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Spicy broth with shiitake mushrooms, grape tomatoes, pin rice noodles, and cilantro. Made fresh to order.
Rich and tangy broth with chicken, silken tofu, bamboo shoots, mushrooms and egg.
Velvety broth with juilienne carrots and green onion.
Savory broth with hand-folded pork, wontons, shrimp, chicken, mushrooms, fresh spinach and water chestnuts.
Grilled chicken tossed with market-fresh greens, avocado, mango, cucumber, bean sprouts, snap peas, tomatoes and wok-charred corn, with fresh lime vinaigrette.
Fresh chopped kale, endive, radicchio, crisp apples, grapes, celery, grape tomatoes and candied walnuts tossed in a light miso-lime vinaigrette.
Fresh chopped kale, endive, radicchio, crisp apples, grapes, celery, grape tomatoes and candied walnuts tossed in a light miso-lime vinaigrette.
Sushi-grade seared ahi, over mixed greens with julienne cucumber and carrots, garnished with crispy shallots, yucca and crushed wasabi peas, in sesame vinaigrette.
Our signature sweet and spicy chili sauce wok-tossed with scallions and garlic. Spicy.
Lightly battered in a tangy honey sauce with green onion, over crispy rice sticks.
Wok-seared in sesame sauce with broccoli, red bell peppers and onion.
Sweet and sour sauce wok-tossed with pineapple, bell peppers, and red ginger.
Sliced chicken breast wok-tossed with ginger and green onion, served with steamed broccoli.
Spicy sichuan chili sauce tossed with chicken, peanuts, celery, scallions and red chili peppers.
Tender slices of chicken breast wok-tossed with dried red chilies, potatoes and scallions in a signature spicy sauce.
Hunan chili sauce wok-fired with fresh orange slices, garnished with Daikon sprouts.
Stir-fried with red peppers, onion and green beans in a sweet chili sauce, topped with a cool kimchi slaw.
Stir-fried with bell peppers, onion, mushrooms, celery, bamboo shoots, water chestnuts in a garlic soy sauce.
Crispy 8 oz. whole chicken breast sliced and drizzled with warm lemon sauce, topped with chilled broccolini.
8 oz. salmon fillet dry-rubbed with Asian spices, grilled, served with grilled asparagus and topped with red pepper slaw.
Line-caught, tea-marinated 8 oz. fillet broiled with sweet ginger-soy sauce, over warm spinach.
Tossed in citrus Asian aioli with warm candied walnuts and cool honeydew melon.
Wild-caught lobster wok-seared, served over fried rice with egg, shiitakes, fresno peppers, edamame and fresh garlic butter.
Tossed with Chinese black beans, peas, scallions, Asian mushrooms and egg.
Lightly battered in a tangy honey sauce with green onion, over crispy rice sticks.
Wild-caught chilean sea bass, steamed and seasoned with fresh ginger, served over an Asian mushroom medley, asparagus, and grape tomatoes with ginger-coriander broth.
Crispy large prawns in aromatic spices topped with roasted chili peppers, chopped black beans, ginger and green onion garnish.
Spicy Sichuan chili sauce tossed with peanuts, celery, scallions and red chili peppers.
Spicy-sweet chili sauce with crispy slices of Alaskan cod, baby bok choy, carrots and snow peas.
Hunan chili sauce wok-fired with fresh orange slices, garnished with Daikon sprouts.
Sweet, soy-glazed 12 oz. sliced flank steak wok-seared with scallions and garlic.
Hunan chili sauce wok-fired with fresh orange slices, garnished with Daikon sprouts.
Sliced flank steak seared with fresh ginger, green onion, garlic and steamed broccoli.
Flank steak marinated in black pepper-garlic sauce wok-fired with onion and bell peppers.
Spice marinated lamb, wok-seared with toasted cumin, fresh mint, grape tomatoes, and onions.
Wok-seared tender flank steak, thinly sliced potatoes, broccolini, and tomatoes, with zesty lime vinaigrette.
Sweet and sour sauce wok-seared with pork, pineapple, bell peppers, and red ginger.
Fiery pepper sauce wok-tossed with crispy strips of marinated flank steak, julienned carrots, celery and green onion.
Spicy garlic-red chili sauce wok-tossed with crispy silken tofu, served in a ring of steamed broccoli.
Baked tofu, asparagus, shiitakes, broccoli and carrots, tossed in our savory soy sauce, served steamed or stir-fried.
Sweet chili soy glaze over soft Chinese eggplant with scallions and garlic.
Light madras curry sauce tossed with crispy silken tofu, baby bok choy, broccoli, snap peas, Asian mushrooms and peanuts.
Light curry sauce with thin rice noodles, sliced chicken breast, shrimp and fresh vegetables.
Wild-caught lobster wok-seared, served over fried rice with egg, shiitakes, fresno peppers, edamame and fresh garlic butter.
Tossed in savory soy sauce with egg, julienne carrots, bean sprouts and scallions.
Egg noodles tossed with garlic and chili pepper flakes.
Savory soy sauce tossed with wok-seared egg noodles and fresh vegetables with a choice of beef, pork, chicken or vegetable.
Bold Thai spices wok-tossed with rice noodles, egg tofu, bean sprouts, crushed peanuts, crispy shallots and cilantro.
Our signature appetizer. Wok-seared chicken, mushrooms, green onions and water chestnuts over crispy rice sticks, with crisp lettuce cups.
Deconstructed berry shortcake with layers of vanilla cake and fresh berries, drizzled with vanilla creme and strawberry ginger sauces.
Light curry sauce with thin rice noodles, sliced chicken breast, shrimp and fresh vegetables.
Sweet and spicy chili sauce with tender, bite-sized chicken.
Sliced chicken breast tossed with ginger and green onions, in a ring of steamed broccoli.
Sliced flank steak seared with fresh ginger, green onions and garlic.
Black pepper-garlic sauce marinated flank steak, onions and bell peppers.
Tossed with Chinese black beans, peas, scallions, Asian mushrooms and egg.
Light Madras curry sauce with crispy silken tofu, baby bok choy, tomatoes, baby carrots, red peppers, Asian mushrooms and peanuts.
Crisp, chilled slices with a light soy sauce, sprinkled with sesame seeds.
Deconstructed berry shortcake with layers of vanilla cake and fresh berries, drizzled with vanilla creme and strawberry ginger sauces.
Velvety broth with julienne carrots and green onions.
Tossed in savory soy sauce with egg, julienne carrots, bean sprouts and scallions.
Fresh, crispy whole chicken breast sliced and drizzled with warm lemon sauce and served with chilled broccolini salad.
Sweet, soy-glazed flank steak wok- seared with scallions and garlic.
Fiery pepper sauce wok-tossed with crispy strips of marinated flank steak, julienne carrots and celery.
Tender flank steak, thinly sliced potatoes and broccolini, on fresh greens, tomatoes, and red onions, with zesty lime vinaigrette.
Asparagus, shiitake mushrooms, broccoli and carrots, served steamed.
Tender leaves stir-fried with chopped garlic.
Our signature California roll topped with seared scallops, finished with a creamy Sriracha sauce.
Diced sushi-grade ahi with cucumbers, scallions, citrus soy sauce and sesame seeds over sliced avocado with wonton crisps.
Sushi-grade ahi with cucumber, daikon sprouts, sesame-seasoned rice and a dash of Sriracha.
Kani kama, crisp cucumber, avocado, sesame-chive rice and sweet soy sauce.
Wild-caught lobster hand-rolled to order with curry aioli and topped with fresh avocado.
Fresh, sushi-grade ahi, salmon and kani kama, avocado, mango, and cucumbers hand-rolled in rice paper with a light miso mustard sauce.
Served pan-fried or steamed and drizzled with a light chili sauce.
Served pan-fried or steamed, and drizzled with a light chili sauce.
Lemongrass chicken, julienned carrots, celery root, cilantro, peanuts, Thai basil and mint wrapped in cool rice paper with a sesame peanut sauce.
Crispy vietnamese style rolls served with bibb lettuce leaves for wrapping, cilantro, and sweet chili sauce.
Handmade pork wontons in a spicy garlic and sesame soy sauce finished with scallions.
Crispy wontons filled with crab, bell peppers and green onions,with spicy plum sauce.
Hand rolled with marinated pork and vegatables with Chang's sweet and sour mustard sauce.
Wok-seared chicken, mushrooms, green onions and water chestnuts over crispy rice sticks, with crisp lettuce cups.
Handmade shrimp dumplings.
Orange ginger edamame.
Tempura-battered with our signature spicy dipping sauce.
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Dry rubbed with chang's 5 spice seasoning.
Tempura-battered, tossed in a light and spicy Sriracha aioli.
Vegetarian version of our signature appetizer with wok-seared tofu.
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Tempura-battered with our signature spicy dipping sauce.
Crispy strips tossed with Fresno peppers and green onions, with sweet chili dipping sauce.
Wok-seared with a tangy Asian BBQ sauce.
Kale, quinoa and non-fat yogurt blended with shallots, garlic, cilantro and lemon juice, and served with sesame seasoned wonton crisps.
Stir-fried with fiery red chili sauce, fresh garlic and Sichuan preserves.
Wok-fired with red chili paste, garlic, Sichuan preserves and sliced onions.
Tender leaves stir-fried with chopped garlic.
Crisp, chilled slices with a light soy sauce, sprinkled with sesame seeds.
Served with honey dipping sauce. Served with a kid's drink.
Snap peas, carrots and broccoli and served steamed.
Served with sweet and sour dipping sauce. Served with a kid's drink.
Every kid's favorite without the veggies. Served with a kid's drink.
Snap peas, carrots and broccoli, served steamed or stir-fried.
White or brown rice stir-fried in savory soy sauce with egg and chicken.
Egg noodles stir-fried with chicken. Served with a kid's drink.
Sweet and spicy chili sauce with tender, bite-sized chicken.
Stir-fried with bell peppers, onion, mushrooms, celery, bamboo shoots, water chestnuts in a garlic soy sauce.
Flank steak marinated in black pepper-garlic sauce wok-fired with onion and bell peppers.
Tossed in citrus Asian aioli with warm candied walnuts and cool honeydew melon.
Sweet and sour sauce wok-tossed with pineapple, bell peppers, and red ginger.
Salmon filet dry-rubbed with Asian spices, grilled, served with grilled asparagus and topped with red pepper slaw.
Spicy Sichuan chili sauce tossed with peanuts, celery, scallions and red chili peppers.
Lightly battered in a sweet and tangy honey sauce with green onions over a bed of crispy rice sticks.
Hunan chili sauce with fresh orange slices, garnished with Daikon sprouts.
Sliced chicken breast wok-tossed with ginger and green onion, served with steamed broccoli.
Wok-seared in sesame sauce with broccoli, red bell peppers and onion.
Stir-fried with red peppers, onion and green beans in a sweet chili sauce, topped with a cool kimchi slaw.
Sliced flank steak seared with fresh ginger, green onion, garlic and steamed broccoli.
Sweet, soy-glazed sliced flank steak wok-seared with scallions and garlic.
Spicy Sichuan chili sauce tossed with peanuts, celery, scallions and red chili peppers.
Lightly battered in a sweet and tangy honey sauce with green onions over a bed of crispy rice sticks.
Hunan chili sauce with fresh orange slices, garnished with Daikon sprouts.
Deconstructed berry shortcake with layers of vanilla cake and fresh berries, drizzled with vanilla creme and strawberry ginger sauces.
Smooth and creamy cheesecake with graham cracker crust served with fresh berries and raspberry sauce.
A P.F. Chang's tradition perfect for sharing. 6 rich layers of frosted chocolate cake topped with semi-sweet chocolate chips, served with fresh berries and raspberry sauce.
Warm apples mixed with chai spices, topped with a crispy oat and coconut crumble and vanilla bean ice cream.
6 warm, crispy bites of banana served with coconut-pineapple ice cream and drizzled with caramel and vanilla sauces.
Decadent, rich chocolate cake served with fresh berries and raspberry sauce.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.