Chinese Tuxedo menu — United States

Chilled cucumbers and green tomatoes tossed in a savory sesame dressing.

Crunchy wood ear mushrooms served chilled with crisp celery and a tangy red vinegar dressing.

Creamy burrata cheese served with a savory sesame and black vinegar dressing, topped with crunchy peanuts and aromatic green Sichuan peppercorns.

Thinly sliced raw yellowtail served with a savory citrus-soy brown butter sauce, fermented black beans, and crispy rice pearls.

A delicate wonton filled with scallop and shrimp, served in a savory, clear broth.

A crispy, deep-fried roll filled with a savory mixture of Shanghainese vegetables, served with a tangy red vinegar dipping sauce.

A steamed bun filled with tender, braised oxtail seasoned with black pepper and served with a side of pickled chili relish.

These four deep-fried, crispy glutinous rice dumplings are filled with savory roast duck and radish, served with pickled chili and black vinegar.

Four pan-fried dumplings filled with savory pork and chives, served with a side of aromatic black vinegar and chili oil.

Four steamed dumplings filled with shiitake mushrooms and shepherd's purse, served with a caramelized shallot sauce and a savory, aromatic "fish fragrant" dressing.

Three pieces of crispy eggplant seasoned with Sichuan peppercorns, peanuts, and sesame.

Four crispy toasts topped with scallop, served with a side of tangy Chiu Chow vinegar and pickled fennel.

Tender slices of premium Berkshire pork roasted with a sweet honey glaze, served in the traditional Cantonese style.

Crisp iceberg lettuce and snow peas wok-tossed in a savory garlic soy dressing.

Tender steamed snow pea leaves topped with a light soy dressing and crispy fried shallots.

Steamed Chinese broccoli served with a savory oyster sauce and aromatic charred garlic oil.

Crispy tofu puffs stir-fried with fresh mushrooms, green onions, and chili.

Fried rice stir-fried with shrimp, savory pork floss, and a spicy chili seasoning.

Fried rice tossed with a savory vegetarian XO sauce, shiitake mushrooms, corn, and a sprinkle of furikake seasoning.

These chilled noodles are served in a savory sesame dressing, topped with spicy king oyster mushrooms and a soy-marinated egg yolk.

These noodles are tossed with squid ink, shiitake mushrooms, salted seaweed, garlic, and chili.

A whole fresh lobster served over noodles, prepared with your choice of garlic butter or Kampot black pepper sauce.

Crispy fried prawns tossed in a tangy sweet and sour sauce.

A whole steamed branzino fillet seasoned with ginger, soy sauce, and fresh leeks.

Tender slices of Snake River beef sirloin stir-fried with aromatic Kampot black pepper.

Tender chicken stir-fried with a savory and aromatic peanut-based sauce.

Crispy roasted pork belly served with a tangy Chinese mustard and a hot and sour sauce.

A half portion of duck roasted in the traditional Cantonese style, featuring crispy skin and tender meat.

A rich, creamy custard baked in a crisp pastry shell and topped with a layer of caramelized sugar.

A deep-fried, chewy rice flour ball coated in sesame seeds and filled with a sweet red bean and roasted chestnut paste.

This dessert features mango and passionfruit sorbet served with jasmine-scented jelly, chewy mochi, and a light coconut mousse.