Ming Tsai

Dinner Menu

January 16 – January 30, 2012

Appetizers
Hawaiian Bigeye Tuna Poke* with Crispy Sushi Rice Cake & Peppercress-Tosaka Salad - 17

Crispy Fried Calamari with Thai Dipping Sauce - 11

Fragrant Thai Mussels with Lime Leaf & Green Papaya -13

Ming’s Tea-Smoked Salmon & Beef Carpaccio* with Avocado-Jicama Salad & Fresh Wasabi Emulsion – 14

Peking Quail with Buttery Scallion Crepes, Hoisin-Chipotle Sauce and Satsuma Orange Syrup- 15

Blue Ginger Charcuterie Plate: Duck Prosciutto, Foie Gras Torchon and Duck Rillette – 14

Foie Gras-Shiitake Shumai in Sauternes-Shallot Broth - 16

Shiitake-Leek Springrolls with Three Chile Dipping Sauce - 12

Spiced Sweet Potato Soup with Greek Yogurt-Mushroom Wonton - 11

Sesame Caesar Salad with Chinese Cruller Croutons -10

Organic Mixed Green Salad with Crispy Onions & Shallot-Pommery Vinaigrette - 10

Entrees
Miso-Sake Sablefish (a.k.a Butterfish) - 41
Wasabi Oil, Soy-Lime Syrup and Vegetarian Soba Noodle Sushi

Pan Seared Sea Scallops with Black Garlic Beurre Fondue - 34
Herb Salad and Yuzu-Lemon Mushroom Risotto

 Creole Spiced Local Cod with Shrimp Gumbo and Spicy Garlic Aioli - 30
Fried Pickled Okra and Crispy Lapchang Lardons

Garlic-Black Pepper Lobster with Lemongrass Fried Rice - 41
Pea Tendril Salad with Tamari-Ginger Vinaigrette

Asian Pork Shank Confit with Spicy Caramelized Pineapple Sauce – 30
Coconut Rice Pilaf and Warm Brussels Sprouts Slaw

Grilled Marinated Hanger Steak* with Braised Beef Cheek-Root Vegetable Hash -33
Umeboshi-Red Kale and Kimizu Sauce

Pomegranate Glazed Organic Rack of Lamb* with Mashed Fingerling Potatoes– 42
Chinese Black Bean Creamed Spinach and Persimmon-Endive Salad

Szechwan Chicken with Lapchang Sticky Rice and Sautéed Mustard Greens - 24
Garlic-Ginger-Soy Syrup and Sweet Chile Sauce

Quinoa-Swiss Chard Risotto with Roasted Mushrooms - 22
Gingered Verrill Farms Butternut Squash and Cape Cod Cranberry-Balsamic Syrup

Indonesian Curry Pasta with Asian Vegetables and Chopped Peanuts
Crispy Organic Coconut Shrimp and Baby Shrimp - 27
Panko Herb Crusted Chicken Breast – 24

       Please Ask Your Server About Our Chef’s Tasting Menu!

Before Placing Your Order, Please Inform Your Server If A Person In Your Party Has A Food Allergy

*Consuming raw/rare foods can be a potential health concern for some people

Menus are subject to change

If you do not find your desired reservation time or date online, please call Blue Ginger directly at 781-283-5790.