Brighton Wok: Brighton Wok Cafe Lunch Menu for Monday, October 17, 2011

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

SOUP

**Home Made Miso Soup

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

**Home Made Butternut Squash Soup

Butternut Squash, Ginger, Onions, Carrots, Coriander, Vegetable Stock and Salt

TODAY'S SUSHI

Salmon Nigiri

Sushi Rice, Salmon, Rice Vinegar, Vinegar, Salt and Wasabi

Tobiko Gunkan

Sushi Rice, Tobiko, Vinegar, Rice Vinegar and Salt

Salmon and Cream Cheese ISO

Sushi Rice, Salmon, Creamed Cheese, Nori Sheet, Rice Vinegar, Vinegar, Sesame Seeds and Salt

Squid Nigiri

Sushi Rice, Squid, Rice Vinegar, Vinegar, Salt and Wasabi

TODAY'S VEGETARIAN SUSHI

**Vegetable Futomaki

Sun Dried Tomato, Pepper, Radish, Round Lettuce, Sushi Rice, Nori Sheet, Rice Vinegar, Vinegar and Salt

**Cucumber Maki

Cucumber, Sushi Rice, Nori Sheet, Rice Vinegar, Vinegar and Salt

**Red Pepper Nigiri

Sushi Rice, Red Pepper, Rice Vinegar, Vinegar, Salt and Wasabi

TODAY'S SASHIMI

Fresh Tuna Sashimi

Fresh Salmon Sashimi

WOK DISH OF THE DAY

Japanese Curry Pork

Pork, Onions, Potatoes, Soy Sauce, Palm Oil, Flour, Sugar, Salt, Curry Powder, Onions, Milk Powder, Garlic, Peanut Butter, Cheese, Red Pepper and Soya Beans

**Monk Vegetables

Carrots, Bamboo Shoots, Tofu, Mushrooms, Baby Corn, Water Chestnuts, Soy Sauce and Salt

**Vegetable Udon Noodles

Udon Noodles, Bean Shoots, Onions, Carrots, Dark Soy Sauce, Light Soy Sauce and Sugar

SALAD OF THE DAY

**Iceberg and Tomato Salad

Iceberg Lettuce, Tomatoes, Peppers, Cucumber, Lemon Juice, Olive Oil and Salt

**Mixed Leaf Salad

Mixed Leaves

DESSERT

*Assorted French Pastries