broccoli, bamboo shoots, red peppers, water chestnuts, zucchini, peanuts, kung pao sauce

Mandarin Kung Pao Chicken or Tofu

THAI CURRY GREEN BEANS

1 STARTER 1 ENTREE (substitute chicken for sautéed salmon 6 / pp)

ESSENTIAL PACKAGE

lightly battered chicken, carrots, green peppers, onions, pineapple, sweet sour sauce

SWEET SOUR CHICKEN

wok seared green beans, scallions, sweet soy sauce

GREEN BEANS

mixed greens, carrots, cucumbers, mushrooms, raisins, tomatoes choice of peanut or ginger dressing

MOSAS VEGETABLE SALAD

cabbage, chicken, shrimp, in a crispy spring roll wrap

MOSAS SPRING ROLLS

PREMIUM PACKAGE

Crab Wontons

Thai Cashew Chicken

Signature Package

Classic Package

Pac's Homemade Cupcakes

Chocolate Swirl Cheesecake

New York Style Cheesecake

ASIAN SLIDERS (3)

basil, bean sprouts, carrots, cucumbers, glass sweet chili dipping sauces marinated chicken + vegetables in wonton wrap, steamed, tossed in a spicy garlic sauce

BASIL ROLLS (2) GF

sauteed chicken or tofu, diced mushrooms, water chestnuts, scallions, chilled lettuce cups

EDAMAME GF

lightly battered chicken or shrimp, carrots, green peppers, onions, pineapple, sweet + sour sauce

SWEET + SOUR GF

Mrs. Pao's Homemade Cupcakes

Chocolate Covered Strawberries

serves 13-15, requires 1 day advance notice

Cake (Chocolate Swirl Cheesecake)

serves 8, includes cups, lemons and sweetener

Gallon of Iced Tea

HOT + SOUR WONTONS

Decide whether to use chicken or tofu. If using both, treat them separately. For tofu, press at least 15–30 minutes to remove excess water; drain and pat dry.

Choose protein

Combine 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, and 1 teaspoon cornstarch in a bowl. Add the cubed chicken (or tofu) and toss to coat. Marinate 10–20 minutes while prepping vegetables.

In a small bowl, whisk together 3 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons black or rice vinegar, 1 tablespoon hoisin, 1 teaspoon sesame oil, 1 tablespoon stock, and 1 teaspoon sugar until smooth.

In a separate small cup, dissolve 1 teaspoon cornstarch in 2 tablespoons water to make a slurry. Set both sauce and slurry aside.

Prepare all vegetables: cut broccoli into bite-sized florets, slice bamboo shoots and drain, cut red pepper into strips, slice zucchini, drain and slice water chestnuts, and slice scallions. Have peanuts and dried chilies nearby.

If you prefer broccoli crisp-tender, blanch florets in boiling salted water 30–60 seconds, then transfer to ice water to stop cooking. Drain well before stir-frying.

Heat a large wok or heavy skillet over high heat until smoking point is near. Add 2 tablespoons oil and swirl to coat.

Add marinated chicken in a single layer (or tofu cubes) and spread out. Let sear undisturbed 1–2 minutes, then stir-fry until cooked through and lightly browned (chicken 4–5 minutes total; tofu 3–4 minutes). Remove protein to a plate and reserve.

Cook protein

Add remaining 1 tablespoon oil to the hot wok. Add dried red chilies and stir 10–20 seconds until fragrant but not burnt (reduce quantity for milder heat).

Add minced garlic and ginger; stir 15–20 seconds until aromatic.

Add broccoli, red bell pepper, zucchini, bamboo shoots, and water chestnuts. Stir-fry 2–3 minutes until vegetables are bright and just tender-crisp.

Return cooked chicken or tofu to the wok and toss with vegetables.

Pour the prepared Kung Pao sauce over the contents of the wok and stir to combine. Let simmer 30–45 seconds so flavors meld.

Give the cornstarch slurry a quick stir (it may have settled) and pour it into the wok while stirring. Cook 30–60 seconds until sauce thickens and coats the ingredients.

Taste and adjust seasoning with 1/4 teaspoon salt and a pinch of white pepper if needed.

Stir in roasted peanuts and sliced scallions. Remove from heat.

Serve immediately over steamed rice or noodles.

boneless skinless chicken thighs (cut into 1-inch cubes)

firm tofu (pressed and cut into 1-inch cubes) — or substitute for chicken

soy sauce (for marinade)

Shaoxing wine or dry sherry (for marinade)

cornstarch (for marinade)

light soy sauce

dark soy sauce

Chinese black vinegar or rice vinegar

hoisin sauce

sesame oil

chicken or vegetable stock

sugar

cornstarch (for slurry)

water (for slurry)

broccoli florets (bite-sized)

bamboo shoots (sliced, canned, drained)

red bell pepper (1/2-inch strips)

water chestnuts (sliced, canned, drained)

zucchini (halved lengthwise and sliced 1/4-inch)

scallions (green onions), sliced on bias

dried red chilies (adjust to heat preference)

peanuts (roasted, unsalted)

garlic (minced)

fresh ginger (minced)

vegetable oil (or peanut oil) for stir-frying

salt

white pepper (optional)

Trim the stem ends off the green beans and rinse under cold water. Pat dry.

Prepare

Bring a medium pot of salted water to a boil. Add the trimmed green beans and blanch for 2 minutes until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and set aside.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the sliced shallot and sauté 1 minute until fragrant. Add the minced garlic and cook 30 seconds more, stirring to avoid burning.

Add the blanched and drained green beans to the skillet. Stir-fry 2–3 minutes until heated through and they gain a little color. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from heat and keep warm while preparing the sauce.

In a small bowl or measuring cup, combine 1/2 cup peanut butter and 1/2 cup unsweetened coconut milk. Whisk until smooth. If the peanut butter is very stiff, microwave the mixture 10–15 seconds to loosen, then whisk.

Add 2 tablespoons light soy sauce, 2 tablespoons fresh lime juice, 1 tablespoon green curry paste, 1 teaspoon fish sauce, 1 teaspoon rice vinegar, and 1 teaspoon brown sugar to the peanut-coconut mixture. Whisk thoroughly to combine. The green curry paste provides the Thai curry flavor; taste and adjust later if needed.

If the sauce is too thick, whisk in up to 2 tablespoons water, 1 tablespoon at a time, until you reach a pourable, glossy consistency that will coat the beans.

Taste the sauce and balance sweet/salty/sour: add a pinch more brown sugar if too tart, 1/2 teaspoon more soy sauce if too mild, or 1/2 tablespoon more lime juice if you want brighter acidity. If using, stir in 1 teaspoon lime zest and 1/2 teaspoon red pepper flakes or sliced chili for heat.

Pour the warm sauce over the sautéed green beans in the skillet or transfer beans to a serving bowl and drizzle the sauce on top. Toss gently to coat all beans evenly. Heat the sauced beans over low heat for 30–60 seconds if you prefer everything warm and melded.

Finish by sprinkling 1/4 cup roughly chopped toasted peanuts and 2 tablespoons chopped fresh cilantro over the green beans. Serve immediately with extra lime wedges on the side.

fresh green beans, trimmed

vegetable oil

garlic cloves, minced

shallot, thinly sliced

kosher salt

freshly ground black pepper

crunchy peanut butter (or smooth if preferred)

unsweetened coconut milk

fresh lime juice

brown sugar

green curry paste

fish sauce

rice vinegar

water (for thinning)

toasted peanuts, roughly chopped

fresh cilantro, chopped (optional)

lime zest (optional)

red pepper flakes or thin chili slices (optional, to taste)

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

Make the vinaigrette

Assemble the salad by placing 6 cups mixed salad greens in a large bowl. Add 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion, 1/2 cup crumbled feta and 1/2 cup toasted walnuts.

Right before serving, drizzle the vinaigrette over the salad (start with about 3–4 tbs; reserve extra) and toss gently until evenly coated. Plate immediately so greens remain crisp.

Preheat oven to 400°F (200°C) — this is for finishing the salmon if needed and for the potatoes.

Pat salmon fillets (or chicken breasts) dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. If using chicken, pound to an even thickness (~1/2–3/4 inch) so it cooks evenly.

Prepare proteins

Heat a large ovenproof skillet over medium-high heat and add 2 tbs olive oil. When shimmering, place salmon fillets skin-side down and press gently for 10 seconds to ensure even contact. Sear 4–5 minutes without moving until the skin is crisp and the sides are opaque about halfway up. Flip and cook 1–2 minutes more then transfer skillet to preheated oven for 3–5 minutes until internal temperature reaches 125–130°F (for medium) or cook to preference. If using chicken: sear 4–5 minutes per side on stove then finish in oven until internal temp 160–165°F (about 8–12 minutes depending on thickness).

Sear the salmon (or sauté chicken)

In a small saucepan or in the skillet after removing the salmon/chicken, melt 3 tbs unsalted butter over medium-low heat. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 2 tbs chopped parsley, zest and juice of 1 lemon, and 1 tbs fresh thyme leaves (if using). Spoon the compound butter over the cooked protein to finish.

Make garlic herb butter

Let the salmon rest 2–3 minutes after cooking (chicken should rest 5 minutes). Spoon additional garlic-herb butter over each piece and garnish with extra parsley and a lemon wedge. Serve immediately alongside roasted potatoes and the starter salad.

While preheating the oven to 400°F (200°C), place 2 lb halved fingerling potatoes on a rimmed baking sheet. Toss with 2 tbs olive oil, 1 tbs chopped rosemary or thyme, 1/2 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper to coat evenly.

Spread potatoes cut-side down in a single layer. Roast in the preheated oven 25–30 minutes, flipping halfway through, until tender and golden-brown. Increase oven temperature to 425°F for the last 5 minutes if you want more crisping.

Remove from oven and taste for seasoning; adjust salt if necessary. Keep warm until plating.

For each plated Essential Package serve one portion of the starter salad (approx. 1/4 of the salad each), one protein piece (salmon fillet or chicken breast), and ~1/2 lb roasted fingerling potatoes. Garnish protein with reserved parsley and a lemon wedge.

If substituting sautéed salmon for chicken as an upgrade, note additional 6 / pp charge (inform service staff).

mixed salad greens (spring mix)

cherry tomatoes, halved

English cucumber, thinly sliced

red onion, very thinly sliced

crumbled feta cheese

toasted walnuts, roughly chopped

extra-virgin olive oil (for dressing)

fresh lemon juice

Dijon mustard

honey

black pepper, freshly ground

salmon fillets, skin-on, 6–7 oz each

or boneless skinless chicken breasts, pounded to even thickness

olive oil (for searing)

unsalted butter

garlic, minced

fresh parsley, finely chopped

fresh lemon, zested and juiced

fresh thyme leaves (optional)

fingerling potatoes, halved lengthwise

olive oil

fresh rosemary or thyme, chopped

garlic powder

black pepper

lemon wedges

extra parsley for garnish

Pat the chicken pieces dry with paper towels. Season evenly with 1 tsp salt and 1 tsp black pepper.

Prepare chicken

In a medium bowl whisk together 1 egg, 1 tablespoon cornstarch, 3 tablespoons all-purpose flour and 3 tablespoons cold water until smooth. Batter should be slightly thick but pourable—adjust with 1 teaspoon more water or 1 tablespoon more flour if needed.

Make batter

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or a drop of batter sizzles and browns in about 30 seconds. Working in a single layer (do not overcrowd), dip each seasoned chicken piece into the batter to coat, then carefully add to the hot oil. Fry 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C) and transfer to a paper towel-lined plate. Repeat with remaining chicken, maintaining oil temperature. If preferred, shallow-pan fry in two batches using 1/4-inch oil and turning pieces to brown all sides.

Coat and fry

While chicken is frying, prepare the vegetables: slice the carrot on a bias, core and cut the green pepper into 1-inch pieces, and cut the onion into 1-inch wedges. Drain pineapple chunks if using canned.

Prep vegetables

After removing fried chicken from the pan and leaving about 1–2 tablespoons of oil (or wipe pan and heat 1 tablespoon vegetable oil), add the carrot slices and sauté over medium-high heat for 2 minutes. Add green pepper and onion and continue to stir-fry 2–3 minutes until vegetables are crisp-tender. Add pineapple chunks and cook 1 minute to warm through.

Quick sauté

In a small bowl combine 1 cup pineapple juice, 1 tablespoon brown sugar, 3 tablespoons rice vinegar, 3 tablespoons ketchup, and 1 tablespoon soy sauce. Stir until the sugar dissolves.

Make sauce base

In a separate small cup whisk together 2 teaspoons cornstarch with 2 tablespoons cold water to make a slurry. Pour the sauce base into the pan with the vegetables and bring to a gentle simmer over medium heat.

Thicken sauce

Once the sauce is simmering, slowly whisk in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens to a glossy coating. Taste and add 1/4 tsp salt if needed.

Finish sauce

Return the fried chicken pieces to the pan and toss gently to coat with the sauce and vegetables. Cook for an additional 1–2 minutes to heat the chicken through and let flavors meld. If sauce becomes too thick, add 1–2 tablespoons water or pineapple juice to loosen.

Combine chicken and sauce

Transfer sweet & sour chicken to a serving plate or bowl. Sprinkle sliced scallions over the top and serve immediately with steamed rice or noodles.

Garnish and serve

boneless skinless chicken thighs or breasts, cut into 1-inch pieces

cornstarch

all-purpose flour

cold water

vegetable oil (for frying)

carrot, peeled and sliced on a bias about 1/4-inch thick

green bell pepper, cut into 1-inch pieces

yellow or white onion, cut into 1-inch pieces

pineapple chunks (fresh or canned, drained)

scallions (green parts) for garnish, thinly sliced

pineapple juice (from canned pineapple or fresh)

brown sugar or granulated sugar

rice vinegar (or white vinegar)

ketchup

soy sauce

cold water (for slurry)

salt (optional, to taste)

Rinse the green beans, trim off the stem ends (and any stringy bits). Bring a large pot of salted water (use the 1 tsp kosher salt) to a rolling boil. Add the green beans and blanch until bright green and just tender-crisp, about 2–3 minutes depending on thickness.

Trim and blanch

Prepare an ice bath (the 2 cups ice water). Immediately remove the green beans with a slotted spoon or drain and plunge them into the ice water to stop cooking. Leave in the ice bath for 2 minutes, then drain thoroughly and pat dry on a clean kitchen towel or paper towels.

In a small bowl, whisk together the dark sweet soy sauce (2 tbsp), light soy sauce (1 tbsp), rice vinegar (1 tsp), sugar (1 tsp), and 2 tbsp water until the sugar dissolves. Set aside.

Mix sauce

Place a wok or large heavy skillet over high heat until very hot (smoking slightly). Add the neutral oil (2 tbsp) and swirl to coat.

Heat wok

Add the sliced garlic and julienned ginger, stirring constantly for about 15–20 seconds until fragrant but not browned. Watch closely to avoid burning.

Add the blanched, dried green beans to the wok and spread them into a single layer as much as possible. Let them sear undisturbed for 30–45 seconds to get some blistering, then toss or stir-fry aggressively for 1–2 minutes until they develop char spots and are heated through.

Pour the prepared sauce over the green beans and continue to toss for 30–45 seconds so the sauce coats the beans and thickens slightly. If needed, raise the heat to reduce the sauce further; be careful to avoid burning the sugar in the sweet soy.

Turn off the heat and drizzle the toasted sesame oil (1 tsp) over the beans. Add the sliced scallion greens (3 each) and freshly ground black pepper (1 tsp). Toss to combine.

Mandarin Kung Pao Chicken Or Tofu

Thai Curry Green Beans

Essential Package

Sweet Sour Chicken

Green Beans

Mosas Vegetable Salad

Mosas Spring Rolls

Premium Package

Crab Wontons

Thai Cashew Chicken

Signature Package

Classic Package

Pac's Homemade Cupcakes

Chocolate Swirl Cheesecake

New York Style Cheesecake

Asian Sliders (3)

Basil Rolls (2) Gf

Edamame Gf

Sweet + Sour Gf

Mrs. Pao's Homemade Cupcakes

Chocolate Covered Strawberries

Cake (chocolate Swirl Cheesecake)

Gallon Of Iced Tea

Hot + Sour Wontons