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Town 2009
Dinner: Signature
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Dine About
Town 2009 |
Seasonal Dinner Special
Menu
Highlights
Combining
the refined atmosphere of intimate French dining with the savory
herbs and spices of Chinese cookery, Tommy Toy has carved his
niche in a city whose own culinary reputation is known and admired
throughout the world.
According
to Toy, there are only two great cuisines: Chinese and French.
Even though they are quite different in ingredients and preparation,
they share the most important element of fine cooking: total integrity
in quality and taste. Thus they belong together.
More
and more, Tommy Toy has watched as the French borrowed from the
Chinese in technique and ingredients to enhance the quality of
their dishes. And to Toy, Chinese cuisine has always been unmatched
in its taste and technique. While Cuisine Chinoise is still primarily
Chinese in concept, Toy has taken classical, refined and traditional
Chinese recipes and incorporated French touches in preparation
and presentation. The result is classically elegant Chinese, yet
contemporarily French in style and presentation.
Appetizers
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Crispy
Seafood Spring Rolls Served
with Wild Plum Sauce
v
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Satay
Prawns Grilled with Five Willows
Pickled Ginger Glaze
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Crab
Won-Tons Crispy-Fried and Served with Wild Plum
Sauce
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Minced
Squab “Imperial” Served
in Iceberg Lettuce Petal
v
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Pot
Stickers Pan-Fried and Served
in Chili Soy Vinaigrette
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Baby
Back Ribs Roasted with Speical
Barbeque Honey Glaze, Sprinkled with Roasted
Sesame Seeds
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Sonoma
Goose Foie Gras Pan-Seared
with Sweet Pear Slices, Served with Watercress and Sweet
Pickled Ginger Sauce
Soups
Entrées
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Filet
of Chicken
Stir-Fried with Fresh Mushrooms, Snow Peas, and Pecans
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Vanilla
Prawns Lightly-Fried
accompanied with Honeydew Melon and Celery Hearts in Wasabi
Vanilla Sauce
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SIGNATURE
Fresh Maine Lobster with
Golden Chives Served in Peppercorn Sauce over Angel Hair Crystal
Noodles
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Pacific
Sea Bass en Papillote
Baked in Au Jus over Ginger, Cilantro, Bell Peppers, and
Julienne Carrots
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Seafood
Casserole
Baked with Lobster Meat, Prawns, Scallops, Calamari, Filet
of Sole, Onions,
in a Mushroom Cream Sauce
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Peking
Duck in Lotus
Buns Served with Hoisin Sauce
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SIGNATURE
Medallions of Filet Mignon
Wok-Charred with Garlic and Rosemary in Red Wine and Balsamic
Vinegar Reduction Accompanied with Tender Asparagus Spears
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Mongolian
Lamb with Leeks
Flavored with Hoisin Sauce Served on a Bed of Fresh Spinach
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Pork
Tenderloin
Lightly-Fried with Lychee and Pineapple in Cassis Nectar
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Vegetarian
Delight with
Tofu, Shiitake Mushrooms, Snow Peas, and Young Chives, Braised
in Light Soya v
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Hunan
Eggplant and
“French Horn” Mushrooms, Minced Shrimp and Chicken,
Sautéed with Sweet Basil in Spicy
Garlic Sauce v
v - Vegetarian Options available
*
Offer special $48 Four-course Prix-fixe (choice of appetizer,
soup, and two entrees). Items are subject to change and
seasonal availability. To check availability or other special
menus, please call 415.397.4888 or email us at info@tommytoys.com
For
reservations, please call (415) 397-4888 or click
here. |
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