AsiaSF Menu

marinated chicken breast, skewered and grilled served with asiasf’s famous peanut sauce

shrimp, scallops & water chestnuts rolled in cellophane noodles, crisply fried & served with a plum wine-soy dipping sauce

a quesadilla stuffed with duck, jack cheese, fresno peppers and scallions, with sun-dried cherry creme fraiche

freshly ground pan seared ahi tuna, with a teriyaki glaze & horseradish-chinese cabbage slaw on a scallion focaccia roll

seasoned, seared ahi tuna with a lemongrass beurre blanc & pickled vegetable salad

marinated chicken breast, skewered & grilled, served with asiasf’s famous peanut sauce

a quesadilla stuffed with duck, jack cheese, cilantro & fresno peppers served with a sun-dried cherry crème fraiche

sautéed baby bok choy with shiitake mushrooms and diced red bell peppers

grilled shrimp on a chiffonade of chinese cabbage with sprigs of cilantro, mint and basil, toasted coconut and chopped peanuts, tossed in a thai vinaigrette

seasoned, seared ahi tuna with a lemongrass beurre blanc

served with asiasf’s famous peanut sauce

grilled portobello mushroom & asparagus slices, white truffle oil & sweet 100 tomatoes

marinated chicken breast, skewered and grilled, served with asiasf’s spicy roasted peanut sauce

shrimp, scallops & water chestnuts rolled in cellophane noodles, crisply fried & served with a plum wine or soy dipping sauce

a quesadilla stuffed with smoked duck, jack cheese, fresno peppers and scallions, with sun-dried cherry creme fraiche

freshly ground, pan seared ahi tuna with a teriyaki glaze, horseradish-Chinese cabbage slaw on a scallion focaccia roll

thinly sliced beef tenderloin (or aloha tofu) seared and tossed in a sesame dressing, piled atop crisp greens, red onions, mint and basil

chiffonade of chinese cabbage, sprigs of cilantro, mint and basil, toasted coconut & chopped peanuts tossed in a thai vinaigrette

with a lemongrass beurre blanc & pickled vegetable salad

in a spicy red curry-kafir lime leaf broth, served with grilled garlic bread

thinly sliced beef tenderloin (or aloha tofu), seared and tossed in a sesame dressing, piled atop crisp greens, red onions, mint and basil

lamb sirloin (or tofu) sautéed with a spicy orange glaze served with coconut jasmine rice & thai cucumber salad

tender baby-back pork ribs with a honey-tamarind glaze, pickled carrots and sweet potato crisps

grilled portobello mushrooms & asparagus slices, tossed with cool sesame soba noodles, white truffle oil & scallion threads

sauteed pacific salmon, finished with miso glaze, served over black "forbidden" rice with a sweet tomato-edamame salad

lamb sirloin (or tofu) sautéed with a spicy orange glaze served with coconut jasmine rice & thai cucumber salad

baby-back pork ribs with a honey-tamarind glaze, pickled carrots and sweet potato crisps

grilled portobello mushrooms & asparagus slices, tossed with cool sesame soba noodles, white truffle oil & scallion threads

grilled shrimp on a chiffonade of chinese cabbage with sprigs of cilantro, mint and basil, toasted coconut and chopped peanuts, tossed in a thai vinaigrette

with green papaya salad and spicy roasted rep pepper sauce

with chocolate and caramel dipping sauces

a champagne toast at the beginning or ending of your feast

wasabi tobiko caviar served on potato stars

served with korean dipping sauce and sliced for sharing with miso eggplant and golden fried potato stars

served over black "forbidden" rice with a sweet tomato-edamame salad

lamb sirloin (or tofu) sautéed with a spicy orange glaze served with coconut jasmine rice & thai cucumber salad

baby bok choy, shiitake mushrooms and diced red bell peppers

With a melted chocolate ganache center, served with vanilla bean ice cream and butterscotch sauce

Garnished with fresh berries and raspberry-lychee sauce served on a sesame tuille

brandy flamed bananas wrapped in filipino lumpia, served warm with vanilla bean ice cream, caramelized bananas, macadamia brittle, chocolate and butterscotch sauces

a light green tea cheesecake on a sugar cone crust topped with sake infused pineapple compote

macapuno topped with candied peanuts ube topped with toasted coconut langka topped with sun-dried cherries

lamb sirloin (or tofu) sautéed with a spicy orange glaze served with coconut jasmine rice & thai cucumber salad

sautéed Pacific salmon, finished with a miso glaze, served over black "forbidden" rice with a sweet tomato-edamame salad

vietnamese style crabcakes with green papaya salad and red curry sauce

tender baby-back pork ribs with a honey-tamarind glaze, grilled to perfection, served with pickled carrots and sweet potato crisps

grilled beef tenderloin, sliced for sharing, with Korean dipping sauce, miso glazed Japanese eggplant and potato stars

grilled portobello mushroom and asparagus slices, tossed with cool sesame soba noodles, white truffle oil and scallion threads