Brighton Wok: Brighton Wok Cafe Lunch Menu for Friday, November 04, 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 Cauliflower Soup

Cauliflower, Ginger, Chilli, Vegetable Stock, Pepper and Salt

TODAY'S SUSHI

Salmon Nigiri

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

Crabstick Gunkan

Sushi Rice, Crab Stick, Japanese Mayonnaise, Mint, Vinegar, Rice Vinegar and Salt

Tuna and Onion ISO

Sushi Rice, Tuna, Onion, Japanese Mayo, Nori Sheet, Rice Vinegar, Vinegar, Wasabi Tobiko and Salt

Sea Bass Nigiri

Sushi Rice, Sea Bass, Rice Vinegar, Vinegar, Salt and Wasabi

TODAY'S VEGETARIAN SUSHI

**Vegetable Futomaki

Radish, Pimento Sweet Pepper, Cucumber, Spinach, Sushi Rice, Nori Sheet, Rice Vinegar, Vinegar and Salt

*Tobiko Nigiri

Sushi Rice, Egg, Rice Vinegar, Vinegar, Salt and Wasabi

TODAY'S SASHIMI

Fresh Tuna Sashimi

Fresh Salmon Sashimi

FEATURED STATION

*Vegetable Spring Rolls

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

WOK DISH OF THE DAY

Korean Chilli Chicken

Chicken, Mirin, Sugar, Red Pepper, Soya Beans, Soya Malt and Wheat Flour

*Quorn and Chickpea in Black Bean Sauce

Quorn, Chickpeas, Soya Beans, Wheat, Black Soya Beans, Salt, Maize Starch, Barley Malt Vinegar, Garlic, Ginger, Onions, Star Anise, Sugar, Fennel, Black Pepper, Cloves, Cassia, Chilli, Vegetable Oil and White Pepper

*Vegetable Egg Noodles

Egg Noodles, Chinese Leaves, Onions, Carrots, Bean Shoots, Dark Soy Sauce, Light Soy Sauce and Sugar

SALAD OF THE DAY

**Roquette and Beetroot Salad

Roquette, Beetroot, Lemon Juice, Olive Oil, Garlic, Salt and Pepper

**Mixed Leaf Salad

Mixed Leaves

DESSERT

*Assorted French Pastries