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Lunch Menu

This document is a lunch menu from a Chinese restaurant. It lists over 100 items available for lunch, including special lunch platters of chicken, pork, beef, and seafood dishes; a la carte meat, poultry, seafood, vegetable, bread and noodle options; fried rice; appetizers; and soups. Many of the dishes have descriptions noting whether they contain vegetables, peanuts, or are prepared with spicy or garlic sauces. Prices for individual items range from $1.25 to $7.25.

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eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PDF, TXT or read online on Scribd
34 views

Lunch Menu

This document is a lunch menu from a Chinese restaurant. It lists over 100 items available for lunch, including special lunch platters of chicken, pork, beef, and seafood dishes; a la carte meat, poultry, seafood, vegetable, bread and noodle options; fried rice; appetizers; and soups. Many of the dishes have descriptions noting whether they contain vegetables, peanuts, or are prepared with spicy or garlic sauces. Prices for individual items range from $1.25 to $7.25.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PDF, TXT or read online on Scribd
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Lunch Menu

SPECIAL LUNCHEON PLATTERS


(Served with Egg Roll and Fried Rice)

001. CHICKEN WITH MUSHROOMS..........................................................5.95


Sliced chicken breast, sautéed with mushrooms and fresh vegetables.

002. GENERAL TSO’S CHICKEN...............................................................6.25


HOT! Battered dipped chunk of dark chicken, stir-fried with Chef’s special sauce.

003. WOR SUE GAI...............................................................................5.95


Breast of chicken dipped in battered and deep fried. Served in a special sauce, topped with crunch peanuts.

004. EMPRESS CHICKEN.........................................................................5.95


HOT! Chunks of chicken dipped in batter and deep fried, then sautéed with vegetables in a hot and spicy
and sweet pungent sauce.

005. CHICKEN WITH ALMONDS...............................................................5.95


Diced chicken breast sautéed with almonds, mushrooms, and vegetables in the brown sauce.

006. CHICKEN IN GARLIC SAUCE.............................................................5.95


HOT! Sliced chicken breast marinated and sautéed in a spicy hot garlic sauce.

007. CHICKEN CHOW MEIN....................................................................5.95


Sliced chicken breast cooked with fresh vegetables and served with crispy noodles.

008. HOT PEPPER CHICKEN....................................................................5.95


HOT! Diced chicken breast with green pepper and carrots.

009. SHREDDED PORK WITH VEGETABLES...............................................5.50


Shredded pork sautéed with fresh vegetables in a tasty brown sauce.

010. PORK WITH GARLIC SAUCE.............................................................5.50


HOT! Shredded pork sautéed with vegetables in ginger and garlic sauce.

011. SLICED BEEF WITH VEGETABLES.....................................................6.25


Sliced beef sautéed with fresh vegetables.

012. PEPPER STEAK..............................................................................6.25


Beef tenderloin sautéed with fresh green peppers and onions.

013. KUNG BAO BEEF WITH PEANUTS.....................................................6.25


HOT! Sliced beef stir-fried with peanuts, water chestnuts, and hot peppers in a kung bao sauce.

014. BROCCOLI BEEF.............................................................................6.25


Sliced beef sautéed with fresh broccoli in brown sauce.

015. SESAME BEEF...............................................................................6.75


Sliced tender beef sautéed in a Chef’s special sauce with bean sprouts, and sesame seeds.

016. SHRIMP WITH VEGETABLES............................................................6.95


Shrimps sautéed with fresh vegetables in a light sauce.

017. SHRIMP WITH PEA-PODS................................................................6.95


Shrimps sautéed with fresh snow pea pods in a light sauce.

018. KUNG BAO SHRIMP........................................................................6.95


HOT! Shrimps sautéed with peanuts, water chestnuts, and red peppers.

019. SHRIMP IN GARLIC SAUCE...............................................................6.95


HOT! Shrimps sautéed with green pepper, water chestnuts, and mushrooms in spicy sauce.

LUNCH A LA CARTE
MEAT

021. MONGOLIAN BEEF.........................................................................6.50

022. HOME STYLE BEEF (HOT!)..............................................................6.50

023. SWEET & SOUR PORK....................................................................6.25

024. TWICE COOKED PORK (HOT!).........................................................6.25

025. SZECHWAN STRING BEANS WITH BEEF............................................6.50

LUNCH A LA CARTE
CARTE
POULTRY
(Served with White or Fried Rice)

026. SWEET AND SOUR CHICKEN...........................................................6.50

027. CASHEW CHICKEN.........................................................................6.50

028. CHICKEN WITH SNOW PEA PODS....................................................6.50

029. CHICKEN WITH BROCCOLI..............................................................6.50

030. KUNG BAO CHICKEN (HOT!)............................................................6.50

031. HUNAN CHICKEN (HOT!).................................................................6.50

032. CHICKEN WITH VEGETABLES..........................................................6.50

033. CHICKENS WITH ASPARAGUS..........................................................6.50

034. SZECHWAN GREEN BEANS W/CHICKEN (HOT!)..................................6.50

SEAFOOD
(Served with White or Fried Rice)

035. SHRIMP WITH CASHEWS................................................................7.25

036. SHRIMP WITH ASPARAGUS.............................................................7.25

037. SHRIMP WITH BROCCOLI................................................................7.25

038. EMPRESS SHRIMP (HOT!)...............................................................7.25

039. SWEET & SOUR SHRIMP.................................................................7.25


040. SHRIMP WITH BLACK BEAN SAUCE (HOT!)........................................7.25

VEGETABLE
(Served with White or Fried Rice)

041. SZECHWAN STRING BEANS (HOT!)..................................................5.75

042. DYNASTY MIXED VEGETABLES........................................................5.75

043. SPICY BEAN CURD (HOT!)..............................................................5.75

044. STIR-FRIED BEAN SPROUTS............................................................5.75

045. EGGPLANT WITH GARLIC SAUCE.....................................................5.75

BREAD AND NOODLES

046. CANTONESE CHUN FUN..................................................................6.55

047. DAN DAN NOODLE (HOT!)..............................................................6.55

048. DYNASTY LO MEIN........................................................................6.25

049. LO MEIN (Chicken, Pork, Beef, or Vegetables)...................................5.50

050. SHRIMP LO MEIN...........................................................................5.75

FRIED RICE

051. DYNASTY SPECIAL FRIED RICE........................................................5.95

052. FRIED RICE (Chicken, Pork, Beef, or Vegetables)................................5.50

053. SHRIMP FRIED RICE........................................................................5.75

APPETIZERS

106. MINCED CHICKEN W/ LETTUCE WRAP (For 2)....................................5.95

101. CRAB RANGOON (4).......................................................................3.95


Cream cheese and crab meat dumpling, deep fried till crispy.

102. SPRING ROLL OR VEGETARIAN SPRING ROLL (1)...............................1.75


Spring roll filled with minced pork, shrimp, napa, bamboo shoots, and mushrooms.

103. EGG ROLL (1)...............................................................................1.50


Egg roll filled with minced pork, shrimp, eggs, and vegetables.

104. HONEY CRISPY CHICKEN WINGS (6)................................................3.95


HOT! Battered fried chicken wings with honey garlic sauce.

105. POT STICKERS (6).........................................................................5.25


Fried dumplings with ground meat and vegetable filling.

107. SESAME NOODLES.........................................................................5.75


HOT! Noodles served with peanut butter and sesame oil and chili pepper sauce.
108. HOT & SOUR CABBAGE..................................................................4.50
HOT! Spicy cold marinated cabbage and red hot peppers.

109. BARBECUED SPARERIBS (4)............................................................5.75


Marinated spare ribs barbecued to tasty perfection.

110. SATAY BEEF (4)............................................................................4.95


Marinated slices of barbecued beef on skewers.

111. VOLCANO PLATTER.......................................................................5.25


Crab Rangoon, spring roll, satay beef, fried wonton, and spare ribs. One of each order. Served with fire pot
for two people or more.

SOUP

121. EGG DROP SOUP...........................................................................1.25


Egg drop in the chicken broth.

122. HOT AND SOUR SOUP....................................................................1.75


HOT! Rich and spicy chicken broth cooked with pork, bean curd, and bamboo shoots.

123. WONTON SOUP............................................................................1.95


Our version of the popular Chinese dumpling soup.

124. VEGETABLE SOUP (Serves 2)..........................................................4.25


Seasonal vegetable with chicken broth.

125. CHICKEN SIZZLING RICE SOUP (Serves 2).........................................5.25

126. CHICKEN VELVET CORN SOUP (Serves 2)..........................................4.75


Creamy corn soup with chicken and egg white.

127. SHRIMP SIZZLING RICE SOUP (Serves 2)...........................................5.50

128. SAN-SIEN SIZZLING SOUP RICE SOUP (Serves 2)...............................6.25


Shrimp, scallops, and chicken breast with fresh vegetables in light broth.

129. SEAFOOD HOT & SOUR SOUP (Serves 2)..........................................5.95

LUNCH A LA CARTE
CHEF’S SPECIALTIES

055. SESAME CHICKEN..........................................................................6.95

056. HUNAN BEEF (HOT!)......................................................................6.50

057. HUNAN SHRIMP W/SCALLOPS (HOT!)...............................................7.95

058. SHRIMP & SCALLOPS DELIGHTS.......................................................7.95

059. DOUBLE PLEASURE IN GARLIC SAUCE (HOT!)..................................7.95

060. HUNAN TRIPLE DELIGHTS (HOT!)....................................................8.50

061. MONGOLIAN TRIPLE DELIGHTS.......................................................7.95

062. KUNG BAO THREE DELIGHTS (HOT!)................................................7.95


063. SZECHWAN FISH FILET (HOT!)........................................................7.95

10% off Carry Out Dinner Orders


All Hot & Spicy Dishes Can Be Altered to Your Taste

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