Teapot Restaurant

Combination of nigiri sushi

Pan-fried dumplings

Fried bean curd

Octopus and vegetables with special sauce

Deep fried shrimps & vegetables

Japanese pickle radish

Tuna

Crab leg and avocado

Yellow tail with scallion

Toasted salmon skin and cucumber

Eel, cucumber and avocado with special eel sauce

Tuna with special chili sauce

Yellowtail, avocado and cucumber

Red snapper, fish roe and cucumber in spicy sauce

Soft shell crab

Tuna, yellowtail, salmon and avocado over california maki

(sea urchin)

(fresh water eel)

(shrimp)

(yellow tail)

(sweet shrimp)

(squid)

(mackerel)

(crab meat)

(stripe bass)

Broiled assorted seafood in sauce

Broiled beef in sauce

Sliced steak with scallion

Sauteed noodles with chicken and vegetable

(vegetable only)

(for 2) (includes barbecued spare ribs, spring rolls, golden chicken fingers, barbecued beef sticks, crab rangoon and shrimp tempura)

10 pieces sushi & tuna roll or california roll

18 pieces assorted raw fish

Variety of raw fish over seasoned rice

3 tuna rolls

7 pieces of fresh tuna sushi and tuna roll

Asparagus, cucumber with avocado and house vegetable

6 pieces

(soft noodle)

(flat rice noodle)

Shrimps and sliced chicken sauteed with mixed vegetables and in a simmered blend of mandarin sauce. served with sizzle rice.

Chicken, shrimp, eggplant and scallion in garlic sauce.

Long island duckling roasted in aromatic tea flavor then fried until tender crispy.

Mixture of battered shrimp, chicken and pork. deep fried to golden brown, then cooked with vegetables and a moderate brown sauce.

Deep-fried sliced tofu mixed with sliced pork and chicken, jumbo shrimp, snow peas and black mushrooms in a spicy black bean sauce.

Two different taste chicken dish served in same order. one is shredded white meat chicken with shredded vegetable in garlic sauce. on the other side, sliced white meat chicken with snow peas, water chestnuts, carrots, mushrooms in wine sauce.

Broccoli, snow peas, celery, cabbage, onion, green or red pepper, eggplant, bean curd, water chestnuts, zucchini, baby corn, bamboo shoots, spinach, bokchoy, fresh mushrooms, string beans and carrots. you choose any of these five vegetables. you decide the way of cooking pods: steamed or sauteed with either garlic, black bean or brown sauce. now you are the chef.