Appetizers Soups Salads Rice Dishes Noodle Dishes Dinner Entrées Lunch Entrées
A1. Bay Leaf. Steamed Chinese leeks together with mashed broad beans and minced tofu. Served chilled to tease your taste buds.
A2. Fresh Lettuce Wraps (4). Fresh Lettuce filled with seasonal sauteed vegetables and mushrooms.
A3. Stuffed Pepper (4). Specially selected peper stuffed with tofu and water chestnut filling.
A4. Sweet and Sour Cabbage. Cabbage, carrots, and cucumber marinated in special sauce.
A5. Seasoned Spinach. Blanched spinach topped off with Ponzu (citrus soy sauce) and sesame.
A6. Spring Rolls (2). Fresh sauteed vegetables wrapped in crispy rolls.
A7. Dumplings (6). Steamed dumplings filled with diced and flavored vegetables. Served with house special sauce (on the side).
A8. Edamame Beans. Protein-rich edamame beans.
A9. Fried Tofu. Lightly battered pieces of tofu served with tempura sauce.
S1. Hot and Sour Soup. A perrenial favorite in Chinese restaurants, this soup is made with tofu and bamboo shoots. Available by the cup or bowl.
S2. Corn Chowder Soup. Bay Leaf's version of Egg Flower Soup. A hearty, thicker soup made with corn and imitation crab. Available by the cup or bowl.
S3. Pumpkin Bisque. A delicately flavored soup made with pumpkin and carrots.
S4. Asparagus Bisque. Creamy asparagus soup made with coconut milk. Healthy and delicious.
S5. Mushroom Soup. Buttery and cream mushrooms. An all-time, international favorite.
SL1. Bay Leaf Salad. A spinach salad mix with tofu, tomato, raisins, and nuts. It is served with a special dressing made from olive oil, honey, and pepper.
SL2. Papaya Salad (Thai salad). A Thai traditional favorite. Made with green papaya, peanuts, and spicy dressing.
SL3. Seaweed Salad. Various types of julienne seaweed mixed in a light dressing with sesame seeds.
SL4. Tofu Salad. Romaine greens tossed with tofu in a creamy dressing.
FR1. Hawaiian Fried Rice . Not your traditional fried rice dish, but one with tofu, pineapple chunks, and bean sprouts.
FR2. China Jade Fried Rice. Prepared with minced soy product and fresh garden vegetables.
FR3. Basil Fried Rice. A Thai influence. Rice mixed with basil, tofu, and onion.
FR4. Tri-colored Fried Rice. Rice with a mix of carrots, green peas, corn, and onion.
SN1. Bay Leaf Noodle Soup. Mushrooms, carrots, seasonal green greens, and Fuji slice in clear broth.
SN2. Tempura Noodle Soup. Noodles in a clear broth served with vegetable tempura.
FN1. Pad Thai. Rice noodles blended with fresh bean sprouts, tofu, and topped with peanuts.
FN2. Veggies Delight Noodle. Stir-fried Lo Mein noodles with mixed vegetables, bean sprouts, and carrots.
Each entrée is served with your choice of white rice or mixed-grain rice.
M1. Mustard Green and Tofu. Pan-seared tofu with mustard green vegetables and fresh red chili.
M2. Pickled Mustard Veggie and Pine Mushrooms. Pickled mustard veggie mixed with pine mushrooms and a soy meat substitute.
M3. White Jade Pearl. Silken tofu sautéed with pearl mushrooms and spinach.
M4. Dong Po Tofu. Stir-fried green pepper, basil, and fried tofu in black bean sauce.
M5. Eggplant Crisps. Slightly battered eggplant slices glazed with Kung Pao sauce. (A favorite!)
M6. Eggplant with Garlic Sauce. Sectioned eggplant sautéed in tangy garlic sauce. Served on a bed of bean sprout greens.
M7. Zucchini Mushroom Sautée. Zucchini stir-fried with fresh mushrooms, bamboo skin, and imitation crab.
M8. Wild Yam Delight. Refreshing dish. Hihg nutritional wild yam sautéed with baby corn and snow peas.
M9. Tofu, Mushrooms, Snow Peas in Tomato Sauce. Silken tofu is used to prepare this tasty dish.
M10. Sizzling Tofu. Fried tofu fillet stir-fried with bamboo shoots, water chestnut, carrots, and basil.
M11. Mushroom Crisps. Lightly battered mushrooms deep-fried and seasoned with basil, salt, and black pepper.
M12. Satay Lion's Mane. Lightly battered lion's mane mushrooms deep-fried, then prepared with house special sauce. Served on a bed of garden greens.
M13. Tofu Clay Pot. Nappa cabbage, fried tofu, thread noodle (vermicelli), bamboo shoots, and carrots.
M14. Sesame Tofu. Fried tofu stirred in sweet tangy citrus sauce with sesame seeds.
M15. Vegetable Tempura. Taro, yam, and potato -- tempura style.
M16. Mu Shui Vegetable. A classic Chinese entr&eacutre;e. Served with hoisin sauce and thin pancakes (4 pieces). (Additional pancakes can be ordered on request.)
M17. Green Curry Delight. Potato, fried tofu, broccoli, carrots, bamboo shoots, mushrooms simmered in green curry.
M18. Lotus Root Delux. Sliced lotus root, bamboo shoots, snow peas, and carrots in brown sauce.
Lunch entrées are served with daily special soup an dyour choice of white rice or mixed-grain rice.
Mustard Green and Tofu. Pan-seared tofu with mustard green vegetables and fresh red chili.
Pickled Mustard Veggie and Pine Mushrooms. Pickled mustard veggie mixed with pine mushrooms and a soy meat substitute.
White Jade Pearl. Silken tofu sautéed with pearl mushrooms and spinach.
Dong Po Tofu. Stir-fried green pepper, basil, and fried tofu in black bean sauce.
Eggplant with Garlic Sauce. Sectioned eggplant sautéed in tangy garlic sauce. Served on a bed of bean sprout greens.
Mushroom Crisps. Lightly battered mushrooms deep-fried and seasoned with basil, salt, and black pepper.
Sesame Tofu. Fried tofu stirred in sweet tangy citrus sauce with sesame seeds.
Green Curry Delight. Potato, fried tofu, broccoli, carrots, bamboo shoots, mushrooms simmered in green curry.
Lotus Root Delux. Sliced lotus root, bamboo shoots, snow peas, and carrots in brown sauce.
Open 11am-10pm (Monday, Wednesday thru Saturday) 12-9:30pm (Sunday) We close on Tuesday. |
© 2006-7. Bay Leaf Restaurant. All rights reserved.
4768 SE Division Street., Portland, OR 97206
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