Shanghai 1930 Menu and Prices

$12.00

savory custard with crab, seasoned conpoy scallops, and seafood essence steamed in an eggshell with a dollop of osetra caviar

$12.00

roasted duck with water chestnuts, celery, kalamata olives and black mushrooms served on chilled lettuce leaves with house-made plum sauce

$7.00

delicate and crispy petite spring rolls stuffed with julienne of fish, sprouts, and chives served with sweet and sour sauce and hot mustard

$12.00

crackling prawns with edible shells, wok-tossed with ginger, scallions and shaoxing rice wine

$14.00

tender white fish lightly wrapped in river grass flash-fried to golden crispness and served with ginger aioli, black vinegar and sichuan pepper-salt

$13.00

pork ribs wok-glazed in a tangy chiangkiang sauce with sprinkle of sesame seeds and lemon zest

$7.50

made fresh daily; pan seared and served along with chili-vinegar dipping sauce

$9.00

wonton style pork and ginger dumplings poached and bathed in a sichuan chili-wine broth

$9.00

gently scored squid lightly fried with anaheim peppers, served with spicy plum sauce

$14.00

Crispy shrimp rolls served with a lettuce cup, Chinese fivespice, fleur de sel, and hot Chinese mustard

$78.00

osetra caviar, served with chopped eggs, chives and finely diced onions on toast points, with a clean vodka shooter or champagne

$12.00

grilled chicken breast tossed with julienne of greens, rice noodles in a ginger sesame dressing

$12.00

traditional style ‘yellow skin’ chicken poached and marinated with shaoxing wine and fen shiu liquor

$10.00

thin crispy glazed eel threads tossed with shaved celery and shredded pickled ginger

$12.50

three stacked baskets of dim sum favorites; har gaw, daizi- jiao, and shaolung bao with assorted dipping sauces

$10.00

double basket of world famous shanghai steamed dumpling filled with juicy broth, served with ginger vinegar

$12.50

edible basket of eight traditional ingredients

$6.00

served hot with chopped bean cakes

$8.00

spicy ginger cucumbers with pickled cabbage hearts

$6.00

large tree and braised black mushrooms

$6.00

spicy seafood consommé with shrimp, scallops, savory vegetables, eggs and cilantro-red pepper sprinkle

$6.50

perfectly cooked chicken breast segments, black mushroom and winter melon steamed in a bamboo tube

$7.00

steamed ‘upside-down’ bowl of ham, chicken, and bamboo shoots, in pork stock

$14.00

sichuan dry-wok fired (or ‘kung pao’) method of cooking generous portions of dried chili peppers, chive buds, and fried garlic with seared chicken

$14.00

grilled breast laced with a tangy lemon sauce

$14.00

slow-flame cooked chicken in the pot with shiitake mushrooms, lopcheung sausage, ginger, garlic and onions, home style

$14.00

tender, sliced breast of chicken cooked with fresh sweet lily bulbs in a fermented black bean sauce

$14.00

lightly breaded and wok-braised chicken with celery, peppers, onions, loads of garlic in a tangy spicy-sour sauce

$14.00

chengdu technique of smoking over camphor and tea leaves, served with lotus buns, pepper-salt and sour plum sauce

$35.00

a whole chicken stuffed with seasonal spices and ingredients wrapped in clay flour and slow baked for several hours. the clay seals in all the juices and is broken tableside before the bird is carved

$36.00

roast peking duck served with crisped skin. accompanied by cucumber, scallion flower and plum-hoisin sauce in paper-thin crepes or lotus buns-prepared tableside

$16.00

multiple-seared beef strips wok tossed with julienne of carrots and celery in sichuan peppercorn sauce

$20.00

wok-seared tenderloin filet mignon of steak with fresh brown button, oyster mushrooms and snow peas in a coarse black pepper sauce

$22.00

filet steak grilled over a julienne of potatoes, peppers in a japanese influenced chinese ‘tonkatsu’ sauce

$15.00

sliced tender beef seasoned with dry tangerine peels, star anise, and sichuan peppercorns wok-tossed with celery hearts

$15.00

double-wok tossed with red chili, scallions, and a classic pepper-salt seasoning

$22.00

whole pork shank braised in rich soya, star anise, cloves, cassia, fennel, ginger and rock sugar served with sugar pea shoots

$14.00

thinly sliced steamed pork belly, wok tossed with bell peppers, pressed bean cakes and leeks in a spicy bean sauce

$14.00

hunan style cured smoked pork belly with lop cheong sausage wok fired with leeks, and roasted garlic

$16.00

giant fluffy pork and tofu meat ball ‘lions-heads’, slow-cooked in a mung bean noodle ‘mane’. served with a demi-glace and bok choy

$16.00

slow ‘red cooked’ lean pork with roasted garlic presented in an earthen casserole and served with lotus buns

$16.00

slow braised and finely rendered, simmered in fermented red-rice lees and served in a traditional fashion with sautéed spinach

$24.00

five spices marinated, grilled lamb chops with roasted whole chestnuts

$18.00

wok-fired lamb with leeks and peppercorn sauce

$16.00

xia jiang provincial version of braised lamb with exotic Indian kari spices

Price may varies

whole New England lobster cooked to order-please ask for today’s preparations

$17.00

filet of fish formed and served in a red wine verjus-soya reduction garnished with vine segments and grapes

$16.00

tender sliced filet of cod cooked in rice sherry with ‘yinyang’ black and silver tree-ear mushrooms

$16.00

delicately sautéed white shrimp with green Dragonwell tea leaves and essence, served with traditional black vinegar

$16.00

cooked in spicy sesame-chili sauce on a bed of wok-fired leeks

$16.00

classic dry-wok fired prawns with Sichuan chili, roasted peanuts and scallion flower

$22.00

large wok-seared prawns with cracked pepper and minced garlic atop house-made noodles

$18.00

medallions of sea scallops with zucchini discs in a sate sauce, a rich seafaring sauce created by legendary ming dynasty chef tia chieu

Price may varies

ginger-scallion, roasted garlic, xo, salt and pepper, or steamed

$75.00

a ‘chiu chow’ specialoccasion dish of braised sun-dried abalone, superior shark's fin, preserved scallops, oysters, and black skin chicken, slow-steamed in lotus leaves with superior double-boiled br

Price may varies

squirrel-cut and boneless selection in piquant sweet and sour glaze with lychee fruit, yellow squash and black mushrooms, and finished with toasted pine nuts

Price may varies

our selection of the day on top of bamboo pith- wrapped scallions, steamed over ginger and topped with sizzling shaved black mushrooms

Price may varies

(available also as filet), fresh daily selection slow-cooked in a spicy chili bean paste-a spicy dish!

Price may varies

braised with black mushrooms, young bamboo shoots, and roasted garlic in classic Chinese brown sauce, served tableside

$12.00

eight delicious Asian vegetables individually cooked and collected in a golden-woven taro basket

$12.00

braised ‘ebony black’ mushrooms surrounded by tender jade green shanghai baby bok choy hearts

$11.00

strips of japanese eggplant wok-braised in a tangy garlic sauce with classic ‘yuxiang’ fragrance

$10.00

flash-cooked with garlic, shallots and pickled radish

$10.00

gently wokked sugar-pea shoots in famous ‘Kaoliang’ liquor

$10.00

‘Pockmarked’ Grandma's famous recipe of silken bean curd with minced pork and Sichuan peppercorns

$12.00

lightly wokked cooked firm bean curd in a casserole with eight vegetarian selections-a little spicy

$10.00

$8.00

$12.00

$12.00

$10.00

$2.00