Brighton Wok

Key to Menu Labeling
* = Vegetarian (may contain dairy, eggs, or honey) | ** = Vegan (no animal products)
R = Raw (ingredients have not been heated above 118 degrees) | R* = Raw & Vegetarian | R** = Raw & Vegan | Guides: Color coding and Symbols

Cafe Hours

Breakfast: 8:00am - 10:00am

Lunch: 12:00pm - 2:30pm

Past Menus

Brighton Wok Cafe Lunch Menu for Friday, October 31, 2014

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

HIGHLIGHTS

* Asparagus Infused Red Miso Soup

 Sweet n Sour Grilled Cod Fillet

* Chop Suey Vegetables

TOHO SOUP BAR

* Asparagus Infused Red Miso Soup

Asparagus, Onion, Wakame, Spring Onion and Red Miso

KA-SHI SUSHI BAR

 Octopus Nigiri

Sushi Rice, Octopus, Rice Vinegar, Vinegar and Salt

* Inari & Nasu Maki

Sushi Rice, Inari, Nasu, Rice Vinegar, Vinegar, Salt

** Pickled Cucumber Maki

Sushi Rice, Pickled Cucumber, Nori Sheet and Rice Vinegar

 Prawn Nigiri

Sushi Rice, Prawn, Rice Vinegar, Vinegar, Salt

 Tamago & Crab Stick ISO with Orange Tobikko

Sushi Rice, Tamago, Crab Sticks, Orange Tobikko, Rice Vinegar and Salt

[R] Salmon Nigiri

Sushi Rice, Salmon, Rice Vinegar, Vinegar and Salt

HI-KI HOT COUNTER

 Hoi Sin and Yuzu Marinated Pork Steaks

Pork, Onion, Hoi Sin Sauce, Yuzu Sauce and Chilli

 Sweet n Sour Grilled Cod Fillet

Cod Fillet, Peppers, Onion, Ginger, Bok Choi, Vinegar, Sugar, Yuzu Juice, Tomato Puree and Tomato Ketchup

* Spicy Hiyashi Salad

Pickled Hiyashi, Seaweed, Sun Dried Tomatoes, Garlic Purée and Pink Ginger

* Chop Suey Vegetables

Cherry Tomatoes, Butternut Squash, Onion, Bok Choi, Mushrooms, Beans, Chilli, Garlic, Soy Sauce, Vegetable Stock and Potato Starch

** Jasmine Rice

Jasmine Rice, Onion, Vegetable Oil, Salt and Pepper

at 10:50 AM

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