Red Plate

Chinese restaurant, Boulevard Tower, 3708 Las Vegas Blvd S Level 3, Las Vegas, NV

VeganScore 50 · 1 vegan main dish

Menu

Mains

• Kung Pao Tofu — Trumpet mushroom with toasted cashew Vegan
• Japanese A5 Wagyu — Kagoshima prefecture with szechuan peppercorn
• Prime Filet Mignon — Trumpet mushroom with yuzu soy glaze; add foie gras for +30
• Wok Fried Steak — Mongolian sauce with prime flank steak
• Braised Lamb — Szechuan broth with bean curb
• Ibérico Pork Collar — House x.o paste with seasonal green bean
• Pasture Raised Chicken — Seasonal green with basil black bean sauce
• Spicy Tofu — Szechuan toban chili with silk tofu; vegetarian available
• Wok Fried Okra — Minced pork with miso; vegetarian available
• Snow Pea Leaves — Pea sprout with superior broth
• Braised Tofu — Bamboo pith with seasonal green
• Seasonal Vegetables — Garlic with superior broth
• Roasted Squab — Five spiced salt; pre-order
• Ibérico Collar — Honey glaze with rose rice wine
• Peking Duck — Homemade pancake with house hoisin; pre-order
• A5 Wagyu Fried Rice — Kagoshima prefecture with shimeji
• King Crab Fried Rice — Alaskan king crab merus with tobiko
• Chinese Clay Pot Rice — Cured duck leg, lap cheong sausage, liver sausage, and cured pork belly
• Truffle Fried Rice — Minced beef with burgundy truffle
• Scallop Fried Rice — Egg white with gal lan
• House Special Vermicelli — Honey pork with tiger prawn
• Cantonese Chow Mein — Choice of pork or chicken; add steak or shrimp for extra
• Beef Chow Fun — Superior soy with angus flank steak
• Pan Fried Bass — Chilean sea bass with scallion soy
• Wok Fried Scallop — Hokkaido scallop with lily bulb and shimeji
• Spicy Dungeness Crab — Spicy minced pork essence
• Maine Lobster — Lemongrass, mae ploy, and burdock
• West Coast Geoduck
• Pacific Rock Cod
• Atlantic Turbot
• Pacific Coral Cod
• Braised Sun Dried Abalone
• Braised Sea Cucumber — With fish maw
• Alaskan King Crab
• Santa Barbara Prawn
• Pacific Coast Spiny Lobster
• Australian Spiny Lobster
• West Coast Dungeness Crab

Starters

• Crispy Tofu — Silk tofu with fried garlic and nori Vegan
• Pot Sticker — Ibérico pork with ginger vinaigrette
• Sui Mai — Maine lobster with tobiko
• Xiao-Lung Bao — Burgundy truffle with ibérico pork
• Taro Puff — Ossetra caviar
• Abalone Tart — Braised oyster sauce
• Turnip Cake — Shrimp, mushroom, and lap cheong sausage
• Brisket Broth — Sous vide prime beef brisket with daikon radish
• King Crab Spring Roll — Hawthorn berry with sriracha aioli
• Crispy Soft-Shell Crab — Maryland blue crab with crispy garlic and daikon sprout
• Chicken Lettuce Cup — Jicama with toasted pine nut, english cucumber, and spicy vinaigrette
• Chilled Sea Cucumber
• Chilled Abalone — White soy with junmai sake
• Crispy Wonton — Hawthorn berry puree
• Sweet Corn Soup — Hudson Valley foie gras
• Minced Beef Soup — Cilantro with egg white
• Fish Maw Soup — Double boiled with white shiitake
• Hot and Sour Soup — Shredded chicken with bamboo pith
• Szechuan Fish Broth — Bass fillet with pickled mustard green
• Buddha Jumps Over the Wall Soup — Pre-order six hours
• Braised Fish Fin Soup — With superior sauce

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