Red Lotus Restaurant Menu

Crab stick prepared as your choice of sushi or sashimi.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Cooked shrimp, available as sushi or sashimi.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Smoked salmon, available as sushi or sashimi.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Eel delicately served per piece, available as sushi or sashimi.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

(6) slices of seared Yellowtail sashimi topped with pickled jalapeño peppers and yuzu sauce.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Tuna, Salmon, and Yellowtail finely chopped and blended with ceviche marinade topped with tobiko and served with rice crackers.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

(5) pieces of grade A tuna wrapped around radish sprouts and kani salad.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Grilled kani, white fish, guacamole, lettuce, and tomatoes in yuzu vinaigrette.

Crabmeat, kani, and diced apples wrapped by thin slices of Grade A Tuna in honey wasabi sauce.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Our very own Pacific Northwest recipe smoked onsite with maple and hickory woods.

Cooked shrimp, spicy kani, crunch, and wrapped in avocado slices.

Cooked lump lobster, guacamole, and micro greens served in lemon yuzu vinaigrette.

Seared peppered salmon with sliced avocado with sweet cilantro sauce

Jumbo lump blue crab on a thin brushed crostini

(6) Japanese pan seared dumplings filled with choice of vegetables or pork.

(6) steamed Chinese shumai dumplings.

(2) rolls one is pork filled fried with flaky crust and one shrimp/veg.

Malaysian puff pastry served with mild coconut curry chicken dipping sauce.

2 Skewers of marinated BBQ chicken with our own peanut dipping sauce.

Asian summer favorite with minced chicken (optional) and shredded cucumbers.

Tender golden rings of calamari served with sweet Asian dipping sauce.

Japanese chicken fingers in panko flakes served with dipping sauce.

Panko breaded and deep fried assorted with tempura sauce shrimp and veggies served with tempura sauce.

Traditional Chinese favorite of minced chicken, red, and green peppers served in endive.

Asian classic of lightly battered popcorn shrimp in sweet and spicy sauce.

Traditional Peking Duck served in steamed bun with shredded scallion, cucumber, and plum sauce.

(4) choice oysters fried and served with lemon butter ponzu sauce.

Served with Asian dipping sauce.

Fall off the bone masterpiece

Asian American favorite of corn, chicken, kani, and egg drop soup.

Light vegetable broth with tofu, mushrooms, and veggies.

Asian favorite mildly spicy and tart broth with scallops, shrimp, and veggies.

Spicy pickled cabbage soup with shredded beef, veggies, and tofu.

Triple washed spring mix with our house ginger apple dressing.

Kani crabmeat tossed with tobiko, spicy mayo, and shredded cucumber.

Sweetly marinated seaweed and sesame seeds over mixed greens.

With mixed field greens tossed with our own lemon yuzu vinaigrette.

Marinated and grilled shards of duck over green salad and mildly sweet plum dressing.

Tropical mix of shrimp, sweet mango, mixed greens, and home vinaigrette.

Seared slices of grade A peppered tuna with avocado and spring mix and spicy mayo.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

3 Traditional Rolls of spicy tuna, spicy yellow tail, and shrimp tempura roll served with miso soup or salad.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

8 pieces of sushi and choice of California roll or Spicy Tuna roll (tuna, 8 pieces of sushi salmon, yellowtail, and shrimp) served with miso soup or salad.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

15 pieces of sashimi served with choice of California roll or spicy tuna roll (tuna, salmon, yellowtail, white tuna, and omakase) with miso soup or salad.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

10 pieces of sashimi, 5 pieces sushi, and a choice of California roll or spicy tuna roll served with miso soup or salad.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

20 pieces of assorted sushi and a shrimp tempura roll and California roll served with miso soup or salad for two.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

12 pieces of assorted sushi and 18 pieces of sashimi served with shrimp tempura roll and California roll served with miso soup or salad for two.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Very Special Tasting Menu from Executive Sushi Chef.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Teriyaki eel outside, shrimp tempura and avocado inside, topped with tobiko and wasabi mayo.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Spicy tuna topped with salmon, yellowtail, eel, avocado, and tobiko with crunchies and eel sauce.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Shrimp tempura and cucumber topped with spicy tuna and tobiko served with honey wasabi mayo.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Shrimp tempura, lobster salad, and mango wrapped in soy nori and topped with mango sauce.

Shrimp tempura, seaweed, and cucumber inside topped with spicy kani and spicy mayo.

Spicy salmon, crunchies, and avocado, topped with seared pepper tuna served with spicy sweet sauce.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Lobster salad and cooked, cucumber, topped with spicy kani, crunch, and topped with yuzu dressing.

Spicy kani, avocado, and crunchies inside shaped into a heart with grade A tuna.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Tuna, salmon, avocado, and sweet pickled jalapeño topped by yellowtail and tobiko.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Traditional spicy Red Thai curry blended with coconut milk, basil, lemongrass, and white meat chicken and potatoes.

Home style mild Japanese curry chicken with potatoes and tender carrots.

Shredded beef, carrots, and celery wok seared in traditional mildly spicy Szechuan sauce.

Another traditional Thai dish of chicken sautéed with Thai basil and herbs.

Another traditional Thai dish of tender beef sautéed with Thai basil and herbs.

Another traditional Thai dish of shrimp sautéed with Thai basil and herbs.

Classic duo Korean green peppers and shredded beef.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Traditional szechuan wok trio of shrimp, chicken, and eggplant and spicy hot pepper fingers.

Asian American favorite of wok fried prawns tossed with creamy honey and glazed walnuts.

Traditional Japanese glazed.

Traditional Japanese glazed.

Traditional Japanese glazed.

Sweet mango sautéed with chicken.

Sweet mango sautéed with shrimp.

Panko breaded and deep fried assorted with tempura sauce shrimp and veggies served with tempura sauce.

All of the taste none of the smoke ~ served with fried rice and noodles and seasoned veggies.

All of the taste none of the smoke ~ served with fried rice and noodles and seasoned veggies.

All of the taste none of the smoke ~ served with fried rice and noodles and seasoned veggies.

Shanghai home dish of fried bean curd puffs, mushrooms, and seasonal veggies in our own Pan Asian wine.

Sautéed baby bok choy with garlic, typically prepared in a wok to enhance its natural flavors.

Pea sprouts lightly sautéed, typically includes garlic and a hint of soy sauce for flavor.

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White Meat Chicken with sweet and sour sauce and sesame seeds

Asian favorite of lightly battered and fried cod fillet pieces tossed with minced Jalapeño over tossed mixed greens.

Asian American favorite of fried crispy red snapper filets in a sweet and sour sauce of pineapples and cherries.

Scallops, prawns, and lobster wok seared in a light XO sauce with garden veggies.

Perfectly grilled Angus Filet Mignon with Asian XO/Plum wine reduction served with veggies.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Grilled strip paired with seasonal veggies and of course wasabi sauce.\n\nConsuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Deboned glazed Canadian Duckling oven finished to crispy perfection served with Asian vegetables and fruit.

Broiled Saikyo miso glazed Chilean sea bass filet served with seasonal veggies and creamy mustard sauce.

Fresh and flavorful sushi roll filled with a delicious combination of crispy vegetables.

Fresh cucumber wrapped in seasoned rice and seaweed, a delightful vegetarian choice.

Classic blend of crab, avocado, and cucumber wrapped in seaweed and rice.

Consists of shrimp, avocado, and cucumber, typically garnished with mayo or a special sauce.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Sweet potato tempura wrapped in seaweed and rice, typically includes a drizzle of eel sauce.

A maki roll consisting of crab stick mixed with spicy mayo, often accompanied by cucumber, sesame seeds, and smelt roe.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Succulent eel and creamy avocado wrapped in a delicate sushi roll.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Salmon, cream cheese, and cucumber rolled in seasoned rice and nori

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Shrimp tempura, cucumber, and avocado, typically wrapped in sushi rice and seaweed, finished with a drizzle of eel sauce.

Fried soft shell crab, avocado, cucumber, and masago, typically includes a sweet or spicy sauce, wrapped in seaweed and sushi rice.

Polynesian favorite stir fried rice with chicken, shrimp, and of course fruit.

Pan fried Japanese noodles sautéed with vegetables.

Pan fried Japanese noodles sautéed with vegetables.

Traditional Thai Rice Fettuccine sautéed with Shrimp.

Traditional Thai Rice Fettuccine sautéed with Chicken.

Classic Singaporean rice vermicelli with a hint of curry and veggies.

Pan sautéed Japanese noodles with assorted mixed seafood and veggies.

Pan sautéed Japanese noodles with assorted mixed seafood and veggies.

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plain hibachi noodles

A side of plain, steamed white rice, serving as a simple and classic accompaniment.

A blend of nutritious purple rice, typically served as a simple, lightly seasoned side.

Japanese udon noodles, stir-fried with chicken and mixed vegetables

Savory beef and vegetables tossed with traditional thick Japanese noodles.

Thick noodles mixed with shrimp, in a special sauce.

Soba noodles served with grilled chicken and a mix of vegetables, all brought together in a savory soba sauce.

Soba noodles with thinly sliced beef, typically served with a variety of vegetables in a savory broth.

Sautéed soba noodles with shrimp, napa cabbage, onions, and carrots, typically includes a savory sauce.

Wholesome brown rice to complement your meal.

Shrimp glazed in teriyaki sauce. Served with choice of soup or salad.

Sliced NY strip steak, teriyaki glaze. Includes choice of soup or salad.

Panko breaded and deep fried assorted with tempura sauce shrimp and veggies served with tempura sauce.

Asian American favorite of chunk white meat chicken in sweet and tangy sauce.

Crispy panko fried rock shrimp in our sweet and mildly spicy sauce.

Homestyle mild Japanese's curry and chicken with baby carrots and potatoes. best eaten with a spoon.

Vegetarian choice of asst. mushrooms, fried puff tofu and lotus root.

Panko breaded and fried chicken breast with dipping sauce.

Traditional sauteed rice fettuccine in mildly sweet and tangy sauce. ideal gluten free option.

Traditional sauteed rice fettuccine in mildly sweet and tangy sauce. ideal gluten free option.

Tender shredded beef with crispy julienned celery and carrots.

Sautéed in mildly spicy thai basil sauce and asst. garden veggies.

Sautéed in mildly spicy thai basil sauce and asst. garden veggies.

Juicy chicken paired with crisp broccoli. Accompanied by your choice of soup or salad.

Japanese Red Lotus Lunch Box with beef & broccoli. Includes a side choice of soup or salad.

White meat chicken with sliced sweet tropical mango.

Vegetarian option of sauteed garden veggies in very little oil and sodium.

Hibachi chicken served with a choice of miso soup or salad.

Hibachi shrimp with your choice of miso soup or salad.

Hibachi-style steak lunch box with choice of miso soup or salad.

Sushi Traditional Rolls served with Soup or Salad.

7 pieces of sushi (chefs choice) served with Soup or Salad.

10 pieces of sashimi (chef's choice) served with Soup or Salad.

Cappuccino gelato infused with truffle essence, often garnished with coffee-flavored meringue sprinkles.

Creamy pistachio gelato topped with whipped cream, chocolate drizzle, and crushed pistachios.

Vanilla ice cream encased in a light tempura batter, deep-fried to create a crisp outer layer.

(fully cooked). 4-5 ounce poached lobster tail De-shelled and layered over Spicy crab roll and sweet pineapple.

(New Item). A Red Lotus Summer favorite of cooked jumbo Blue Crab Lump meat on a thin toasted and brushed Crostini.

made with extra Care and Love. Delicate handmade Shrimp, pork, and chive dumplings best served steamed with dipping sauce.

Fall off the bone masterpiece with garden veggies. Extra napkins incl.

Red Lotus' Classic Pho of beef broth, rice noodles, tender Beef tendon and Eye of Round, with sprig of basil, additional condiments of sriracha, hoisin, bean sprouts, and lime.

(Sweet, Savory, and Spicy). Rice Noodles wok sautéed with Chicken, Shrimp, carrots, onions, garlic, and serrano peppers.

Chef Larry's own fusion shrimp stuffed mild peppers with special sauce.

(Signature Dish). Chef Larry's favorite of cubed tender NY strip steak in marinated in Honey pepper.

An additional serving of fresh ginger, typically used to enhance the flavors of various dishes.

A traditional Japanese condiment, extra wasabi provides a sharp, pungent kick to complement your dish.

A generous serving of our house-made dressing, enriched with a blend of ginger, soy sauce, and citrus, offering a zesty complement to salads.

A harmonious blend of sweeteners and vinegar, creating a balanced sauce ideal for enhancing a variety of dishes.

A blend of soy sauce with hints of garlic, ginger, and a touch of sweetness, often used to enhance the flavors of dumplings.

A tangy and spicy sauce made with sun-ripened chilies and a hint of garlic, ideal for adding a fiery touch to dishes.

Please add this item to your order if you require utensils with your meal.

The cold, refreshing flavors of lemon and lime, perfectly blended.

The bold, refreshing, robust cola

Crab stick, choice of sushi or sashimi.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Cooked shrimp, available as sushi or sashimi.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Smoked salmon, available as sushi or sashimi.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Eel, available as sushi or sashimi.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

(6) slices of seared Yellowtail sashimi topped with pickled jalapeño peppers and yuzu sauce.

Tuna, Salmon, and Yellowtail finely chopped and blended with ceviche marinade topped with tobiko and served with rice crackers.

(5) pieces of grade A tuna wrapped around radish sprouts and kani salad.

Grilled kani, white fish, guacamole, lettuce, and tomatoes in yuzu vinaigrette.

Crabmeat, kani, and diced apples wrapped by thin slices of Grade A Tuna in honey wasabi sauce.

Our very own Pacific Northwest recipe smoked onsite with maple and hickory woods.

Cooked shrimp, spicy kani, crunch, and wrapped in avocado slices.

Cooked lump lobster, guacamole, and micro greens served in lemon yuzu vinaigrette.

(6) Japanese pan seared dumplings filled with choice of vegetables or pork.

(6) steamed Chinese shumai dumplings.

(2) rolls one is pork filled fried with flaky crust and one shrimp/veg.

Malaysian puff pastry served with mild coconut curry chicken dipping sauce.

2 Skewers of marinated BBQ chicken with our own peanut dipping sauce.

Asian summer favorite with minced chicken (optional) and shredded cucumbers.

Tender golden rings of calamari served with sweet Asian dipping sauce.

Japanese chicken fingers in panko flakes served with dipping sauce.

Panko breaded and deep fried assorted with tempura sauce shrimp and veggies served with tempura sauce.

Traditional Chinese favorite of minced chicken, red, and green peppers served in endive.

Asian classic of lightly battered popcorn shrimp in sweet and spicy sauce.

Traditional Peking Duck served in steamed bun with shredded scallion, cucumber, and plum sauce.

Served with Asian dipping sauce.

Asian American favorite of corn, chicken, kani, and egg drop soup.

Light vegetable broth with tofu, mushrooms, and veggies.

Asian favorite mildly spicy and tart broth with scallops, shrimp, and veggies.

Spicy pickled cabbage soup with shredded beef, veggies, and tofu.

Kani crabmeat tossed with tobiko, spicy mayo, and shredded cucumber.

Sweetly marinated seaweed and sesame seeds over mixed greens.

With mixed field greens tossed with our own lemon yuzu vinaigrette.

Marinated and grilled shards of duck over green salad and mildly sweet plum dressing.

Tropical mix of shrimp, sweet mango, mixed greens, and home vinaigrette.

Seared slices of grade A peppered tuna with avocado and spring mix and spicy mayo.

Assorted fresh greens accompanied by a light and tangy ginger dressing.

3 Traditional Rolls of spicy tuna, spicy yellow tail, and shrimp tempura roll served with miso soup or salad.

8 pieces of sushi and choice of California roll or Spicy Tuna roll (tuna, 8 pieces of sushi salmon, yellowtail, and shrimp) served with miso soup or salad.

15 pieces of sashimi served with choice of California roll or spicy tuna roll (tuna, salmon, yellowtail, white tuna, and omakase) with miso soup or salad.

10 pieces of sashimi, 5 pieces sushi, and a choice of California roll or spicy tuna roll served with miso soup or salad.

20 pieces of assorted sushi and a shrimp tempura roll and California roll served with miso soup or salad for two.

12 pieces of assorted sushi and 18 pieces of sashimi served with shrimp tempura roll and California roll served with miso soup or salad for two.

Very Special Tasting Menu from Executive Sushi Chef.

Teriyaki eel outside, shrimp tempura and avocado inside, topped with tobiko and wasabi mayo.

Spicy tuna topped with salmon, yellowtail, eel, avocado, and tobiko with crunchies and eel sauce.

Shrimp tempura and cucumber topped with spicy tuna and tobiko served with honey wasabi mayo.

Shrimp tempura, lobster salad, and mango wrapped in soy nori and topped with mango sauce.

Shrimp tempura, seaweed, and cucumber inside topped with spicy kani and spicy mayo.

Spicy salmon, crunchies, and avocado, topped with seared pepper tuna served with spicy sweet sauce.

Lobster salad and cooked, cucumber, topped with spicy kani, crunch, and topped with yuzu dressing.

Spicy kani, avocado, and crunchies inside shaped into a heart with grade A tuna.

Tuna, salmon, avocado, and sweet pickled jalapeño topped by yellowtail and tobiko.

Traditional spicy Red Thai curry blended with coconut milk, basil, lemongrass, and white meat chicken and potatoes.

Home style mild Japanese curry chicken with potatoes and tender carrots.

Shredded beef, carrots, and celery wok seared in traditional mildly spicy Szechuan sauce.

Another traditional Thai dish of chicken sautéed with Thai basil and herbs.

Another traditional Thai dish of tender beef sautéed with Thai basil and herbs.

Another traditional Thai dish of shrimp sautéed with Thai basil and herbs.

Classic duo Korean green peppers and shredded beef.

Traditional szechuan wok trio of shrimp, chicken, and eggplant and spicy hot pepper fingers.

Asian American favorite of wok fried prawns tossed with creamy honey and glazed walnuts.

Traditional Japanese glazed.

Traditional Japanese glazed.

Traditional Japanese glazed.

Sweet mango sautéed with chicken.

Sweet mango sautéed with shrimp.

Panko breaded and deep fried assorted with tempura sauce shrimp and veggies served with tempura sauce.

All of the taste none of the smoke ~ served with fried rice and noodles and seasoned veggies.

All of the taste none of the smoke ~ served with fried rice and noodles and seasoned veggies.

All of the taste none of the smoke ~ served with fried rice and noodles and seasoned veggies.

Shanghai home dish of fried bean curd puffs, mushrooms, and seasonal veggies in our own Pan Asian wine.

Sautéed baby bok choy with fresh garlic, typically prepared in a wok.

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Asian favorite of lightly battered and fried cod fillet pieces tossed with minced Jalapeño over tossed mixed greens.

Asian American favorite of fried crispy red snapper filets in a sweet and sour sauce of pineapples and cherries.

Scallops, prawns, and lobster wok seared in a light XO sauce with garden veggies.

Perfectly grilled Angus Filet Mignon with Asian XO/Plum wine reduction served with veggies.

Grilled strip paired with seasonal veggies and of course wasabi sauce.

Deboned glazed Canadian Duckling oven finished to crispy perfection served with Asian vegetables and fruit.

Broiled Saikyo miso glazed Chilean sea bass filet served with seasonal veggies and creamy mustard sauce.

Fresh and flavorful sushi roll filled with a delicious combination of crispy vegetables.

Classic blend of crab, avocado, and cucumber wrapped in seaweed and rice.

Comprised of shrimp, avocado, and cucumber, typically garnished with mayo or tobiko.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Sweet potato tempura wrapped in seaweed and rice, typically includes a drizzle of eel sauce.

Shredded imitation crab mixed with spicy mayonnaise, rolled with sushi rice and seaweed.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Succulent eel and creamy avocado wrapped in a delicate sushi roll.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Salmon, cream cheese, and cucumber rolled in seasoned rice and nori

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Shrimp tempura, cucumber, and avocado, often accompanied by eel sauce or spicy mayo, wrapped in seaweed and sushi rice.

Fried soft shell crab, cucumber, and avocado, typically includes a sweet or spicy sauce and may be topped with masago or sesame seeds.

Polynesian favorite stir fried rice with chicken, shrimp, and of course fruit.

Pan fried Japanese noodles sautéed with vegetables.

Pan fried Japanese noodles sautéed with vegetables.

Traditional Thai Rice Fettuccine sautéed with Shrimp.

Traditional Thai Rice Fettuccine sautéed with Chicken.

Classic Singaporean rice vermicelli with a hint of curry and veggies.

Pan sautéed Japanese noodles with assorted mixed seafood and veggies.

Pan sautéed Japanese noodles with assorted mixed seafood and veggies.

Plain hibachi noodles

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A serving of steamed white rice, prepared simply to complement a variety of dishes.

A blend of brown and black rice, typically including a rich source of protein, fiber, iron, and antioxidants.

Japanese udon noodles, stir-fried with chicken and mixed vegetables

Savory beef and vegetables tossed with traditional thick Japanese noodles.

Thick noodles mixed with shrimp, in a special sauce.

Soba noodles served with grilled chicken and a mix of vegetables, all brought together with a savory soba sauce.

Soba noodles accompanied by slices of beef and a medley of vegetables, typically served in a savory broth.

Soba noodles served with shrimp, typically includes a blend of vegetables.

Wholesome brown rice to complement your meal.

Mango, passion fruit, and raspberry sorbet enveloped in a white chocolate shell, finished with a chocolate drizzle.

Cappuccino gelato infused with truffle essence, typically includes a core of rich espresso.

Creamy pistachio gelato topped with whipped cream, chocolate drizzle, and crushed pistachios.

Ice cream, typically vanilla or green tea, enveloped in a light tempura batter, deep-fried to create a crisp exterior.

(fully cooked). 4-5 ounce poached lobster tail De-shelled and layered over Spicy crab roll and sweet pineapple.

(New Item). A Red Lotus Summer favorite of cooked jumbo Blue Crab Lump meat on a thin toasted and brushed Crostini.

made with extra Care and Love. Delicate handmade Shrimp, pork, and chive dumplings best served steamed with dipping sauce.

Fall off the bone masterpiece with garden veggies. Extra napkins incl.

Red Lotus' Classic Pho of beef broth, rice noodles, tender Beef tendon and Eye of Round, with sprig of basil, additional condiments of sriracha, hoisin, bean sprouts, and lime.

(Sweet, Savory, and Spicy). Rice Noodles wok sautéed with Chicken, Shrimp, carrots, onions, garlic, and serrano peppers.

Chef Larry's own fusion shrimp stuffed mild peppers with special sauce.

(Signature Dish). Chef Larry's favorite of cubed tender NY strip steak in marinated in Honey pepper.

Served as a fresh, finely sliced or grated addition, enhancing the flavors of any dish with its distinct, piquant taste.

A traditional Japanese condiment, typically served to add a spicy kick to sushi and other dishes.

A generous portion of our house-made ginger dressing, enriched with a blend of fresh ginger, onion, soy sauce, and select seasonings.

A harmonious blend of sweetness and tanginess, this sauce is crafted with a mix of sugar, vinegar, and select seasonings to complement a variety of dishes.

A tangy blend of chili peppers and garlic, this sauce adds a spicy kick to any dish.

A blend of soy sauce and seasonings, typically includes a balance of savory, slightly sweet, and tangy flavors, used as a dipping accompaniment for dumplings.

Please add this item to your cart if you require utensils with your order.