All small parties (1-5 guests) are treated to our menage a trios 3 course dinner menu. Each individual orders their own first course, main course and dessert from our entire menu.
SCROLL DOWN FOR LARGE PARTY (6+) MENUS

FIRST COURSE +

MAIN COURSE +

DESSERTS +

TAMARIND CHICKEN SATAYS
Marinated chicken breast, skewered and grilled, served with AsiaSF’s famous spicy roasted peanut sauce.
ASIA-DILLA
A quesadilla stuffed with smoked duck, jack & manchego cheeses, scallions and Fresno peppers with a sun-dried cherry crème fraiche dipping sauce.
AHI BURGERS
Freshly ground pan seared ahi tuna, with a teriyaki glaze & horseradish Chinese cabbage slaw on a fresh bakery roll.
BLACKENED TUNA SASHIMI
Served with a lemongrass beurre blanc & pickled vegetable salad.
NOUVEAU NACHOS
House made corn tortilla chips, with seared salmon, avocado & pickled ginger pico de gallo dressed with ponzu.

GINGER LIME SEARED STEAK 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.
GRILLED SHRIMP & HERB SALAD
Chiffonade of Chinese cabbage, sprigs of cilantro, mint and basil, toasted coconut & chopped peanuts tossed in a Thai vinaigrette.
SAKE STEAMED MUSSELS
In a spicy red curry-kafir lime leaf broth, served with grilled garlic bread.
POTATO SAMOSA CIGARS
Filled with spiced potatoes and peas, fried until crisp and served with mango and mint chutney dipping sauces.


FIRST COURSE

MISO GLAZED SALMON
Sautéed Pacific salmon, finished with a miso glaze, served over black “forbidden” rice with a sweet tomato-edamame salad.

ORANGE LAMB (OR TOFU)

Pieces of lamb sirloin sautéed in a mildly spiced orange sauce, served with coconut jasmine rice & Thai cucumber salad.

BABY GOT BACK RIBS
Tender baby-back pork ribs with a honey-tamarind glaze, grilled to perfection, served with pickled carrots and Japanese sweet potato crisps.

COOL SESAME SOBA NOODLES
Buckwheat noodles, carrots, marinated tofu, English cucumber and green onion tossed in a Chinese style nutty sesame sauce.



MALAYSIAN DIVER SCALLOPS
Malaysian diver scallops in a coconut sambal with sweet potatoes and green beans served with coconut jasmine rice.

FILET MIGNON
Grilled beef tenderloin, sliced for sharing, with Korean dipping sauce, miso glazed Japanese eggplant, snow peas and potato stars.


MAIN COURSE

TRIO OF MINI ICE CREAM CONES
Macapuno topped with a candied peanut
Ube topped with toasted coconut
Langka topped with sun-dried cherries

BANANA LUMPIA SPLIT
Brandy flamed bananas wrapped in Filipino lumpia, served warm with vanilla bean ice cream, caramelized baby bananas, and macadamia nut brittle.

ASIAN PEAR & DRIED CHERRY SPICE ROUTE BREAD PUDDING
Served with whiskey hard sauce and whipped cream.

THAI COCONUT BLACK RICE PUDDING
With macapuno, mango, fresh raspberries and a coconut caramel sauce.

CALAMANSI LIME TART 
Creamy tart calamansi lime filling, crunchy Oreo crust, yuzu creme fraiche drizzle and fresh berries.

WARM CHOCOLATE CAKE
With a melted chocolate ganache center, served with vanilla bean ice cream, chocolate and butterscotch sauce.

DESSERTS

MAKE A RESERVATION +

DINNER SHOW MENU

DINNER SHOW MENUS

All large parties (6+ guests) choose one family style menu package, either the GOLD, PLATINUM, or DIAMOND and your party enjoys ALL THE ITEMS LISTED on the chosen menu.

FOR LARGE PARTIES

GOLD PACKAGE +

PLATINUM PACKAGE +

DIAMOND PACKAGE +

TAMARIND CHICKEN SATAYS
Marinated chicken breast, skewered and grilled, served with AsiaSF’s famous spicy roasted peanut sauce.

ASIA-DILLA
A quesadilla stuffed with smoked duck, jack & manchego cheeses, scallions and fresno peppers with a sun-dried cherry crème fraiche dipping sauce.

SPICY KOREAN FRIED CHICKEN SLIDER
Two sliders with crispy, boneless chicken, a sweet chili glaze, a touch of sriracha mayo, lettuce & pickle daikon on a soft slider roll.

CHARRED SALMON NACHOS
Crispy wonton chips, strewn with seared chopped salmon, avocado & pickled ginger pico de gallo, dressed with ponzu dressing

GINGER LIME SEARED STEAK 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. 


ORANGE LAMB (OR TOFU)
Pieces of lamb sirloin sautéed in a mildly spiced orange sauce, served with coconut jasmine rice & Thai cucumber salad.

BABY GOT BACK RIBS
Tender baby-back pork ribs with a honey-tamarind glaze, grilled to perfection, served with pickled carrots and Japanese sweet potato crisps.

COOL SESAME SOBA NOODLES
Buckwheat noodles, carrots, marinated tofu, English cucumber and green onion tossed in a Chinese style nutty sesame sauce

TRIO OF MINI ICE CREAM CONES
Macapuno topped with a candied peanut, Ube topped with toasted coconut, Langka topped with sun-dried cherries

Nine Delectable items with miniature ice cream cones for dessert. *All the Basics

appetizer

entree

desserts

TAMARIND CHICKEN SATAYS
Marinated chicken breast, skewered and grilled, served with AsiaSF’s famous spicy roasted peanut sauce.

ASIA-DILLA
A quesadilla stuffed with smoked duck, jack & manchego cheeses, scallions and fresno peppers with a sun-dried cherry crème fraiche dipping sauce.

BLACKENED TUNA SASHIMI
Served with a lemongrass beurre blanc & pickled vegetable salad.

BABY BOK CHOY & SHIITAKES
Sautéed baby bok choy with shiitake mushrooms and diced red bell peppers.

GRILLED SHRIMP & HERB SALAD
Chiffonade of Chinese cabbage, sprigs of cilantro, mint and basil, toasted coconut & chopped peanuts tossed in a Thai vinaigrette.

MISO GLAZED SALMON
Sautéed Pacific salmon, finished with a miso glaze, served over black “forbidden” rice with a sweet tomato-edamame salad

ORANGE LAMB (OR TOFU)
Pieces of lamb sirloin sautéed in a mildly spiced orange sauce, served with coconut jasmine rice & Thai cucumber salad.

BABY GOT BACK RIBS
Tender baby-back pork ribs with a honey-tamarind glaze, grilled to perfection, served with pickled carrots and Japanese sweet potato crisps.

COOL SESAME SOBA NOODLES
Buckwheat noodles, carrots, marinated tofu, English cucumber and green onion tossed in a Chinese style nutty sesame sauce

TRIO OF MINI ICE CREAM CONES
Macapuno topped with a candied peanut, Ube topped with toasted coconut, Langka topped with sun-dried cherries

WARM BANANA BEIGNETS
Brandy flamed bananas wrapped in Filipino lumpia, served with chocolate and caramel dipping sauces.

Eleven mouth watering dishes including 2 desserts. Our most popular menu!  *Seafood Lover

appetizer

entree

desserts

TAMARIND CHICKEN SATAYS
Marinated chicken breast, skewered and grilled, served with AsiaSF’s famous spicy roasted peanut sauce.

MINI VIETNAMEESE-STYLE CRAB CAKES
served with green papaya salad and a red curry. 

BLACKENED TUNA SASHIMI
Served with a lemongrass beurre blanc & pickled vegetable salad.

BABY BOK CHOY & SHIITAKES
Sautéed baby bok choy with shiitake mushrooms and diced red bell peppers.

GRILLED SHRIMP & HERB SALAD
Chiffonade of Chinese cabbage, sprigs of cilantro, mint and basil, toasted coconut & chopped peanuts tossed in a Thai vinaigrette.

MISO GLAZED SALMON
Sautéed Pacific salmon, finished with a miso glaze, served over black “forbidden” rice with a sweet tomato-edamame salad

ORANGE LAMB (OR TOFU)
Pieces of lamb sirloin sautéed in a mildly spiced orange sauce, served with coconut jasmine rice & Thai cucumber salad.

BABY GOT BACK RIBS
Tender baby-back pork ribs with a honey-tamarind glaze, grilled to perfection, served with pickled carrots and Japanese sweet potato crisps.

COOL SESAME SOBA NOODLES
Buckwheat noodles, carrots, marinated tofu, English cucumber and green onion tossed in a Chinese style nutty sesame sauce

MALAYSIAN DIVER SCALLOPS 
Malaysian diver scallops in a coconut sambal with sweet potatoes and green beans served with coconut jasmine rice. 

FILET MIGNON 
Grilled beef tenderloin, sliced for sharing, with Korean dipping sauce, miso glazed Japanese eggplant, snow peas and potato stars.

TRIO OF MINI ICE CREAM CONES
Macapuno topped with a candied peanut, Ube topped with toasted coconut, Langka topped with sun-dried cherries.




A Decadent surf & Turf Menu including 3 desserts. dessert comes with a champagne toast!

appetizer

entree

desserts

WARM BANANA BEIGNETS
With a melted chocolate ganache center, served with vanilla bean ice cream, chocolate and butterscotch sauce.

MINI WARM CHOCOLATE CAKE 
With a melted chocolate ganache center, served with vanilla bean ice cream, chocolate and butterscotch sauce.

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CONTACT

LOCATION

FOR PRESS & LARGE EVENT BUYOUTS

David Perry & Associates  

ASIASF SAN FRANCISCO

415-255-2742

news@davidperry.com

contact@asiasf.com

415-255-2742

201 9th St.
San Francisco, CA. 94103