Thursday, April 18th

Inspired by P.F. Chang’s attempt to help fine Chinese dining go mainstream

Today’s Lunch Menu

Ground Chicken & Water Chestnut with Red Romaine Leaves.
Ginger Marinated Pork Shoulder.
Green Beans with Toasted Peanut Sauce & Sesame Seeds.
Marinated Edamame with Fried Garlic Sauce.
Green Salad with Cucumber, Seeds & Lime Vinaigrette.
Soba Noodle Salad with Grated Vegetables.

Chefs’ Compositions

  • Ground Chicken & Water Chestnut with Red Romaine Leaves. Soba Noodle Salad with Grated Vegetables. Marinated Edamame with Fried Garlic Sauce.

    $14

    Has Nuts

  • Ginger Marinated Pork Shoulder. Green Salad with Cucumber, Seeds & Lime Vinaigrette. Soba Noodle Salad with Grated Vegetables. 

    $14

    Has Nuts

  • Green Beans with Toasted Peanut Sauce & Sesame Seeds. Marinated Edamame with Fried Garlic Sauce. Green Salad with Cucumber, Seeds & Lime Vinaigrette. Soba Noodle Salad with Grated Vegetables. 

    $13

    Vegan

    Has Nuts