Brighton Wok: Brighton Wok Cafe Lunch Menu for Friday, March 18, 2011

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 Potato and Spinach Soup

Onion, Celery, Leek, Spinach, Potatoes and Vegetable Stock

TODAY'S SUSHI

Spicy Salmon Nigiri

Salmon, Chilli Powder, Sushi Rice, Rice Vinegar and Wasabi

Eel Nigiri

Eel, Sushi Rice, Rice Vinegar and Wasabi

TODAY'S VEGETARIAN SUSHI

**Avocado Maki

Avocado, Sushi Rice, Rice Vinegar and Nori Sheets

**Red Pepper Nigiri

Red Pepper, Sushi Rice, Rice Vinegar and Wasabi

**Ingari Nigiri

Tofu, Soy Sauce, Sushi Rice, Rice Vinegar and Wasabi

**Vegetable California Roll

Spinach, Baby Corn, Avocado, Pepper, Sushi Rice, Rice Vinegar and Seaweed

TODAY'S SASHIMI

Fresh Salmon Sashimi

Fresh Tuna Sashimi

FEATURED STATION

Duck Spring Rolls

Duck, Spring Onions, Carrots, Hoi Sin Sauce, Yellow Bean Sauce, Spring Roll Pastry, Water Sugar and Flour

*Vegetable Spring Rolls

Carrots, Cabbage, Grass Noodles, Dried Fungus, Spring Greens, Egg Pastry and Seasoning

WOK DISH OF THE DAY

Seafood Noodles

Salmon, Haddock, Tuna, Prawns, Crayfish, Oyster Sauce, Soy Sauce, Lemon Oil, Bean Shoots, Chinese Leaf, Peppers, Spring Onion, Egg Noodles and Seasoning

**Thai Red Vegetable Curry

Peppers, Carrots, Mouli, Red Onion, Cauliflower, Broccoli, Baby Corn, Bok Choi, Asparagus, Chilli, Lemon Grass, Ginger, Garlic, Coriander, Tomato Puree, Vegetable Stock and Coconut Milk

**Fried Rice

Rice, Onion, Thyme, Cajun Spice, Paprika, Olive Oil and Seasoning

SALAD OF THE DAY

**Cucumber, Sesame and Chilli Salad

Cucumber, Sesame Seeds, Chilli, Coriander and Lemon Oil

DESSERT

*Assorted French Pastries