A Single Pebble Menu

Sliced Barbecue Hanging Pork

roasted pork, marinated in a garlic five spice sauce

Double Garlic Broccoli^

wok-fried broccoli in a garlic sauce with cashew nuts

Mock Eel^

crispy shiitake mushrooms glazed in a ginger scallion soy sauce

Chilled Shredded Chicken^

Hand shredded vermont chicken with fresh bean sprouts. Choice of black peppercorn, sesame, or white barbecue sauce

Cha Tzu Style Vegetable Chips

tempura local root vegetables, served with a ginger hoisin sauce

Dry Fried Green Beans* ^

fire-blistered green beans wok-tossed with flecks of pork, black bean, preserved vegetable & garlic

Scallion Pancake

Pan fried traditional northern-style pancake. Layers of wheat flour pancakes filled with scallion-flavored oil and served with house-made sweet soy

Dou Hua^

steamed silken tofu served with chili oil, sichuan preserved vegetable and crushed peanuts

Seasoned & Pressed Tofu

chilled slivers of firm tofu, seasoned with five spices and dark soy sauce, served with a dash of sesame oil and cilantro

Fresh Napa^

chilled cabbage tossed in cilantro, rice wine dressing

Sichuan Spicy Cucumber

sliced cucumber, showered with a garlic, chili and hot bean dressing

Classic Asian Green Salad

fresh local asian greens tossed with soy sauce and sesame oil

Peking Duck

traditional roasted duck served with crispy skin, cucumbers, scallions, sweet bean paste, and eight pancakes

Pork Potsticker Dumpling

five traditional hand-formed pork dumplings served with a ginger vinegar sauce

Chicken Dumplings With Spicy Sesame Sauce

poached chicken dumplings served with a spicy sesame sauce

Vegetable Red Oil Dumplings

Six house-made dumplings filled with spinach, shiitake mushrooms and seasoned bean curd. Topped with red oil sauce

Red Chili Shrimp*

large prawns tossed with mixed vegetables in a peppery, tangy sauce

Lemon Sesame Shrimp* ^

crispy prawns in a lemon ginger glaze with yu choy on a bed of li foon rice noodles

Ma Po Bean Cake*

House favorite rustic recipe from sichuan province. Fresh bean curd, minced pork and chilies tossed in a robust, spicy sichuan sauce

Tofu & Greens

stir fried tofu and local greens with garlic and vegetarian oyster sauce

Salt & Pepper Tofu

crispy batons of tofu, tossed with red chili peppers, scallions, ginger and garlic, served with white bbq sauce

Hearty Vegetable Stew

mixed local root vegetables braised with garlic, chili and wine broth

Buddha's Sesame Beef

crispy seitan served with mixed vegetables in a sesame garlic sauce – a house favorite

Mixed Chinese Greens^

wok tossed mixed vegetables with choy, lightly seasoned with soy and sesame oil

Mushi

Shredded cabbage and vegetables in a sweet bean sauce, served with eight peking pancakes. Choice of pork, shrimp, chicken or tofu

Sweet & Pungent Walnuts

tempura walnuts, red peppers, onions and bean cake glazed in a sweet and pungent sauce

Water Beef

tender poached local beef on a bed of mixed greens in a garlic chili broth

Emperor's Beef*

marinated local sliced beef with mushrooms in a flavorful cantonese style sauce, served on a bed of asian greens

Steel Pot Sha Cha Beef*

marinated local beef in a unique barbecue sauce served over wide rice noodles with chinese greens

Sichuan Shredded Pork*

wok fried in a spicy chengdu sauce, tossed with carrots, celery, bamboo shoots and seasoned pressed tofu – please specify mild, medium, or hot

Barbecue Hanging Pork

thinly sliced roasted pork with vegetables, bean cake, and traditional cantonese five spice sauce

Home Style Pork*

shredded pork with carmelized onion and garlic chives in a delicate soy sauce

Tangerine Peel Chicken* ^

crispy pieces of chicken with tangerine peel and garlic sauce framed with broccoli crowns

Five Flavor Chicken*

Tender poached vermont chicken, hand shredded and served with sliced mixed vegetables. Topped with a five flavor sauce

Red Oil Chicken*

poached chicken braised in a spicy garlic, chili and sichuan pepper sauce

Crispy Lemon Chicken*

boneless marinated chicken breast topped with house lemon sauce

Three Cup Chicken*

A traditional taiwanese dish. Crispy pieces of chicken, flash-braised in a wine and soy sauce with ginger, garlic, basil and sesame oil

Hot & Sour^

Shredded pork, chicken, shrimp, tofu, tiger lily bud, and tree ear mushroom, seasoned with red and black vinegar, and white pepper. The recipe of the chef who introduced hot and sour soup to america in 1953

Chop Your Head Off

a rustic, full-bodied soup of wide house-made noodle, ground pork, and napa cabbage

West Lake Soup^

a delicate broth of minced beef, mushrooms, egg white ribbons, and spinach

Red Thai* ^

from the border of the yunnan province, this thai inspired soup is made with coconut milk, rice noodles, and chicken, flavored with yellow curry and topped with crispy lo mein

Sea of China^

from the oceanside city of ningpo, this classic soup contains shrimp, scallop, and squid with special preserved vegetables and egg white ribbons

Miso Tofu

vegetable stock, miso, tofu and asian greens, seasoned with sesame oil

Classic Egg Flower

classic egg drop soup with a combination of chicken and shrimp

Spicy Three River^ *

Three rivers run through yunnan; one is the origin of the mekong river of vietnam - the heart and soul of southeast asia. This soup is made of mekong curry, coconut milk, lemon grass, cilantro, basil, and fish, drizzled with chili oil

Ants Climbing A Tree*

a classic sichuan dish of pork and cellophane noodles tossed in a hot bean sauce with tree ear mushrooms

Pad Thai

large prawns tossed with pho rice noodles in a savory, pungent sauce, served with crushed peanuts

Copper Well Noodles

lo mein with watercress, served in a spicy sesame garlic sauce

Beijing Street Noodles

Wheat noodles tossed with fresh garlic, chinkiang vinegar and soy sauce. Everyday chinese cuisine

Tan Tan Noodle*

wok seared shrimp tossed with wheat noodles in a spicy sesame sauce, topped with crushed peanuts and scallion

House Special Chow Fun

fresh wide rice noodle with vegetables, chicken, shrimp and roast pork, tossed in a light brown sauce