Executive Chef: Hung Le
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Spring Rolls
?Our Spring Rolls are freshly rolled with lettuce, cilantro, rice vermicelli and mint. All seafood used in the making of these rolls has either been cooked, smoked or cured.
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Traditional Spring Rolls
Lean pork, poached shrimp and peanut sauce
Vegetarian Rolls
Tofu, Shiitake mushroom, jicama and peanut sauce
Ahi Tuna Rolls
Seared ahi tuna, fresh mango and ginger soy
Marina Rolls
Smoked salmon, spicy seared ahi, ginger soy
Duck Rolls
Peking-styled duck with mango, hoisin and chili sauce
Beef Rolls
Beef, peanut, fresh pineapple, spicy vinaigrette
Summer Rolls
Dungeness crab, avocado, cucumber and ginger soy
Spider Rolls
Fried soft-shelled crab with spicy vinaigrette
Scorpion Rolls
Grilled Tiger prawns, mango and spicy vinaigrette
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Satay
Served with rice noodles and red radish and cucumber pickles.
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Pork Satay
With pineapple and spicy dipping sauce
Curry Prawns
Grilled prawns with wasabi-soy vinaigrette
Honey Quail
Grilled semi-boneless quail with lime-salt pepper sauce
Chicken Satay
Chicken breast strips with sweet spicy sauce
Sea Scallops
Lightly grilled and served with curry sauce
Cha Ca
Grilled catfish served with spicy dipping sauce
Malaysian Lamb
Grilled 5-spiced lamb loin with curry
Teriyaki Beef
Grilled Korean B.B.Q. beef with teriyaki sauce
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Soups and Salads
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Dungeness Crab Meat Soup
Asparagus, corn, egg white in a chicken broth
Spicy and Sour Shrimp Soup
Shrimp, tomato, pineapple
and tropical greens in a savory broth
Vietnamese Traditional Chicken Salad
Shredded chicken, cabbage, carrot, Thai basil,
mint, fried shallot tossed with spicy vinaigrette
Tropical Fruit salad
Fresh papaya, mango, pineapple
and frisee lettuce tossed with spicy
vinaigrette, dried cranberry and glazed walnut
Green Papaya Salad with Shrimp
Green papaya with sweet chili sauce,
tomato, shrimp and peanut
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Small Plates
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Crab Purse
Dungeness crab, shrimp & cream cheese puffs w/ mustard sauce
Crispy Calamari
sautéed with chili pepper, scallion & garlic
Happy Buns
Peking duck, steamed buns, served with hoisin sauce
Fresh Mussels
Steamed P.E. mussels with spicy tamarind-coconut-peanut sauce
Shrimp Toasts
French baguette topped w/ minced shrimp, cheese & mayonnaise
Crispy Scallop Wontons
Stuffed mushroom, basil. Served w/ sweet chili sauce
Pork Ribs
Saut?ed with tamarind sauce and green onion
Crispy Rolls
With pork, shrimp, noodles and spicy vinaigrette
Shrimp Pot Stickers
Stuffed with shrimp, served with ginger soy
Giant Garlic prawns
With fresh chili pepper and green onion
Crispy Tofu
With a spicy sweet chili dipping sauce
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Large Plates
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Roasted Crab Three Seasons Style
A whole Dungeness crab roasted to perfection w/scallion, garlic, black pepper and butter sauce.
Side order of garlic noodles recommended with this wonderful crab dish
Lemon Grass Chicken
With red bell pepper, green onion and caramel sauce
Yellow Curry Chicken
With yam, potato and curry sauce (mild)
Grilled Duck a l?Orange
Succulent fresh boneless duck breast with fragrant
skin spiced with star anise, ginger, cayenne and
orange sauce
Grilled Lemon Grass Pork Baby Back Ribs
With pickled cucumber
?Shaking Beef? Bo Luc Lac
Cubes of beef wok-tossed with green onion,
black pepper and garlic sauce. Served with fresh watercress (mild)
Mango Beef
Slices of beef wok-tossed with fresh mango
and oyster sauce
New Zealand Rack of Lamb
A whole 5-spiced rack of lamb grilled, served with
Asian greens and Shiraz veal stock reduction
Seared Sesame-crusted Scallops
Served with saut?ed baby bok choy (spicy)
Grilled Lemon Grass Salmon
with sautéed snake beans
Catfish in the Clay Pot
Catfish fillet simmered in caramel sauce
and black pepper
Whole Crispy New Zealand Red Snapper
Served with sweet chili scallion sauce
Baked Black Cod with Miso
Cod fillet marinated in miso then baked.
Served with radish and cucumber pickles
Steamed Chilean Sea Bass
With fresh ginger, lily buds and Shiitake mushroom
Three Seasons Tamarind Prawns
Giant prawns saut?ed with scallion, fresh pineapple,
chili pepper and our special tamarind sauce.
Served with caramelized cocktail pineapple
Prawns and Pineapple
With walnut and exotic passion fruit sauce.
Served in halved, hollowed cocktail pineapple
Caramelized Shrimp
With onion, fresh garlic and chili black pepper sauce
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Noodles
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Tiger Prawns and Garlic Noodles
Grilled jumbo prawns served with garlic noodles,
parmesan cheese and fried shallot
?“Mien Xao Cua?” Crab & Cellophane Noodles
Crab sautéed with cellophane noodles, scallion, Shiitake mushroom, carrot and fried shallot
Seafood Fried Rice
Rice sautéed with Dungeness crab, shrimp, Shiitake mushroom, tomato, peas and carrots
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Sides
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Green Spears
Steamed asparagus with oyster sauce
Spicy Green Beans
Blue lake green bean saut?ed with Shiitake
mushroom and black pepper caramel sauce
Pea Sprouts
Sauteed with Shiitake mushroom and fresh garlic
Japanese Eggplant
Sauteed with red bell pepper, onion,
Shiitake mushroom and coconut sauce
Lemon Grass Tofu
Sauteed with Shiitake mushroom and fresh onion
Curry vegetables
Seasonal vegetables saut?ed with curry sauce
Garlic Noodles
Fresh egg noodles saut?ed with garlic butter sauce.
Topped with parmesan cheese and fried shallots
Jasmine Steamed Rice Bowl
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THREE SEASONS
Palo Alto |
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THREE SEASONS
San Francisco |
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website designed by Khanh Tran ???
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