At Abernethy’s, Chef Shirley Chung brings her progressive Chinese American cuisine to a new stage. Her menu is truly personal, combining soulful Chinese flavors with local ingredients and cooking techniques. Chef Shirley created new dishes exclusively for Abernethy’s, which join favorites from her cookbook Chinese Heritage Cooking from My American Kitchen and Ms Chi Cafe, her Culver City restaurant, for a limited time menu.
Ms Chi Chicken Pot Stickers $13 5pc
Pomegranate sweet and sour sauce, pickled Fresno chili pepper
Wonton in Chili Oil $13 5pc
Pork and shrimp wontons, black vinegar and chili oil dressing
Radish and Citrus (GF, V) $11
Shaved assorted radishes, flying disc ranch grapefruits, fresh mint
Dancing Eggplant $12
Spicy garlic sauce, bonito flakes
Roasted Heirloom Baby Carrots (GF,V) $12
Whipped garlic tofu aioli, chopped hazelnuts
Bowl of Hugs $13
Meat and Bone Herbal Tea; Pork ribs, American ginseng, black pepper, goji berry , mochi puffs
S² Cecio e Pepe (V) $17
Created by Chef Silvia and Chef Shirley. Northern China style noodles, tofu and pecorino cream, Sichuan peppercorn
Kale and Caviar Mixed Rice (GF) $17
Jasmine rice, smoked trout caviar, toasted sesame
Hot and Sour Sable Fish (GF) $26
House preserved kale sprouts, silken tofu, hot and sour broth
Beijing Lamb Belly $26
Braised, pressed, seared lamb belly, black vinegar reduction, fermented leek sesame sauce
Lacquer Roasted ½ Chicken (GF) $25
Pasture raised, half chicken, tiger tiger sauce, bean sprouts
Kung Pao Tofu (GF, V) $19
Fried tofu, Sichuan chili, baby carrots, hazelnuts
Chinese Chicken Salad $22
Pickled vegetables, wonton crisps, sesame ginger vinaigrette
Steak & Broccoli $35
Rib eye steak, broccolini, black pepper sauce
Mama said: “Always finish your rice” (GF) $12
Condensed milk rice pudding, butter roasted pineapple, toasted almonds, coconut lime snow
Mochi Donuts (GF) $5
Gluten Free, old fashioned style
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Sabrina Skacan
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