Brighton Wok: Brighton Wok Cafe Lunch Menu for Monday, March 21, 2011

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

**Miso Soup

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

**Home Made Spicy Butternut Squash Soup

Onion, Celery, Leek, Butternut Squash, Chilli and Vegetable Stock

Salmon Nigiri

Salmon, Sushi Rice, Rice Vinegar and Wasabi

Tuna Nigiri

Tuna, Sushi Rice, Rice Vinegar and Wasabi

Crab and Lemon Topico Dungan

Crab Meat, Lemon Fish Roe, Spring Onion, Lemon Oil, Coriander, Chilli, Sushi Rice, Rice Vinegar and Nori Sheets

**Pepper Nigiri

Peppers, Sushi Rice, Rice Vinegar and Wasabi

**Asparagus Nigiri

Asparagus, Sushi Rice, Rice Vinegar and Wasabi

**Carrot Maki

Carrots, Sushi Rice, Rice Vinegar and Nori Sheets

**Vegetable California Roll

Cucumber, Red Pepper, Spinach, Baby Corn, Sushi Rice, Rice Vinegar and Beef Steak Plant

Fresh Salmon Sashimi

Fresh Tuna Sashimi

Hoi Sin Chicken

Chicken, Soy Sauce, Sugar, Soy Bean, Wheat Flour, Salt, Rice Vinegar, Garlic, Spices, Sesame Oil and Chilli

**Vegetable Udon Noodles

Carrot, Peppers, Lettuce, Bean Shoots, Soy Sauce, Sugar, Olive Oil and Udon Noodles

*Vegetarian Rice

Quorn, Rice, Roasted Red Peppers, Coriander, Seasoning and Olive Oil

*Tofu, Spinach, Pepper and Spring Onion Salad

Tofu, Spinach, Peppers, Spring Onion, Sake, Sugar, Ginger Syrup, Soy Sauce, Seaweed, Sesame Seeds, Honey and Olive Oil

*Assorted French Pastries