Brighton Wok: Brighton Wok Cafe Lunch Menu for Friday, April 08, 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 Chicken and Sweetcorn Soup

Chicken, Sweetcorn, Chilli, Garlic, Spring Onion, Chicken Stock, Onion and Olive Oil

TODAY'S SUSHI

Salmon Nigiri

Salmon, Sushi Rice, Rice Vinegar and Wasabi

Amaebi Nigiri

Sweet Shrimp, Sushi Rice, Rice Vinegar and Wasabi

Smoked Salmon and Avocado California Roll

Salmon, Avocado, Sushi Rice, Rice, Vinegar and Mixed Herbs

TODAY'S VEGETARIAN SUSHI

*Tempura Nigiri

Carrot, Flour, Egg, Milk, Sushi Rice, Rice Vinegar and Wasabi

**Carrot Maki

Carrot, Sushi Rice, Rice Vinegar and Nori Sheets

*Vegetable California Roll

Flat Cap Mushrooms, Avocado, Tomato, Tamago, Sushi Rice, Rice Vinegar and Sesame Seeds

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

Chinese Sea Bass

Sea Bass, Mushrooms, Onion, Garlic, Olive Oil, Ginger, Soy Sauce, Fish Stock, Vinegar and Lemon Juice

*Quorn in Black Bean Sauce

Quorn Mince, Carrots, Baby Corn, Shallots, Garlic, Cumin, Sugar, Soy Sauce, Salted Black Beans, Barley Malt Vinegar, Garlic, Ginger, Onion, Five Spice, Chilli and Vegetable Oil

**Vegetable Rice Noodles

Bok Choi, Bean Shoots, Asparagus, Rice Noodles, Sesame Oil, Dark Soy Sauce, Garlic Oil and Tonkatsu Sauce

SALAD OF THE DAY

*Vietnamese Salad

Quail Eggs, Chinese Leaf, Cucumber, Carrot, Bean Shoots, Mint, Cos Lettuce, Lemon Juice, White Wine Vinegar, Garlic, Sugar, Chilli and Peanut Butter

DESSERT

*Assorted French Pastries