We have gathered a wonderful collection of Asian artifacts from around the world, creating an atmosphere that

is as special and unique as the food we serve. Menu items are subject to change, and do change regularly.

 

 

 

Printable PDF Version (Dinner Menu)

©2014 Wahso Asian Grill. All rights reserved.

DINNER MENU

GF= available gluten-free upon request

 

appetizers

STEAMED CHINESE BUNS

pickled vegetables  |  sriracha  |  hoisin

crisp pork belly   •  kimchee   •  duck confit

 

HAMACHI SASHIMI GF

spicy citrus kosho  |  ponzu

 

GRILLED OCTOPUS GF

baby bok choy  |  fingerling potato

caper-fennel mignonette

 

VIETNAMESE SPRING ROLLS GF

caramelized pineapple  |  cucumber  |  avocado  |  nuoc cham

 

THAI BEEF SALAD

thinly sliced beef tenderloin  |  marinated cucumbers  |  french beans

thai herbs  |  lemongrass shallot dressing

 

KUNG PAO SHRIMP

coconut sticky rice  |  roasted peanuts  |  spicy chile sauce

 

WOK-SEARED POTSTICKERS

traditional pork potstickers  |  pickles  |  spicy balsamic-soy sauce

 

soups

TOM KHA GAI GF

galangal-lemongrass broth  |  coconut chicken

 

JAPANESE PUMPKIN SOUP

crème fraîche  |  croutons

 

salads

ROASTED BEETS GF

french feta  |  shaved fennel  |  marcona almonds  |  orange supreme  |  lime vinaigrette

 

WAHSO HOUSE SALAD GF

marinated cucumber  |  shaved radish  |  cherry tomato  |  miso vinaigrette  |  sesame cracker

 

PEAR AND ENDIVE

roquefort cheese  |  five-spice walnuts  |  pear and champagne dressing

 

entrees

WAHSO “BEEF AND BROCCOLI” GF

ginger fried rice  |  garlic roasted broccoli  |  hong kong demi  |  ponzu brown butter

7 oz filet mignon

 

PORK SHORT RIB RAMEN

kim chee  |  ramen noodles  |  sous vide egg  |  aromatic broth

 

CHILI AND GALANGAL DUCK BREAST GF

duck confit  |  brussels sprouts and waterchestnut stir fry

pomegranate-teriyaki jus

 

FORBIDDEN TOFU GF

crispy tofu  |  aromatic black rice  |  coconut eggplant  |  thai basil  |  lychee vinaigrette

 

MADRAS CHICKEN GF

organic chicken breast  |  french green beans  |  pineapple chutney  |  yellow curry

 

MISO BLACK COD GF

sticky rice  |  shiitake and bok choy stir fry  |  mushroom-ginger broth

 

RED CURRY LAMB SHANK GF

creamy polenta  |  onion marmalade  |  crispy collard greens  |  candied ginger gremolata

 

TOGARASHI SEARED SCALLOPS

bacon dashi  |  hon shimeji  |  heirloom carrot  |  soba  |  crispy leeks

 

CRAB CRUSTED SALMON

roasted fingerling potatoes  |  wasabi creamed spinach  |  three soy vinaigrette

 

sides

old bay and lemon edamame  GF

blistered green beans

brussels sprout stir fry  GF

wasabi creamed spinach  GF

house-made kim chee  GF

crispy yukon gold potatoes

 

 

Executive Chef - Matt McMillen

Chef de Cuisine - Chris Griffin

Sous Chef - Patrick McShea