Noodles and Vermicelli
Singaporean Vermicelli Curry
with Chicken, Prawns and Broccoli
Steamed Vermicelli
with Rice Paper Wrap (Grilled Chicken, Beef, or Prawns) Served with caramelized onions over vermicelli, fresh salad, roasted peanuts, and rice paper wrap.
Starters
Five Spice Duck Poh Pia
with Jicama, Roasted Peanut and Cilantro
Salt & Pepper Prawns and Filet of Cuttlefish
Citrus Cilantro Vinaigrette
Lemon Grass Roasted Quails
with Edamame-Salt & Pepper Citrus
New Zealand Green Lip Mussels
in Coconut Wasabi Bisque
Unicorn Taro Spring Rolls
with Ponzu Sauce
Prawn Spring Rolls
with Peanut Sauce
Chao Zhou Rolls
(chicken, shrimp, garlic, and jicama, deep-fried)-Sweet Chili Sauce
Albino Rolls
(Dungeness crab meat and scallop)-Ponzu Sauce
Butterflied Prawns
with Asparagus in Soy Brine
Soups
Puree of Carrot Chowder (dairy)
with Minced Onion and Ginger
Dungeness Crab Meat
in puree of Asparagus-Cognac Reduction
Salads
Tuna Ceviche
with Green Mango, Lotus Rootlets and Basil-Nuoc Mam Salsa
Pickled Lotus Rootlet Salad
with Five Spice Duck-Tamarind Vinaigrette
Land Courses
Our chickens and beef are not on steroid and are locally farmedBone-in Duck with Shang Hai Bok Choy
in Penang Baba Curry-Green Onion Roti
Five Spice Duck Mosaic
with Shang Hai Bok Choy and Orsis Mushroom (Chao Zhou-style duck confit and duck prepared two ways in five spices with baby bok choy)
Cubed Filet Mignon
with Blue Lake Green Bean (Niman Ranch)
Lemon Grass Charbroiled Breast of Chicken
with Sauteed Vegetables
Australian Lamb Chop
with lacquered Tamarind and Blue Lake Green Bean
Bone-in Oxtail Stew
with Cabernet Reduction-Spinach Noodle
Bone-in Niman Ranch Pork Chop
with Sauteed Vegetables
Sea Courses
Giant Prawns
poached in Nuoc Mam and Crab Sauce emulsion with White Mushroom
Sauteed Prawns
with Spicy Mango and Chinese Eggplant
Caramelized Mekong Filet of Basa
with Nuoc Mam and Crust Black Pepper
Giant Sea Scallops
in Coconut Wasabi Cream with Asparagus Spears
Atlantic Salmon
with Poached Tomato in Penang Baba Curry
Atlantic Salmon
in Tamarind Consommé with Bac Ha
Butter Fish in Banana Leaf
with Light Soy Brine
Vegetarian and Vegan Courses
Items with (v) have no fish sauce (nuoc mam), oyster sauce or dairy productLotus Rootlet Salad
with Edamame, Almond and Pine Nuts-Tamarind Vinaigrette (V)
Jasmine Rice baked in a Claypot
with Bean Curd Mixed Vegetables
Penang Baba Curry Tofu
with Broccoli (v)
Spicy Mango Bean Curd
and Chinese Eggplant (v)
Smoked Chinese Eggplant
in Nuoc Mam Scallion
Tofu simmered
with Coconut Wasabi Cream (v)
Singaporean Vermicelli Curry
with Tofu and Broccoli
Side Orders
Jasmine Steamed Rice
Black Coconut Rice
Baked Green Onion Roti
Garlic Noodle
Desserts
Flan de Cognac
Fried Banana Bonbons
with Coconut Pineapple, Raspberry Sauce, and roasted Peanuts
Ginger Pear poached in Port
with Cinnamon-Passion Fruit Sorbet
Warm Chocolate Torte
Chocolate crust with layers of rich dark chocolate mousse and milk chocolate.
Sorbet
Green Tea Ice Cream
Coconut Pineapple Ice Cream
Desserts - Mr. Espresso Coffee
decaf availableAmericano or Espresso
Latte or Cappuccino
Vietnamese Iced Coffee
Beverages
Seltzer Sisters
Voss
Norwegian Artesan Water 800ml
Fresh Squeezed Lemonade
Boylan Root Beer
Black Mango Iced Tea
Thai Iced Tea
Soy Bean Milk
Coke, Diet Coke, 7-up
Beverages - Soju Cocktail
Our Soju is 48 proof-distilled 5 times20/20
Lychee fruit. On the sweeter side.
Champango
Champagne, Mango and Soju. Spritzy.
Ginger with Soju
hint of sweetness
Asian Passion
Passion fruit and Pineapple
Bloody Martian
Coconut-Wasabi and Soju
Soju Martini
Shaken
Mai Tai
Pineapple with hint of mango
Bleu Lemon
Blueberry twist
Red Lemon
Cranberry twist
Green Apple Soju
Beverages - Hot Tea
Hot Thai Tea (sweet)
with Steamed Frothy Milk
Speart Mint
(Oregon cut leaves) decaf
Chamomile
(Pure herbal sweetness) decaf
Rooibos
(South African tea. A hint of rice and smoke.) decaf
Organic Lemon Ginger
(Herbal blend for relaxation) decaf
Black Mango
Chinese black Ceylon tea with mango flavor
Genmaicha
Japanese green rice tea
Genmaicha
Japanese green rice tea
Purple Bamboo
Kelpy Chinese green tea
Tikuanyin
Classic Chinese Oolong tea
White Peony
Classic Chinese Oolong tea
Pearl Jasmine
Chinese green tea
Silver Needle
Chinese Oolong
Dong Ding Oolong
Taiwanese prized tea
China White
Taiwanese prized tea
Ginseng Oolong
Chinese delicate white tea
Beverages - Mr. Espresso
Espresso
Americano
Cappuccino
Latte
Vietnamese Iced Coffee
Horn of Plenty
Taro Spring Rolls
Mango Spring Rolls
Chao Zhou Rolls
Imperial Rolls
Charbroiled Lemon Grass New Zealand Mussels
with Roasted Peanuts
Lemon Grass Roasted Quail
Salt & Pepper Prawns and Filet of Cuttlefish
Land Course
Lemon Grass Roasted Quail
Pickled Lotus Rootlet Salad
with Five spice duck
Bone-in Oxtail Stew in Cabernet Reduction over Spinach Noodles
Sea Course
New Zealand Green Lip Mussels in Coconut Wasabi Bisque
Tuna Ceviche (Grade #1)
with Green Mango, Pickled Lotus Rootlets and Basil
Atlantic Salmon
with poached Tomato in Penang Baba Curry
Rice
Vegan Course
Unicorn Taro Rolls
Lotus Rootlet Salad
with Pine Nuts
Spicy Mango Bean Curd
Tofu simmered in Coconut Wasabi Cream
Jasmine Rice
Starters
Salt and Peppered Filet of Cuttlefish and Prawns-Cilantro Citrus
Lemon Grass Roasted Quails
with Edamame-Salt and Pepper Citrus
Green Mango Spring Rolls-Peanut Sauce (v)
Prawn Spring Rolls-Peanut Sauce
Unicorn Taro Spring Rolls-Ponzu Sauce (v)
Chao Zhou Rolls
pork, shrimp, garlic, and jicama, deep-fried
Salads
Tuna Ceviche
with Green Mango, Pickled Lotus Rootlets, and Basil-Nuoc Mam salsa.
Pickled Lotus Rootlet Salad
with Poached Prawns-Tamarind Vinaigrette
Lotus Rootlet Salad (v)
with Edamame, Almond and Pine Nuts-Tamarind Vinaigrette
Soups
Pureed of Carrot Chowder
with Minced Onion and Ginger (dairy)
Dungeness Crab Meat
n Puree of Asparagus-Cognac Reduction
Entrees
Our chickens and beef are not on steroid and are locally farmedBone-in Duck
with Shang Hai Bok Choy in Penang Baba Curry-Jasmine Rice
Lemon Grass Charbroiled Breast of Chicken
with Sauteed Vegetables
Singaporean Vermicelli Curry
with Chicken, Prawns and Broccoli
Australian Lamb Chop
with Lacquered Tamarind and Blue Lake Green Bean
Vermicelli and Mixed Salad
with Grilled Niman Ranch Steak-Nuoc Mam Vinaigrette
Jasmine Rice baked in a Claypot
with Chicken, Prawns and Vegetables
Grilled Niman Ranch Steak and Prawns Duet
with Chao Zhou Rolls-Spanish Rice
Bone-in Niman Ranch Pork Chop
with Sauteed Vegetables
Cubed Filet Mignon
with Blue Lake Green Bean
Bone-in Oxtail Stew
with Ginger and Basil in Cabernet Reduction-Spinach Noodle
Sauteéd Prawns
with Spicy Mango and Chinese Eggplant
Mekong Filet of Basa caramelized
with Nuoc Mam and Crust Black pepper
Giant Sea Scallops in Coconut-Wasabi Cream
with Asparagus Spears-Black Rice
Atlantic Salmon
with poached Tomato in Penang Baba Curry
Atlantic Salmon
n Tamarind consomme with Bac Ha
Vegetarian and Vegan
Jasmine Rice baked in a Claypot
with Tofu and Mixed Vegetables
Penang Baba Curry Tofu (v)
with Broccoli
Tofu simmered in Coconut-Wasabi Cream (v)
with Black Coconut Rice
Sauteed Tofu
with Spicy Mango and Chinese Eggplant
Singaporean Vermicelli Curry
with Tofu and Broccoli
Sauteed Blue Lake Green Bean and Tofu
with Garlic
Side Orders
Black Coconut Rice
Garlic Noodle
Menu for Unicorn Pan Asian Cuisine is provided by findrestaurantmenu.com
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