TO THE TABLE ™ BRING SOMETHING We think dining is much more than eating – it’s an experience. Welcome to P.F. Chang’s. Spicy Items Cecilia Chiang was flourishing in the wild success of her Chinese restaurant, The Mandarin in San Francisco. Esteemed columnist Herb Caen described it as, “The best Chinese food east of the Pacific Ocean.” And later she would be honored with a James Beard Lifetime Achievement Award. Flash forward to 1974 and Cecilia Chiang has a second location in Beverly Hills, feeding celebrities like John Lennon and Yoko Ono. That year, her son, Philip, stepped in to run the restaurant. And run the restaurant he did. Enter restaurateur Paul Fleming. He’s a regular at Philip’s more casual spin-off of the Mandarin called Mandarette in Los Angeles. Paul knew right away that the food must be shared with the world. So, with a handshake, P.F. Chang’s was born. P.F. Chang’s isn’t like other restaurants; our food is made from scratch every day. All-natural meat and crisp veggies are delivered whole, then cut and chopped in various ways specific to each recipe. We start the day extra early making our dim sum fillings, then hand-folding dumplings, wontons and egg rolls. Next to the wok is a colorful array of veggies and vibrant spices. Hold the carrots? No problem. Extra garlic? Sure, but are you really sure? The core of our food: all-natural meat, responsibly sourced seafood, hand-chopped veggies and sauces made from scratch. OUR HISTORY IN 60 SECONDS 1960s 1990s 1974 OUR CHEFS WERE We don’t hire kitchen managers. We hire chefs, a.k.a. masters of the wok. Wok cooking is a 2,000-year-old cooking technique. Some say it can’t be taught. LUNCH MENU Served Monday – Friday until 4pm LIGHTER LUNCH PAIRINGS Small plates & sushi paired with choice of side CHANG'S LETTUCE WRAPS PAIRING Our most popular appetizer, served with crisp lettuce cups and signature sauce CHICKEN 11.50 VEGETARIAN 11.50 JICAMA STREET TACOS PAIRING Our Asian twist on tacos, served in crisp jicama shells KUNG PAO CHICKEN 9.95 PORK 9.95 LOBSTER & SHRIMP 12.95 CALIFORNIA ROLL PAIRING * Kani kama, cucumber and avocado hand‑rolled in sesame‑chive rice, and sweet soy sauce 10.95 SPICY TUNA ROLL PAIRING * Sushi‑grade Ahi and cucumber, hand‑rolled in sesame‑seasoned rice, and spicy sriracha 11.50 KALEIDOSCOPE ROLL PAIRING * Sushi‑grade Ahi, salmon, kani kama, avocado, mango and cucumber hand‑rolled in rice paper, drizzled in a light miso mustard sauce 12.50 CHICKEN SATAY PAIRING Flame‑grilled, marinated chicken skewers glazed with coconut peanut sauce and served with crisp lettuce cups and a vegetable slaw 9.95 SAIGON SUMMER ROLLS PAIRING Lemongrass chicken, julienned carrots, celery root, cilantro, peanuts, Thai basil and mint wrapped in cool rice paper with a sesame sauce 9.50 AHI TARTARE WITH AVOCADO PAIRING * Diced sushi‑grade Ahi, cucumber, scallions, citrus soy sauce and sesame seeds over sliced avocado, served with sesame‑seasoned wonton crisps 12.50 CHOOSE YOUR SMALL PLATE OR SUSHI EGG DROP SOUP (cup) HOT & SOUR SOUP (cup) CHANG'S CRISP SIDE SALAD CHOOSE YOUR PAIRING VEGETABLE SPRING ROLL (1) HOUSE-MADE EGG ROLL (1) HAND-FOLDED CRAB WONTONS (2) LUNCH WOK CLASSICS Lunch‑sized wok favorites served with choice of steamed rice, fried rice (+1.00), or quinoa (+2.00) CHANG'S SPICY CHICKEN 9.95 GINGER CHICKEN WITH BROCCOLI 10.50 ALMOND & CASHEW CHICKEN 9.50 SESAME CHICKEN 10.50 PEPPER STEAK 10.95 KOREAN BBQ CHICKEN STIR-FRY 9.50 WALNUT SHRIMP WITH MELON 11.50 BEEF WITH BROCCOLI 9.50 SWEET & SOUR CHICKEN 8.50 MONGOLIAN BEEF 11.50 ASIAN GRILLED SALMON* 12.95 KUNG PAO Chicken 9.95 / Shrimp 11.50 CRISPY HONEY Chicken 9.50 / Shrimp 10.50 ORANGE PEEL Chicken 9.95 / Shrimp 10.95 GLUTEN-FREE Please advise your server when ordering gluten‑free CHANG'S SPICY CHICKEN 11.95 GINGER CHICKEN WITH BROCCOLI 12.50 PEPPER STEAK 12.95 BEEF WITH BROCCOLI 11.50 MONGOLIAN BEEF 13.50 CHOOSE YOUR RICE OR QUINOA Steamed Brown Rice Steamed White Rice Fried Rice (+1.00) Quinoa (+2.00) ADD ONS (+2.00) Egg Drop Soup (cup) Hot & Sour Soup (cup) Chang’s Crisp Side Salad Vegetable Spring Roll (1) House‑Made Egg Roll (1) Hand‑Folded Crab Wontons (2) GLUTEN-FREE ADD ON (+2.00) Egg Drop Soup (cup) Before placing your order, please inform your server if a person in your party has a food allergy. Additionally, if a person in your party has a special dietary need (e.g., gluten intolerance), please inform your server at the beginning of your visit. We will do our best to accommodate your needs. Please be aware that our restaurants use ingredients that contain all the major FDA allergens (peanuts, tree nuts, eggs, fish, shellfish, milk, soy and wheat). *These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. M_WC2_0216 Untitled-797 1 12/30/15 5:03 PM
Transcript
T O T H ETA B L E ™
B R I N G S O M E T H I N G
We think dining is much more than eating – it’s an experience.
Welcome to P.F. Chang’s.
Spicy Items
Cecilia Chiang was flourishing in the wild success of her Chinese restaurant, The Mandarin in San Francisco. Esteemed columnist Herb Caen described it as, “The best Chinese food east of the Pacific Ocean.” And later she would be honored with a James Beard Lifetime Achievement Award.
Flash forward to 1974 and Cecilia Chiang has a second location in Beverly Hills, feeding celebrities like John Lennon and Yoko Ono. That year, her son, Philip, stepped in to run the restaurant. And run the restaurant he did.
Enter restaurateur Paul Fleming. He’s a regular at Philip’s more casual spin-off of the Mandarin called Mandarette in Los Angeles. Paul knew right away that the food must be shared with the world. So, with a handshake, P.F. Chang’s was born.
P.F. Chang’s isn’t like other restaurants; our food is made from scratch every day. All-natural meat
and crisp veggies are delivered whole, then cut and chopped
in various ways specific to each recipe.
We start the day extra early making our dim
sum fillings, then hand-folding dumplings,
wontons and egg rolls.
Next to the wok is a colorful array of
veggies and vibrant spices. Hold
the carrots? No problem. Extra garlic?
Sure, but are you really sure?
The core of our food: all-natural meat,
responsibly sourced seafood, hand-chopped
veggies and sauces made from scratch.
OUR HISTORY IN 60 SECONDS
1960s1990s
1974
OU R CH E FS WE R E
We don’t hire kitchen managers.
We hire chefs, a.k.a. masters of the wok.
Wok cooking is a 2,000-year-old cooking technique.
Some say it can’t be taught.
LUNCH MENUServed Monday – Friday until 4pm
LIGHTER LUNCH PAIRINGSSmall plates & sushi paired with choice of side
CHANG'S LETTUCE WRAPS PAIRINGOur most popular appetizer, served with crisp lettuce cups and signature sauce
CHICKEN 11.50
VEGETARIAN 11.50
JICAMA STREET TACOS PAIRINGOur Asian twist on tacos, served in crisp jicama shells
KUNG PAO CHICKEN 9.95
PORK 9.95
LOBSTER & SHRIMP 12.95
CALIFORNIA ROLL PAIRING*
Kani kama, cucumber and avocado hand‑rolled in sesame‑chive rice, and sweet soy sauce 10.95
SPICY TUNA ROLL PAIRING* Sushi‑grade Ahi and cucumber, hand‑rolled in sesame‑seasoned rice, and spicy sriracha 11.50
KALEIDOSCOPE ROLL PAIRING*
Sushi‑grade Ahi, salmon, kani kama, avocado, mango and cucumber hand‑rolled in rice paper, drizzled in a light miso mustard sauce 12.50
CHICKEN SATAY PAIRINGFlame‑grilled, marinated chicken skewers glazed with coconut peanut sauce and served with crisp lettuce cups and a vegetable slaw 9.95
SAIGON SUMMER ROLLS PAIRINGLemongrass chicken, julienned carrots, celery root, cilantro, peanuts, Thai basil and mint wrapped in cool rice paper with a sesame sauce 9.50
AHI TARTARE WITH AVOCADO PAIRING*
Diced sushi‑grade Ahi, cucumber, scallions, citrus soy sauce and sesame seeds over sliced avocado, served with sesame‑seasoned wonton crisps 12.50
CHOOSE YOUR SMALL PLATE
OR SUSHI
EGG DROP SOUP (cup)
HOT & SOUR SOUP (cup)
CHANG'S CRISP SIDE SALAD
CHOOSE YOUR PAIRING
VEGETABLE SPRING ROLL (1)
HOUSE-MADE EGG ROLL (1)
HAND-FOLDED CRAB WONTONS (2)
LUNCH WOK CLASSICSLunch‑sized wok favorites served with choice of steamed rice, fried rice (+1.00), or quinoa (+2.00)
CHANG'S SPICY CHICKEN 9.95
GINGER CHICKEN WITH BROCCOLI 10.50
ALMOND & CASHEW CHICKEN 9.50
SESAME CHICKEN 10.50
PEPPER STEAK 10.95
KOREAN BBQ CHICKEN STIR-FRY 9.50
WALNUT SHRIMP WITH MELON 11.50
BEEF WITH BROCCOLI 9.50
SWEET & SOUR CHICKEN 8.50
MONGOLIAN BEEF 11.50
ASIAN GRILLED SALMON* 12.95
KUNG PAO Chicken 9.95 / Shrimp 11.50
CRISPY HONEY Chicken 9.50 / Shrimp 10.50
ORANGE PEEL Chicken 9.95 / Shrimp 10.95
GLUTEN-FREEPlease advise your server when ordering gluten‑free
CHANG'S SPICY CHICKEN 11.95
GINGER CHICKEN WITH BROCCOLI 12.50
PEPPER STEAK 12.95
BEEF WITH BROCCOLI 11.50
MONGOLIAN BEEF 13.50
CHOOSE YOUR RICE OR QUINOA
Steamed Brown Rice
Steamed White Rice
Fried Rice (+1.00)
Quinoa (+2.00)
ADD ONS (+2.00)
Egg Drop Soup (cup)
Hot & Sour Soup (cup)
Chang’s Crisp Side Salad
Vegetable Spring Roll (1)
House‑Made Egg Roll (1)
Hand‑Folded Crab Wontons (2)
GLUTEN-FREE ADD ON (+2.00)
Egg Drop Soup (cup)
Before placing your order, please inform your server if a person in your party has a food allergy. Additionally, if a person in your party has a special dietary need (e.g., gluten intolerance), please inform your server at the beginning of your visit. We will do our best to accommodate your needs. Please be aware that our restaurants use ingredients that contain all the major FDA allergens (peanuts, tree nuts, eggs, fish, shellfish, milk, soy and wheat). *These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
M_WC2_0216
Untitled-797 1 12/30/15 5:03 PM
MAIN ENTRÉESSMALL PLATES
DIM SUM
SUSHI
SOUPS
ENTRÉE SALADS
Our take on traditional Chinese‑style rolls and dumplings, handmade daily in‑house
HANDMADE DUMPLINGSServed pan‑fried or steamed, and drizzled with a light chili sauce
PORK 4 for 5.95 / 6 for 7.95
SHRIMP 4 for 6.75 / 6 for 9.75
HAND-FOLDED CRAB WONTONSCrispy wontons filled with crab, bell peppers and green onion, served with spicy plum sauce 4 for 5.95 / 6 for 7.95
SAIGON SUMMER ROLLSLemongrass chicken, julienned carrots, celery root, cilantro, peanuts, Thai basil and mint wrapped in cool rice paper with a sesame sauce 7.50
HOUSE-MADE EGG ROLLSHand‑rolled with marinated pork and vegetables, served with Chang’s sweet & sour mustard sauce 2 for 5.75 / 4 for 9.75
VEGETABLE SPRING ROLLSCrispy rolls filled with julienned carrots, cabbage, celery, bamboo shoots and mushrooms, served with sweet chili sauce 2 for 5.25 / 4 for 8.50
Always freshly made to order and always great to share
DYNAMITE SCALLOP ROLL*
Seared scallops atop hand‑rolled kani kama, cucumber, and avocado in sesame‑chive rice, finished with a creamy sriracha sauce 11.50
CALIFORNIA ROLL*
Kani kama, cucumber and avocado hand‑rolled in sesame‑chive rice, and sweet soy sauce 8.95
AHI TARTARE WITH AVOCADO*
Diced sushi‑grade Ahi, cucumber, scallions, citrus soy sauce and sesame seeds over sliced avocado, served with sesame‑seasoned wonton crisps 10.50
LOBSTER AVOCADO ROLL*
Wild‑caught lobster hand‑rolled to order with curry aioli, topped with avocado 14.95
SPICY TUNA ROLL* Sushi‑grade Ahi and cucumber, hand‑rolled in sesame‑seasoned rice, and spicy sriracha 9.50
KALEIDOSCOPE ROLL*
Sushi‑grade Ahi, salmon, kani kama, avocado, mango and cucumber hand‑rolled in rice paper, drizzled in a light miso mustard sauce 10.50
Enjoy a cup for yourself, or a large bowl for sharing
CHANG'S SPICY CHICKEN NOODLE SOUP Spicy broth with shiitakes, grape tomatoes, pin rice noodles, and cilantro; made fresh to order Large Bowl 8.75
EGG DROP SOUPVelvety broth with julienned carrots and green onion Cup 3.75 / Large Bowl 7.75
WONTON SOUPSavory broth with hand‑folded pork wontons, shrimp, chicken, mushrooms, fresh spinach and water chestnuts Cup 3.75 / Large Bowl 7.75
HOT & SOUR SOUPRich and tangy broth with chicken, silken tofu, bamboo shoots, mushrooms and egg Cup 3.75 / Large Bowl 7.75
Mixed greens tossed with Asian‑inspired flavors
LEMONGRASS CHICKEN SALADFlame‑grilled lemongrass chicken breast with fresh seasonal greens, avocado, mango, cucumber, bean sprouts, snap peas, tomatoes, wok'd corn, and wonton crisps in a lime vinaigrette 11.95
SHANGHAI WALDORF SALADFresh chopped kale, cabbage, crisp apples, grapes, celery, grape tomatoes and candied walnuts tossed in a light miso‑lime vinaigrette 9.75 Add Chicken 12.95
CHANG'S CRISP SALAD WITH SEARED AHI*
Sushi‑grade seared Ahi over mixed greens with cucumber, carrots, crispy shallots, crispy wonton strips and crushed wasabi peas, tossed in sesame vinaigrette 13.95
NOODLES & RICE
SIDES
Order a few for the table and explore different flavorsAll entrées served with steamed white rice, steamed brown rice or quinoa (+2.00)
CHICKEN
CHANG'S SPICY CHICKEN Our signature sweet & spicy chili sauce wok‑tossed with scallions and garlic 15.95
CRISPY HONEY CHICKENLightly battered in a tangy honey sauce with green onion, over crispy rice sticks 14.50
ORANGE PEEL CHICKENHunan chili sauce wok‑fired with fresh orange slices, garnished with daikon sprouts 14.50
SESAME CHICKENWok‑seared in sesame sauce with broccoli, red bell peppers and onion 14.95
KOREAN BBQ CHICKEN STIR-FRY Stir‑fried with red peppers, onion and green beans in a sweet chili sauce, topped with a cool kimchi slaw 14.50
SWEET & SOUR CHICKENSweet & sour sauce wok‑tossed with pineapple, bell peppers, and red ginger 13.50
ALMOND & CASHEW CHICKENStir‑fried with bell peppers, onion, mushrooms, celery, bamboo shoots, water chestnuts in a garlic soy sauce 14.50
CANTONESE-STYLE LEMON CHICKENLightly crisped chicken breast filets drizzled with warm lemon sauce, topped with chilled broccolini 15.50
KUNG PAO CHICKEN Spicy Sichuan chili sauce tossed with chicken, peanuts, celery, scallions and red chili peppers 15.95
VEGETARIANMA PO TOFU Spicy garlic‑red chili sauce wok‑tossed with crispy silken tofu, served in a ring of steamed broccoli 11.95
STIR-FRIED EGGPLANT Sweet chili soy glaze over soft Chinese eggplant with scallions and garlic 9.95
BUDDHA'S FEASTBaked tofu, asparagus, shiitakes, broccoli and carrots, tossed in our savory soy sauce. Order steamed without sauce for a lighter option 9.95
COCONUT CURRY VEGETABLESLight madras curry sauce tossed with crispy silken tofu, baby bok choy, broccoli, snap peas, red onion, Asian mushrooms and peanuts 11.95
SEAFOODASIAN GRILLED SALMON*
Salmon filet dry‑rubbed with Asian spices, grilled, served with grilled asparagus and topped with red pepper slaw 19.95
OOLONG CHILEAN SEA BASS*
Line‑caught, tea‑marinated filet broiled with sweet ginger‑soy sauce, over warm spinach 26.95
SALT & PEPPER PRAWNSCrispy large prawns in aromatic spices topped with roasted chili peppers, chopped black beans, ginger and green onion garnish 19.95
WALNUT SHRIMP WITH MELONTossed in citrus Asian aioli with warm candied walnuts and cool honeydew melon 17.50
KUNG PAO Spicy Sichuan chili sauce tossed with peanuts, celery, scallions and red chili peppers Shrimp 17.50 / Scallops 19.50
CHANG'S LOBSTER & SHRIMP RICEOur signature Fried Rice wok‑tossed with crisp pieces of wild‑caught lobster tail and tender shrimp, mixed with shiitakes, egg and edamame 17.95
HUNAN-STYLE HOT FISHSpicy‑sweet chili sauce with crispy slices of Alaskan cod, baby bok choy, carrots and snow peas 17.50
ORANGE PEEL SHRIMPHunan chili sauce wok‑fired with fresh orange slices, garnished with daikon sprouts 17.50
CRISPY HONEY SHRIMPLightly battered in a tangy honey sauce with green onion, over crispy rice sticks 17.50
BEEF & PORK
MONGOLIAN BEEFSweet, soy‑glazed sliced flank steak wok‑seared with scallions and garlic 16.95
ORANGE PEEL BEEFHunan chili sauce wok‑fired with fresh orange slices, garnished with daikon sprouts 15.95
SHAKING BEEFWok‑seared tender flank steak, thinly sliced potatoes, broccolini, and grape tomatoes, with zesty lime vinaigrette 17.95
BEEF WITH BROCCOLISliced flank steak seared with fresh ginger, green onion, garlic and steamed broccoli 14.95
SWEET & SOUR PORKSweet & sour sauce wok‑seared with pork, pineapple, bell peppers, and red ginger 13.50
PEPPER STEAKFlank steak marinated in black pepper‑garlic sauce wok‑fired with onion and bell peppers 15.95
BEEF À LA SICHUAN Fiery pepper sauce wok‑tossed with crispy strips of marinated flank steak, julienned carrots, celery and green onion 15.95
Our signature and classic Asian‑inspired bowls
SINGAPORE STREET NOODLESVermicelli rice noodles, sliced chicken breast, shrimp, cabbage, scallions and tomatoes, tossed in a light Singapore‑style curry sauce 12.95
GARLIC NOODLESEgg noodles wok‑tossed with garlic and chili pepper flakes, served with cool cucumbers on the side and cilantro garnish 8.95
PAD THAIThai spices wok‑tossed with rice noodles, egg, tofu, bean sprouts, topped with crushed peanuts, crispy shallots, and cilantro Chicken 13.95 / Shrimp 16.95 / Combo 16.95
LO MEINSavory soy sauce tossed with stir‑fried egg noodles, julienned carrots, mushrooms and cabbage Beef, Pork, Chicken or Vegetable 10.95 Shrimp 11.95 / Combo 12.95
FRIED RICETossed in savory soy sauce with egg, carrots, bean sprouts and scallions Substitute your rice with quinoa +3.25 Vegetable 9.50 / Beef, Pork or Chicken 9.95 Shrimp 10.95 / Combo 11.50
A selection of stir‑fried and chilled vegetables with a P.F. Chang’s signature twistSmall 3.50 / Large 5.50
CHILI-GARLIC GREEN BEANS Stir‑fried with fiery red chili sauce, fresh garlic and Sichuan preserves
SICHUAN-STYLE ASPARAGUS Wok‑fired with red chili paste, garlic, Sichuan preserves and sliced onion
WOK-SEARED SPINACH WITH GARLICA large handful of fresh spinach leaves stir‑fried with chopped garlic
SHANGHAI CUCUMBERSCrisp, chilled slices with a light soy sauce, sprinkled with sesame seeds
DELIGHTFUL DISHES
GLUTEN-FREEPlease advise your server when ordering gluten‑free
All entrées served with steamed white rice, steamed brown rice or quinoa (+2.00)
The following ingredients are used in P.F. Chang’s gluten-free sauces: chicken broth, oyster sauce, rice wine, sugar, water, wheat free soy sauce and white pepper. The marinades for beef, pork, chicken, shrimp and scallops are gluten-free and contain cornstarch. The soy sauce on the table is not gluten-free. Please ask your server for our gluten-free soy sauce. All Gluten-Free items are served on a special plate with the P.F. Chang’s logo. These menu items are either gluten-free as prepared, or are modified to be gluten-free. Products containing gluten are prepared in our kitchens.
MAIN ENTRÉESChicken
CHANG'S SPICY CHICKEN 17.95
CANTONESE-STYLE LEMON CHICKEN 17.50
GINGER CHICKEN WITH BROCCOLI 17.50
Beef
MONGOLIAN BEEF 18.95
BEEF WITH BROCCOLI 16.95
BEEF À LA SICHUAN 17.95
PEPPER STEAK 17.95
SHAKING BEEF 19.95
Seafood
SHRIMP WITH LOBSTER SAUCE 18.95
Vegetarian
STEAMED BUDDHA'S FEAST 11.95
COCONUT CURRY VEGETABLES 13.95
DESSERTPlease ask your server about our gluten-free desserts
CHANG’S FOR TWOFour Course Prix‑Fixe Menu $42.95
Please advise your server when ordering gluten-free (+2.00 per item)
SESAME CHICKENORANGE PEELSWEET & SOURPEPPER STEAKBEEF WITH BROCCOLIMONGOLIAN BEEF
GINGER CHICKEN WITH BROCCOLICRISPY HONEYSINGAPORE STREET NOODLESGARLIC NOODLESFRIED RICEPAD THAILO MEIN
DESSERTSBANANA SPRING ROLLS (Small)
Enjoy a full‑size Signature Dessert +4.50
Tax and gratuity are not included. Drinks are not included. Dine in only. Not valid with any other offers. Price may vary by location. †Excludes Scallops.
Order a few to start your meal, or sample and share
CHANG'S LETTUCE WRAPSOur most popular appetizer, served with crisp lettuce cups and signature sauce
CHICKEN Wok‑seared chicken, mushrooms, green onion and water chestnuts over crispy rice sticks 9.50
VEGETARIAN Wok‑seared tofu, green onion, mint and water chestnuts over crispy rice sticks 9.50
CHICKEN SATAYFlame‑grilled, marinated chicken skewers glazed with coconut peanut sauce and served with crisp lettuce cups and a vegetable slaw 7.95
EDAMAMESteamed to order
ORANGE GINGER Sprinkled with our zesty citrus salt, orange peel and chili flakes 5.75
TRADITIONAL Tossed simply with kosher salt 5.75
CRISPY GREEN BEANSTempura‑battered and served with our signature spicy dipping sauce Small 4.95 / Original 7.75
SALT & PEPPER CALAMARICrispy strips tossed with fresno peppers and green onion, with sweet chili dipping sauce 9.75
JICAMA STREET TACOSServed in our signature crisp jicama shells
LOBSTER & SHRIMP Wild‑caught lobster and shrimp wok‑crisped and tossed with shaved red onion, cilantro, lime and fresno peppers 3 for 10.95
PORK Lemongrass‑seared pork topped with a refreshing tropical pepper slaw 3 for 7.95
KUNG PAO CHICKEN Tender chicken strips wok‑tossed in chili sauce with fresno peppers, chopped peanuts, and cool cucumbers 3 for 7.95
CHANG'S SPARE RIBS6 slow‑braised pork ribs
BBQ Wok‑seared with a tangy Asian barbecue sauce 10.95
RICK'S NORTHERN-STYLE Dry rubbed with Chang’s five‑spice seasoning 10.95
KALE & QUINOA DIPKale, quinoa and non‑fat yogurt blended with shallots, garlic, cilantro and lemon juice, served with sesame‑seasoned wonton crisps 4.50
DYNAMITE SHRIMP Tempura‑battered then lightly tossed with a sriracha aioli 11.50
Lighter entrée options 600 calories or less
GINGER CHICKEN WITH BROCCOLISliced chicken breast wok‑tossed with ginger and green onion, served with steamed broccoli 15.50
VEGETABLE LO MEINSavory soy sauce tossed with stir‑fried egg noodles, julienned carrots, mushrooms, snow peas and cabbage 10.95
SHRIMP WITH LOBSTER SAUCETossed with chopped black beans, peas, scallions, Asian mushrooms, water chestnuts and egg 16.95
HONG KONG STYLE SEA BASS*
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 26.95
