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    Dinner Menu

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    eatlocalmenus
    The document provides the dinner menu for Tchoup Chop restaurant. It lists appetizers, soups and salads, entrees and sides that include dishes like homemade dumplings, seared sea scallops, black pepper grilled ribeye, Asian pepper grilled pork tenderloin and wok fried shrimp pad thai. It also provides dessert options like coconut creme brulee, Hawaiian vintage mocha swirl cheesecake and a selection of homemade ice creams and tropical sorbets. The menu concludes with tea selections from In Pursuit of Tea including earl gray, ceylon orange pekoe and chamomile.

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    Download as PDF, TXT or read online from Scribd

    Dinner Menu

    Uploaded by

    eatlocalmenus
    118 views4 pages
    The document provides the dinner menu for Tchoup Chop restaurant. It lists appetizers, soups and salads, entrees and sides that include dishes like homemade dumplings, seared sea scallops, black pepper grilled ribeye, Asian pepper grilled pork tenderloin and wok fried shrimp pad thai. It also provides dessert options like coconut creme brulee, Hawaiian vintage mocha swirl cheesecake and a selection of homemade ice creams and tropical sorbets. The menu concludes with tea selections from In Pursuit of Tea including earl gray, ceylon orange pekoe and chamomile.

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    The document provides the dinner menu for Tchoup Chop restaurant. It lists appetizers, soups and salads, entrees and sides that include dishes like homemade dumplings, seared sea scallops, black pepper grilled ribeye, Asian pepper grilled pork tenderloin and wok fried shrimp pad thai. It also provides dessert options like coconut creme brulee, Hawaiian vintage mocha swirl cheesecake and a selection of homemade ice creams and tropical sorbets. The menu concludes with tea selections from In Pursuit of Tea including earl gray, ceylon orange pekoe and chamomile.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    118 views4 pages

    Dinner Menu

    Uploaded by

    eatlocalmenus
    The document provides the dinner menu for Tchoup Chop restaurant. It lists appetizers, soups and salads, entrees and sides that include dishes like homemade dumplings, seared sea scallops, black pepper grilled ribeye, Asian pepper grilled pork tenderloin and wok fried shrimp pad thai. It also provides dessert options like coconut creme brulee, Hawaiian vintage mocha swirl cheesecake and a selection of homemade ice creams and tropical sorbets. The menu concludes with tea selections from In Pursuit of Tea including earl gray, ceylon orange pekoe and chamomile.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    D in n e r M e n u

    Dinner Appetizers

    Homemade Dumpling Box with a Fresh Pork & Ginger Filling, Hand Rolled, Steamed
    and served with a Sake-Soy Dipping Sauce

    Mongolian Barbeque Chicken on a Crispy Won Ton Chip & Bibb Lettuce served with
    Julienne Green Onion, Cucumber, Roasted Red Pepper with Mint Raita

    Kiawe Smoked Pork Ribs with Hoisin Barbeque Sauce and Toasted Sesame Seeds

    Seared Sea Scallops on Double Fried Plantains with Garlic-Lime Butter Sauce and
    Jicama Salad

    Ahi Tuna Lettuce Wraps served with Ponzu Sauce, Crispy Won Ton Threads, Shaved
    Jalapeño, Basil Oil
    and Sriracha in a Bibb Lettuce Cup

    Tchoup Chop Crunchy Shrimp served with Butter Lettuce Leaves and Hot & Sour Chile
    Glaze

    Polynesian Crab Cake with Mango-Habanero Butter Sauce and Papaya Salsa

    Tchoup Chop Kalua Pork Egg Rolls served with Orange-Chile Dipping Sauce

    Ginger Barbequed Gulf Shrimp with Steamed Rice and Crunchy Wontons

    Dinner Soups & Salads

    Chef Nicholas’ Creative Soup of the Day

    Miso Soup with Lobster, Tofu, Green Onions and Shiitake Mushrooms

    Butter Lettuce with an Orange-Miso Dressing, Cucumber, Candied Pecans, Honey-Lime


    Marinated Mango
    and Drunken Goat Cheese

    Sliced Vine Ripe Tomatoes, Cashew Crusted Goat Cheese, Fresh Cilantro & Sweet
    Onion Salad with Sprinkled Hawaiian Sea Salt and Sunomono Marinated Cucumbers

    Tchoup Chop Salad with Baby Lettuces, Toasted Cashews, Fresh Orange Supremes,
    Yellow Pea Tendrils and a Creamy Soy Dressing

    Sliced Applewood Smoked Duck and Romaine Lettuce Tossed in a Sun-Dried Tomato
    Vinaigrette with Toasted Macadamia and Shaved Manchego Cheese

    Dinner Entrees

    Black Pepper Grilled Niman Ranch Black Angus Rib Eye with Garlic Mashed Potatoes,
    Applewood Smoked Kurabota Bacon Reduction Sauce and Ginger Buttered Asparagus

    Tchoup Chop Chicken “Hawaiian Style”, Rotisserie Roasted Half Chicken served with
    Spicy Peanut Fried Rice, Pineapple-Soy Glaze, Stir Fried Bok Choy and Baby Carrots

    Macadamia Nut Crusted Atlantic Salmon served with Ginger-Soy Butter Sauce, Wasabi
    Mashed Potatoes
    and Stir Fried Broccolini & Enoki Mushrooms

    Seared Sea Scallops with Yellow Thai Curry-Lobster Cream, Shrimp & Fire Roasted
    Sweet Corn Kokuho Rice Risotto, Grated Grana Padano and Fresh Parsley

    Braised Lamb Shank Marinated in Chinese Mustard & Soy with Maytag Blue Cheese
    Mashed Potatoes, Garlic Wilted Spinach, Apio Chips and a Sherry Reduction Sauce

    Asian Pepper Grilled Kurabota Pork Tenderloin Medallions with Yuca & Sweet Plantain
    Mash, Jerk Spiced Mango Rum Reduction and Heirloom Tomato & Cucumber Jalapeno
    Salad

    Tchoup Chop Moo Shu Style Vegetable Plate with Spicy Eggplant, Snow Peas, Shiitake
    Mushrooms, Vegetable Fried Rice, Spicy Garlic Glaze, Butter Lettuce Leaves, Sesame
    Pancakes and Crispy Chow Mein Noodles

    Pan Roasted Hereford Filet Mignon with Chili Oil tossed Purple Peruvian Potato
    Lyonnaise, Chinese Mustard-Palm Sugar Reduction Sauce and Thai Curry Spiced
    Haricots Vert Salad

    Emeril’s Asian Spiced-Pan Roasted Moulard Duck Breast in a Chili Sapporo Beer Broth
    with Oyster Mushrooms and Udon Noodles

    Wok

    Wok Fried Shrimp Pad Thai with Rice Noodles, Mixed Vegetables, Peanuts, Egg and
    Cilantro

    Tchoup Chop Asian Wok Bouillabaisse: Fish of the Day in a Thai Spiced Tomato Broth
    with Bay Scallops,
    Shrimp, Littleneck Clams & Mussels, Green Tea Soba Noodles and Garlic Moo Shu
    Chips

    Sides
    Chef Emeril's Favorite Fried Rice

    Stir Fried Green Beans with Pork Glaze

    Stir Fried Seasonal Vegetables

    Stir Fried Garlic Mushrooms

    Dinner Desserts

    Coconut Crème Brûlée

    Emeril’s Banana Cream Pie with Graham Crust, Caramel Sauce, and Chocolate Shavings

    Hawaiian Vintage Mocha Swirl Cheesecake served with Caramel & Chocolate Sauces,
    Sweet Cream and White & Dark Chocolate Shavings

    Warm Individual Pineapple Upside Down Cake served with Caramelized Ginger Ice
    Cream

    Bitter Sweet Chocolate Glazed Peanut Butter Cream Layered Kahlua Chocolate Cake
    Served with Banana Foster Sauce, Pecan Pralines and Sweet Cream

    Orange Cream Cheese Layer Cake served with Caramel Sauce and Vanilla Ice Cream

    Gala & Golden Delicious Cheesy Apple Pie with Dulce de Leche Swirl Ice Cream

    A Selection of Homemade Ice Creams

    Homemade Tropical Sorbets

    Teas

    Emeril's Tchoup Chop is Proud to Offer a Selection of Teas from In Pursuit Of Tea

    Earl Gray, Black Tea with Bergamot, Sri Lanka


    (Intensely aromatic, Full bodied tea)

    Ceylon Orange Pekoe, Black Tea, Aluthwatta, Sri Lanka


    (Balanced, brisk flavor and notes of oats and cocoa)

    Lavender Mint, Herbal Decaffeinated, China


    (Fragrant blend of Wild Mint and French Lavender)

    Chrysanthemum Blossom, Herbal Decaffeinated, China


    (Wonderfully floral fragrant flavor)

    Chamomile, Herbal Decaffeinated, Egypt


    (Soothing with light notes of floral honey)

    White Peony, White Tea, Fujian Provence, China


    (Strong honey sweet accents)

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