vegetarian dinner

dim sum-y things
Asian Pickles 5 (V)
Thai Tomato Salad 13 ** (V)
shoyu marinated burrata, pickled plums, birds eye chili
Untraditional Scallion Pancake 7 (V)
Cold Taiwanese Dan Dan Noodles 9  *** (V)
fresh peanut and chili sambal

dumplings – potsticker style
Edamame, Mustard Greens, Wasabi 10  * (V)

vegetables 
Ming’s Market Greens 9 (V)
Organic Red Miso-Glazed Carrots 9
Ginger Scallion Bok Choy 9 (V)

buns + rolls 
Fresh Rolls 9 (V)
herbs, lettuce, tofu, chili peanut sauce
Crispy Marinated Tofu Buns  9 

from the wok
Smoked Mushroom Lo Mein 16  (V)
salted egg, chicory, green garlic butter
Tofu + Broccoli Chow Fun 17 (V)               
broccoli rabe, fresh rice noodles
Wok-Charred Udon Noodles 16 **   (V)
tofu, baby bok choy
Tofu Stirfry With Slippery Noodles 16  * (V)
green beans, hot mustard
Black Pepper Shanghai Noodles 16  ** (V)
tofu, shiitakes, peanuts, cilantro, lime 

extra bits 
Steamed Bao 1
Dragon Sauce 1  or by the Bottle 5 *** (V)
White or Brown Rice 2 (V)

The following items have components that are prepared on a shared grill or fried in shared oil and may come into contact with meat or seafood.
Crispy Spring Rolls 7 (V)
swiss chard, glass noodles, asian pear duck sauce
Crispy Tofu 7
lemon, cilantro, sriracha aioli
Grilled Street Corn 6
umami aioli, cotija, shiso
Hakka Eggplant 9  ** (V)

SPICE + HEAT LEVELS = 
HOT * HOTTER ** HOTTEREST *** 
(V) = CAN BE MADE VEGAN 

Before placing your order, please inform your server 
if a person in your party has a food allergy.
 
Karen Akunowicz, Executive Chef
Joanne Chang, Chef/Owner