Brighton Wok: Brighton Wok Cafe Lunch Menu for Friday, May 20, 2011

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

SOUP

**Miso Soup

Tofu, Seaweed Stock, Rice, Wheat, Soy Bean, Salt, Kambudashi and Red Hatsho Miso Seasoning

**Home Made Vegetable Soup

Mange Tout, Carrot, Onion, Chinese Leaf and Vegetable Stock

TODAY'S SUSHI

Salmon Nigiri

Salmon, Shari Rice, Rice Vinegar, Vinegar, Salt and Wasabi

Amaebi Nigiri

Sweet Sprimp, Shari Rice, Rice Vinegar, Vinegar, Salt and Wasabi

Spicy Tuna and Avocado California Roll

Tuna, Avocado, Lemon Juice, Chilli Powder, Shari Rice, Rice Vinegar, Vinegar, Salt and Sesame Seeds

TODAY'S VEGETARIAN SUSHI

**Vegetable California Roll

Carrot, Pepper, Asparagus, Cucumber, Shari Rice, Rice Vinegar, Vinegar, Salt and Beefsteak Plant

*Tamago Nigiri

Tamago, Shari Rice, Rice Vinegar, Vinegar, Salt and Wasabi

**Avocado Maki

Avocado, Shari Rice, Rice Vinegar, Vinegar, Salt and Nori Sheets

TODAY'S SASHIMI

Fresh Salmon Sashimi

Fresh Tuna Sashimi

FEATURED STATION

*Vegetable Spring Rolls

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

WOK DISH OF THE DAY

Seafood Fried Rice

Prawns, Crab Stick, Egg, Peas, Spring Onion, Carrot, Soy Sauce, Garlic Oil, Fried Shallots and Basmati Rice

*Quorn in Black Bean Sauce

Quorn, Carrot, Sweet Potato, Butternut Squash, Toasted Sesame Oil, Seaweed Stock, Cumin, Ground Coriander, Honey, Ground Ginger, Spring Onions, Black Beans, Soy Sauce, Ginger and Chilli

*Vegetable Egg Noodles

Carrot, Bean Shoots, Asparagus, Spring Onion, Soy Sauce, Dark Soy Sauce, Sugar, Olive Oil and Egg Noodles

SALAD OF THE DAY

**Thai Pineapple and Cucumber Salad

Pineapple, Cucumber, Watercress, Mint, Lemon Juice, Soy Sauce, Brown Sugar and Sweet Chilli Sauce

DESSERT

*Assorted French Pastries