vegetarian dinner

dim sum-y things
Spicy Szechuan Cucumbers (V) 5 ***
Sugar Snap Pea Salad 9
ginger goddess dressing, sunflower seedsĀ 
Untraditional Scallion Pancake (V) 7
Cold Taiwanese Dan Dan Noodles (V) 9Ā  ***
fresh peanut, chili sambal
Fresh Rolls (V) 9 *
herbs, lettuce, tofu, chili peanut sauce

dumplings ā€“ potsticker style
Edamame, Mustard Greens, Wasabi 10 Ā * (V)

vegetablesĀ 
Ming's Market Greens 9 (V)
Organic Red Miso-Glazed Carrots 9
Ginger Scallion Bok Choy 9 (V)

buns + rollsĀ 
Fresh Rolls 9Ā  * (V)
herbs, lettuce, tofu, chili peanut sauce
Crispy Marinated Tofu Buns Ā 9Ā 

from the wok
Smoked Mushroom Lo Mein 16 Ā (V)
salted egg, frisƩe, green garlic butter
Tofu + Broccoli Chow Fun 17 (V) Ā  Ā  Ā  Ā  Ā  Ā  Ā Ā 
broccoli rabe, fresh rice noodles
Wok-Charred Udon Noodles 16 ** Ā  (V)
tofu, baby bok choy
Tofu Stirfry With Slippery Noodles 16 Ā * (V)
green beans, hot mustard
Black Pepper Shanghai Noodles 16 Ā ** (V)
tofu, shiitakes, peanuts, cilantro, limeĀ 

extra bitsĀ 
Steamed Bao 1
Dragon Sauce 1 Ā or by the Bottle 5 *** (V)
White or Brown Rice 2 (V)

The following items haveĀ componentsĀ that are prepared on a shared grill or fried in shared oil and may come into contact with meat or seafood.
Crispy Spring Rolls 7 (V)
swiss chard, glass noodles, rhubarb duck sauce
Crispy Tofu 7
lemon, cilantro, sriracha aioli
Hakka Eggplant 9 Ā ** (V)

SPICE + HEAT LEVELS =Ā 
HOT * HOTTER ** HOTTEREST ***Ā 
(V) = CAN BE MADE VEGANĀ 

Before placing your order, please inform your serverĀ 
if a person in your party has a food allergy.
Ā 
Karen Akunowicz, Executive Chef
Joanne Chang, Chef/Owner