Spice 28

Steamed soy beans and sea salt.

Served with peanut sauce on side.

Lightly battered shrimp with spicy mayo.

Fried calamari with sweet chili sauce.

Noodle with chili oil, Szechuan peppercorn and spicy peanut sesame sauce topped with minced pork.

Tortilla filled with blue crab, cream cheese, red onion and garlic, served with spicy mayo.

Lightly battered soft shelled crab.

Served over guacamole with sesame chili sauce.

Served with sesame sauce and sesame seeds.

Bell peppers, mushrooms, cherry tomato and cilantro.

Coconut milk, lemongrass, bell peppers and mushroom.

Tofu and seaweed.

Scallop, shrimp, crabmeat and tofu.

Tomato, avocado and spring mix tossed in balsamic sake vinaigrette.

Boneless spring mix tossed with tossted sesame dressing and peanuts.

Grilled shrimp, green mango, cashew , spring mix tossed with champagne mango dressing.

Stir-fried Thai noodle with egg, tofu and bean sprout topped with peanuts and lime on the side.

Thai flat rice noodle with onion, bell peppers, long hot pepper, basil, green basil and carrot.

Rice noodles tossed with shrimp, pork, egg and carrots stir-fried in wok with curry powder and spices.

Stir-fried rice, egg and onion.

Stir-fried rice with pineapple, egg, onion, carrot, peas and raisins topped with cashew nuts.

Stir-fried rice, egg, onion, bell peppers and basil.

Black mushroom, bell pepper, celery, sugar snap peas, onion, carrot and black pepper.

Block mushroom, bell pepper, celery, sugar snap peas, onion, carrot and black pepper.

Bean sprout and basil.

Scallops, shrimp, fish cake, green cabbage and black mushroom.

Scallop, calamari, shrimp, bell pepper, onion, black mushroom, pineapple and tomato.

Beef tossed in brown sauce with onion, garlic and bok choy.

Mango, onion and bell peppers.

Sugar snap peas, bell peppers, onion, black mushroom, carrot, celery and basil.

Eggplant, bell peppers and basil in green curry sauce.

Sugar snap peas and bell peppers in panang curry sauce.

Scottish salmon over sauteed spinach and choice of jungle curry sauce or panang curry sauce.

Tomato, sugar snap peas, bell pepper, onion, carrot, celery and black mushroom.

Bell pepper, onion, sugar snap peas and asparagus.

Bell pepper, onion and sugar snap peas.

Sauteed asparagus served with white sauce.

Stir-fried shrimp with sea bass served with chef's pineapple chili sauce.

Battered jumbo shrimp tossed in wok with corn. Served with a bowl of jasmine rice brown rice.

Bell peppers, mushrooms, onions and bamboo shoots with black bean sauce. Served with a bowl of jasmine rice brown rice.

Cabbage, leeks, dried aged tofu and long hot peppers in a black bean sauce and chili oil. Served with a bowl of jasmine rice brown rice.

Cumin crusted with bell and dry peppers and onions. Served with a bowl of jasmine rice brown rice.

Triple flashed fried with long hot and dry peppers and scallion. Served with a bowl of jasmine rice brown rice.

Cabbage, leeks, bean sprout, peppers, garlic and peppercorn in Szechuan hot sauce. Served with a bowl of jasmine rice brown rice.

Block mushroom, bamboo shoots, leeks and dry peppers with peppercorn in a sizzling mini wok. Served with a bowl of jasmine rice brown rice.

Tofu, soybean and scallion in special miso sauce. Served with a bowl of jasmine rice brown rice.

Fish filet, dry peppers, black mushroom and mung bean noodle. Served with a bowl of jasmine rice brown rice.

Fish filet, pickled cabbage, mushrooms and mung bean noodle. Served with a bowl of jasmine rice brown rice.

Silky tofu served with mapo sauce.

Lightly wok stir-fried with garlic. Served with a bowl of jasmine or brown rice.

Stir-fried cabbage served with sweet and sour sauce. Served with a bowl of jasmine or brown rice.

Seasonal variety of Asian greens and vegetables. Served with a bowl of jasmine or brown rice.

Served with minced pork. Served with a bowl of jasmine or brown rice.

Julienned potato lightly stir-fried with sweet and sour sauce. Served with a bowl of jasmine or brown rice.

Served with brown garlic sauce. Served with a bowl of jasmine or brown rice.