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6 slow-braised pork ribs, wok-seared with a tangy Asian barbecue sauce.
Flame-grilled, marinated chicken skewers glazed with coconut peanut sauce and served with crisp lettuce cups and a vegetable slaw.
Tempura-battered, tossed in a light and spicy Sriracha aioli. Spicy.
Served in our signature crisp jicama shells.
Dry rubbed with Chang's five-spice seasoning.
Wok-seared tofu, mushrooms, green onion, and water chestnuts over crispy rice sticks. Vegetarian.
Wok-seared chicken, mushrooms, green onion and water chestnuts over crispy rice sticks.
Tempura-battered with our signature spicy dipping sauce.
Steamed to order, sprinkled with our zesty citrus salt, orange peels and chili flakes, or order traditional-style tossed simply with Kosher salt. Vegetarian.
Kale, quinoa and non-fat yogurt blended with shallots, garlic, cilantro and lemon juice, and served with sesame seasoned wonton crisps.
Crispy strips tossed with Fresno peppers and green onions, with sweet chili dipping sauce.
Handmade pork wontons in a spicy garlic and sesame soy sauce finished with scallions.
Served pan-fried or steamed, and drizzled with a light chili sauce. Spicy, vegetarian.
Hand-rolled with marinated pork and vegetables, with Chang's sweet and sour mustard sauce.Vegetarian.
Crispy Vietnamese-style rolls served with bibb lettuce leaves for wrapping, cilantro, and sweet chili sauce. Vegetarian.
Crispy wontons filled with crab, bell peppers and green onions, with spicy plum sauce.
Served pan-fried or steamed, and drizzled with a light chili sauce.
Lemongrass chicken, julienne carrots, celery root, cilantro, peanuts, Thai basil and mint wrapped in cool rice paper with a sesame sauce.
Spicy broth with shiitakes, grape tomatoes, pin rice noodles, and cilantro; made fresh to order in a large bowl. Spicy.
Rich and tangy broth with chicken, silken tofu, bamboo shoots, mushrooms and egg. Spicy.
Velvety broth with julienne carrots and green onions.
Savory broth with hand-folded pork wontons, chicken, shrimp, mushrooms, fresh spinach and water chestnuts.
Sushi-grade seared ahi over mixed greens with cucumber, carrots, crispy shallots, crispy wonton strips and crushed wasabi peas, tossed in sesame vinaigrette. Mixed greens tossed with Asian-inspired f
Fresh chopped kale, endive, radicchio, crisp apples, grapes, celery, grape tomatoes and candied walnuts tossed in a light miso-lime vinaigrette. Mixed greens tossed with Asian-inspired flavors.
Grilled chicken tossed with market-fresh greens, avocado, mango, cucumber, bean sprouts, snap peas, tomatoes and wok-charred corn, with fresh lime vinaigrette. Mixed greens tossed with Asian-inspired
Baked tofu, asparagus, shiitakes, broccoli and carrots, tossed in our savory soy sauce, served steamed or stir-fried. Vegetarian.
Light madras curry sauce tossed with crispy silken tofu, baby bok choy, broccoli, snap peas, Asian mushrooms and peanuts. Vegetarian.
Spicy garlic-red chili sauce wok-tossed with crispy silken tofu, served in a ring of steamed broccoli. Spicy.
Sweet chili soy glaze over soft Chinese eggplant with scallions and garlic. Spicy and vegetarian.
Savory soy sauce tossed with stir-fried egg noodles, julienne carrots, mushrooms, snow peas and cabbage.
Fiery pepper sauce wok-tossed with crispy strips of marinated flank steak, julienned carrots, celery and green onion. Spicy.
Sliced flank steak seared with fresh ginger, green onion, garlic and steamed broccoli.
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.
Flank steak marinated in black pepper-garlic sauce wok-fired with onion and bell peppers. Spicy.
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.
Salmon filet dry-rubbed with Asian spices, grilled, served with grilled asparagus and topped with red pepper slaw.
Our signature fried rice wok-tossed with crisp pieces of wild-caught lobster tail and tender shrimp, mixed with shiitakes, egg and edamame.
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.
Spicy-sweet chili sauce with crispy slices of Alaskan cod, baby bok choy, carrots and snow peas. Spicy
Spicy Sichuan chili sauce tossed with peanuts, celery, scallions and red chili pepper. Spicy.
Wok-crisped shrimp stir-fried with celery, bean sprouts, scallions and fresh lemon slices in an aromatic black pepper sauce.
Line-caught, tea-marinated 8 oz. filet broiled with sweet ginger-soy sauce, over warm spinach.
Hunan chili sauce wok-fired with fresh orange slices, garnished with daikon sprouts.
Crispy large prawns in aromatic spices topped with roasted chili peppers, chopped black beans, ginger and green onion garnish. Spicy.
Tossed with chopped black beans, peas, scallions, Asian mushrooms, water chestnuts and egg.
Tossed in citrus Asian aioli with warm candied walnuts and cool honeydew melon.
Stir-fried with bell peppers, onion, mushrooms, celery, bamboo shoots and water chestnuts in a garlic soy sauce.
Tender marinated chicken breast stir-fried with garlic, scallions and Chinese black beans in a savory soy sauce.
Lightly crisped chicken breast fillets drizzled with warm lemon sauce, topped with chilled broccolini.
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.
Sliced chicken breast wok-tossed with ginger and green onion, served with steamed broccoli.
Stir-fried with red peppers, onion and green beans in a sweet chili sauce, topped with a cool kimchi slaw. Spicy.
Spicy Sichuan chili sauce tossed with chicken, peanuts, celery, scallions and red chili peppers. Spicy.
Hunan chili sauce with fresh orange slices, garnished with daikon sprouts. Spicy.
Wok-seared in sesame sauce with broccoli, red bell peppers and onion. Spicy.
Stir-fried with pineapple, bell peppers, onions and candied ginger in a sweet and sour sauce.
Diced sushi-grade ahi, cucumber, scallions, citrus soy sauce and sesame seeds over sliced avocado, served with sesame wonton crisps.
Seared scallops atop hand-rolled kani kama, cucumber, and avocado in sesame-chive rice, finished with a creamy Sriracha sauce. Spicy.
Wild-caught lobster hand-rolled to order with curry aioli, topped with avocado.
Kani kama, cucumber and avocado hand-rolled in sesame-chive rice, and sweet soy sauce.
Sushi-grade Ahi, salmon, kani kama, avocado, mango and cucumber hand-rolled in rice paper, drizzled in a light miso mustard sauce.
Sushi-grade ahi and cucumber, hand-rolled in sesame-seasoned rice, and spicy sriracha. Spicy.
Our signature fried rice wok-tossed with crisp pieces of wild-caught lobster tail and tender shrimp, mixed with shiitakes, egg and edamame.
Tossed in savory soy sauce with egg, julienne carrots, bean sprouts and scallions.
Egg noodles wok-tossed with garlic and chili pepper flakes, served with cool cucumbers on the side and cilantro garnish. Spicy.
Savory soy sauce tossed with wok-seared egg noodles and fresh vegetables.
Bold Thai spices wok-tossed with rice noodles, egg, tofu, bean sprouts, crushed peanuts, crispy shallots and cilantro.
Thin rice noodles, sliced chicken breast, shrimp, cabbage medley and carrots tossed with light curry sauce.
Sliced chicken breast wok-tossed with ginger and green onion, served with steamed broccoli.
Wild-caught Chilean sea bass, steamed and seasoned with fresh ginger, served over Asian mushroom medley, asparagus, and grape tomatoes with ginger-coriander broth.
Tossed with chopped black beans, peas, scallions, Asian mushrooms, water chestnuts and egg.
Savory soy sauce tossed with stir-friend egg noodles, julienne carrots, mushrooms, snow peas and cabbage.
Fiery pepper sauce wok-tossed with crispy strips of marinated flank steak, julienne carrots, celery and green onion. Spicy.
Sliced flank steak seared with fresh ginger, green onions and garlic.
Crispy 8 oz. whole chicken breast sliced and drizzled with warm lemon sauce, topped with chilled broccolini.
Wok-seared chicken, mushrooms, green onions and water chestnuts over crispy rice sticks, with crisp lettuce cups.
Sweet and spicy chili sauce with tender, bite-sized chicken. Spicy.
Light Madras curry sauce with crispy silken tofu, baby bok choy, tomatoes, baby carrots, red peppers, Asian mushrooms and peanuts. Vegetarian.
Velvety broth with julienne carrots and green onions.
Tossed in savory soy sauce with egg, julienne carrots, bean sprouts and scallions.
Sliced chicken breast wok-tossed with ginger and green onion, served with steamed broccoli.
Sweet, soy-glazed 12 oz. sliced flank steak wok-seared with scallions and garlic.
Flank steak marinated in black pepper-garlic sauce wok-fired with onion and bell peppers. Spicy.
Tender flank steak, thinly sliced potatoes and broccolini, on fresh greens, tomatoes, and red onions, with zesty lime vinaigrette.
Crisp, chilled slices with a light soy sauce and sprinkled with sesame seeds. Vegetarian.
Tossed with Chinese black beans, peas, scallions, Asian mushrooms and egg.
Thin rice noodles, sliced chicken breast, shrimp, cabbage medley and carrots tossed with light curry sauce. Vegetarian.
Asparagus, shiitake mushrooms, broccoli and carrots, served steamed. Vegetarian.
A large handful of fresh spinach leaves stir-fried with chopped garlic. Vegetarian.
Choose 2 soups, 1 small plate, 2 entrees and banana spring rolls for dessert.
Stir-fried with fiery red chili sauce, fresh garlic and sichuan preserves.
Crisp, chilled slices with a light soy sauce, sprinkled with sesame seeds.
Wok-fired with red chili paste, garlic, Sichuan preserves and sliced onions.
Tender leaves stir-fried with chopped garlic.
Snap peas, carrots and broccoli served steamed or stir-fried. Vegetarian.
Snap peas, carrots and broccoli served steamed. Vegetarian.
Chicken, egg, and rice in our gluten free sauce.
Every kid's favorite without the veggies. Vegetarian.
Served with honey dipping sauce.
Egg noodles stir-fried with chicken.
Served with sweet and sour dipping sauce.
Diced sushi-grade ahi, cucumber, scallions, citrus soy sauce and sesame seeds over sliced avocado, served with sesame seasoned wonton crisps.
Kani kama, cucumber and avocado hand-rolled in sesame-chive rice and sweet soy sauce.
Served with crisp lettuce cups and signature sauce.
Flame-grilled, marinated chicken skewers glazed with coconut peanut sauce and served with crisp lettuce cups and a vegetable slaw.
Our Asian twist on tacos, served in crisp jicama shells. Choose between kung pao chicken, pork or lobster and shrimp.
Sushi-grade ahi, salmon, kani Kama, avocado, mango and cucumber hand-rolled in rice paper, drizzled in a light miso mustard sauce.
Lemongrass chicken, julienne carrots, celery root, cilantro, peanuts, Thai basil and mint wrapped in cool rice paper with a sesame sauce.
Sushi-grade ahi and cucumber, hand-rolled in sesame-seasoned rice and spicy Sriacha.
Stir-fried with bell peppers, onion, mushrooms, celery, bamboo shoots, water chestnuts in a garlic soy sauce.
Salmon filet dry-rubbed with Asian spices, grilled, served with grilled asparagus and topped with red pepper slaw.
Sliced flank steak seared with fresh ginger, green onion, garlic and steamed broccoli.
Sweet and spicy chili sauce with tender, bite-sized chicken. Spicy.
Lightly battered in a sweet and tangy honey sauce with green onions over a bed of crispy rice sticks.
Sliced chicken breast wok-tossed with ginger and green onion, served with steamed broccoli.
Stir-fried with red peppers, onion and green beans in a sweet chili sauce, topped with a cool kimchi slaw. Spicy.
Spicy sichuan chili sauce tossed with peanuts, celery, scallions and red chili peppers. Spicy.
Sweet, soy-glazed sliced flank steak wok-seared with scallions and garlic.
Hunan chili sauce with fresh orange slices, garnished with daikon sprouts.
Flank steak marinated in black pepper-garlic sauce wok-fired with onion and bell peppers.
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.
Tossed in citrus Asian aioli with warm candied walnuts and cool honeydew melon.
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.
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.
6 rich layers of frosted chocolate cake topped with semi-sweet chocolate chips, 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.