Beijing Bistro

Fresh julienne vegetables bundled in a crispy Chinese-filo wrap

Marinated medallions of beef and chicken. Grilled to perfection

A classic stir-fry with flaky grouper and fresh seasonal vegetables in a light rice wine sauce

a traditional dish but tastes so much better

The secret recipe stolen by general Chao

Fried rice with shrimp, pork, chicken and fresh vegetables

Marinated medallions of beef and chicken. Grilled to perfection

Finely diced chicken and vegetables wrapped in fresh lettuce cups

The Traditional egg roll with better ingredients!

A luscious stir-fry of jumbo shrimp and fresh market vegetables in a light rice wine sauce

juicy cuts of beef lightly battered and sautéed with a tangerine glaze

A delicious sauté of juicy slices of white-meat chicken, fresh green and red bell peppers, spanish onions and bamboo shoots stir-fried in a sweet basil sauce

Fried rice with shrimp, pork, chicken and fresh vegetables

Smooth and tangy. A delicious combo. Served with scallion pancakes

The Traditional egg roll with better ingredients!

Finely diced chicken and vegetables wrapped in fresh lettuce cups

Succulent chunks of lobster cooked with our traditional fried rice recipe. A dish you won't find anywhere else!

A luscious stir-fry of jumbo shrimp and fresh market vegetables in a light rice wine sauce

A crispy sweet and tangy sauté of white meat chicken

wok-seared chunks of filet mignon and mushrooms on a bed of fresh-market spinach

Fresh julienne vegetables bundled in a crispy Chinese-filo wrap

Marinated medallions of beef and chicken. Grilled to perfection

A classic stir-fry with flaky grouper and fresh seasonal vegetables in a light rice wine sauce

a traditional dish but tastes so much better

The secret recipe stolen by general Chao

Fried rice with shrimp, pork, chicken and fresh vegetables

Marinated medallions of beef and chicken. Grilled to perfection

Finely diced chicken and vegetables wrapped in fresh lettuce cups

The Traditional egg roll with better ingredients!

A luscious stir-fry of jumbo shrimp and fresh market vegetables in a light rice wine sauce

juicy cuts of beef lightly battered and sautéed with a tangerine glaze

A delicious sauté of juicy slices of white-meat chicken, fresh green and red bell peppers, spanish onions and bamboo shoots stir-fried in a sweet basil sauce

Fried rice with shrimp, pork, chicken and fresh vegetables

Smooth and tangy. A delicious combo. Served with scallion pancakes

The Traditional egg roll with better ingredients!

Finely diced chicken and vegetables wrapped in fresh lettuce cups

Succulent chunks of lobster cooked with our traditional fried rice recipe. A dish you won't find anywhere else!

A luscious stir-fry of jumbo shrimp and fresh market vegetables in a light rice wine sauce

A crispy sweet and tangy sauté of white meat chicken

wok-seared chunks of filet mignon and mushrooms on a bed of fresh-market spinach

Fresh julienne vegetables bundled in a crispy Chinese-filo wrap

Marinated medallions of beef and chicken. Grilled to perfection

A classic stir-fry with flaky grouper and fresh seasonal vegetables in a light rice wine sauce

a traditional dish but tastes so much better

The secret recipe stolen by general Chao

Fried rice with shrimp, pork, chicken and fresh vegetables

Marinated medallions of beef and chicken. Grilled to perfection

Finely diced chicken and vegetables wrapped in fresh lettuce cups

The Traditional egg roll with better ingredients!

A luscious stir-fry of jumbo shrimp and fresh market vegetables in a light rice wine sauce

juicy cuts of beef lightly battered and sautéed with a tangerine glaze

A delicious sauté of juicy slices of white-meat chicken, fresh green and red bell peppers, spanish onions and bamboo shoots stir-fried in a sweet basil sauce

Fried rice with shrimp, pork, chicken and fresh vegetables

Smooth and tangy. A delicious combo. Served with scallion pancakes

The Traditional egg roll with better ingredients!

Finely diced chicken and vegetables wrapped in fresh lettuce cups

Succulent chunks of lobster cooked with our traditional fried rice recipe. A dish you won't find anywhere else!

A luscious stir-fry of jumbo shrimp and fresh market vegetables in a light rice wine sauce

A crispy sweet and tangy sauté of white meat chicken

wok-seared chunks of filet mignon and mushrooms on a bed of fresh-market spinach

Served with cucumbers and Temple's aioli sauce

With shrimp, light and crispy. A classic starter

Grilled marinated medallions of beef and chicken

Smooth and tangy. Served with scallion pancakes

Wok-fried with long-hot peppers, fried shallots, scallions and Chinese 5-Spice

Handmade in our kitchen. Steamed or Pan-seared

Finely diced chicken and vegetables wrapped in fresh lettuce cups

Spring rolls, calamari, satay, dumplings and ribs

Wild U12 prawns quick-fried and glazed with our Grand Marnier Sauce

Wild U12 Shrimp sautéed with sesame sauce. Served with steamed broccoli

A luscious stir-fry of wild U12 shrimp and fresh vegetables in a light rice wine sauce

Dry Day-boat U10 Scallops lightly dusted and sautéed with a tangy tangerine glaze

Jumbo Prawns in a garlic white wine broth, crisp water chestnuts, peas, carrots and egg flower

Dry Day-boat U10 Scallops wok-seared and sautéed with a hearty garlic sauce

Flaky slices of grouper, wok-fried and sautéed with fresh mangoes, Spanish onions and bell peppers

Dry Day-boat U10 scallops stir-fried with fresh vegetables and topped with cashews

Wild U12 prawns stir-fried with fresh asparagus, carrots, straw mushrooms, baby corn and sugar snap peas

U10 Scallops, U12 Wild shrimp, peppers and onions served on a sizzling platter

The original surf and turf! Live 1.5 lb hard-shell lobster in a garlic sauté with fresh vegetables and plated with tender filet mignon in soy garlic sauce

beef, chicken, pork, shrimp or vegetables

Fried rice with a combination of shrimp, pork and chicken

chicken, beef, shrimp and fresh vegetables in our homemade chicken broth

Served on a sizzling platter. One of our most popular dishes!

juicy cuts of Certified Angus flank steak, wok-fried with a tangerine glaze

Tender chunks of filet mignon and mushrooms on a bed of steamed baby spinach

Wild U12 shrimp, Certified Angus flank steak and chicken sautéed with fresh market vegetables in a hearty garlic sauce

Certified Angus flank steak, plump bell peppers and onions

a traditional dish with sichuan spices, ground pork and homemade silken-tofu

A Chinese classic served with julienned vegetables and hand-rolled pancakes

Tender cuts of filet mignon sautéed with Spanish onions, mushrooms, bell peppers and red onions. Served on a sizzling platter and topped with white scallions

Certified Angus Steak accompanied with Garlic sautéed vegetables and Pineapple Cashew fried rice

Seitan chicken sautéed in Temple's Imperial sauce

with Shiitake Mushrooms and fresh vegetables

General Tsao's favorite dish

U12 Wild Shrimp, Certified Angus Flank Steak and chicken sautéed with peppers, onions, baby eggplant and fresh Thai Basil

A crispy sweet and tangy sauté of white-meat chicken

Thinly sliced chicken breast and market-fresh vegetables in a mild black bean sauce served on a sizzling platter

A classic stir-fry with fresh seasonal vegetables in a light rice wine sauce

Tender slices of white-meat chicken sautéed with fresh mangoes, peppers and onions

Tender white-meat chicken lightly dusted and quick-fried tossed with Chinese 5-spice, fried shallots, long hot peppers and scallions

Half Long Island duckling with a succulent orange reduction

Slow-roasted Long Island duckling (5 lbs) hand-carved and served with finely sliced scallions, cucumbers, steamed crepes and our homemade plum sauce

Served with cucumbers and Temple's aioli sauce

With shrimp, light and crispy. A classic starter

Grilled marinated medallions of beef and chicken

Smooth and tangy. Served with scallion pancakes

Wok-fried with long-hot peppers, fried shallots, scallions and Chinese 5-Spice

Handmade in our kitchen. Steamed or Pan-seared

Finely diced chicken and vegetables wrapped in fresh lettuce cups

Spring rolls, calamari, satay, dumplings and ribs

Wild U12 prawns quick-fried and glazed with our Grand Marnier Sauce

Wild U12 Shrimp sautéed with sesame sauce. Served with steamed broccoli

A luscious stir-fry of wild U12 shrimp and fresh vegetables in a light rice wine sauce

Dry Day-boat U10 Scallops lightly dusted and sautéed with a tangy tangerine glaze

Jumbo Prawns in a garlic white wine broth, crisp water chestnuts, peas, carrots and egg flower

Dry Day-boat U10 Scallops wok-seared and sautéed with a hearty garlic sauce

Flaky slices of grouper, wok-fried and sautéed with fresh mangoes, Spanish onions and bell peppers

Dry Day-boat U10 scallops stir-fried with fresh vegetables and topped with cashews

Wild U12 prawns stir-fried with fresh asparagus, carrots, straw mushrooms, baby corn and sugar snap peas

U10 Scallops, U12 Wild shrimp, peppers and onions served on a sizzling platter

The original surf and turf! Live 1.5 lb hard-shell lobster in a garlic sauté with fresh vegetables and plated with tender filet mignon in soy garlic sauce

beef, chicken, pork, shrimp or vegetables

Fried rice with a combination of shrimp, pork and chicken

chicken, beef, shrimp and fresh vegetables in our homemade chicken broth

Served on a sizzling platter. One of our most popular dishes!

juicy cuts of Certified Angus flank steak, wok-fried with a tangerine glaze

Tender chunks of filet mignon and mushrooms on a bed of steamed baby spinach

Wild U12 shrimp, Certified Angus flank steak and chicken sautéed with fresh market vegetables in a hearty garlic sauce

Certified Angus flank steak, plump bell peppers and onions

a traditional dish with sichuan spices, ground pork and homemade silken-tofu

A Chinese classic served with julienned vegetables and hand-rolled pancakes

Tender cuts of filet mignon sautéed with Spanish onions, mushrooms, bell peppers and red onions. Served on a sizzling platter and topped with white scallions

Certified Angus Steak accompanied with Garlic sautéed vegetables and Pineapple Cashew fried rice

Seitan chicken sautéed in Temple's Imperial sauce

with Shiitake Mushrooms and fresh vegetables

General Tsao's favorite dish

U12 Wild Shrimp, Certified Angus Flank Steak and chicken sautéed with peppers, onions, baby eggplant and fresh Thai Basil

A crispy sweet and tangy sauté of white-meat chicken

Thinly sliced chicken breast and market-fresh vegetables in a mild black bean sauce served on a sizzling platter

A classic stir-fry with fresh seasonal vegetables in a light rice wine sauce

Tender slices of white-meat chicken sautéed with fresh mangoes, peppers and onions

Tender white-meat chicken lightly dusted and quick-fried tossed with Chinese 5-spice, fried shallots, long hot peppers and scallions

Half Long Island duckling with a succulent orange reduction

Slow-roasted Long Island duckling (5 lbs) hand-carved and served with finely sliced scallions, cucumbers, steamed crepes and our homemade plum sauce

Served with cucumbers and Temple's aioli sauce

With shrimp, light and crispy. A classic starter

Grilled marinated medallions of beef and chicken

Smooth and tangy. Served with scallion pancakes

Wok-fried with long-hot peppers, fried shallots, scallions and Chinese 5-Spice

Handmade in our kitchen. Steamed or Pan-seared

Finely diced chicken and vegetables wrapped in fresh lettuce cups

Spring rolls, calamari, satay, dumplings and ribs

Wild U12 prawns quick-fried and glazed with our Grand Marnier Sauce

Wild U12 Shrimp sautéed with sesame sauce. Served with steamed broccoli

A luscious stir-fry of wild U12 shrimp and fresh vegetables in a light rice wine sauce

Dry Day-boat U10 Scallops lightly dusted and sautéed with a tangy tangerine glaze

Jumbo Prawns in a garlic white wine broth, crisp water chestnuts, peas, carrots and egg flower

Dry Day-boat U10 Scallops wok-seared and sautéed with a hearty garlic sauce

Flaky slices of grouper, wok-fried and sautéed with fresh mangoes, Spanish onions and bell peppers

Dry Day-boat U10 scallops stir-fried with fresh vegetables and topped with cashews

Wild U12 prawns stir-fried with fresh asparagus, carrots, straw mushrooms, baby corn and sugar snap peas

U10 Scallops, U12 Wild shrimp, peppers and onions served on a sizzling platter

The original surf and turf! Live 1.5 lb hard-shell lobster in a garlic sauté with fresh vegetables and plated with tender filet mignon in soy garlic sauce

beef, chicken, pork, shrimp or vegetables

Fried rice with a combination of shrimp, pork and chicken

chicken, beef, shrimp and fresh vegetables in our homemade chicken broth

Served on a sizzling platter. One of our most popular dishes!

juicy cuts of Certified Angus flank steak, wok-fried with a tangerine glaze

Tender chunks of filet mignon and mushrooms on a bed of steamed baby spinach

Wild U12 shrimp, Certified Angus flank steak and chicken sautéed with fresh market vegetables in a hearty garlic sauce

Certified Angus flank steak, plump bell peppers and onions

a traditional dish with sichuan spices, ground pork and homemade silken-tofu

A Chinese classic served with julienned vegetables and hand-rolled pancakes

Tender cuts of filet mignon sautéed with Spanish onions, mushrooms, bell peppers and red onions. Served on a sizzling platter and topped with white scallions

Certified Angus Steak accompanied with Garlic sautéed vegetables and Pineapple Cashew fried rice

Seitan chicken sautéed in Temple's Imperial sauce

with Shiitake Mushrooms and fresh vegetables

General Tsao's favorite dish

U12 Wild Shrimp, Certified Angus Flank Steak and chicken sautéed with peppers, onions, baby eggplant and fresh Thai Basil

A crispy sweet and tangy sauté of white-meat chicken

Thinly sliced chicken breast and market-fresh vegetables in a mild black bean sauce served on a sizzling platter

A classic stir-fry with fresh seasonal vegetables in a light rice wine sauce

Tender slices of white-meat chicken sautéed with fresh mangoes, peppers and onions

Tender white-meat chicken lightly dusted and quick-fried tossed with Chinese 5-spice, fried shallots, long hot peppers and scallions

Half Long Island duckling with a succulent orange reduction

Slow-roasted Long Island duckling (5 lbs) hand-carved and served with finely sliced scallions, cucumbers, steamed crepes and our homemade plum sauce

Fresh julienne vegetables bundled in a crispy Chinese-filo wrap

Marinated medallions of beef and chicken. Grilled to perfection

A classic stir-fry with flaky grouper and fresh seasonal vegetables in a light rice wine sauce

a traditional dish but tastes so much better

The secret recipe stolen by general Chao

Fried rice with shrimp, pork, chicken and fresh vegetables

Marinated medallions of beef and chicken. Grilled to perfection

Finely diced chicken and vegetables wrapped in fresh lettuce cups

The Traditional egg roll with better ingredients!

A luscious stir-fry of jumbo shrimp and fresh market vegetables in a light rice wine sauce

juicy cuts of beef lightly battered and sautéed with a tangerine glaze

A delicious sauté of juicy slices of white-meat chicken, fresh green and red bell peppers, spanish onions and bamboo shoots stir-fried in a sweet basil sauce

Fried rice with shrimp, pork, chicken and fresh vegetables

Smooth and tangy. A delicious combo. Served with scallion pancakes

The Traditional egg roll with better ingredients!

Finely diced chicken and vegetables wrapped in fresh lettuce cups

Succulent chunks of lobster cooked with our traditional fried rice recipe. A dish you won't find anywhere else!

A luscious stir-fry of jumbo shrimp and fresh market vegetables in a light rice wine sauce

A crispy sweet and tangy sauté of white meat chicken

wok-seared chunks of filet mignon and mushrooms on a bed of fresh-market spinach

Served with cucumbers and Temple's aioli sauce

With shrimp, light and crispy. A classic starter

Grilled marinated medallions of beef and chicken

Smooth and tangy. Served with scallion pancakes

Wok-fried with long-hot peppers, fried shallots, scallions and Chinese 5-Spice

Handmade in our kitchen. Steamed or Pan-seared

Finely diced chicken and vegetables wrapped in fresh lettuce cups

Spring rolls, calamari, satay, dumplings and ribs

Wild U12 prawns quick-fried and glazed with our Grand Marnier Sauce

Wild U12 Shrimp sautéed with sesame sauce. Served with steamed broccoli

A luscious stir-fry of wild U12 shrimp and fresh vegetables in a light rice wine sauce

Dry Day-boat U10 Scallops lightly dusted and sautéed with a tangy tangerine glaze

Jumbo Prawns in a garlic white wine broth, crisp water chestnuts, peas, carrots and egg flower

Dry Day-boat U10 Scallops wok-seared and sautéed with a hearty garlic sauce

Flaky slices of grouper, wok-fried and sautéed with fresh mangoes, Spanish onions and bell peppers

Dry Day-boat U10 scallops stir-fried with fresh vegetables and topped with cashews

Wild U12 prawns stir-fried with fresh asparagus, carrots, straw mushrooms, baby corn and sugar snap peas

U10 Scallops, U12 Wild shrimp, peppers and onions served on a sizzling platter

The original surf and turf! Live 1.5 lb hard-shell lobster in a garlic sauté with fresh vegetables and plated with tender filet mignon in soy garlic sauce

beef, chicken, pork, shrimp or vegetables

Fried rice with a combination of shrimp, pork and chicken

chicken, beef, shrimp and fresh vegetables in our homemade chicken broth

Served on a sizzling platter. One of our most popular dishes!

juicy cuts of Certified Angus flank steak, wok-fried with a tangerine glaze

Tender chunks of filet mignon and mushrooms on a bed of steamed baby spinach

Wild U12 shrimp, Certified Angus flank steak and chicken sautéed with fresh market vegetables in a hearty garlic sauce

Certified Angus flank steak, plump bell peppers and onions

a traditional dish with sichuan spices, ground pork and homemade silken-tofu

A Chinese classic served with julienned vegetables and hand-rolled pancakes

Tender cuts of filet mignon sautéed with Spanish onions, mushrooms, bell peppers and red onions. Served on a sizzling platter and topped with white scallions

Certified Angus Steak accompanied with Garlic sautéed vegetables and Pineapple Cashew fried rice

Seitan chicken sautéed in Temple's Imperial sauce

with Shiitake Mushrooms and fresh vegetables

General Tsao's favorite dish

U12 Wild Shrimp, Certified Angus Flank Steak and chicken sautéed with peppers, onions, baby eggplant and fresh Thai Basil

A crispy sweet and tangy sauté of white-meat chicken

Thinly sliced chicken breast and market-fresh vegetables in a mild black bean sauce served on a sizzling platter

A classic stir-fry with fresh seasonal vegetables in a light rice wine sauce

Tender slices of white-meat chicken sautéed with fresh mangoes, peppers and onions

Tender white-meat chicken lightly dusted and quick-fried tossed with Chinese 5-spice, fried shallots, long hot peppers and scallions

Half Long Island duckling with a succulent orange reduction

Slow-roasted Long Island duckling (5 lbs) hand-carved and served with finely sliced scallions, cucumbers, steamed crepes and our homemade plum sauce

Served with cucumbers and Temple's aioli sauce

With shrimp, light and crispy. A classic starter

Grilled marinated medallions of beef and chicken

Smooth and tangy. Served with scallion pancakes

Wok-fried with long-hot peppers, fried shallots, scallions and Chinese 5-Spice

Handmade in our kitchen. Steamed or Pan-seared

Finely diced chicken and vegetables wrapped in fresh lettuce cups

Spring rolls, calamari, satay, dumplings and ribs

Wild U12 prawns quick-fried and glazed with our Grand Marnier Sauce

Wild U12 Shrimp sautéed with sesame sauce. Served with steamed broccoli

A luscious stir-fry of wild U12 shrimp and fresh vegetables in a light rice wine sauce

Dry Day-boat U10 Scallops lightly dusted and sautéed with a tangy tangerine glaze

Jumbo Prawns in a garlic white wine broth, crisp water chestnuts, peas, carrots and egg flower

Dry Day-boat U10 Scallops wok-seared and sautéed with a hearty garlic sauce

Flaky slices of grouper, wok-fried and sautéed with fresh mangoes, Spanish onions and bell peppers

Dry Day-boat U10 scallops stir-fried with fresh vegetables and topped with cashews

Wild U12 prawns stir-fried with fresh asparagus, carrots, straw mushrooms, baby corn and sugar snap peas

U10 Scallops, U12 Wild shrimp, peppers and onions served on a sizzling platter

The original surf and turf! Live 1.5 lb hard-shell lobster in a garlic sauté with fresh vegetables and plated with tender filet mignon in soy garlic sauce

beef, chicken, pork, shrimp or vegetables

Fried rice with a combination of shrimp, pork and chicken

chicken, beef, shrimp and fresh vegetables in our homemade chicken broth

Served on a sizzling platter. One of our most popular dishes!

juicy cuts of Certified Angus flank steak, wok-fried with a tangerine glaze

Tender chunks of filet mignon and mushrooms on a bed of steamed baby spinach

Wild U12 shrimp, Certified Angus flank steak and chicken sautéed with fresh market vegetables in a hearty garlic sauce

Certified Angus flank steak, plump bell peppers and onions

a traditional dish with sichuan spices, ground pork and homemade silken-tofu

A Chinese classic served with julienned vegetables and hand-rolled pancakes

Tender cuts of filet mignon sautéed with Spanish onions, mushrooms, bell peppers and red onions. Served on a sizzling platter and topped with white scallions

Certified Angus Steak accompanied with Garlic sautéed vegetables and Pineapple Cashew fried rice

Seitan chicken sautéed in Temple's Imperial sauce

with Shiitake Mushrooms and fresh vegetables

General Tsao's favorite dish

U12 Wild Shrimp, Certified Angus Flank Steak and chicken sautéed with peppers, onions, baby eggplant and fresh Thai Basil

A crispy sweet and tangy sauté of white-meat chicken

Thinly sliced chicken breast and market-fresh vegetables in a mild black bean sauce served on a sizzling platter

A classic stir-fry with fresh seasonal vegetables in a light rice wine sauce

Tender slices of white-meat chicken sautéed with fresh mangoes, peppers and onions

Tender white-meat chicken lightly dusted and quick-fried tossed with Chinese 5-spice, fried shallots, long hot peppers and scallions

Half Long Island duckling with a succulent orange reduction

Slow-roasted Long Island duckling (5 lbs) hand-carved and served with finely sliced scallions, cucumbers, steamed crepes and our homemade plum sauce