Menu Highlights | Wine List | Recipes

Lunch:  Executive Luncheon | Celebration Feast Luncheon | Dine About Town 2009

Dinner: Signature Dinner | Chinese Imperials | 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

• Crispy Seafood Spring Rolls Served with Wild Plum Sauce v
• Satay Prawns Grilled with Five Willows Pickled Ginger Glaze
• Crab Won-Tons Crispy-Fried and Served with Wild Plum Sauce
• Minced Squab “Imperial” Served in Iceberg Lettuce Petal v
• Pot Stickers Pan-Fried and Served in Chili Soy Vinaigrette
• Baby Back Ribs Roasted with Speical Barbeque Honey Glaze, Sprinkled with Roasted Sesame Seeds
• Sonoma Goose Foie Gras Pan-Seared with Sweet Pear Slices, Served with Watercress and Sweet Pickled Ginger Sauce

Soups

• SIGNATURE Seafood Bisque Oven Baked in Fresh Coconut, Crowned with Puff Pastry

• Sichuan Hot and Sour Soup with Won-Tons, Shrimps, Scallops, Wood Ear Mushrooms, and Tofu v
• Chicken Tomato Bisque Oven Baked with Celery, Onions, and Carrots v

Entrées

• Filet of Chicken Stir-Fried with Fresh Mushrooms, Snow Peas, and Pecans
• Vanilla Prawns Lightly-Fried accompanied with Honeydew Melon and Celery Hearts in Wasabi Vanilla Sauce
• SIGNATURE Fresh Maine Lobster with Golden Chives Served in Peppercorn Sauce over Angel Hair Crystal Noodles
• Pacific Sea Bass en Papillote Baked in Au Jus over Ginger, Cilantro, Bell Peppers, and Julienne Carrots
• Seafood Casserole Baked with Lobster Meat, Prawns, Scallops, Calamari, Filet of Sole, Onions, in a Mushroom Cream Sauce
• Peking Duck in Lotus Buns Served with Hoisin Sauce
• SIGNATURE Medallions of Filet Mignon Wok-Charred with Garlic and Rosemary in Red Wine and Balsamic Vinegar Reduction Accompanied with Tender Asparagus Spears
• Mongolian Lamb with Leeks Flavored with Hoisin Sauce Served on a Bed of Fresh Spinach
• Pork Tenderloin Lightly-Fried with Lychee and Pineapple in Cassis Nectar
• Vegetarian Delight with Tofu, Shiitake Mushrooms, Snow Peas, and Young Chives, Braised in Light Soya v
• 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.