Azie

826 Folsom St- Btwn 4th & 5th St
San Francisco, CA 94107

415 538-0918

Small Plates
Marin Miyagi Oyesters   with ponzu viniagrette, pomegranate-juniper berry granite and wasabi tobiko.	each 2.40
with ponzu viniagrette, pomegranate-juniper berry granite and wasabi tobiko	(half dozen) 13.00 dozen 25.00
Hamachi Carpaccio   with yuzu-sambal vinaigrette and edamame	14.00
Tuna Sashimi Roll   with cucumber, avocado, shiso and truffle ponzu	11.75
Hearts of Palm and Mizuna Salad   cherry tomatoes, asian pear, fried shallots with soy sherry vinaigrette	10.00
Crispy curried Calamari   with green tomato-onion seed raita	9.75
Tempura Spicy Roll   with ahi, salmon urchin sauce and wasabi-avovado mousse	12.00
Wok-roasted Mussels   with chili jam, kaffir lime and thai basil	12.50
Pomegranate Glazed Pork Riblets   jicama, grapefruit and toasted macadamia nut salad with key lime-vanilla vinaigrette	10.50
Dungeness Crab Spring Rolls   rice noodles, sambal and cilantro nuoc cham	15.50
Iron Skillet Spicy Prawns   with chilles, scallions and white soy	13.00
Grilled Naan Bread   with cilantro-peanut chutney and creme fraiche	5.50
Main Courses
Crispy Lacquered Duck   with spiced huckleberries and watercress	22.95
Roasted Pork Loin   with fingerling potato, crispy pancetta, braised baby leeks, italian butter beans and puree	22.00
Pecorino Romano and Potato Gnocchi   with baby bok choy, braised baby fennel and carrot puree	16.95
Barbequed Beef Short Ribs   with sweet chili sauce, peanuts, betel leaf and red grapes	23.75
Triple Seared Black Angus New York Strip Steak   with roasted maitake mushrooms,asparagus and a tangerine-soy reduction	25.95
Char Su Barbequed Chicken   with spicy asian pear stuffing and blood orange gastrique	19.95
Red Curry of Shredded Duck On Coconut Milk Risotto   with spiced rhubarb	18.75
Miso Glazed Salmon   with mashed potato, eggplant tempura, herb salad and kumquat-sambal vinaigrette	22.75
Steamed Alaskan Halibut   with avocado, ginger, scallions and "the hot oil treatment"	23.50
Spicy Harissa Seared Tofu   with green papaya, pineapple and cucumber salad with star anise peanut brittle	16.00
Butter Roasted Maine Lobster   with shiso polenta, bok choy, turned beets and ginger-scallion cream	30.95
Vegetables and Side Dishes
Steamed Jasmine Rice	2.00
Scallion Fried Rice	5.00
Sauteed Chinese Long Beans   with black beans and sesame	4.50
Szechuan Eggplant   with candied garlic and black vinegar	6.00
Edamame   with fleur de sel	4.50
Stir-fried Romaine and Spinach   with proscuitto and pear	6.50
Clay Pot of Wild Mushrooms Yuzu Gremolata	7.50

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