QI Austin: Modern Asian Kitchen

PAN SEARED SALMON WITH SPICY TURMERIC SAUCE AND FRESH POMELO.

STEAM WILD HALIBUT FILLET WITH SHREDDED DRY RED CHILI PEPPERS.

SLOWLY BRAISED IN CHEF'S HOMETOWN SAUCE WITH TAIWANESE SPINACH.

CRISPY ALLIGATOR STIR FRY IN DRY CHILI PEPPER AND SZECHUAN GREEN PEPPERCORN.

CRISPY ASIAN FRIED CHICKEN WITH ROASTED GARLIC DIPPING SAUCE.

LOBSTER TAILS STIR FRY WITH JALAPENOS AND FRESH ONIONS IN SALT AND PEPPER SAUCE.

BERKSHIRE PORK LOIN WITH LYCHEE FRUIT STIR FRY IN A SWEET AND SOUR PEKING SAUCE WITH TEXAS WILD HONEY AND LIME ZEST.

SAUTEED AKAUSHI BEEF WITH FRESH ONIONS IN HONEY BLACK PEPPER SAUCE COOKED ON A SIZZLING HOT PLATE.

SAUTEED AKAUSHI BEEF IN BLACK BEAN SAUCE WITH BELL PEPPERS.

CRISPY SHRIMP IN HOMEMADE MAYO SAUCE WITH FRESH APPLES AND HONEY PECAN.

CRISPY SHRIMP COOKED IN BUTTER, SALT, AND PEPPER. STIR FRIED WITH FRESH JALAPENOS AND ONIONS

SHREDDED CHINESE STYLE PORK WITH BAMBOO SHOOT, CABBAGE, MUSHROOM, AND SPRING ONION WITH SCRAMBLED EGG. IT IS SERVED WITH 4 THIN PANCAKES. (ADDITIONAL PANCAKE $3)

FRESH SEAFOOD WITH SEASONAL VEGETABLES COOKED IN CREAMY ASIAN CURRY SAUCE WITH A SCALLION PANCAKE.

CRISPY TOFU COOKED IN SPICY BEAN PASTE SAUCE WITH GROUND MEAT (PORK, LAMB, BEEF) WITH DRIED SCALLOP.

CRISPY CHICKEN STIR FRY IN HONEY SESAME SAUCE.

STIR FRY CHICKEN WITH SPICY BEAN PASTE SAUCE WITH PINE NUTS.

PORK BELLY MARINATED FOR 24 HOURS THEN BRAISED IN A BROWN SUGAR SOY SAUCE WITH PRESERVED VEGETABLES.

HALF PEKING DUCK SERVED WITH 5 HOMEMADE BAOS AND FOIE GRAS MOUSSE. (ADDITIONAL BAO $1.50)

CRISPY WHOLE RED SNAPPER COOKED IN A HONG KONG STYLE SWEET SAUCE.

JASMINE FRIED RICE WITH ITALY'S BURGUNDY BLACK TRUFFLE AND BROWN EGGS. (ADDITIONAL FRESH TRUFFLE $15)