FIRST COURSE

tamarind chicken satays
marinated chicken breast, skewered and grilled, served with AsiaSF's spicy roasted peanut sauce

porcupines
shrimp, scallops & water chestnuts rolled in cellophane noodles, crisply fried & served with a plum wine-soy dipping sauce

asia-dilla ☼
a quesadilla stuffed with smoked duck, jack cheese, fresno peppers and scallions, with sun-dried cherry creme fraiche

blackened tuna sashimi
with a lemongrass beurre blanc & pickled vegetable salad

sesame steak salad ☼
thinly sliced beef tenderloin(or aloha tofu), seared and tossed in a sesame dressing, piled atop crisp greens, red onions, cherry tomatoes, mint and basil

grilled shrimp & herb salad ☼
chiffonade of Chinese cabbage, sprigs of cilantro, mint and basil, toasted coconut & chopped peanuts tossed in a Thai vinaigrette

sake steamed mussels
MAIN COURSE

in a spicy red curry-kafir lime leaf broth, served with grilled garlic bread

dungeness crabcakes
Vietnamese style crabcakes with green papaya salad and red curry sauce

ahi burger
freshly ground pan seared ahi tuna with a teriyaki glaze and fresh horseradish-Chinese cabbage slaw on a scallion focaccia roll

miso glazed king salmon
sauteed pacific salmon, finished with miso glaze, served over black "forbidden" rice with a sweet tomato-edamame salad

"baby got back" ribs
tender baby-back pork ribs with a honey-tamarind glaze, pickled carrots and sweet potato crisps

orange lamb
pieces of lamb sirloin sautéed with a mildly spiced orange sauce, served with coconut jasmine rice & Thai cucumber salad

sansho spiced filet mignon
grilled beef tenderloin, sliced for sharing, with Korean dipping sauce, miso glazed Japanese eggplant and potato stars.

truffled soba noodles ☼
grilled portobello mushrooms & asparagus slices, tossed with cool sesame soba noodles, white truffle oil & scallion threads

on the side...
sautéed baby bok choy & shiitake mushrooms
sweet tomato-edamame salad
horseradish-Chinese cabbage slaw
green papaya salad
miso glazed Japanese eggplant
Thai cucumber salad
grilled garlic bread
steamed coconut jasmine rice

☼ these items are available vegetarian

Please call 415-255-ASIA for reservations!!!

Executive Chef
Matthew J. Metcalf