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Menu
Highlights
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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)
-
Satay
Prawns Grilled with Five Willows
Pickled Ginger Glaze
- Salt
and Pepper Calamari Lightly-Fried with Garlic, Chili,
and Spices
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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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Barbecued
Duck Salad with Jelly Fish
in Ginger Vinaigrette Dressing
Pot
Stickers Pan-Fried and Served
in Chili Soy Vinaigrette
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Baby
Back Ribs Roasted with Special
Barbeque Honey Glaze, Sprinkled with Roasted
Sesame Seeds
Soups
Entrées
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Snow
Pea 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 Vanilla
Sauce
- NEW!
Sichuan Tiger Prawns and Jumbo Scallops with
Chili Peppers and Onions
-
SIGNATURE
Fresh Whole Maine Lobster 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
- NEW!
Filet of Sea Bass in Black Bean Soya Stir-Fried
with Shredded Onions and Bell Peppers
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Seafood
Casserole
Baked with Lobster Meat, Prawns, Scallops, Calamari, Filet
of Sole, Onions,
in a Mushroom Cream Sauce
- NEW!
Five Willows Crispy Filet of Flounder
with Dragon Pearl Fruits, Accompanied with Pickled Ginger and
Cassis Nectar
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Peking
Duck in Lotus
Buns Served with Hoisin Sauce *Carved
Table-side
- NEW!
Black Pepper Beef Tips Wok-Seared with Onions
-
SIGNATURE
Medallions of Beef
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)
- NEW!
Baby Bok Choy & Shiitake Mushrooms in Oyster
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)
Rice
& Noodles
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Four
Seasons Fried Rice with Shrimp, Chicken, Beef, Barbecue
Pork, Fried Egg, Scallions
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Jasmine
White Rice
(v)
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Braised
Noodles
with Seasonal Vegetables and Chicken Filet
(v)
- NEW!
Wok-Tossed Thin Egg Noodles with Chicken or Beef, Accompanied
with Baby Bok Choy
v - Vegetarian Options available
*
Offering special $48 Four-course Dinner Prix-fixe (choice of appetizer,
soup, and two entrees). Surcharges may apply. Kid's
menu available. Items are subject to change upon seasonal
availability. Custom menu is available for any party size
for no additional charge. Call 415.397.4888 or email
us at info@tommytoys.com for more details.
For reservations,
please call (415) 397-4888 or click
here. |
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