10 Red Dragon Shrimp
Crispy fried large shrimp tossed in spicy habanero aioli sauce and
lime aioli. 
Crispy fried large shrimp tossed in spicy habanero aioli sauce and
lime aioli.
Tender calamari rings seasoned with Cajun spice served with spicy
lime aioli. 
Stir-fried tender flank steak with onion and scallions in sweet soy garlic sauce, with guacamole, pico de gallo, Asian slaw, Chipotle salsa and flour tortillas.
Boiled whole soybeans seasoned with togarashi Japanese spice,
chili-sesame oil and kosher salt. 
Boiled whole soybeans seasoned with kosher salt.
Fried spring rolls stuffed with minced chicken and vegetables served with lettuce, basil, mint, cilantro, bean sprouts and Vietnamese dipping sauce.
Minced chicken, water chestnuts, mushrooms, lettuce cups, crispy noodles, and hoisin sauce.
Pan seared or steamed served with traditional soy ginger sauce.
4 oz. thin sliced beef, lettuce leaves, garlic sliced, onions, Chef’s special dipping sauce and grill at your table.
Tempura fried softshell crab, avocado and spring mix wrapped in rice paper, served with sweet chili sauce.
4 Chesapeake Bay, VA oysters topped with ginger-garlic black bean sauce.
Half rack fall-off-the-bone baby back ribs, Asian BBQ sauce and Asian slaw.
Arcadian mix, grape tomatoes, carrots tossed with miso-ginger dressing.
Fresh seaweed mixed with sesame oil and sesame seed, drizzled with Ponzu sauce.
Grilled chicken, julienne napa cabbage, julienne carrots, spring mix, cucumber slices, grape tomatoes, tofu skin, tossed with sesame soy dressing, and topped with fried lotus root, cilantro and Thai basil.
Grilled plump shrimp over roasted Chinese eggplant, zucchini, red
pepper, onions, asparagus, spring mix, topped with miso-ranch and
balsamic glaze.
Cucumber slices topped with kanikama (krab stick) and Ponzu sauce.
Grilled chicken, baby kale, strawberry slices, orange slices,
quinoa, candied walnuts and blue cheese crumbs tossed with honey
coffee beet orange dressing.
Korean style braised beef short ribs, sautéed vegetable medley
(zucchini, yellow squash, red pepper and mushrooms) and mashed
potatoes. 
10 oz. grilled ribeye steak with Asian black pepper sauce, sautéed vegetable medley (zucchini, yellow squash, red pepper and mushroom), served with mashed potatoes on sizzling hot plate
5 oz. broiled lobster tail with citrus butter sauce, 5 oz. grilled ribeye steak with Asian black pepper sauce, crispy fried asparagus wrapped in spring roll skin served with mashed potatoes on sizzling hot plate.
Full rack fall-off-the-bone baby back rib, Asian slaw and mashed potatoes.
Tender sliced chicken wok stir-fried with onions, bell peppers,
carrots, fried potatoes smoothed with Penang curry coconut sauce.
Crispy medallion chicken thigh meat, broccoli water chestnut,
Szechuan chili pods, in sweet chili garlic sauce.
Tender sliced flan steak marinated in seven southeastern Asian
spices, wok tossed over bean sprouts and mushrooms. Topped with
crushed peanut and jicama.
Sautéed jumbo shrimp, vegetable medley, in spicy red curry coconut
reduction.
Crispy large shrimp wok tossed in honey lemon aioli and diced bell
peppers, topped with candied walnuts.
Slow cooked lamb in coconut curry, broccoli, bell peppers, carrots
and onions.
Lobster tail, jumbo shrimp, diver scallop with vegetable medley. Choice of flavor: Hunan kung-pao style / Hong Kong black pepper / Cantonese miso.
Wok stir-fried chicken, shrimp, beef, vegetables and Chinese egg noodles..
Chicken and shrimp sautéed with egg, bean sprouts, basil and rice
noodles, in tamarind fish sauce. Topped with crushed peanuts and
cilantro.
Chicken, shrimp, scallop, vegetable in hearty, spicy broth with egg
noodles.
Wok stir-fried chicken, shrimp, scallop, snow peas, carrots, baby bok choy, shitake mushroom in soy garlic sauce over pan-fried thin egg noodles.
Chicken, shrimp, beef, bean sprouts, carrots, onion, scallion and peas. Yang Chow Style / Curry Style / Thai Style.
Consuming raw or undercooked meats, poultry, seafood shellfish or eggs may increase your risk of foodborne illness.
Menu item prices are subject to change without notice. Additional charge may apply to any substitutions.
= AZN Signature Dish
= AZN Spicier Dish
= Gluten Free Dish
Please allow 10-15 minutes to cook. Dark Belgian chocolate lava cake, with chocolate sauce and fresh berries.
Large Fuji apple dipped in caramel, then dipped in bittersweet Belgian chocolate, then drizzled with white chocolate and chopped pecans.
Cheesecake tempura battered and fried, topped with chocolate ganache
Sashimi grade tuna, salmon, escolar, octopus, steamed shrimp, yellow tail, onion, cucumber, avocado, tomato and cilantro tossed in Chef’s special Japanese citrus dressing.
Chef’s choice six pieces of freshest sashimi, five pieces of nigiri sushi and one California roll
9 pieces of sashimi (tuna, salmon, yellow tail).
9 pieces of sashimi (tuna, salmon, yellow tail), 6 pieces of nigiri
sushi (tuna, salmon, yellow tail), 1 Kamakazi Roll (8 pieces), 1
Blue Crab California Roll (8 pieces) and 1 Firecracker Roll (8
pieces).
3 Courses: 1st Course: Crispy duck skin wrapped in crepe with
cucumber, scallion and hoisin sauce. 2nd Course: Cantonese-style
shredded duck soup. 3rd Course: Grilled duck breast with sauteed
broccoli and asparagus in ginger-scallion soy sauce.
8 oz. Chilean seabass marinated in miso and sweet sake then baked,
served with vegetable medley and misoyaki glaze and beet
vinaigrette.
Seared Scottish salmon seasoned with Japanese spices. Sautéed
vegetable medley (zucchini, yellow squash, red pepper and mushroom),
fused curry oil and sweet soy glaze.
Sashimi grade tuna seared rare with spiced seaweed crust, served
with Thai basil citrette and soba noodle salad.
4 oz. Korean style braised beef short rib with au jus, 4 oz. baked Chilean seabass with misoyaki glaze and beet vinaigrette, sautéed vegetable medley (zucchini, yellow squash, red pepper and mushroom) and mashed potatoes.
8oz. pan seared duck breast, sautéed vegetable medley (zucchini,
yellow squash, red pepper and mushrooms) in Thai red curry sauce.