China de Puebla
![China de Puebla](https://cititour.com/NYC_Restaurants/photos/3124_chinadepuebla5x.jpg)
Restaurant Menu
APPETIZERS
Guacamole Poblano
svocado, red onion, tomato, cilantro 9.
Shitake Mousse
tequila, cumin, crema fresca 10.
Ceviches
salmon, passionfruit, asian pear, cilantro 9.
snapper, blood orange, avocado, thai basil 9.
shrimp, bamboo shoots, lime, wakame 9.
Japanese Mizuna Lettuce Salad
poblano rajas, queso fresco, black beans, mango vinaigrette 8.
Green Jade Gazpacho
coconut, zucchini, cucumber, jicama, honeydew, mint 8.
Sweet Corn Soup
scallops and black beans 9.
Tempura Zucchini Blossoms
stuffed with oaxacan cheese and corn, pineapple-vanilla sauce 10.
Mussels
lemongrass, serrano chile, coconut and achiote broth 10.
Tuna Tartar Tostada
fresh diced tuna, yuzu, ginger, tobiko 12.
Crispy Maize Calamari
cherry peppers, sweet chili sauce 11.
Hoisin Braised Duck Carnitas Empanada
scallions, chipotle aioli 9.
ENTREESTequila Tiger Shrimp
poblano and manchego flautas, cilantro crema 18.
Pan Seared Striped Bass
yucca, baby bok choy, shiitake, chorizo, tomatillo sauce 19.
Tortilla Crusted Grouper
huitlacoche fried rice, snow peas & red pepper slaw, sesame vinaigrette 20.
Chipotle Grilled Atlantic Salmon
sauteed hominy and corn, mustard greens, edamame puree 16.
Ancho & Black Bean Marinated Scallops and Shrimp
udon noodles, red peppers, straw mushrooms, snow peas 19.
Crispy Tofu with Vermicelli Rice Noodles
carrots, snow peas, poblano strips 14.
Five-Spiced Chicken Tacos
flour torillas, onion, crema fresco, cilantro 13.Pollo Poblano
crispy roasted chicken, black sticky rice, plantains, curry sauce 15.
Tamarind Glazed Duck Breast
cilantro rice, baby bok choy, cashew mole 18.
Ginger-soy Lacquered Pork Chop
black bean, corn and edamame salsa, water chestnuts, chinese broccoli. 16.
Grilled Skirt Steak with Cracked Schezuan Peppercorns
yucca fries, sauteed chinese broccoli 18.
SIDES 5.
huitlacoche fried rice ~ yucca fries ~ sweet plantains ~ edamame & corn ~ baby bok choy.
PLEASE NOTE: All menu items and prices are subject to change.