILLED AND TOSSED IN SPICY BBQ SAUCE
7

CRAB WONTON
OPAL SWEET AND SOUR SAUCE
6

SHRIMP & CHICKEN DUMPLING
THAI PEANUT SAUCE
6

CHICKEN LETTUCE WRAP
WOK FIRED CHICKEN, SCALLIONS, SPICY SOY REDUCTION
7

CANTONESE STYLE BEEF or CHICKEN
TOSSED WITH FRESH STEAMED BROCCOLI
7

CRISPY HONEY CHICKEN or SHRIMP
LIGHTLY BATTERED AND QUICK FIRED IN A HONEY MUSTARD
8

MU SHU CHICKEN or BEEF
SERVED WITH HOISIN SAUCE AND THIN PANCAKES
7

LEMON PEPPER SHRIMP
WOK FIRED WITH CHIVES AND CHINESE LONG BEANS
8

BEEF or CHICKEN FRIED RICE
STIR-FRIED EGG, SOY, AND SCALLIONS
6

PORK or SHRIMP FRIED RICE
STIR-FRIED EGG, SOY, AND SCALLIONS
6

VEGETABLE FRIED RICE
5

Entrees

TERIYAKI SALMON
Mixed GREEN SALAD WITH SESAME SOY DRESSING, STEAMED RICE
15

SESAME TUNA
SERVED RARE, ON A VEGETABLE FRIED RICE AND DAIKON SALAD
15

SEARED CHILEAN SEA BASS
SCALLION MASHED POTATOES, SPINACH, AND MISO BUTTER
18

FILET MIGNON
SAUTEẺD SPINACH, WILD MUSHROOMS, AND A RED WINE DEMI
22

KUNG PAO CHICKEN or SHRIMP
ROASTED PEANUTS, CHILI PEPPERS, AND SCALLIONS
14

QUICK FIRED CALAMARI
SHIITAKE MUSHROOM, SNOW PEA WITH A SHRIMP REDUCTION
15

CHOW MEIN
CHOICE OF CHICKEN, SHRIMP, BEEF or PORK SERVED ON SPINACH, GREEN BEANS, TOMATOES, AND GRILLED NOODLES
15

LOW MEIN
CHOICE OF BEEF, CHICKEN, PORK and SHRIMP STIR-FRIED EGG NOODLES, BOK CHOY, SHIITAKE MUSHROOMS
15

SINGAPORE PEPPER SHRIMP
WITH SPINACH, MANDARIN ORANGE WEDGES, AND STEAMED RICE
16

MONGOLIAN BEEF or CHICKEN
WITH SCALLIONS, GARLIC, AND SWEET SESAME SOY
15

SWEET & SOUR PORK or CHICKEN
WOK FIRED PINEAPPLE, BELL PEPPER, AND RED ONIONS
15

SMOKED PORK RIBS
GRILLED AND TOSSED IN A SPICY BBQ SAUCE
15

Sides

EGG ROLLS
SERVED WITH GINGER SOY SAUCE
3

GARLIC NOODLES
EGG NOODLES TOSSED WITH SESAME BUTTER AND GARLIC
4

STIR FRY VEGETABLES
BOK CHOY, BEAN SPROUTS, GREEN BEANS, AND SCALLIONS
4

STEAMED RICE
2

SCALLION MASHED POTATO
3

Executive Chef: Duy Van Pham