Brighton Wok: Brighton Wok Cafe Lunch Menu for Monday, April 18, 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 Parsnip Soup

Parsnips, Garlic, Vegetable Stock, Cumin, Olive Oil, Turmeric and Ginger

Salmon Nigiri

Salmon, Sushi Rice, Rice Vinegar and Wasabi

Prawn Nigiri

Prawn, Sushi Rice, Rice Vinegar and Wasabi

Spicy Tuna Gunkan

Tuna, Chilli Powder, Mayonnaise, Spring Onion, Coriander, Sushi Rice, Rice Vinegar and Nori Sheets

*Tamago Maki

Egg, Sushi Rice, Rice Vinegar and Nori Sheets

**Carrot Maki

Carrot, Sushi Rice, Rice Vinegar and Nori Sheets

**Red Pepper Nigiri

Red Pepper, Sushi Rice, Rice Vinegar and Wasabi

**Vegetable California Roll

Asparagus, Carrots, Cos Lettuce, Cucumber, Sushi Rice, Rice Vinegar and Sesame Seeds

Fresh Salmon Sashimi

Fresh Tuna Sashimi

Thai Chicken in Tom Yam Sauce

Chicken, Coconut Milk, Coriander, Onions, Chicken Stock, Corn Flour, Olive Oil and Tom Yam Paste

*Thai Chilli Quorn

Quorn Mince, Tomato Puree, Tomato Salsa, Ginger, Chilli, Vegetable Stock, Olive Oil, Garlic, Onion, Spring Onion and Carrots

*Tofu and Vegetable Udon Noodles

Tofu, Carrots, Mixed Leaves, Spring Onion, Udon Noodles, Tonkatsu Sauce, Sugar, Tamari Soy Sauce, Cornflour and Soy Sauce

**Spinach and Sesame Salad

Spinach, Sesame Seeds, Toasted Sesame Oil, Lemon Oil, Sugar, Sake, Mirin and Ginger Syrup

*Assorted French Pastries