© 2007 Fusion On Main
Fusion On
Main
123 Main Street
Flemington, NJ 08822
www.FusionOnMain.com
(908) 788-7772 FAX (908) 788-9616
SPECIALITES
(HOUSE SPECIALS)
Kung Menam
- 25
Jumbo Shrimp, wok
sautéed with lemon grass in
a white wine cream reduction accompanied by vegetable ratatouille
Imperial Fish
- 25
Red snapper lightly
floured and flash fried finished with
spicy garlic infused tomato sauce (choice of whole fish or fillet)
Kuril Salmon
- 25
Grilled fillet of
Salmon in a white wine basil
sauce, served with wild mushrooms and asparagus
Penang Duck
- 25
Roasted sliced duck
in a Thai curry sauce, served with Jasmine rice
Black Bean Venison
- 27
Wok seared with
rainbow peppers, onions, and black beans in a sweet soy sauce
Tournedos of Wild Boar
- 27
Marinated in fresh
lime and ginger, grilled to perfection,
glazed with red wine demi and served with fiery vegetable ravioli
Bison Steak
- 32
10 oz. Ribeye
lightly seasoned, grilled and served with garlic mashed potatoes
and sautéed with seasonal vegetables and finished with an oyster
mushroom marsala demi
Australian Double Cut Lamb Chops (Market
Price)
Dusted with
fresh herbs and garlic served with potato and vegetable of the day
TANDOOR
(CLAY POT OVEN)
(All items
served with roasted new potatoes,
rainbow peppers, caramelized onions and clay oven flat bread)
Free Range Cornish Hen
- 22
Marinated
with Indian spices and yogurt
Sizzlers
- 23
Choice of
lamb, chicken, or jumbo shrimp.
All lightly seasoned with herbs and yogurt marinade
MISES-EN-BOUCHE
(APPETIZERS)
Crispy Lotus Wheels
- 7
Caramelized
in red chili honey
Cauliflower
Manchurian
- 8
Batter
coated cauliflower in a herb infused brown sauce
Tofu
Delight
- 7
Crispy tofu
glazed with sweet chili
Spring
Roll
- 7
Prepared
fresh daily -Choice of vegetable of chicken
Chicken Satay
- 8
Thai Coconut
Peanut sauce
Steamed
Shrimp Dumplings
- 8
Ginger soy
dipping sauce
Beijing
Shrimp
- 10
Sautéed
shrimp with chili garlic
Crab
Dim Sum
- 10
Crab,
garlic, chives and sour cream
Ragu
at Escargot
- 12
Turmeric
cream flambé
Crab
Wantons
- 9
Crispy fried
filled with crab meat and cream cheese
Calamari
and Scallops
- 12
Sautéed in a
rich shallot cognac cream sauce
POTAGES
(SOUP)
Hot and Sour
- 6
Traditional
Chinese style
Cream
of Sweet Corn and Leek
- 6
Enriched
with quail eggs
Tom
Yam Goong
- 7
Traditional
Thai hot and sour soup accented
with fresh lemon grass, coriander and shrimp
Carrot
and Kafir Lime Bisque
- 7
Roasted
carrot puree with lobster
SALADES
(SALAD)
Shanghai Greens
- 8
Daily fresh
greens, chili truffle vinaigrette
Som
Tum
- 10
Green papaya
with roasted peanuts, cherry tomatoes, vodka citron vinaigrette
Jasmine Smoked Duck
- 14
Radicchio
leaves layered on top of a bed of avocado, honey mustard dressing
Wok Seared Ahi Tuna
- 14
Fresh
arugula, soy ginger glaze
Tropical Salad
- 12
Grilled
chicken tossed with mango and basil
PLAT PRINCIPAL
(ENTREES)
Chiang Mai Duck
- 26
10 oz. Duck
Breast -Crusted with fresh coconut, pan seared with red wine demi
Polynesian
Mahi Mahi
- 25
Served with
sun dried tomato Risotto and baby
bok choy finished with a fresh lime butter sauce
Phuket
Bay Diver Scallops
- 27
Coriander
butter sauce, fresh baby vegetables
Lamb
Borneo
- 27
Medallions
of lamb in mint flavored lamb
au jus, served with ginger mashed potatoes
Lemon
Crusted Lobster
- 28
Poached in a
wine cream sauce enriched with Romano cheese
RIZET NOODLES
(RICE & NOODLES)
Siamese Fried Rice
Choice of
vegetable, chicken or shrimp
- 12 - 14
Pad
Se Ew
- 14
Broad rice
noodles with sautéed Chinese broccoli and chicken
Pad Ke Mao
- 15
Broad rice
noodles with sautéed vegetables and seafood
Pad Thai
- 15
Choice of
vegetable, crab meat, or chicken
FLAMBE WOK
(FLAMING WOK)
(Served with Jasmine Rice)
Mekong Vegetables
- 15
Fresh
vegetables stir fried with black bean sauce
Chili Paneer
- 16
Sautéed with
fresh chilies,
onions and bell peppers in a light soy sauce
Szechwan Tofu
- 15
Sautéed in a
delectable blend of Asian sauce
Terong Gorang
- 16
Eggplant
stuffed with cubed cheese in a chef’s special sauce
Kai Krapao
- 17
House specialty
chicken prepared in a basil sauce
Green Chicken Curry
- 17
Traditional
coconut curry simmered with bamboo shoots, basil and lime leaves
Mongolian Lamb
- 20
Stir fried with
green bell peppers in a fresh ginger sauce
Wok Seared Chili Lamb
- 20
Malaysian style
sliced lamb
Andaman Bay Shrimp Curry
- 24
Traditional
Thai curry infused with Indian spices
Shrimp Coriander Garlic
- 23
Prepared with
onions and peppers in a coriander garlic sauce
Lobster Hong Kong
- 27
Delicately
prepared with cashews and chef selected vegetables
SPICE LEVELS ALTERED TO YOUR TASTE!
Mango Smoothie
- 5
Fresh cut
mangoes blended with milk and vanilla ice cream
Pina Colada
- 5
The perfect
blend of pineapple juice and fresh coconut
Strawberry Daiquiri
- 5
Fresh
strawberries, milk, vanilla ice cream and sliced bananas
Tropical Paradise
- 5
A refreshing
blend of pineapple, orange juice and mangoes
Asian Jungle
- 5
Coconut cream,
orange juice, and fresh pineapple
Fresh Lime Soda
- 5
Made with fresh
squeezed lime juice
(Menu items and prices are subject to change)
Patrons are welcome
to bring
your
own alcoholic beverages
CORPORATE ACCOUNTS WELCOMED
GIFT CERTIFICATES AVAILABLE!
SPECIAL EVENTS PARTY TRAY TO GO
WE ACCEPT
© 2007 Fusion On Main