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FOUR COURSE PRIX FIXE GOURMET DINNER AT ONLY $30 (Menu is changed weekly & not shown here) Available Sunday Thru Thursday (Monday closed) |
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APPETIZERS |
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Water Lily Escargots 9
Baked in
puff pastry filled with duxelles and served with a
silky white wine butter sauce
Chicken Satay 6
Skewered chicken breast
slices served with a Thai coconut milk and peanut butter sauce Japanese pan-fried pork
dumplings served with a house soy sauce Crispy
Seafood Wontons 9 Jumbo lump crabmeat and
shrimp in wonton wrapper served with a plum sauce Golden
Calamari 7 Lightly
breaded young calamari served
with a wasabi lime dressing
Steamed Vegetable Dumplings 6
Served with a house soy
sauce Vegetable
Spring Rolls 5 Served with a sweet chili
sauce Steamed Edamame 6 Japanese soybean dusted with salt
and Stuffed
Mushroom 9 Portabella mushroom stuffed with
crabmeat and shrimp served with a plum sauce |
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SOUPS |
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Soup Du Ju Price Daily Shrimp
Dumpling 6 In a light broth with jumbo shrimp |
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SALADS |
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Smoke Duck Breast Salad
9 Over baby greens in a soy balsamic vinaigrette Mesculin House Salad 7 Fresh mixed garden vegetables tossed
in raspberry vinaigrette topped with candied walnuts Caesar Salad 7 Romaine lettuce served with homemade
garlic croutons Roasted Vegetable Medley 8
Roasted red onions, portabella mushroom, red pepper,
green pepper, sun dried tomatoes |
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DINNER ENTREES |
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* Chicken (or Pork Loin) with Vegetables 17 Grilled chicken or pork loin and vegetables in a
Thai garlic basil sauce * Thai Curry Chicken 18 Grilled
chicken breast in a Thai curry, coconut milk and fresh basil sauce * Seafood
Medley 24 Scallop, salmon, shrimp and pasta sautéed with a
fresh ginger sauce Shrimp
Teriyaki 21
Steamed shrimp with vegetables in a Japanese
Teriyaki sauce Jumbo Lump
Crab Cake 23
Encrusted in macadamia nuts served with a creamy
lime dressing Pan Seared
Atlantic Salmon (or Tilapia) 19
Served in brandy mustard sauce with a tomato concassé Grilled
French Cut Pork Chop 20 Topped with sliced mushroom in a classic red wine demi-glace Roasted
Crispy Duckling 21
Roasted crispy boneless half duckling served with a Beaurjolais reduction Filet
Mignon 27 With a raisin, brandy and
black peppercorn sauce Roasted Rack of Lamb 26 With a rosemary, marsala
wine reduction Pad Thai
(Chicken or Shrimp) 16
Asian stir-fried
noodle tossed in a tangy tamarind sauce and topped with chicken or
shrimp and crushed peanuts * Wok Sautéed Vegetables 15 Fresh seasonal mixed vegetables in a light, delicate
Thai roasted garlic basil sauce ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Note: Dishes with * next to
them are Mildly spicy |
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Water
Lily Bistro (856)
833-0098 |
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Monday closed; Tuesday ~ Friday 11:30am ~ 3:00pm;
Saturday 12:00pm ~ 3:00pm; DINNER HOURS: Monday closed; Tuesday ~ Thursday 5:00pm ~ 9:30pm; Friday ~ Saturday 5:00pm ~ 10:00pm;
Sunday 4:00pm ~ 9:00pm |
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