Joss Bites Menu

Four pieces, steamed.

Unprocessed heirloom multi-grains cooked in a clay pot to heighten its natural aroma. A high fiber and low carb treat. Half order

Wok-tossed with leeks, peppers, shao shing wine.

Wok-tossed with leeks, peppers, shao shing wine.

Classical recipe of crisp pork spareribs with sweet and sour plum sauce served with lychee.

With pork and shrimp.

Fresh ginger and green scallion wok tossed with siam long grain rice.

Egg noodles wok tossed with shrimp. bbq pork, bean sprouts, and curry. Topped with sesame seeds.

Unprocessed heirloom multi-grains cooked in a clay pot to heighten its natural aroma. A high fiber and low carb treat.

Traditional style with chicken, shrimp, pineapple, and fresh vegetables served with whole pineapple.

Wok tossed rice with your choice of protein.

Braised steak over homemade noodles, served with bok choy and beef broth.

Angel hair rice noodles tossed with wok scorched pork or chicken, garlic, and spicy szechuan cabbage.

Soft round noodles with minced meat, porcini and black mushrooms, and cucumber.

Fresh ginger and green scallion wok tossed with homemade egg noodles.

Soup or salad, served with your choice of a la carte item. Available all day.

Per one pound. Live Maine lobster chunks wok tossed with ginger and scallions. Served over homemade noodles in lobster jus natural.

Porcupine-cut whole autumn fish crisped and served with a lychee sweet and sour sauce.

Crisped prawns with creamy Chinese mustard sauce served with homemade noodles.

Sizzled Alaskan king crab twirled in vermicelli with roasted shallots, fresh ginger, and chili bits.

Fresh snow bass steamed and served with shanghainese dark lemon ginger vinegar with chrysanthemum petals.

Crisped with piquant onion and garlic peking sauce.

Sweet bay shrimp wok tossed with black olives fresh ginger and roasted olive mellow nuts.

Cold agar crunch sea cucumber slices tossed with watercress belgium endive and persian cucumber in lime sesame dressing.

A symphony of Asian vegetables tossed with chef Golo's sesame sauce and topped with roasted pine nuts.

Sliced chicken breast wok-tossed with ginger and scallions, topped with honey glazed cashews.

Whole roasted free range chicken carved and served Peking duck style with scallions and cucumber rolled in steamed po-ping crepes with plum sauce.

A bronzed crisped duck carved and served peking style with scallions and cucumber rolled in steamed po-ping crepes with plum sauce.

Diced chicken breast wok tossed with Chinese celery in peppery kung pao sauce and topped with roasted pine nuts.

Garlic and chilies in spicy szechuan sauce.

Daily handpicked fresh green vegetables with sauce.

Tofu cubes soft inside, crispy outside braised with bok choy, baby bamboo shoots, white, and black mushrooms.

Selected Asian vegetables of lotus root, ginkgo nuts, lily bulbs, exotic mushrooms, water chestnuts wok tossed in a light ginger sauce.