2008
- Menu |
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| Restaurant
Furenzu signatures & Customer's favorites |
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Lourdes’
chips
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4 |
| Shrimp
in a nest |
8 |
Honey ribs with Thai Basil and curly mustard
|
8 |
| Garlic,
chili and black bean wok fried edamame |
4.5 |
| Salt
& pepper fried tofu |
5 |
| Spicy
garlic chicken wings |
6 |
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| Chef's
Specials |
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| Hong
Kong street-style black bean sautéed BC Savourys clams |
10 |
| Garlic
mussels in saffron and sake broth |
12 |
| Dark
soy marinated salt & pepper quail |
8 |
| Oven-grilled
herb-crusted duck breast with fruit & wine reduction |
10 |
| Ginger
sautéed catch of the day |
10 |
| Ginger/garlic
sautéed seasonal vegetables |
7.5 |
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| Dumplings
menu |
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| Fried
salmon rivoli organic salad with citrus & mustard dressing |
7 |
| Shrimp
& Chives dumplings with tahini sauce |
6 |
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Australian leg of lamb & pinenuts dumplings in pesto sauce |
6 |
| Roast
duck & scallion in beet wrap dumplings with hoison dressing |
5 |
| Satay
beef & onion dumpling in chili peanut soy |
5 |
| Mom's
Shanghai pokchoy & pork wonton in miso broth |
6 |
| Mushroom
& chicken mole dumplings |
6 |
| Smoked
tofu, black mushroom & curly mustard green dumplings in
bean thread noodle soup |
6 |
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| Dessert |
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| Gorgonzola
cheese & peach flambé |
15 |
| Homemade
organic green tea gelato w/ ginger caviar |
8 |
| Pear
tart w/ ginger créme fraiche |
6 |
| Ginger
milk custard |
5 |
| Chocolate
fondue with fruit of the season (for 2) |
12 |
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6-course
tasting dinner with wine and sake pairing is available by
reservations only. Please contact Cynthia directly at 510-601-0836
for pricing and details. |
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