G.58 Cuisine Menu Prices

Foie gras mousse shaped as a cherry.

Sliced tea smoked salmon with ginger sauce.

Slow cooked veal glazed with hint of sweetness and coated peanuts.

Slow cooked to perfection with hint of tea smoke flavor.

Shredded cabbage garnished with carrots, apple and topped with sweet potato crisps.

Tossed with ginger, scallion, topped with chili sauce.

Honey sweetened flower lotus root stuffed with sticky rice.

Topped with sweet citrus and blueberry sauce.

Shrimp, onion, carrots, mushrooms, and cabbage served with sweet chili sauce.

Duck, onion, carrots, mushrooms, and cabbage served with sweet chili sauce.

Carrots, mushrooms, cabbage, and onion served with sweet chili sauce.

Pan fried dumpling filled with ground pork and cabbage.

Jumbo pork meatball in a savory clear broth. Unique and one of kind, the aristocratic braised meatball is a famous dish of the huaiyang cuisine, one of the four major Chinese culinary cuisines. Its literary translation, lion’s head meatball, gives away the attention-demanding look of the giant pork meatball. Almost falling apart with a gentle touch, it melts in the mouth with its fluffy, tender, and delicious taste dripping in its scrumptious sauce. An exceptional dish that distinguishes itself from the ordinary.

Angel hair tofu, Chinese mushroom, egg, chicken broth.

Marinated short rib topped with black truffle sauce.

Spicy level one. Savory tender beef with garlic, bell peppers, cilantro, and spices with a hint of peanuts oil.

Spicy level one. 10 oz. New Zealand lamb chops with steamed pumpkin.

Slow cooked pork belly with kumquat.

Lightly breaded and wok fried with green/red peppers, scallions and ginger.

Crunchy chayote sautéed with mushroom, bell pepper gingko and asparagus.

Choice of broccolini or asparagus.

Stir fried king oyster mushrooms with black mushrooms in oyster sauce.

A traditional Chinese specialty and delicacy, the authentic roast peking duck boasts of thin, crisp skin. It is a dark golden color with juicy tender meat, flavorful without being greasy. Centuries-old, roast peking duck has become a symbol of the Chinese culture and a worldly renowned cuisine that has been and will be admired and enjoyed for years to come.

12 oz. lobster tail lightly breaded and deep fried, with ginger, pepper, and garlic.

Pan-seared with brandy sauce, served over fresh scallion noodles.

Rice vermicelli in garlic and scallion soy sauce.

Zucchini, cauliflower, bread crouton with garlic sauce.

Spicy level two. Boiled in vegetable oil with enoki mushrooms, bean sprouts, szechuan peppers.

Spicy level two. Steamed butterfly shrimp with diced hot chili peppers, served over fresh scallion noodles.

Salmon with onion, ginger, lemon grass, dill, topped with homemade honey sauce.

Spicy level one. Pan seared tofu, shrimp, ginger, pepper, scallions.

Steamed and deep-fried Chinese buns served with sweetened condensed milk.

Homemade noodles mixed with scallion, ginger and soy sauce.

Spicy level one. Dry greens, soy sauce, sesame chili oil topped with peanuts.

Choice of broccolini or asparagus in a house specialty sauce.

Shredded cabbage garnished with carrots, apple, sweet potato crisps.

Pan fried dumpling filled with ground pork and cabbage.

Shrimp with onion, carrots, mushrooms, cabbage served with sweet chili sauce.

Duck with onion, carrots, mushrooms, cabbage served with sweet chili sauce.

Onion, carrots, mushrooms, cabbage served with sweet chili sauce.

Spicy level two. Deep fried cauliflower with scallion, garlic, red green pepper and pork belly.

Spicy level one. Marinated chicken, roasted potato, pumpkin, ginger, garlic, dried red pepper, scallion.

Garlic sauce with a hint of sweet sour.

Orange marinated tenderized beef, bell pepper in citrus sauce.

Marinated tenderized beef, black pepper, onion, broccoli.

Spicy level one. Tender sliced lamb, pan-fried with cumin, dry red pepper served with steamed buns.

Spicy level two. Choice of tender chicken or shrimp with classic szechuan pepper paired with crispy peanuts.

Chicken stir fried with asparagus, bell pepper and mushroom.

Spicy level one. Pulled pork stir fried with scallion, ginger, green pepper.

Spicy level two. Deep fried, topped with green scallion, garlic, dried red pepper, szechuan pepper boiled in vegetable oil with enoki mushrooms, bean sprout, celery, szechuan pepper.

Choice of broccolini or asparagus in a house specialty sauce.

Fried tofu with black mushroom, bell pepper in homemade spicy bean curd sauce.

Stir fried homemade noodles with beef, shrimp, onion, carrots, cabbage.

Spicy level one. Dry greens, soy sauce, chili oil topped peanuts.

Noodles mixed with scallion, ginger, soy sauce.

Steamed and deep-fried Chinese buns served with sweetened condensed milk.