~ All Menus Subject to Change ~
DINNER
Appetizers
Hawaiian Bigeye Tuna Poke* with Crispy Sushi Rice Cake and Peppercress-Tosaka Salad - 15
Wok Stirred Ginger-Soy Maitake Mushrooms with Truffled Parmesan Flan - 12
Colossal Shrimp & Vegetable Tempura with Yuzu-Dashi Aioli - 15
Ming’s Tea-Smoked Salmon & Beef Carpaccio* with Fresh Wasabi Emulsion - 14
Spring Pea Soup with Wild Mushrooms and Citrus-Truffle Emulsion - 10
Crispy Fried Calamari with Thai Dipping Sauce - 11
Shiitake-Leek Springrolls with Three Chile Dipping Sauce - 12 
Fragrant Thai Mussels with Lime Leaf & Green Papaya -13
Foie Gras-Shiitake Shumai in Sauternes-Shallot Broth - 16
Sesame Caesar Salad with Chinese Cruller Croutons - 9 
Organic Mixed Green Salad with Crispy Onions & Shallot-Pommery Vinaigrette - 9
Entrees
Sake-Miso Marinated Alaskan Butterfish - 36
Wasabi Oil, Soy-Lime Syrup and Vegetarian Soba Noodle Sushi

Tea Spiced Pork Loin* and Black Bean-Garlic Pork Belly - 27
Spring Pea-Wild Mushroom Fricassee and Two Basil Puree 

Grilled Tamarind Glazed Organic Rack of Lamb with Massamun Sauce - 35
Chilled Southeast Asian Rice and Heirloom Tomato-Cucumber Salad

Mom’s Famous Three Vinegar Sautéed Organic Shrimp - 29
Roasted Garlic Mashed Potatoes and Spicy Asparagus Salad

Teriyaki Glazed Hanger Steak* with Red Miso-Dijon Sauce - 35
Tea Smoked Shiitake-Potato Croquette and Shiso Crème Fraiche 

Rice Paper Wrapped Salmon* with Lobster-Sake Sauce - 32
Wild Mushroom Risotto and Shaved Fennel-Herb Salad

Asian Lacquered Poussin with Tamarind-Hoisin Sauce - 26
Mandarin Chicken Orzo ‘Fried Rice’ and Three Pea Salad

Garlic-Black Pepper Lobster with Lemongrass Fried Rice - 41
Pea Tendril Salad with Soy-Ginger Vinaigrette

Indonesian Curry Pasta with Asian Vegetables and Chopped Peanuts
Crispy Organic Coconut Shrimp and Baby Shrimp - 26
Panko Herb Crusted Chicken Breast - 23

Grilled Vegetable and Lemongrass-Polenta Napoleon - 22
Smoky Tomato Sauce with Thai Basil and Avocado Purées

Dessert

Blue Ginger Strawberry Shortcake - 12
Spiced Shortcake, Jasmine-Strawberry Soup and Ginger Cream

Homemade Citrus  "Cheesecake" - 12
Lemon-Mint-Shiso Sorbet, Sweet & Sour Rhubarb and Black & White Sesame Tuile

Blue Ginger Banana Mochi Sorbet Split - 12
Guava-Lime Sorbet, Spicy Pineapple Milk Glace and Bittersweet Chocolate Sorbet

Bittersweet Chocolate Cake - 12
Cardamom Ice Cream 
Spiced Sugar Wafer and Chocolate Ganache

Sesame Macadamia Caramel Nut Tart - 12
Toasted Coconut Ice Cream
Housemade Hot Fudge and Gosling’s Rum Caramel

Tahitian Vanilla Crème Brulée and Cookies - 12
Lime Leaf-Coconut Macaroon & Almond Shortbread

Blue Ginger Petit Four Plate - 8
Lime Leaf-Coconut Macaroon 
Chocolate Hawaiian Sea Salt Caramel
Mango-Yuzu Jellies & Almond Shortbread

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 Lounge Menu

~ Asian Tapas ~

available evenings only & Saturdays starting at noon

 

Ming’s Bings ~Mix & Match  - choose any combination of three -14~ Blue “Cheeseburger” and Bacon  Red Roast Duck Traditional Ginger Scallion Pork Chinese Garlic Chive-Tofu Vegetarian  ~All Served with Taro Chips, Sweet Chili Dipping Sauce & Asian Slaw~

Small Plates

Fresh Salmon Carpaccio with Israeli Couscous Salad and Shiso Oil - 12
Heirloom Tomato and Tea-Smoked Mozzarella Salad with Asian Pesto and Balsamic Onions - 11
Crispy Sake-Braised Pork Bao with S&S Tomato Chutney - 12
Shiitake-Leek Springrolls with Three Chile Dipping Sauce - 12 
Fresh Crab Rangoons with Cranberry Chutney - 12
Hawaiian Bigeye Tuna Poke* with Crispy Sushi Rice Cake and Peppercress-Tosaka Salad - 15
Shrimp Shumai with Citrus Truffle Vinaigrette - 14 
Edamame in Sweet Soy-Yuzu Glaze - 4
Sweet Potato-Taro Fries with Chili Aioli - 4 
Large Plates
Five Spice Pork Loin - 19
Char-Siu Sauce, Parmesan Polenta Fries and Broccolini
Blue Ginger Chicken Lettuce Cups - 13
Stirfried Soy Chicken with Jicama, Fried Vermicelli and Boston Bibb Lettuce
Sake-Miso Marinated Alaskan Butterfish with Soba Noodle Salad - 21
Garlic Black Pepper Shrimp with Edamame Sticky Rice and Pea Tendril Salad – 19
For your convenience, this menu is available for Take-Out

LUNCH
Appetizers

Sesame Caesar Salad with Chinese Cruller Croutons - 7
Shiitake- Leek Springrolls with Three Chile Dipping Sauce - 9
Spring Pea Soup with Wild Mushrooms and Citrus-Truffle Emulsion - 10
Panko Crusted Butterfish Croquette with Lemon Aioli, Grilled Onion & Olive Vinaigrette - 9
Crispy Fried Calamari with Thai Dipping Sauce - 9
Sweet Potato Fries with Chili Aioli - 4 

~ ~ ~ ~ ~
Entrees
Sake-Miso Marinated Alaskan Butterfish - 21 
Wasabi Oil, Soy-Lime Syrup and Vegetarian Soba Noodle Sushi

Mandarin Chicken Salad with Crispy Noodles and Peanut-Miso Vinaigrette - 15

Carnitas Style Steak with a Corn and Maitake Mushroom Tamale -16
Tomato-Cilantro Salad-Lime Leaf Sour Cream 

Grilled Ginger-Turmeric Glazed Shrimp - 17
Butter Lettuce Cups and Winter Fruit Salad with Pink Peppercorn Vinaigrette

Trio of Bacon Blue Cheese “Cheeseburger” Bing Sliders - 14
Asian Slaw and Sweet Potato Fries with Sweet Chili Aioli

Wok Stirred Seafood Paella with Garlic-Black Bean Chorizo - 16
Preserved Lemon and Jicama Salad

Shrimp Skewer with Thai Basil & Sunflower Pesto Noodle Salad - 17
Heirloom Tomato Carpaccio with a Lemongrass-Preserved Lemon Vinaigrette

Wasabi Crusted Salmon with Lime-Ginger Vinaigrette - 16
Summer Squash-Soybean Succotash

Grilled Chicken Sesame Caesar Salad with Chinese Cruller Croutons - 14

Panko-Crusted Chicken Sandwich with Asian Slaw and Taro Chips - 13

Indonesian Curry Pasta with Asian Vegetables, Baby Shrimp and Chopped Peanuts - 14
or with Asian Vegetables and Chopped Peanuts - 12

 Dessert

Ginger Lemon Meringue Tartlet
Tahitian Vanilla Crème Brulee 
Chocolate Pot de Crème
Blue Ginger Petit Four Plate

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All Desserts $7

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~ If you have any food allergies, please make your server aware when ordering ~

~ *Consuming raw/rare foods can be a potential health concern for some people ~