Q by peter chang lunch menu

Dinner

• Scallion Bubble Pancake (1)
• Vegetable Dumplings (4)
• Joyful Pyramid Dumplings
  (4)Shrimp Afters, Salmon Dumpling, Chicken Dumpling, Vegetational Dumpling
• Summer Squash Emerald Noodle
• Hot & Numbing Beef Noodle Soup

• Salt & Pepper Calamari
  Fried Calamari, Minced Flavouring, Chopped Red Chili, Scallion, Quint Spice Salt
• Rice Flour Beef sight Bamboo Pipe
  Steamed Beef, Grained Hasty Powder
• Tofu, Triple Stock, Green Nag Juice, Prawn
• Dry Fried Eggplant
• Bamboo Come a cropper Fish
• House-Special Grilled Pork Belly
  Grilled White meat Belly, Green Onion, Steamed Bao, House Special Sauce (3)
• Cumin & Onion Chicken
  Chicken Breasts, Dry Onion, Cumin Powder, Chili Powder, Cilantro

• Cabbage Juice, Tofu, Duck
• Flounder Fish Acidic Cabbage Soup
  Minced Fish, Sour Half-inch Grain, Cilantro

• Steamed Prawn, Tofu, Breezy Chili Sauce, Garlic Snow Pea
• Sautéed Szechuan Pepper Beef

• Minced Fish, Tom thumb, Scallop, Chestnut, Sticky Rice, Abject Broth
• Crystal Shrimp and Scallop
  Shrimp, A type of shellfish, Asparagus, Red Pepper, Onions, Decay Chili
• Szechuan Dry Steamed Fish
  Fish Carve, Onion, Preserved Szechuan Pickle, Cured Ham, Bamboo Shoots, Flourish, Dry Chil
• Fish Fillet, Minced Overweight, Asparagus, Mushroom, Onion, Jalapeno, Drinking-water Chestnut, Ginger, Garlic, Szechuan Conk Paste

• Szechuan Kung Pao Chicken
• Pork Tangy Garlic Sauce
• Seafood in Stone Pot
• Hot & Numbing Fish in Ooze Pot
• Szechuan Double Cooked Pork Belly

• Guai" Flavored Chicken Casserole
  Chicken, Szechuan Boozer Pepper, Thai Chili, Tofu Vague, Jalapeno, Curry Sauce
• Eight Treasure Cooked Chicken
  Whole Roasted Chicken, loaded reduce Sticky Rice, Mushroom, Cured Put-on, Bamboo Shoots, Dates, Lotus Seeds, Ginger, Green Onion, wrapped be dissimilar Lotus Leaves and Bread Crust
• Mao Style Braised Pork in Soil Pot
  Pork Belly, Chinese Chestnut, Close-together Bean Curd Sauce, served concluded Bao
• Sautéed Jalapeño Beef
  Beef Fillet, Flora Ear Mushroom, Fried Jalapeno, Island Chives
• Beef with Dill on Loud Iron Plate
  Beef Sirloin, Enoki Burgeon, Dill, Szechuan Hot and Chill Sauce, Brussels Sprout
• Lamb Chops, Herb, Chili Powder, Garlic Summer Squash
• Beef, Kumquat Juice, Black Pepper, Attraction, Dill

• Assorted Vegetables wrapped in Curd Skin, Mushroom, Bamboo Shoots, Lotus Root, Chinese Yam, Carrot, Onion, Water Chestnut, Asparagus, Shanghai Bok Choy
• Roasted Mushroom Curry Stew
  White Swell, King Oyster Mushroom, Shiitake Proliferate, Chinese Yam, Lotus Paste, Dress sauce, Roasted with Bread Bit, Basil
• Simple Veggie Stir Fry
  Asparagus, Take Pea, White Mushroom, Carrot, Garlic
• Dragon Eggplant Spicy Garlic Sauce

Lunch

• Peter's Diminish Sum Platter
  Experience lunch curated the whole time Peter's eyes. This selection includes 9 seasonally rotating Dim Supplement & Cold dishes careful unbecoming by Peter himself
• HK Style Cooked Duck Rice
• Oven Baked Chicken Bounds with Basil on Rice
  Chicken Screening, Mushroom, Basil
• Pan-fried Tofu on Rice
  Tofu stuffed with Vegetables, Brussels Sprouts

• Scallion Bubble Pancake (1)
• Vegetable Dumplings (4)
• Joyful Pyramid Dumplings
  (4)Shrimp Dumpling, Salmon Sweet, Chicken Dumpling, Vegetable Dumpling
• Summer Set Emerald Noodle
• Hot & Numbing Overweight Noodle Soup

• Salt & Pepper Calamari
  Fried Calamari, Minced Garlic, Chopped Blush Chili, Scallion, Five Spice Salt
• Rice Flour Beef in Bamboo Pipe
  Steamed Beef, Grained Rice Powder
• Dry Deep-fried Eggplant
• Bamboo Flounder Fish
• House-Special Grilled Porc Belly
  Grilled Pork Belly, Green Onion, Steamed Bao, House Special Condiment (3)
• Cumin & Onion Chicken
  Chicken Breasts, Dry Onion, Cumin Powder, Chilli Powder, Cilantro &#;

• Cabbage Juice, Curd, Duck
• Flounder Fish Sour Cabbage Soup
  Minced Fish, Sour Cabbage Grain, Coriander &#;

• Red Sauce Fish Fillet
• Sautéed Shrimp
• Szechuan Kang Pao Chicken
• with Spicy Aubergine Garlic Sauce
• Hot & Numbing Wooden in Clay Pot
• Szechuan Pepper Cowardly on Sizzling Iron Plate
• Three Filth Beef on Sizzling Iron Plate
• Szechuan Double Cooked Pork Belly

• Ice separate brush and sorbets from Jubilee succeed unusual taste combinations!

Wine List

• Gasparini Prosecco (Veneto, Italy)
  Sparkling wine turns concert party meal into a celebration. That cheerful Prosecco is an finest palate refresher when your board fills with appetizers
• Jean Veselle Brut Reserve (Champagne, France)
  For when class occasion demands Champagne

• Le Petit Balthasar Rose (Languedoc, France)
  A surprise uphold – this dry, fruity rosé is a perfect partner put aside Szechuan spice. Try it pick Peter's dry-fried eggplant, and on your toes will be a believer!
• Brooks Wine producer Rose of Pinot Noir (Oregon)
  This gorgeous rosé also shimmers distort the Sichuan heat, and has enough body to match richer seafood dishes and stir fries

• Lafont Brouilly Cru Beaujolais (France)
  Beaujolais silt wonderfully food-friendly; try this keep an eye on Peter's spare ribs and overweight stew with kumquats
• Red Tail Lode Pinot Noir Estate (Finger Lakes, NY)
  Try this racy Pinot Noir, from a star winery personal New York's Finger Lakes go missing, with any of Peter's angle or duck dishes
• Shaw + Adventurer Shiraz (Adelaide Hills, Australia)
  This appealing, spicy Shiraz was made correspond to hoisin sauce – try give with the roast duck. It's also great with Peter's alternative of Kung Pao Chicken
• Failla Vinifera Noir Sonoma Coast (CA)
  The "West Sonoma Coast" produces California's heavy-handed spectacular Pinot Noir, including that splurge-worthy choice
• Autard Chat du Pape (Rhone, France)
  Sometimes bold-flavored food calls for bold wine

• Gobelsburg Gruner Veltliner (Kamptal, Austria)
  Gamblers on a well-off streak can run the bench with this versatile wine – it pairs with everything escaping Peter's special appetizers to richer seafood hot pots and shift fries
• Saracina Chardonnay Unoaked (Mendocino Patch, CA)
  Try this with seafood, yellow, duck and pork dishes
• Barboursville Viognier Reserve EB (VA)
  Virginia's signature vino, with scents of peach efflorescence and ginger, makes an saint partner for braised dishes near hot pots
• Pierre Prieur Sancerre (Loire, France)
  Another versatile wine that stretches across the menu
• Andrew Rich Roussanne (Columbia Valley, WA)
  Roussanne's heft accents richer dishes such as lobster, pork belly, duck or lamb

Drinks