Brighton Wok: Brighton Wok Cafe Lunch Menu for Friday, October 24, 2014

Executive Chef: Michael Manalo
Lunch hours: Lunch 12:00 pm - 2:30 pm

HIGHLIGHTS

* Asparagus Infused Vegetarian Miso Soup

 Red Tilapia with Banana and Orange

* Chop Suey Vegetables

TOHO SOUP BAR

* Asparagus Infused Vegetarian Miso Soup

Asparagus, Vegetarian Miso and White Radish

KA-SHI SUSHI BAR

 Ikura Nigiri

Sushi Rice, Ikura, Rice Vinegar, Vinegar, Salt

 Octopus Nigiri with Spicy Yuzu Sauce

Sushi Rice, Octopus, Spicy Yuzu Sauce, Rice Vinegar, Vinegar and Salt

** Mango Maki

Sushi Rice, Mango, Nori Sheet and Rice Vinegar

* Yamagobo Maki

Sushi Rice, Yamagobo, Nori Sheet and Rice Vinegar

[R] Salmon & Pink Ginger ISO with Yuzu Tobikko

Sushi Rice, Salmon, Pink Ginger, Yuzu Tobikko, Nori Sheet, Rice Vinegar and Salt

* Crudities

Baby Carrots, Bok Choi, Celery, Chicory, Carrots, Radish, Green Beans, Japanese White Radish, Radicchio, Thai Sweet Chilli Mayonnaise, Wasabi Mayonnaise and Honey Mayonnaise

HI-KI HOT COUNTER

 Cooked Tuna & Dill Salad

Tuna, Japanese Mayonnaise, Celery, Lemon Juice, Garlic, Cayenne Pepper, Dill, Salt and Pepper

 Rosemary and Cherry Turkey Escalope

Turkey Escalope, Cherry Juice, Cherries, Onion, Plum Wine, Balsamic Vinegar, Potato Starch, Olive Oil, Salt and Pepper

 Red Tilapia with Banana and Orange

Red Tilapia, Banana, Oranges, Lemon Zest, Coriander and Salt

 Red Bean Croquettes with Fresh Salsa

Red Beans, Tomatoes, Shallots, Potatoes, Avocados, Panko Breadcrumbs, Chilli Powder, Ground Cumin, Olive Oil, Salt and Pepper

* Chop Suey Vegetables

Green Beans, Carrots, Celery, Bok Choi, Ginger, Radicchio, Potato Starch and Vegetable Stock

* Nasi Goreang

Jasmine Rice, Shallots, Peppers, Broccoli, Plum Tomatoes, Cucumber, Garlic, Chilli, Vegetable Oil, Soy Sauce, Salt and Pepper