Peking Pavilion Menu

Flank steak tossed with tangerine, bell pepper, onion, and chili

Wok seared chunks of filet mignon and mushrooms on a bed of fresh market spinach.

Flank steak and broccoli in brown sauce

oz filet mignon with stir-fried onions and mushrooms

One of our most popular entrées! A Sauté of chicken, beef and shrimp with fresh market vegetables in a hearty garlic sauce on a sizzling skillet.

Flank steak, basil, asparagus, mushroom, and sesame in brown sauce

Flank Steak, onion, and scallion

Pork, bell pepper, onion, wood ear, and bamboo tossed in garlic chili sauce

A Chinese classic served with julienne vegetables, hoisin sauce and thin pancakes.

Grilled marinated skirt steak thinly sliced and served over ginger lo mein noodles

Served on a bed of stir-fried seasonal vegetables.

Melt-in-your-mouth filet mignon cooked table-side on a heated Ishiyaki stone. Fresh and tender, served with Asian vegetables on the side. It’s absolutely delicious!

Hand selected certified Angus beef is aged on premises.

Crispy colossal prawns quick-fried in our Grand Marnier sauce, on a bed of slices orange

Jumbo Shrimp, carrot, water chestnut, snow pea cooked in thick chicken egg broth

Giant prawns battered and glazed with our homemade sesame sauce

A succulent stir-fry of shrimp and seasonal vegetables in a light rice wine sauce

Jumbo Shrimp tossed with water chestnut, bell pepper, celery in Kung Pao sauce and cashew nut

Seared sushi grade tuna tataki with black peppercorn crust, on a bed of organic Asian vinaigrette baby greens salad and drizzled with a Wasabi sesame crème

scallops tossed with tangerine, bell pepper, onion, and chili

Prawn, and asparagus tossed in garlic brown sauce

Tossed with Pavilion’s own XO sauce and served over pineapple fried rice

Served with sauté of baby shrimp and vegetable fried rice

Live Maine lobster and filet mignon. The ultimate of all surf and turf entrées

Our executive chef’s special! Deep fried . lbs. red snapper served in spicy-tangy sauce

Steamed whole fish in ginger, scallion, and soy Sauce

Braised whole fish with mushroom, and snow pea in hoisin sauce

Ginger & scallion / Peppercorn / Black bean / Garlic sauce/ Cantonese style/ or steamed / ⁄ lbs. or ⁄ lbs.

The secret recipe stolen by General Tsao.

White meat chicken quick-fried then glazed with a sweet and tangy sauce.

Touted as “The best Chicken with Broccoli ever” by critics and guests alike.

Chicken, basil, asparagus, mushroom, and sesame in brown sauce

Tossed with water chestnut, bell pepper, celery in Kung Pao sauce and cashew nut

Crispy peppercorn chicken tender over organic salad.

Sliced chicken breast stir-fried with seasonal vegetables in a light rice wine sauce

Half of a succulent Long Island duckling with a luscious drizzling of freshly squeezed orange juice reduction.

Sautéed with the sweetest of select Hawaiian Gold Pineapples.

Organic chicken carved and served in the same manner as Pavilion’s Signature Peking Duck. With homemade Hoisin Sauce, scallions, cucumbers and steamed pancakes.

Slowly roasted Long Island duckling finished to a crisp, juicy perfection. Served with finely sliced scallions, cucumbers, steamed crêpes and our homemade plum sauce.

A traditional dish bursting with Sichuan spices. Add ground chicken or pork .

Basil, mushrooms and various vegetables.

Homemade veggie patties stir-fried in a tangy sweet sauce. Tastes like chicken.

Served with four warm crêpes and our homemade plum sauce.

Fried rice with a combination of shrimp, pork, chicken and fresh vegetables.

With Beef, Pork, Chicken, Shrimp or Vegetables.

With Beef, Pork, Chicken, Shrimp or Vegetables.

With Beef, Pork, Chicken, Shrimp or Vegetables. With or without curry.

With Sautéed Beef, Pork, Chicken, or Shrimp. A very popular dish in Hong Kong.

Sautéed with chicken, beef or shrimp.