The University Corporation - Dining

Bamboo Terrace Weekly Menu

Bamboo Terrace is a destination for epicures of Asian cuisine and cultures. At Bamboo Terrace, students can find comfort in daily Chinese dishes in addition to daily specials inspired by Japanese, Korean, Vietnamese, Hawaiian, to name a few.


Daily Items

ORANGE CHICKEN

Sweet and tangy chicken in an orange sauce 

KUNG PAO CHICKEN

Stir-fried chicken with vegetables in a spicy sauce 

BEEF BROCCOLI

Stir-fried beef with fresh broccoli in a garlic ginger sauce 

BAMBOO FRIED RICE

Thai jasmine rice with eggs and fresh mixed vegetables 

EGG ROLLS

Spring rolls with fresh bean sprouts and mixed vegetables 

DIM SUM OF THE DAY

Traditional Chinese dumplings stuffed with vegetables 

CHOW MEIN

Stir-fried noodles with mixed vegetables in a garlic, ginger, and scallion sauce 

MIXED VEGETABLES

Sautéed cabbage, cauliflower, Chinese broccoli, carrots, and onions, in a garlic soy sauce 


Daily Specials

Special Hours and Closures:

Bamboo will be closed in observance of Thanksgiving from

November 27, 2019 - December 1, 2019.

Bamboo will be open with regular hours on December 2, 2019.

Wednesday, December 4, 2019

Southeast Asian

BBQ PORK JERKY- Marinated pork slices with mushroom sauce, coriander and sugar

LAMB RENDANG- Tender lamb simmered in coconut milk, lemon grass and Indonesian spice paste

CHEF'S CHOICE

Vegetarian Entrée

THAI CRISPY OMELET- baked eggs with scallion, ginger and soy

STIR FRIED JACKFRUIT- Sautéed in a spicy garlic sauce

Cold Entrée

SEAWEED SALAD-Seaweed marinated in rice vinegar, sesame oil, sugar, soy sauce, and grated ginger, topped with toasted sesame seeds and thinly sliced scallions

GREEN SALAD-Green salad with Asian dressing and fried noodles

NAPA CABBAGE NOODLE SALAD-Shredded Napa cabbage with sliced green onions, cooked ramen noodles, carrots, and Asian dressing

Thursday, December 5, 2019

Japanese and Korean

SPICY KOREAN CHICKEN- Grilled and based with a Korean pepper paste and fresh ginger

STEAMED CLAMS- Served in a dashi-ginger broth

CHEF'S CHOICE

Vegetarian Entrée

SPICY BEAN CURD- Bean curd stir fried with Chinese black mushrooms and chili oil

KOREAN EGG BREAD- Homemade bread topped with egg and cheese

Cold Entrée

THAI CUCUMBER SALAD-Thin sliced cucumbers with rice vinegar, red onions, and sesame seeds

GADO-GADO SALAD – Shredded cabbage, cooked long beans, hardboiled eggs, and tomatoes mix with peanut butter dressing sauce

GREEN SALAD-Mixed green salad with Asian dressing and fried noodles

Friday, December 6, 2019

Indian & Thai

INDIAN CHICKEN CURRY - Simmered chicken breast in coconut milk, Madras curry and yogurt

PAD SEE EW - Flat rice noodles with Chinese broccoli and lite soy

FRIED EGG BOMB - Fried egg topped with ground pork, Thai chili and fresh mint

Vegetarian Entrée

FIVE SPICE CAULIFLOWER- Roasted cauliflower crowns dusted with Chinese five spice

TOFU NUGGETS- Wok fried firm tofu with fresh vegetables and soy

Cold Entrée

NAPA CABBAGE NOODLE SALAD-Shredded Napa cabbage with sliced green onions, cooked ramen noodles, carrots, and Asian dressing

SPINACH SALAD-Baby spinach, Mandarin oranges, raisins, and sesame dressing

GRAPEFRUIT SALAD – Fresh grapefruit mixed with a coconut dressing, Asian vegetables, and toasted peanuts

Saturday, December 7, 2019

Japanese and Thai

THAI BEEF CURRY- Tender beef simmered in coconut milk and spicy Thai red curry paste

GINGER SALMON- Fresh salmon filet with ginger and ponzu sauce

CHEF'S CHOICE

Vegetarian Entrée

CRISPY INDIAN NAAN BREAD- Seasoned with herbs and garlic

TOFU NUGGET- Wok seared tofu stir fried with vegetables and egg

Cold Entrée

SEAWEED SALAD-Marinated in rice wine vinegar, sesame oil, sugar, soy sauce, and grated ginger, topped with toasted sesame seeds and scallions

KIMCHI SALAD- Marinated cabbage with fresh carrot scallions and sesame seeds

SPINACH SALAD-Baby spinach, Mandarin oranges, raisins, and sesame dressing

Sunday, December 8, 2019

Southeast Asian

FRIED CALAMARI- Crispy rings cooked in tempura batter

PORK ADOBO- Classic Filipino dish with potatoes and carrots

CHEF'S CHOICE

Vegetarian Entrée

GRILLED TOFU- Marinated firm tofu with dark soy, ginger and scallions

TOFU NUGGET- Wok seared tofu stir fried with vegetables and egg

Cold Entrée

KIMCHI SALAD- Marinated cabbage with fresh carrot scallions and sesame seeds

SEAWEED SALAD-Marinated in rice Wine Vinegar, sesame oil, sugar, soy sauce, and grated ginger, topped with toasted sesame seeds and scallions

SPINACH SALAD-Baby spinach, Mandarin oranges, raisins, and sesame dressing

Monday, December 9, 2019

Thai & Korean

PAD SEE WEE- Stir fried flat noodles with egg and Chinese broccoli

GRILLED ASIAN PORK- Marinated pork roast with soy, sugar and cilantro

CHEF'S CHOICE

Vegetarian Entrée

TOFU CURRY-Firm tofu simmered in a curry sauce

BROCCOLI GARLIC SAUCE- Stir fried with fresh mushrooms and garlic

Cold Entrée

SPINACH SALAD-Baby spinach, Mandarin oranges, raisins, and sesame dressing

THAI CUCUMBER SALAD-Thinly sliced cucumbers with rice vinegar, red onions, and sesame seeds

THAI CEVICHE - Mixed seafood with cucumber, onion, chili flake, fresh mint, lime juice and fish sauce

 

Tuesday, December 10, 2019

Japanese and Hawaiian

HONEY RED PORK- Slow roasted pork with an Asian honey glaze

JAPANESE BEEF CURRY- Slow cooked beef simmered with tomatoes, apples and Japanese curry sauce

CHEF'S CHOICE

Vegetarian Entrée

SWEET AND SOUR TOFU- Firm tofu with fresh pineapple and a sweet and sour glaze

VEGETABLE TEMPURA- Fresh vegetables in a traditional batter

Cold Entrée

CHINESE CUCUMBER SALAD-Fresh cucumbers with red bell pepper, chili and dark soy

SPICY RICE SALAD- Spring mixed greens with calrose rice, sesame dressing and chili oil

PAPAYA SALAD- Shredded green papaya, chili lime dressing and cherry tomatoes

Wednesday, December 11, 2019

Southeast Asian

SPICY CHICKEN BASIL- Ground chicken with Thai chilies, Thai basil and mushroom sauce

MUSMUN BEEF CURRY- Tender beef simmered in coconut milk and musmun spices

CHEF'S CHOICE

Vegetarian Entrée

SPICY BEAN SPROUTS- Stir fried bean sprouts with a roasted garlic-chili sauce

SOY SAUCE EGG- Hardboiled egg cooked in dark soy

Cold Entrée

GLASS NOODLE SALAD-Soft glass noodles, green onions, cucumbers, Thai chilies, lime juice, and fish sauce

SPICY GOCHUJANG TOFU SALAD-Firm tofu with Asian vegetables, ponzu sauce, and hot Korean chili paste

SPINACH SALAD-Baby spinach, Mandarin oranges, raisins, and sesame dressing

Thursday, December 12, 2019

Japanese and Indian

BEEF TERIYAKI- Tender beef cooked in the traditional teriyaki glaze

INDIAN CHICKEN CURRY- Slow cooked with yogurt, coconut milk, ginger, garlic and madras curry

PAD THAI- Traditional noodle dish with tamarind

Vegetarian Entrée

SPICY GREEN BEANS- Stir fried haricot vert with garlic and sambal chili

VEGETABLE CURRY-Fresh market vegetables simmered in a curry sauce

Cold Entrée

CUCUMBER SALAD-Thinly sliced cucumbers with rice vinegar, red onions, and sesame seeds

SPICY GOCHUJANG TOFU SALAD-Firm tofu with Asian vegetables with a hot Korean chili paste and ponzu sauce

SESAME RICE SALAD-Jasmine rice with sesame oil, red onions, lime juice, chili flakes, mint, spinach, and soy sauce

 

Friday, December 13, 2019

Korean & Thai

JAPCHE NOODLES- Korean glass noodles with sesame oil and vegetables

SPICY CHICKEN GREEN BEAN- Ground chicken stir fried with haricot vert, and chili black bean sauce

CHEF'S CHOICE

Vegetarian Entrée

TOFU AND VEGETABLES- Stir fried with Napa cabbage and black bean sauce

TOFU NUGGETS- With fresh vegetables and mushroom sauce

Cold Entrée

SPRING ROLL-Fresh vegetables wrapped in rice paper with glass noodles, cucumbers, mint leaves, and carrots

SEAWEED SALAD-Seaweed marinated in rice vinegar, sesame oil, sugar, soy sauce, and grated ginger, topped with toasted sesame seeds and thinly sliced scallions

KOREAN POTATO SALAD-Cubed russet potatoes, apples, sweet corn, hard-boiled eggs, and Korean yogurt