1-5 guests
6+ guests
All small parties (1-5 guests) are treated to our ménage a trois 3 course dinner menu.
Each individual orders their own first course, main course and dessert from our entire menu.
Scroll down for large party dinner show menu (6+ people).
In a spicy red curry kafir lime leaf broth, served with grilled garlic bread.
Chiffonade of Chinese cabbage, sprigs of cilantro, mint and basil, toasted coconut & chopped peanuts tossed in a Thai vinaigrette.
Thinly sliced beef tenderloin (or aloha tofu) seared and tossed with organic greens, carrots, red bell peppers, daikon, cherry tomatoes, seared shiitakes, red onions and a ginger/lime dressing.
Shrimp, scallops and water chestnuts with a plum wine dipping sauce.
Served with lemongrass beurre blanc & pickled ginger.
Filled with spiced potatoes and peas, fried until crisp and served with a mango dipping sauce & mint sauce.
A quesadilla stuffed with smoked duck or shiitake mushrooms, jack and manchego cheeses, Fresno peppers and scallions.
Marinated chicken breast, skewered and grilled. Served with our iconic AsiaSF roasted peanut sauce.
VEGAN
*VEG
GF
GF
GF
GF
*VEG
Buckwheat noodles, carrots, marinated tofu, English cucumber and green onion tossed in a Chinese style nutty sesame sauce.
Grilled beef tenderloin, sliced for sharing, with a Korean dipping sauce, potato stars and sugar snap peas.
Malaysian diver scallops in a rich and spicy lemongrass coconut curry, with green beans and Japanese sweet potatoes over jasmine rice.
Tender baby back pork ribs grilled with a honey tamarind glaze. Served with pickled daikon and Japanese sweet potato crisps.
Pieces of lamb sirloin sautéed in a mildly spiced orange sauce, served with coconut jasmine rice & Thai cucumber salad
Sautéed Pacific salmon, finished with a miso glaze, served over black “forbidden” rice with a sweet tomato-edamame salad.
VEGAN
*VEGan
GF
GF
GF
*VEGan
With a melted chocolate ganache center, served with vanilla bean ice cream, chocolate and butterscotch sauce.
Graham cracker crust, topped with a pinapple compote, drizzled with a raspberry lychee sauce.
Caramelized brandy flamed bananas wrapped in filipino lumpia, served warm with vanilla bean ice cream, caramelized baby bananas, macadamia brittle, chocolate and butterscotch sauce.
Sorbets served in vegan sugar cones.
(Ask your server for the flavors).
Macapuno ice cream topped with candied peanuts, ube ice cream topped with toasted coconut, langka ice cream topped with sundried cherries.
VEG
VEG
VEG
VEG
VEGAN
VEGAN
GF = gluten free
VEG = Vegetarian
* = Can be made
All large parties (6+ guests) choose one family style menu package, either the GOLD, PLATINUM, or DIAMOND. Enjoy everything listed on the selected menu!
CLICK TO VIEW OUR PACKAGES BELOW
Three assorted ice cream scoops served
in vegan sugar cones.(Ask your server about flavors).
Three sorbets served in vegan sugar
cones.
(Ask your server about flavors).
Buckwheat noodles, carrots, marinated tofu, English cucumber and green onion tossed in a Chinese style nutty sesame sauce
Tender baby back pork ribs grilled with a honey tamarind glaze. Served with pickled daikon and Japanese sweet potato crisps.
Pieces of lamb sirloin sautéed in a mildly spiced orange sauce, served with coconut jasmine rice & Thai cucumber salad.
Thinly sliced beef tenderloin (or aloha tofu) seared and tossed with organic greens, carrots, red bell peppers, daikon, cherry tomatoes, seared shiitakes, red onions and a ginger/lime dressing.
Filled with spiced potatoes and peas, fried till crisp served with a mango dipping sauce and a mint sauce.
Shrimp, Scallops and water chestnuts with a plum wine dipping sauce.
A quesadilla stuffed with smoked duck or shiitake mushrooms, jack and manchego cheeses, Fresno peppers and scallions.
Marinated chicken breast, skewered and grilled. Served with our iconic AsiaSF roasted peanut sauce.
GF
*VEG
VEGAN
*VEG
VEGAN
*VEGAN
GF
VEGAN
VEG
With a melted chocolate ganache center, served with vanilla bean ice cream, chocolate and butterscotch sauce.
Tender baby back pork ribs grilled with a honey tamarind glaze. Served with pickled daikon and Japanese sweet potato crisps.
Sautéed Pacific salmon, finished with a miso glaze, served over black “forbidden” rice with a sweet tomato-edamame salad.
Thinly sliced beef tenderloin (or tofu), tossed with organic heritage greens, carrots, cherry tomatoes, seared shiitakes, red onions and ginger lime dressing.
Sautéed baby bok choy with shiitake mushrooms and diced red bell peppers.
Seasoned and seared ahi tuna with a lemongrass beurre blanc and pickled ginger.
A quesadilla stuffed with smoked duck or shiitake mushrooms, jack and manchego cheeses, Fresno peppers and scallions.
Marinated chicken breast, skewered and grilled. Served with our iconic AsiaSF roasted peanut sauce.
Buckwheat noodles, carrots, marinated tofu, English cucumber and green onion tossed in a Chinese style nutty sesame sauce
Pieces of lamb sirloin sautéed in a mildly spiced orange sauce, served with coconut jasmine rice & Thai cucumber salad.
Three assorted ice cream scoops served
in vegan sugar cones.(Ask your server about flavors).
Three sorbets served in vegan sugar
cones.
(Ask your server about flavors).
VEGAN
VEG
GF
*VEG
VEGAN
GF
VEG
*VEG
*VEGAN
GF
GF
VEG
With a melted chocolate ganache center, served with vanilla bean ice cream, chocolate and butterscotch sauce.
Caramelized brandy flamed bananas wrapped in Filipino lumpia, with macadamia brittle, chocolate and butterscotch sauce.
Grilled beef tenderloin, sliced for sharing, with a Korean dipping sauce, potato stars and sugar snap peas.
Malaysian diver scallops in a rich and spicy lemongrass coconut curry, with green beans and Japanese sweet potatoes over jasmine rice.
Buckwheat noodles, carrots, marinated tofu, English cucumber and green onion tossed in a Chinese style nutty sesame sauce
Pieces of lamb sirloin sautéed in a mildly spiced orange sauce, served with coconut jasmine rice & Thai cucumber salad.
Sauteed Pacific salmon, finished with a miso glaze, served over black “forbidden” rice and a mango salad with shredded cucumber, bell pepper, jalapeño and cilantro.
Chiffonade of Chinese cabbage, sprigs of cilantro, mint and basil, toasted coconut & chopped peanuts tossed in a Thai vinaigrette.
Sautéed baby bok choy with shiitake mushrooms and diced red bell peppers.
Served with a lemongrass beurre blanc & pickled ginger.
Filled with spiced potatoes and peas, fried till crisp served with a mango dipping sauce and a mint sauce.
Marinated chicken breast, skewered and grilled. Served with our iconic AsiaSF roasted peanut sauce.
Three assorted ice cream scoops served
in vegan sugar cones.(Ask your server about flavors).
Three sorbets served in vegan sugar
cones.
(Ask your server about flavors).
*VEGAN
VEG
GF
VEG
VEGAN
GF
VEG
*VEGAN
GF
GF
GF
VEGAN
VEG
*VEGAN
VEGAN
GF = gluten free
VEG = Vegetarian
* = Can be made
Our kitchen takes diligent precautions to minimize cross-contact, yet we want to emphasize that we cannot assume liability for any allergic reactions stemming from food consumed at AsiaSF or items that may come in contact with it. If you have food allergies or dietary restrictions, prior to ordering, please notify your server AND please request a manager who will personally review the allergy chart with you.
Tag @officialasiasf and #asiasf