Forbidden City Bistro MenuAsian | Middletown Dinner Menu
spring mix greens tossed with lychee dressing.
tsingtao seafood soup shrimp, scallops and fish filet. hot and spicy.
yunnan wild mushroom soup shiitake and enoke mushrooms and silken tofu.
yangtze river crab cake lump crab meat, jicama, chinese celery and chili aioli.
mystery china box honey roasted pork and chopped onions in a puff pastry box.
10 crispy baby calamari served with hunan chili aioli dipping sauce.
edamame dumpling with white truffle oil transparent dough with soy bean filling.
chicken satay lemongrass marinated chicken on a skewer with spiced peanut sauce.
crisp vegetable spring roll with chili aioli.
asian spice rubbed, sauteed soy beans & bak-choy in chilli paste
slow cooked beef with curry spice in a pastry shell
saute mao dou dumpling with chinese eggplants, shiitake mushrooms and asian greens.
wok-flashed hofun with flank steak hofun rice noodles, pepper and black bean.
angel hair noodles with shredded pork & onions in sar char sauce.
wheat and rice noodle, baby shrimp, calamari, onions and pepper with spicy belachan.
pineapple , shiitaki mushrooms, basil, vegetable sand eggs with jasmine rice
tangerine beef crunchy ny strip steak with a spicy tangerine glaze.
general tso's chicken caramelized crispy chunks of chicken. sweet and spicy.
triple delight saute shrimp, beef and chicken with seasonal vegetables.
shrimp, sea scallops, fish filet, tofu and pineapple simmered in a chili tamarind broth.
chinese eggplant, string beans, tofu puff, onion and shiitake mushrooms in a spicy curry broth.
wok-seared flank steak with jalapeno peppers & onions.
sauteed flounder filet with eggplant, tofu and peppers in peanut curry.
with five spice rubbed, plum citrus and shallot fried rice.
sauteed kailan (chinese broccoli) and ginger soy sauce.
chow zhou stir-fried with asparagus gulf shrimp & sea scallops with asparagus and x.o sauce. hot and spicy.
soy butter glaze, baby kalian and shanghainese fried rice.
orchard crispy shrimp crispy shrimp with melon & fruit glazed.
crispy sea scallops with sichuan hot mala sauce.
herbs and hot spice rubbed side with shallot fried rice.
bok-choy, cheng du chili paste, garlic, anise and flat rice noodle.
shredded duck confit, shiitaki mushrooms, served in a steamed bun with hoisin sauce
with huckleberry lychee reduction
with rapsberry sauce
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