|
The whimsical yet elegant Fin offers an extensive menu of contemporary Chinese seafood to satisfy every taste. The aquatic setting with sphere-shaped glass curtains hanging the length of the room creates a cozy, private feel. Renowned for his Hong Kong-style wok cuisine, chef Chi Choi presents innovative dishes that begin with appetizers such as Fin’s Four---chilled jellyfish, Chinese ham, beef flank and octopus---and a shrimp and scallop lettuce wrap with pine nuts. We like the shredded Dungeness crab meat and corn soup and the vegetarian hot and sour soup with enoki mushrooms. Among our favorite entrées are pan-fried scallops with black bean sauce and wok-fried Chilean sea bass with scallions and garlic. Fresh from Fin’s tank are steamed, sashimi-braised or wok-fried choices including Maine or Australian lobster, Santa Barbara prawns and Alaskan giant clams. Among tasty non-seafood signature dishes are Imperial Peking duck, beef tenderloin and braised Mandarin-style tangy pork chops. Save room for the refreshing mochi (rice cakes) filled with mango, lychee or green tea ice cream. Children five and older are welcome.
|
Send to Phone 
