Brighton Wok Cafe Lunch Menu for Tuesday, November 30, 2010

Executive Chef: Adrian Evans
Lunch hours: 12:00pm - 2:30pm

SOUP

​*Miso Soup

Tofu, Spring Onions, Wakame Seaweed, Rice, Barley, Wheat, Soy Bean, Salt and Soy Sauce

​**Home Made Thai Butternut Squash Soup

Onion, Celery, Leek, Butternut Squash, Lemon Grass, Ginger, Chilli, Coconut Milk and Vegetable Stock

TODAY'S SUSHI

​Tilapia Nigiri

Tilapia, Sushi Rice, Rice Vinegar and Wasabi

​Eel Nagiri

Eel, Sushi Rice, Rice Vinegar and Wasabi

​Salmon Nagiri

Salmon, Sushi Rice, Rice Vinegar and Wasabi

​Tuna Nagiri

Tuna, Sushi Rice, Rice Vinegar and Wasabi

​Salmon and Avocado Isomaki

Salmon, Avocado, Sushi Rice, Rice Vinegar and Nori Sheets

​Tuna Mayonnaise Isomaki

Tuna, Mayonnaise, Sushi Rice, Rice Vinegar and Nori Sheets

​Californian Roll

Crayfish, Egg, Avocado, Cucumber, Sushi Rice, Rice Vinegar and Nori Sheets

TODAY'S VEGETARIAN SUSHI

​*Vegetable Futomaki

Red Pepper, Baby Corn, Asparagus, Inari Tofu and Nori Sheet

​*Avocado Maki

Avocado, Sushi Rice, Rice Vinegar and Nori Sheets

​*Cucumber Maki

Cucumber, Sushi Rice, Rice Vinegar and Nori Sheets

​*Ochinko

Pickled Radish, Sushi Rice, Rice Vinegar and Nori Sheets

TODAY'S SASHIMI

​Fresh Salmon Sashimi

​Fresh Tuna Sashimi

WOK DISH OF THE DAY

​*Stir Fried Vegetables

Peppers, Bean Sprouts, Baby Asparagus, Red Chilli, Curry Paste, Oyster Sauce, Chinese Leaf and Soy Sauce

​Stir Fried Prawns

Prawns, Carrot, Bean Sprouts, Spring Onion, Coriander, Bok Choi, Soy Sauce, Teriyaki Sauce and Oyster Sauce

SALAD OF THE DAY

​*Japanese Salad with a Harusami Dressing

Baby Spinach, Cucumber, Seaweed, Soy Sauce, Sushi Vinegar, Organic Sesame Oil and Sugar

DESSERT

​*Assorted French Pastries