New Moon Restaurant Menu

Intense chicken broth, add slices of chicken breast, shrimp, and Chinese vegetables. Topped it off with sizzling rice.

Soup is full of won tons, chicken, shrimp, BBQ pork, and Chinese vegetables.

An exotic blend of spicy and pungent flavors makes results in this classic szechuan soup.

A rich and intense broth, fresh Chinese long noodles, slow roasted chicken, and topped with vegetables.

Savory light broth with noodles.

Savory light broth with noodles.

Won tons are filled with chicken and vegetables to create a lighter version of this soup. Topped the soup with slices of napa cabbage and scallions.

A soup of chopped chicken, mushrooms, water chestnuts, and ribbons of whipped eggs poured over crisped won tons.

A soup of minced chicken and vegetables. Finished with ribbons of whipped eggs.

Succulent shrimp grilled with roasted garlic and scallions.

Hot jalapeno belie a fiery hot flavor that makes this shrimp dish perfect for heat seekers.

Crunchy shrimp coated with a slightly sweet, pungent sauce, and garlic.

Minced chicken and fragrant sesame oil. With ribbons of whipped eggs.

Crunchy shrimp tossed in a sinfully rich white sauce are topped with walnuts.

Coarsely minced shrimp and aromatic vegetables are served over a bed of crispy rice noodles. A sweet and smokey, hoisin sauce, and lettuce cups.

Crisp, plump shrimp with whole fiery chili peppers, sweet red and green peppers, and roasted peanuts.

Large plump shrimp are tossed in rice wine and tomato sauce then served over a bed of crispy sizzling rice.

Chef pung spices plump shrimp with bold chili peppers, chopped garlic, and cool mint.

Plump shrimp served in a rich and spicy brown sauce lounging on a bed of tender steamed spinach.

Tender and firm, shrimp are stir-fried with sweet green and red peppers, and then tossed in a garlic infused black bean sauce.

Intensely seasoned with salt, fresh Thai chili peppers, garlic, and onions.

Fiery hot chili peppers, garlic, and dark soy sauce are woven into the subtle crispy.

The subtle heat of the black pepper.

Tender marinated flank steak with 1/2 moon slices of zucchini squash. High heat, savory, and complex shacha, and finished with a bunch of Thai basil.

Red and green Thai chili peppers, seared beef splashed with dark soy sauce, and sherry.

A classic Cantonese dish using sliced marinated beef and florets of broccoli in a savory rich dark sauce with the essence of sherry.

Sweet and aromatic green onions are stir-fried with tender slices of beef in searing heat. The beef tender and the onions.

Crispy slices of beef are wok fried at a high temperature, then tossed in a complex combination of rice wine, light, and dark soy sauces, and tangy orange zest to create a semi sweet glaze.

With a trio of mushrooms. Wok seared beef and Chinese snow peas in a dark brown sauce with a trio of mushroom varieties.

Roasted chicken rubbed with herbs is tossed with a melange of crispy and crunchy and nutty delights. Dress the salad to savored.

Candied walnuts are liberally sprinkled over an organic green salad. Served with miso vinaigrette.

Local organic greens are lightly tossed in a miso infused vinaigrette dressing and topped with grilled shrimp.

A garden string beans are flash cooked.

Vegetables are lightly cooked to preserve their crispy textures.

Tender and mild.

Diced cubes of tofu are stir-fried with slices of Chinese black mushrooms, string beans, and a slightly spicy brown sauce.

Stir fry firm tofu with a trio of mushroom straw, button, and shitake. Snow peas and a robust brown sauce.

Tender Japanese eggplant is stir-fried with hot and pungent flavors.

Tender spinach leaves are stir-fried with crushed garlic and light soy sauce.

Chinese broccoli. Steamed spears green vegetables are topped with a savory brown and oyster sauce.

Served with a green vegetable. Firm tofu and green vegetable with a light spicy brown sauce.

Lightly braised tofu paired with sweet white onions, crisp green and red peppers in a richly aromatic yellow curry sauce.