August Moon Sizzling Plate
A mouth-watering mixture of gulf shrimp, scallops, beef, chicken breast and lean roast pork blended with bamboo shoots, mushrooms and broccoli in delicious brown sauce. Served with crispy rice on a steaming and sizzling hot plate.
12.95
Mongolian Barbecue Wraps
Finely sliced sirloin, pork tenderloin and chicken breast marinated in a tasty homemade sauce, pan-broiled and served with sautéed cabbage in steamed bread pockets
15.95
Five-Spiced Filet Mignon
10 oz US Choice filet mignon marinated in Asian five spices, wok-seared with mushrooms served over brown rice and steamed asparagus or broccoli
23.95
Seafood in Basil and Lemongrass Sauce
Scallops, shrimp, king crab meat and mussels simmered in Thai Style lemongrass sauce, served with steamed seasonal vegetables
17.95
Panda’s Double Happiness
Canadian Scallops sautéed with shiitake mushroom in a mildly hot tomato sauce, juicy shrimp sautéed with straw mushroom, bell pepper and water chestnut in dry sherry sauce
16.95
August Moon Shrimp with Asparagus
Lots of shrimp sautéed until crispy in a Japanese cream sauce, topped with sesame seeds and served on a bed of steamed asparagus
14.95
August Moon Sesame Beef
US Choice filet mignon lightly breaded and fried until crispy outside yet juicy inside, braised in orange-flavored sauce, topped with sesame seeds and served on a bed of Formosan vermicelli and steamed broccoli
17.95
August Moon Sesame Chicken
Juicy chunks of chicken lightly breaded and fried until crispy outside yet juicy inside, braised in orange-flavored sauce, topped with sesame seeds and served on a bed of Formosan vermicelli and steamed broccoli
12.95
Five Flavor Shrimp
An epicurean delight! This recipe appeared in the November 1982 issue of Bon Appetit. Lightly crispy crusted shrimp braised with water chestnuts, bell pepper and snow peas, served with candied walnuts
13.95
Fillet of Red Snapper-Oriental
Prepared with choice of cooking method:
Crispy Fried: in spicy and tangy Hunan sauce with shredded pork and vegetable slivers
Steamed: with fermented black beans or ginger scallion sauce
Pan-fried: with minced pork in hoisin brown bean sauce
15.95
Whole Red Snapper Prepared with choice of cooking method:
Crispy Fried: in spicy and tangy Hunan sauce with shredded pork and vegetable slivers
Steamed: with fermented black beans or ginger scallion sauce
Pan-fried: with minced pork in hoisin brown bean sauce
24.95
Eight Treasures Duck (Whole 27.95, Half 15.95)
Long Island duckling, baked with Chinese herbs and five spices, then steamed topped with shrimp, scallops, chicken breast and selected vegetables
Peking Duck (Whole 27.95, Half 15.95)
An artistic presentation served in two courses! Whole young Long Island duck marinated with Chinese five spices, honey and vinegar, then baked and carved. Half of the duck is served (with plum sauce) in Chinese thin crepes. The remaining half is then sautéed with selected vegetables. This dish can be arranged as a complete dinner for 2 or incorporated as one of the main courses for a large party.
Dessert
Honey Glazed Bananas A la Mode
Yin and Yang of Asian Cuisine! Crispy and soft, hot and cold. Ripe bananas fried till crispy light thin crepes then glazed with honey and sesame seeds
5.95
Seasonal Drinks
Melon Margarita
Jose Cuervo Tequila and melon liqueur
August Moon Chinese Restaurant | Dallas, Texas | The Best Chinese Food Under The Sun
Lunch Buffet | Dinner Menu | Family Style Dinner | Wine List | Chef's Specials | Free Delivery
15030 Preston Road,
Dallas, Texas 75254 tim.tsay@august-moon.com
(972) 385-7227
