Our Menu
* Dish can be made vegetarian upon request \\ ** Spicy, may be requested with less or more heat, ask your server \\ *** Dish is/can be made gluten-free upon request. \\ A 20% gratuity will be added to all parties 4 or larger, and on holidays. Thank you for understanding!
Appetizers
Spring Rolls
$8.00/Vegetable
$8.00/Shrimp
$9.00/Duck
Three homemade spring rolls. A choice of Duck, Shrimp or Vegetable filling; freshly wrapped with carrots, onions, mushrooms and cabbage blanched in house. Crispy fried until golden and served with sweet chili sauce.
Jiangnan Chinese Salad (*/ ***)
$15.00
Vibrant and fresh salad made with finely chopped cabbage, carrots, apple, cilantro, and orange zest. Tossed together with white vinegar and sugar then topped with thin sweet potato crisps for texture.
Peking Duck Soup (***)
$12.00
$40.00
A specialty soup made flavorfully from the extra duck bones and meat from our Peking Ducks. Simmered into a soothing duck broth then made into a dairy-based soup with Chinese cabbage, shrimp, ginger, tofu, and green onion. An inviting and comforting soup, tasting of home.
Homestyle
Shrimp Fried Rice / Wagyu Fried Rice (*/***)
$18.00
$22.00
An elegant-style fried rice sautéed with eggs, scallions, carrots, peas and onions. This fried rice can be made with either diced A5 wagyu steak, or shrimp. Wok fried at high heat for a beautiful rice texture. Delicious, classic, and great to share.
Beef Chao Fen Rice Noodles
$18.00
Stir fried wide rice noodles with beef round steak, bean sprouts, eggs, onions, and scallions. A traditional comforting noodle dish, flavorful, fragrant and savory with just a hint of sweetness.
Jade Doornail Soup Buns
$16.00/4 buns
Beijing-style stuffed buns. Soup bun stuffed with juicy marinated angus short rib and onion, then seared top and bottom for a beautiful crust. The name refers to the ancient gold doornails that were used to decorate royal jade doors.
Meat, Seafood & Vegetables
Black Pepper Beef / Spicy Green Pepper Beef (**)
$22.00
1. Tender thin slices of skirt steak marinated and seared in a savory black pepper sauce, with bell peppers, served sizzling | 2. A spicy variation of black pepper beef, with Asian peppers, jalapeño, ginger, cilantro, and scallions. Tender and tasty.
Twice Cooked Pork (**)
$18.00
Tender pork belly, steamed, then thinly sliced and wok-fried together with spicy green peppers, green onions, garlic, and a beancurd sauce. Cooked twice to add that extra layer of tenderness and allow all flavors to marinate.
Lu Style Pork / Sweet & Sour Pork (*/ ***)
$18.00
1. Tender slices of pork, marinated and washed with egg yolk and chef’s spices. Sauteed together with a hint of vinegar to make a thick sauce, for a slightly sweet and savory dish | 2. Crispy exterior with a juicy interior. Coated with ice sugar, plum and wine for an authentic flavor of sweet, sour, and tangy
Pineapple Shrimp (*/ ***)
$20.00
Jumbo shrimp briefly wok fried for a crisp exterior, then sauteed with a sweet and tangy sauce of pineapple, onions, and bell peppers. Bursting with flavor and colorful notes of fruit and sweet and sour
Bamboo Chicken
$16.00
Shredded chicken sauteed with shredded bamboo shoots, woodear mushroom, green peppers and scallions in a garlic sauce. The bamboo balances the tenderness of the chicken for a dish balanced in taste, texture, and aroma.
Szechuan Spice Chicken (**)
$16.00
This dish honors the classic street food flavors of China. Chicken is wok sauteed with Szechuan chilis, onions, spicy Asian peppers, and scallions. Savory with a unique mouth numbing spice.
Fish Fillet (Traditional Szechuan / Garlic ) (*/**/***)
$24.00
1. Boiled fish fillet: Asian seabass fillet simmered and flavored in traditional spicy Szechuan pepper oil, with beansprouts, garlic, and onion to accentuate the flavor | 2. Garlic fish fillet: less of the Szechuan peppers and chili oil, but full of palette pleasers, with bok choy, wood ear mushrooms, beansprouts, and peanuts on top. Still a higher of level spice for this dish.
Qianye Tofu with Squid (*/**/ ***)
$20.00
Firm Qianye tofu sautéed with squid, umami garlic and savory Asian spicy peppers. Served in a sizzling stone pot.
Dry Pot Cauliflower (*/**/***)
$18.00
One of G.58’s all-time favorites. Fresh cauliflower sauteed at high heat with scallion, minced pork, spicy Chinese peppers, onion, garlic and a peanut-soy based sauce. Deliciously savory with only a slight kick.
Garlic Sauce Dragon Eggplant (*)
$18.00
Named after the Chinese dragon for its length. Whole eggplant scored and flash-fried for a crisp exterior, then tossed in a savory garlic bean curd sauce with peppers. The combination melts in the mouth, with a great texture and explosion of flavors
Wok Fried String Beans (*/**/***)
$18.00
A staple vegetable dish made of fresh green beans, stir fried with Chinese olive and mustard leaves, spicy peppers and thinly sliced bacon over high flames. A delicious sharable not only perfect to pair with any entrée, but memorable to the palate.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness | Maximum card split is two ways, if you would like to use more cards, please ask your server about split fees | A 20% gratuity will be added to all parties 4, or larger and on holidays.
Starters
Cherry Foie Gras
Two styles of decadent, chilled duck foie gras. Thin shaved foie gras layered on bottom, with a fluffy foie gras mousse, dipped in a thin cherry glaze plated on top. Pair the two together for a creamy smooth texture with a hint of fruit and wine.
Lobster Fried Wontons
Thin hand-made wonton skins folded around fresh steamed lobster tail meat fried together until golden brown, giving each bite a mouth savoring crisp; everything is juicy and tasty in this simple, but popular, sharable dish.
Crispy Mango Shrimp
Three jumbo shrimp, served in a homemade mango salsa made of mango, pomegranate, hints of lemon grass, and citrus for a bright fresh taste, complemented with crispy corn flakes on each.
Lamb Skewers
Classic Chinese barbeque, using large cuts of New Zealand lamb. Marinated and rubbed with a multitude of Asian spices, highlighting tastes of cumin and dried chili peppers, flash fried in a wok and roasted over high flames.
Crispy Short Rib
Bite-sized cuts of short rib steak baked and pan seared on the exterior, leaving the inside with its natural juice and tenderness. The savory flavor is complemented by roasted peanuts and candied chili peppers, adding a crunch and sweet finish
Almond Chicken
Tender pieces of marinated chicken breast, coated with thinly sliced garlic almonds, then fried together for a golden crust to bring out a sweet aroma. Paired with a sweet chili sauce.
Tea Smoked Salmon
Small, succulent slices of salmon, wrapped in tea leaves and smoked together with mint wood. Glazed with a homemade honey ginger sauce that adds a slightly sweet and tart flavor.
Spring Rolls (Duck / Shrimp / Vegetable)
Five homemade spring rolls. A choice of Duck, Shrimp or Vegetable filling; freshly wrapped with carrots, onions, mushrooms and cabbage blanched in house. Crispy, fried until golden and served with a sweet chili sauce.
Jiangnan Chinese Salad
Vibrant and fresh salad made with finely chopped cabbage, carrots, apple, cilantro, and orange zest. Tossed together with white vinegar and sugar then topped with thin sweet potato crisps for texture.
Hangzhou Lotus Root
Root of a lotus flower that is filled with sweet, sticky rice and steamed together for a tender, mouthwatering bite. Drizzled with honey and osmanthus flower showcasing floral notes and hints of apricot.
Soups
Shizitou Meatball Soup (Pork / Sea Bass)
A jumbo pork meatball braised until delicate, it melts in the mouth with a tender and delicious taste. in a savory clear chicken broth with water chestnuts to provide a crisp texture to balance. Unique and one-of-a-kind, the aristocratic Braised Meatball Soup is a famous dish from Huaiyang, home to one of the four major Chinese culinary cuisines. Its literal translation, Lion’s Head Meatball, points to the attention-grabbing look of the giant meatball.
Scallop & Shrimp Soup
A delicious housemade broth made of chicken, pork, and pumpkin. Cooked with fresh scallop, shrimp, carrots and barley, then topped with crispy rice. This soup is full of vibrant ingredients, making a healthy and delectable dish to warm the soul.
Peking Duck Soup
A specialty soup made flavorfully from the extra duck bones and meat from our Peking Ducks. Simmered into a soothing duck broth then made into a dairy-based soup, with Chinese cabbage, shrimp, ginger, tofu, and green onion. An inviting and comforting soup, tasting of home.
Homestyle & Share For Table
Jade Doornail Soup Buns
Beijing-style stuffed buns. Soup bun stuffed with juicy marinated angus short rib and onion, then seared top and bottom for a beautiful crust. The name refers to the ancient gold doornails that were used to decorate royal jade doors.
Gold & Silver Chinese Buns
Hand rolled and made fresh, half of these buns are steamed (silver), the other half fried (gold), giving them their name. Served with sweetened condensed milk, which makes this dish a perfect substitute for rice or a fantastic dessert course to finish.
Stir Fried Chinese Broccolini
Garden fresh Chinese broccolini, wok fried with garlic and light seasoning to bring out the natural aromatics and crisp flavor of the vegetable. Perfect to balance out any spicy dish, or entrees heavier on sauce.
Dry Pot Cauliflower
One of G.58’s all-time favorites. Fresh cauliflower sauteed at high heat with scallion, minced pork, spicy Chinese peppers, onion, garlic and a peanut-soy based sauce. Deliciously savory with only a slight kick.
Wok Fried String Beans
A staple vegetable dish made of fresh green beans, stir fried with Chinese olive and mustard leaves, spicy peppers and thinly sliced bacon over high flames. A delicious sharable not only perfect to pair with any entrée, but memorable to the palate.
Meats
Japanese Wagyu (5 OZ)
Premium Japanese wagyu steak, cubed and briefly pan seared before wok sautéing with long cuts of jumbo scallion, king oyster mushrooms and bell peppers. The vegetables add an aromatic flavor to the steak without taking away from wagyu’s natural marbling flavor. Buttery, extremely tender, and a unique, exceptional taste.
Black Truffle Filet
Tender marinated Filet Mignon, sliced into sharable pieces, then wok-seared at high heat. Extremely juicy and bursting with flavors of black truffle oil and garlic. The steak melts in your mouth, allowing you to taste hints of green onions and pepper. The flavor is completed with fresh black truffle shavings on top for an all-around elevated dish.
Szechuan Pan Seared Steak
Quality short rib steak, wok fried and pan seared with loads of fresh Szechuan peppercorn, dried chili peppers, and garlic. Tender, juicy pieces, interlaced with flavors of spice and rosemary, leaving a tingling, mouth numbing sensation. An authentic taste of Szechuan spiciness, a must try for spice lovers.
Pan Seared Lamb Chops
New Zealand lamb chops, pan seared with red wine until it has a perfect crust, then sautéed and coated with a colorful blend of Chinese flavors, including tastes of cumin, celery, onion, cashews, and chef spices. An ever-loved delicious taste of China.
Scallion Dancing Lamb
Thin sliced marinated lamb prepared old school style, sautéed with spicy green & red peppers and highlighted with chives, onion, garlic, cilantro, and cumin. A multitude of classic Chinese spices served sizzling on cast iron to fuse their flavors together.
Signature Pork Belly
Five large cuts of pork belly that have buttery fat and tender meat. Braised with Chinese cooking wine until delicate, then bronzed with a sweet sauce made from caramelized ginger, scallions, and garlic, glazing the pork. Filling and perfect to share.
Whole Roast Peking Duck
Whole Roast Peking Duck
A traditional Chinese specialty and delicacy since the Imperial Era. Our authentic roast Peking Duck boasts of buttery, crisp skin that is dark gold in color and juicy, tender duck meat, flavorful without being greasy. We cook our duck to perfection with proper preparation cooking methods that are centuries old. We pride ourselves on the best Peking Duck in NC; Roasted Duck has become a symbol of Chinese culture and a world-renowned cuisine that has been, and will continue to be, admired, and enjoyed for years to come. Our whole duck takes around 1 hour and 20 minutes to prepare. Served with 16 thin, handmade wraps, fresh cut vegetables, and two sauces: citrus vinegar and traditional black bean. Our duck is roasted fresh; it is timed to your reservation to ensure the quality of the skin and meat. Walk-in orders are more than welcome as well, ask your server about the cooking time if you are interested! Extra pancakes may be ordered separately and will have their own price. Please ask your server if desired.
Seafood
** Disclaimer – this entrée is very hot, and oil is used to flavor the fish but not for straight consumption
Lobster Tail (Tempura / Black Pepper) (12 OZ)
1. Tempura lobster tail wok-fried and tossed with ginger, pepper, garlic and Asian breadcrumbs. This is a dry/crispy style dish, light and tasty, with a slight kick from the peppers. This lobster is perfect to share and mix with rice, vegetables and others. 2. A boastful style of lobster tail, sauteed with bell peppers, green onions, shallots and a black pepper sauce. Served on top of fried wonton crisps to add a balance of texture and flavor of the sauce. Extremely savory and coats the palate satisfactorily.
Chilean Sea Bass (Smoke Seared / Kungpao)
1. Our sea bass is a deliciously tender and fluffy fillet that melts in your mouth. Glazed with our soy-brandy sauce and torched with flames for a final smoky sear. Paired with asparagus and spinach-infused crispy rice. 2. Tender seabass fillet, marinated and sautéed with Szechuan pepper oil sauce, scallions, dried chili peppers, and crispy roasted peanuts. The peppers give a mouth numbing/tingling kick and provide an authentic taste of kung pao style flavor and spice.
Seafood Supreme
Sea scallops, shrimp and fish fillet tossed in abalone sauce with onions and peppers. A savory, spicy delight, served on a sizzling plate, then flambéed briefly with Chinese liquor. The flavors and aromatics lace together, creating a bold and intense entree.
Crispy Argentine Red Shrimp
10 premium Argentine red shrimp, deshelled, then marinated in egg yolk and garlic. Wok fried with scallion and spicy Asian peppers for a flavorful, unique, and fresh taste. The outer skin is crispy and has a hint of spice.
Sea Scallop with Pumpkin
Four large fresh scallops, pan seared with Japanese pumpkin, bell pepper, and green onion in a fire-heated clay pot. Lightly seasoned to bring out the strong flavors of green onion with garlic, and a touch of soy sauce.
Fish Fillet (Garlic / Traditional Szechuan)
1. Tender fish fillet that melts in the mouth, simmered in home-made Szechuan chili oil, bok choy, wood ear mushrooms, beansprouts, garlic and peanuts. Less spicy but has some more flavors from other ingredients than the traditional fish fillet. 2. Traditional style fish filet, made with beansprouts, peppercorns, chili oil, and Szechuan peppers. Very spicy and fragrant, the fish are boiled in fresh home-made Szechuan chili oil, giving the fish and the beansprouts aromatic spice.
Dessert
Decadent Mint Chocolate
$10.00
Decadent moist chocolate cake topped with homemade mint frosting
Olive Citrus Cake
$13.00
Our extra-virgin olive oil cake has a unique texture reminiscent of timeless ride through the hills of Tuscany
Chinese Yams
$14.00
Whipped until light and delicate, topped with citrus and blueberry sauce
Apple Crisp Cheesecake
$10.00
Creamy NY cheesecake perfect layer of apples topped w. brown sugar & cinnamon crumb
Flourless Chocolate Torte
$10.00
A gluten free chocolate torte
Raspberry White Chocolate Cheesecake
$11.00
A smooth silky white chocolate cheesecake w. raspberry swirl
Old Fashion Carrot Cake
$10.00
Two layers of cake, dark, fruity and moist, paired with sweet vanilla icing
Molten Chocolate Cake A La Mode
$12.00
Warm chocolate cake filled w. a dark chocolate truffle a la mode, served with a scoop of vanilla ice cream
Basque Cheesecake
$13.00
Baked high and fast to form a caramelized exterior, serving as a natural crust, and creamy interior
Ice Cream
Chocolate Or Vanilla
Sorbet
$7.00
Berry or Lemon
Dessert Wine
Far Niente “Dolce” ’12 Late Harvest
$19.00
Oakville, California
Innisjkillin Vidal Icewine ’14
$19.00
Niagara, Canada
Maculan “ Torcolato ” Vespaiola
$17.00
Port
Taylor-Fladgate 10 Year Tawny
$13.00
Porto, Portugal
Taylor-Fladgate 20 Year Tawny
$18.00
Porto, Portugal
Taylor-Fladgate 30 Year Tawny
$23.00
Porto, Portugal