Download the Emeril's Tchoup Chop Lunch Menu PDF

Lunch Appetizers

Ginger Barbequed Gulf Shrimp with Steamed Rice and Crunchy Wontons

“Thai Smokey”
Tchoup Chop Seasoned Smoked Tofu served with Udon Noodles, Julienne Shiitake Mushrooms and Diced Green Onion in a Spicy Cream Sauce

Homemade Dumpling Box with a Fresh Pork & Ginger Filling, Hand Rolled, Steamed and served with a Sake-Soy Dipping Sauce

Kiawe Smoked Pork Ribs with Hoisin Barbeque Sauce and Toasted Sesame Seeds

Lunch Soups & Salads

Chef Nicholas’ Creative Soup of the Day

Miso Soup with Lobster, Tofu, Green Onions and Shiitake Mushrooms

Sliced Vine Ripe Tomatoes, Cashew Crusted Goat Cheese, Fresh Cilantro & Sweet Onion Salad with Sprinkled Hawaiian Sea Salt and Sunomono Marinated Cucumbers

Tchoup Chop Salad with Baby Lettuce, Toasted Cashews, Fresh Orange Supremes, Yellow Pea Tendrils and a Creamy Soy Dressing

Julienned Applewood Smoked Duck and Romaine Lettuce Tossed in a Sun-Dried Tomato Vinaigrette with Toasted Macadamia and Shaved Manchego Cheese


Lunch Entrees

Tchoup Chop Moo Shu Style Vegetable Plate with Spicy Eggplant, Snow Peas, Shiitake Mushrooms, Vegetable Fried Rice, Spicy Garlic Glaze, Butter Lettuce Leaves and Sesame Pancakes

Rice Flour Pan Crispy Grouper with Udon Noodles & Napa Cabbage, Enoki Mushrooms, Fresh Coriander Leaves and Green Onion in a Hot and Sour Broth (Tom Yum)

Macadamia Nut Crusted Atlantic Salmon served with Ginger-Soy Butter Sauce, Wasabi Mashed Potatoes and Stir Fried Vegetables

Wok Fried Green Curry Hereford Beef and Pepperberry Kurabota Pork with Eggplant over Sticky Rice with Julienne Red Pepper and Green Onion

Wok Fried Shrimp Pad Thai with Rice Noodles, Mixed Vegetables, Peanuts, Egg, and Cilantro

Grilled Tuna Loin Sliced over Mixed Asian Greens Tossed in Lemongrass-Lime Vinaigrette with Culantro, Scallion, Cilantro, Red Onion, Vine Ripe Tomato Wedges and Roasted Rice Powder

Grilled Hereford Filet Burger served with Potato Gaufrettes, Shaved Sweet Onion, Sliced Vine Ripe Tomato, Apple Cider Dill Pickle Spear and Sriracha Emulsion

Kalua Pork Loco Moco “A Tribute to My Friend Sam Choy” Slow Braised Pork over a Hawaiian Style Omelet with Chef Emeril’s Favorite Fried Rice


Sides

Chef Emeril's Favorite Fried Rice

Stir Fried Green Beans with Pork Glaze

Stir Fried Seasonal Vegetables

Stir Fried Garlic Mushrooms


Lunch Desserts

Coconut Crème Brûlée

Emeril’s Banana Cream Pie with Graham Crust, Caramel Sauce, and Chocolate Shavings

Hawaiian Vintage Mocha Swirl Cheesecake served with Caramel & Chocolate Sauces, Sweet Cream and White & Dark Chocolate Shavings

Warm Individual Pineapple Upside Down Cake served with Caramelized Ginger Ice Cream

Bitter Sweet Chocolate Glazed Peanut Butter Cream Layered Kahlua Chocolate Cake Served with Banana Foster Sauce, Pecan Pralines and Sweet Cream

Orange Cream Cheese Layer Cake served with Caramel Sauce and Vanilla Ice Cream

Gala & Golden Delicious Cheesy Apple Pie with Dulce de Leche Swirl Ice Cream

A Selection of Homemade Ice Creams

Homemade Tropical Sorbets

Teas

Emeril's Tchoup Chop is Proud to Offer a Selection
of Teas from In Pursuit Of Tea

Earl Gray, Black Tea with Bergamot, Sri Lanka
(Intensely aromatic, Full bodied tea)

Ceylon Orange Pekoe, Black Tea, Aluthwatta, Sri Lanka
(Balanced, brisk flavor and notes of oats and cocoa)

Lavender Mint, Herbal Decaffeinated, China
(Fragrant blend of Wild Mint and French Lavender)

Chrysanthemum Blossom, Herbal Decaffeinated, China
(Wonderfully floral fragrant flavor)

Chamomile, Herbal Decaffeinated, Egypt
(Soothing with light notes of floral honey)

White Peony, White Tea, Fujian Provence, China
(Strong honey sweet accents)