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Three Seasons
Three Seasons
518 Bryant St., Palo Alto
Spring Rolls
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| Traditional Spring Rolls Lean pork, poached shrimp and peanut sauce | |
| Vegetarian Rolls Tofu, Shiitake mushroom, jicama and peanut sauce | |
| Ahi Tuna Rolls Seared ahi tuna, fresh mango and ginger soy | |
| Marina Rolls Smoked salmon, spicy seared ahi, ginger soy | |
| Duck Rolls Peking-styled duck with mango, hoisin and chili sauce | |
| Beef Rolls Beef, peanut, fresh pineapple, spicy vinaigrette | |
| Viper Rolls Grilled eel with “tare”sauce, cheese and ginger soy | |
| Summer Rolls Dungeness crab, avocado, cucumber and ginger soy | |
| Spider Rolls Fried soft-shelled crab with spicy vinaigrette | |
| Scorpion Rolls Grilled Tiger prawns, mango and spicy vinaigrette | |
Satay
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| Scorpion Rolls Grilled Tiger prawns, mango and spicy vinaigrette | |
| Curry Prawns Large prawns grilled to perfection. | |
| Served with wasabi-soy vinaigrette | |
| Honey Quail Grilled semi-boneless quail with lime-salt pepper sauce | |
| Chicken Satay Chicken breast strips with sweet spicy sauce | |
| Sea Scallops Lightly grilled and served with curry sauce | |
| Cha Ca Grilled catfish served with spicy dipping sauce | |
| Malaysian Lamb Grilled 5-spiced lamb loin with curry | |
| Teriyaki Beef Grilled Korean B.B.Q. beef with teriyaki sauce | |
Soups and Salads
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| Teriyaki Beef Grilled Korean B.B.Q. beef with teriyaki sauce | |
| Spicy and Sour Shrimp Soup Shrimp, tomato, pineapple and tropical greens in a savory broth | |
| Tropical Fruit salad Fresh papaya, mango, pineapple and frisee lettuce tossed with spicy vinaigrette, dried cranberry and glazed walnut | |
| Green Papaya Salad with Shrimp Green papaya with sweet chili sauce, tomato, shrimp and peanut | |
Small Plates
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| Green Papaya Salad with Shrimp Green papaya with sweet chili sauce, tomato, shrimp and peanut | |
| Happy Buns Peking duck with steamed buns, cucumber and hoisin chili sauce | |
| Fresh Mussels Steamed P.E. mussels with spicy tamarind-coconut-peanut sauce | |
| Pork Ribs Sautéed with tamarind sauce and green onion | |
| Crispy Rolls With pork, shrimp, glass noodles and spicy vinaigrette | |
| Shrimp Pot Stickers Steamed wonton stuffed with shrimp. Served with ginger soy | |
| Giant Garlic prawns With fresh chili pepper and green onion | |
| Crispy Tofu With a spicy sweet chili dipping sauce | |
Large Plates
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| Crispy Tofu With a spicy sweet chili dipping sauce | |
| Saigon Crepe Rice pancake stuffed with shrimp, chicken, bean sprout. Served with lettuce, sliced mango, fresh herbs and spicy vinaigrette dipping sauce | |
| Lemon Grass Chicken With red bell pepper, green onion and caramel sauce | |
| Yellow Curry Chicken With yam, potato and curry sauce (mild) | |
| Cornish Hen in Beer Broth A whole Cornish hen simmered in beer broth with mushroom | |
| Grilled Duck a l’Orange Succulent fresh boneless duck breast with fragrant skin spiced with star anise, ginger, cayenne and orange sauce | |
| “Shaking Beef” Bo Luc Lac Cubes of beef wok-tossed with green onion, black pepper and garlic sauce. Served with fresh watercress (mild) | |
| Mango Beef Slices of beef wok-tossed with fresh mango and oyster sauce | |
| New Zealand Rack of Lamb A whole 5-spiced rack of lamb grilled, served with Asian greens and Shiraz veal stock reduction | |
| Seared Sesame-crusted Scallops Served with sautéed baby bok choy (spicy) | |
| Crab “Farci” Crab shells stuffed with shrimp, crabmeat, mushroom, glass noodles and corn. | |
| Served with fresh tomato sauce | |
| Catfish in the Clay Pot Catfish fillet simmered in caramel sauce and black pepper | |
| Whole Crispy New Zealand Red Snapper Served with sweet chili scallion sauce | |
| Steamed Chilean Sea Bass With fresh ginger, lily buds and Shiitake mushroom | |
| Three Seasons Tamarind Prawns Giant prawns sautéed with scallion, fresh pineapple, chili pepper and our special tamarind sauce. | |
| Served with caramelized cocktail pineapple | |
| Prawns and Pineapple With walnut and exotic passion fruit sauce. | |
| Served in halved, hollowed cocktail pineapple | |
| Caramelized Shrimp With onion, fresh garlic and chili black pepper sauce | |
Noodles
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| Caramelized Shrimp With onion, fresh garlic and chili black pepper sauce | |
| Tiger Prawns and Garlic Noodles Grilled jumbo prawns served with garlic noodles, parmesan cheese and fried shallot | |
| “Pho Xao” Pad Thai rice noodles sautéed with shrimp, mushroom, egg, tofu, bean sprout and pad thai sauce (mild) | |
Sides
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| “Pho Xao” Pad Thai rice noodles sautéed with shrimp, mushroom, egg, tofu, bean sprout and pad thai sauce (mild) | |
| Green Spears Steamed asparagus with oyster sauce | |
| Spicy Green Beans Blue lake green bean sautéed with Shiitake mushroom and black pepper caramel sauce | |
| Pea Sprouts Sauteed with Shiitake mushroom and fresh garlic | |
| Japanese Eggplant Sauteed with red bell pepper, onion, Shiitake mushroom and coconut sauce | |
| Lemon Grass Tofu Sauteed with Shiitake mushroom and fresh onion | |
| Curry vegetables Seasonal vegetables sautéed with curry sauce | |
| Garlic Noodles Fresh egg noodles sautéed with garlic butter sauce. Topped with parmesan cheese and fried shallots | |
| Jasmine Steamed Rice Bowl | |
Executive Chef: Hung Le
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Cross Streets:
(University Ave.)Neighborhood:
Palo AltoPhone:
650-838-0353Location(s)
- Three Seasons
- 518 Bryant St.
- Palo Alto, CA
- United States
