The Langham Shanghai, Xintiandi Shanghai CREDITS 9TH CHINA ...
Revised Shanghai Menu 103
7
Appetizers S Sp pr ri in ng R Ro ol ll l w wi it t h h V Ve eg ge et t a a b bl le e s s ( (2 2) ) 2.65 S Sh hr ri im mp p E Eg gg g R Ro ol ll l (2 2) ) 3.50 E Ed da am ma am me e 3.50 C Cr ra ab b R Ra a n ng go o o on n 4.95 H Ho ot t & & S Sp pi ic cy y W Wo on nt to on n 4.95 C Ch hi ic ck ke en n w w i it th h H Ho on ne ey y G Gl la a z ze e 5.95 S Sa an nt t o on ng g D Du um mp pl li in ng g 5.95 Steamed pork and vegetable wrap with rice flour, served with shilacha and soy vinegarette C Ch ha ar r G Gr ri il ll le ed d B BB BQ Q P Po or rk k 6.25 F Fr re e s sh h S Su um mm me er r R Ro ol ll l 7.95 Shrimp, basil, thin rice noodles, bean sprouts and spinach in rice paper with sweet chili sauce A A s sp pa a r ra ag gu u s s T Te em mp pu ur r a a 7.95 Battered asparagus, deeply fried and served with spicy aioli & teriyaki glaze B BB BQ Q S Sp pa a r re e R R i ib b s s 8.95 K Ko or re ea a n n B BB BQ Q B Be e e ef f 8.95 C Co oc c o on nu ut t S Sh hr r i im mp p 9.95 F Fr ri ie e d d S So of ft t S Sh he el ll l C Cr r a a b b 10.95 L L e et tt tu uc c e e W Wr r a ap ps s 11.95 Soup M Mi i s so o S So ou up p 2.50/4.50 W Wo on nt t o on n S So ou up p (Pork) 2.50/4.50 H Ho ot t & & S So ou ur r S So ou up p (Pork) 2.95/4.50 C Ch hi ic ck ke en n a a n nd d S Sw we e e et t C Co or r n n C Ch ho ow wd de er r 4.50 C Ch hi ic ck ke en n a a n nd d S Sw we e e et t C Co or r n n C Ch ho ow wd de er r 5.95 Fied Rice & Ndle Scialties F Fr ri ie ed d R Ri ic c e e L L o o- -M Me ei in n E En nt tr re ee e / /S Si id de e E En nt t r r e ee e / /S Si id de e V Ve eg ge et ta a b bl le e s s 6.95/3.95 7.95/4.95 R Ro oa a s st t P Po or rk k 8.95/5.95 9.95/5.95 C Ch hi ic ck ke en n 8.95/5.95 9.95/5.95 B Be e e ef f 10.95/6.95 11.95/7.95 S Sh hr r i im mp p 11.95/6.95 11.95/7.95 H Ho ou us s e e S Sp pe ec ci ia a l l 11.95/6.95 12.95/7.95 Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase risk of food borne illness, especially if you have certain medical conditions. *Not all ingredients are specified. C Cu uc cu um mb be er r S Sa al la a d d 3.95 Spring mix, cucumber and crabmeat salad with citrus dressing A Av vo oc c a ad do o S Sa a l la a d d 5.95 Spring mix topped with avocado, served with miso dressing S Se ea aw we ee ed d S Sa al la ad d 6.25 Marinated seaweed and cucumber salad S Sq qu ui id d S Sa a l la ad d 6.25 Seasoned, roasted squid with sansai vegetables S Su us sh hi i s st ta ar rt te er r 8.95 6 pieces of assorted sushi S Sa a s sh hi im mi i a ap pp p e et ti iz ze er r 9.95 9 pieces of assorted fish S Sp pi ic cy y S Sa a s sh hi im mi i M Mi ix x 9.95 Diced sashimi fish with seven spices and sizzling ponzu sauce T Tu un na a T T w wi is st t e er r 11.95 Chopped tuna mixed with spicy aioli wrapped with sliced avocado and served with sweet chili glaze T Tu un na a o or r S Sa al lm mo on n T Ta a r rt t a a r r 12.95 Chopped tuna and salmon mixed with seven spices
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Transcript of Revised Shanghai Menu 103
8/7/2019 Revised Shanghai Menu 103
http://slidepdf.com/reader/full/revised-shanghai-menu-103 1/6
Appetizers SSppr riinng gR Roollllw wiit thh V Veeg geet ta abblleess ((22)) 2.65
SShhr riimmppEEg gg gR Roollll ((22)) 3.50
EEdda amma ammee 3.50CCr ra abbR Ra anng goooonn 4.95
HHoot t& & SSppiic cy yW Woonnt toonn 4.95
CChhiic ck keennw wiit thhHHoonneey yGGlla azzee 5.95
SSa annt toonng gDDuummpplliinng g 5.95Steamed pork and vegetable wrap with rice flour,served with shilacha and soy vinegarette
CChha ar rGGr riilllleeddBBBBQQ PPoor rk k 6.25
F Fr reesshh SSuummmmeer r R Roollll 7.95Shrimp, basil, thin rice noodles, bean sprouts and spinach in rice paper with sweet chili sauce
A Assppa ar ra ag guuss T Teemmppuur ra a 7.95Battered asparagus, deeply fried and served with spicy aioli & teriyaki glaze
BBBBQQ SSppa ar reeR Riibbss 8.95
K Koor reea annBBBBQQ BBeeeef f 8.95
CCooc coonnuut t SShhr riimmpp 9.95
F Fr riieedd SSoof ft t SShheellllCCr ra abb 10.95
L Leet tt tuuc ceeW Wr ra appss 11.95
Soup MMiissoo SSoouupp 2.50/4.50
W Woonnt toonn SSoouupp (Pork) 2.50/4.50
HHoot t& & SSoouur r SSoouupp (Pork) 2.95/4.50
CChhiic ck keenn a anndd SSw weeeet tCCoor rnnCChhoow wddeer r 4.50
CChhiic ck keenn a anndd SSw weeeet tCCoor rnnCChhoow wddeer r 5.95
Fied Rice & Ndle ScialtieF Fr riieeddR Riic cee L Loo--MMeeiinnEEnnt tr reeee/ /SSiiddee EEnnt tr reeee/ /SSiidd
V Veeg geet ta abblleess 6.95/3.95 7.95/4.95
R Rooa asst t PPoor rk k 8.95/5.95 9.95/5.95
CChhiic ck keenn 8.95/5.95 9.95/5.95
BBeeeef f 10.95/6.95 11.95/7.95
SShhr riimmpp 11.95/6.95 11.95/7.95
HHoouussee SSppeec ciia all 11.95/6.95 12.95/7.95
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase risk of food borne illness,especially if you have certain medical conditions. *Not all ingredients are specified.
CCuuc cuummbbeer r SSa alla add 3.95Spring mix, cucumber and crabmeat saladwith citrus dressing
A Av vooc ca addoo SSa alla add 5.95Spring mix topped with avocado,served with miso dressing
SSeea aw weeeedd SSa alla add 6.25Marinated seaweed and cucumber salad
SSqquuiidd SSa alla add 6.25Seasoned, roasted squid with sansai vegetables
SSuusshhii sst ta ar rt teer r 8.956 pieces of assorted sushi
SSa asshhiimmii a appppeet tiizzeer r 9.959 pieces of assorted fish
SSppiic cy y SSa asshhiimmiiMMiix x 9.95Diced sashimi fish with seven spicesand sizzling ponzu sauce
T Tuunna aT Tw wiisst teer r 11.95Chopped tuna mixed with spicy aioli wrapped with sliced avocado and served with sweet chili glaze
T Tuunna a oor r SSa allmmoonnT Ta ar rt ta ar r 12.95
Chopped tuna and salmon mixed with seven spices
8/7/2019 Revised Shanghai Menu 103
http://slidepdf.com/reader/full/revised-shanghai-menu-103 2/6
BBr ra aiisseedd T Toof fuuw wiit thh V Veeg geet ta abblleess 9.95f fr ri ie ed d b be ea an n c cu ur rd d w wi it th h s sp pi ic cy y s sa au uc ce e
SSeea assoonna all V Veeg geet ta abblleess 9.95w w i it th h w w i in ne e g ga ar rl li ic c s sa au uc ce e
CChhiinneessee EEg gg gpplla annt t iinn g ga ar rlliic c ssa auuc cee $10.95
CChhiic ck keennw wiit thhBBr rooc cc coollii 11.95
CChhiic ck keennw wiit thh SSeea assoonna allGGr reeeennss 12.95
K Kuunng g PPa aooCChhiic ck keenn 12.95
GGeenneer ra allT Tzzoo’ ’ssCChhiic ck keenn 13.95
CChhiic ck keenn iinnGGiinng geer r ssa auuc cee 12.95
SSzzeec chhw wa annDDuuc ck k 18.95
SShhr riimmpp w wiit thhBBr rooc cc coollii 13.95
K Kuunng g PPa aoo SShhr riimmpp 16.95
R Rooy ya allHHoot t& & SSppiic cy y SShhr riimmpp 17.95
SSa allt t& &PPeeppppeer r SShhr riimmpp 17.95
CCr ry ysst ta allGGr reeeennss SShhr riimmpp 17.95
SShhr riimmpp& &HHoonneey yGGlla azzeeddW Wa allnnuut tss 18.95
SShhr riimmpp& & SSc ca allllooppssw wiit thh a assppa ar ra ag guuss 20.95
F Flla ammiinng g SSeea af fooooddT Toof fuu PPlla at tee 20.95
SSa allt t& &PPeeppppeer r PPoor rk k 12.95
MMa a PPooT Toof fuu iinn zzeesst ty y bbr roow wnn ssa auuc cee 11.95
SSzzeec chhw wa ann SShhr reeddddeedd PPoor rk k ( (h ho ot t & & s sp pi ic cy y) ) 11.95
SSa auut teeeedd PPiinneea appppllee PPoor rk k 12.95
BBeeeef fw wiit thh bbr rooc cc coollii 12.95
BBeeeef fw wiit thh bbeellll ppeeppppeer r 13.95
MMoonng goolliia annBBeeeef f 13.95
SShha aT Tzza aBBa assiillBBeeeef f 14.95
F Flloor riidda aOOr ra anng geeCCr riissppy yBBeeeef f 16.95
Vgetaian Entrees
Pultry Entrees
Safd Entrees
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase risk of food borne illness,especially if you have certain medical conditions. *Not all ingredients are specified.
P Entrees
Bef Entrees
8/7/2019 Revised Shanghai Menu 103
http://slidepdf.com/reader/full/revised-shanghai-menu-103 3/6
ef Scialties
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase risk of food borne illness,especially if you have certain medical conditions. *Not all ingredients are specified.
PPa addT Thha aii 9.95Stir fried flat rice noodle with egg, bean sprouts,green onion and fish sauce. Your choice of chicken, shrimpor beef
PPiinneea appppllee F Fr riieeddR Riic cee ((T Thha aii SSt ty yllee)) 14.95Fried rice with egg, Asian sausage, bacon and chunk pineapple with sweet & sour sauce, served in a pineapple half
BBlla ac ck keenneedd SSa allmmoonn 14.95Baked salmon with basil herb flavored sauce
F Fiir reec cr ra ac ck keer r SSeea abba assss 16.95Seabass with pepper crusted Japanese bread crumbs,
deep fried and served with chili cream sauce, basil andscallions, topped with slices of lemon
A AhhiiT Tuunna a SSt teea ak k 17.95Marinated, pan seared tuna with sesame seedsserved with horseradish dressing
BBlla ac ck k PPeeppppeer rBBeeeef f ((SShha anng ghha aii SSt ty yllee)) 18.95Beef sauteed with bell pepper, onion and black pepper in a red wine sauce
R Rooa asst t PPeek kiinng gDDuuc ck k half /wholeroasted duck with crispy outside, sliced 20.95/38.95and served with lettuce, scallions andmu shu pancakes
CChhiilleea ann SSeea abba assss 23.95Pan seared seasoned seabass with teriyaki sauce
F Flla ammiinng g SSzzeec chhw wa ann SSeea af foooodd 25.95
EEiig ghht tT Tr reea assuur reeBBoonneelleessssDDuuc ck k 28.95w wiit thh sseea af foooodd
8/7/2019 Revised Shanghai Menu 103
http://slidepdf.com/reader/full/revised-shanghai-menu-103 4/6
Rolls
CCr reea ammCChheeeesseeA Av vooc ca addooR Roollll 4.50
V Veeg gg giieeR Roollll 4.75Cucumber, avocado, spinach
CCa alliif foor rnniia aR Roollll 4.95Crabstick, avocado and cucumber
BBoosst toonnR Roollll 4.95Spring greens, cucumber, shrimp with aioli
T Tuunna a/ /SSa allmmoonnR Roollll 4.95
Fresh tuna or salmon
SSppiic cy yT Tuunna aR Roollll 5.50Chunked tuna mixed in spicy mayo
A Alla assk ka annR Roollll 5.50Fresh salmon, cucumber and avocado
EEeell/ /CCuuc cuummbbeer r& &A Av vooc ca addooR Roollll 5.50Smoked eel with kapayaki sauce
CChhr riisst tmma assR Roollll 5.50Tuna, avocado and masago
CCr ruunnc chhy y SShhr riimmppR Roollll 5.95Shrimp tempura roll with kapayaki
MMeex xiic ca annR Roollll 6.50Spicy tuna with avocado, cucumber
JJa appa anneesseeBBa ag geell 6.50Smoked salmon, cream cheese and chopped green scallion
L La ass V Veeg ga ass 7.95Crabmeat tempura, salmon and cream cheese with kapayaki sauce
Chefs Special Rolls
SShha anng ghha aiiCCoot tt ta ag geeR Roollll 14.95Shrimp tempura, crabmeat, cream cheese roll topped
with spicy crawfish, sliced jalapenos and crunchy flake,with seven spices & wasabi sauce
BBuut tt teer rf flly yR Roollll 12.95Spicy tuna & salmon topped with smoked salmon,avocado and red tobiko, glazed with kapayaki
T Tiit ta anniic cR Roollll 12.95Shrimp tempura and cucumber roll topped with crab,shrimp and avocado with aoli and kapayaki sauce
BBa amma aR Roollll 12.95Tempura fried crab, shrimp, tuna, salmon, red snapper,avocado, asparagus roll with bonzai sauce & red tobiko
SSa ammuur ra aiiR Roollll 13.95Spicy Alaskan snow crab meat tempura topped with white tuna, avocado served with sweet chili sauce
BBa ay yR Roollll 12.95Tuna, crab and cream cheese roll, tempura battered and
fried, served with aioli and kapayaki sauce
CCr ra azzy yR Roollll 12.95Spicy tuna, shrimp and avocado roll with masago and crunchy tempura flake, with kapayaki and rooster sauce
T Ta anng gooR Roollll 12.95Flounder, fresh salmon, tuna roll tempura fried with spicy aioli and Japanese bread crumbs
MMiia ammii V Viic cee 13.95Spicy salmon, cucumber inside, topped with fresh salmon, avocado, sliced lemon with citrus sauce
T Tw wiisst teer rR Roollll 14.95Snow crab meat, tuna, avocado inside,topped with salmon tuna and tangerine sauce
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase risk of food borne illness,especially if you have certain medical conditions. *Not all ingredients are specified.
8/7/2019 Revised Shanghai Menu 103
http://slidepdf.com/reader/full/revised-shanghai-menu-103 5/6
##11.. SSeea assoonna all V Veeg geet ta abblleess 6.25
##22.. SSa auut teeeeddBBr rooc cc coollii 6.25
##33.. SSa auut teeeedd PPiinneea appppllee PPoor rk k 7.25
##44.. SSzzeec chhw wa ann SShhr reeddddeedd PPoor rk k 7.25
##55.. SSw weeeet t& & SSoouur rCChhiic ck keenn 7.25
##66.. SSzzeec chhw wa ann SShhr reeddddeeddCChhiic ck keenn 7.25
##7 7..CChhiic ck keennw wiit thh SSeea assoonna allGGr reeeennss 7.25
##88..CChhiic ck keennw wiit thhBBr rooc cc coollii 7.25
##99..CChhiic ck keennMMuusshhr roooommss 7.95
##1100..K Kuunng g PPa aooCChhiic ck keenn 7.95
##1111..GGeenneer ra allT Tzzoo’ ’ssCChhiic ck keenn 8.95
##1122.. SSeessa ammeeCChhiic ck keenn 8.95
##1133..BBeeeef fw wiit thhBBeellll PPeeppppeer r 8.25
##1144..BBeeeef fw wiit thhBBr rooc cc coollii 8.25
##1155.. SShha aT Tzza aBBa assiillBBeeeef f 8.95
##1166..MMoonng goolliia annBBeeeef f 8.25
##117 7..K Kuunng g PPa aoo SShhr riimmpp 8.75
##1188..CCr ry ysst ta all JJuummbboo SShhr riimmpp 9.95
##1199.. SShhr riimmppw wiit thhBBr rooc cc coollii 9.25
##2200..HHoot t& & SSppiic cy y SShhr riimmpp 9.25
SSppr riinng gR Roollllw wiit thh V Veeg geet ta abblleess ((22)) 1.99
SSppr riinng gEEg gg gR Roollll ((22)) 1.99
CCr ra abbR Ra anng goooonn 1.99
F Fr riieeddW Woonnt toonn 1.99
SSc ca alllliioonnPPa annc ca ak kee 1.99
PPoor rk k SSa auuMMa aii 1.99
SShhr riimmpp SSa auuMMa aii 1.99
SSt teea ammeedd SShhr riimmppDDuummpplliinng g 1.99
SShhr riimmpp& &CChhiiv veeDDuummpplliinng g 1.99
EEg gg gpplla annt tw wiit thh g ga ar rlliic c ssa auuc cee 1.99
HHoot t& & SSppiic cy yW Woonnt toonn 1.99
CCuusst ta ar rddBBuunn 1.99
CCr ry ysst ta allCCooc coonnuut tCCa ak kee 1.99
F Fr riieeddGGy yoozza a 2.99
SSt teea ammeedd A Assppa ar ra ag guuss w wiit thh ooy ysst teer r ssa auuc cee 2.99
CChha ar rGGr riilllleeddBB..BB..QQ.. PPoor rk k 3.99
K Koor reea annBB..BB..QQ..BBeeeef f 3.99
BB..BB..QQ.. SSppa ar reeR Riibbss 4.99
T Tuunna a& & A Av va ac ca addooR Roollll
EEeell& &A Av va ac ca addooR Roollll
SSppiic cy y SSa allmmoonnR Roollll
CCa alliif foor rnniia aR Roollll
SSnnoow wc cr ra abbR Roollll
BBoosst toonnR Roollll
SSppiic cy yT Tuunna aR Roollll
T Tuunna aR Roollll
JJa appa anneessee BBa ag geell
CCr ruunnc chhy yR Roollll
L Luunnc chhR Roollll SSppeec ciia all 8.95
Your choice of two of the below listed rolls with soup or salad.
Lunch Scials Dm Sm Served from 11am until 3:30pm Served from 11am until 3:30pm
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase risk of food borne illness,
especially if you have certain medical conditions. *Not all ingredients are specified.
8/7/2019 Revised Shanghai Menu 103
http://slidepdf.com/reader/full/revised-shanghai-menu-103 6/6
Red Wine 33337 7L Looddii Cabernet 8/30
CCr rooiiss Cabernet 9/34
MMc cMMa anniiss Cabernet 28
DDy ynna ammiit tee Merlot 7/25
R Ra ammssa ay y Merlot 9/34
IIr roonny y Merlot 28
IIr roonny y Pinot Noir 7/25
MMc cMMa anniiss Pinot Noir 8/30
BBllooc ck kNNiinnee Pinot Noir 28
SSa annT Teellmmoo Malbec 6/22
SShhoooo F Flly y Shiraz 30
Beer CCoooor rss L Liig ghht t 2.75
BBuuddw weeiisseer r 2.75BBuuddL Liig ghht t 2.75
MMiilllleer rL Liit tee 2.75
MMiic chheelloobbUUllt tr ra a 2.75
HHeeiinneek keenn 2.75
R Reedd SSt tr riippee 3.75
BBeec ck kss (non alcoholic) 3.75
BBeec ck kssDDa ar rk k 3.75K Kiir riinn IIc chhiibba ann 3.75
T Tssiinng gT Ta aoo 3.75
A Assa ahhii 3.75
SSa appppoor roo 3.75
SSa appppoor roo L Liig ghht t 3.75
HHiit ta ac chhiinnoo 6.50
White Wine 1144HHa annddss Chardonnay 7/24
MMc cMMa anniiss Chardonnay 8/28
K KiimmCCr ra aw wf foor rdd Chardonnay 34
MMc cMMa anniiss Pinot Grigio 8/28
R Ra abbbbiit tR Riiddg gee Pinot Grigio 8/28
PPr riimma at teer rr ra a Pinot Grigio 28
L Loor reeddoonna a Pinot Grigio 26
GGeey ysseer r PPeea ak k Sauvignon Blanc 8/30
JJooeellGGoot tt t Riesling 7/26
SSnna appDDr ra ag goonn Riesling 6/20
Sparkling CChha annddoonnBBr ruut t 35
DDoomma aiinnee SSt teeMMiic chheellllee 26
Sake GGeek kk kiieek keenn L Liig ghht t (hot) 7.50
JJuunnmma aiiGGiinnjjoo (cold) 7.50
SSnnoow wMMa aiiddeenn (unfiltered) 14
W Weellll oof fW Wiissddoomm (filtered) 14
SSa ak kee 22MMee (sparkling) 7.50Flavors: Ginger Mango, Green Tea and Asian Pear
