Lunch Menu


Pacific Rim Ahi Tuna

Fresh sliced sushi grade tuna topped with Ponzu Sauce, scallions, and masago.   8

“The Inside-Out” Wonton Dip

Crispy wonton strips served with our creamy crab rangoon dip.  7

Lettuce Wraps

Iceberg lettuce cups filled with Tofu, water chestnuts, celery, mushrooms, and your choice of meat.

Chicken  7   Shrimp  7.5   Combination  8

Bang-Bang Shrimp

Plump, juicy shrimp wok seared and tossed in a light chili sauce then served over a bed of lettuce.  7

Asparagus Tempura

A healthy portion of mixed vegetables served with a duo of Bang-Bang and Wasabi sauce.   6

Wildcat Wings

Crispy chicken wings served with the sauce of your choice.  Sabi chili sauce, teriyaki, or sweet-n-sour.  6.5

Crab Cakes

Two jumbo lump crab cakes served with our light chili sauce and seaweed salad.  9

Crispy Thai Calamari

Fresh calamari, tempura crusted and served with our sweet Thai chili sauce.  8

Shrimp Cocktail

5 Jumbo shrimp served with a trio of Bang-Bang, Wasabi, and cocktail sauces.  8


Sabi Staples

Spicy Thai Red Curry

Red peppers, onions and zucchini tossed in our signature curry sauce.

Chicken or Tofu  6.50          Shrimp             7.25 

Sweet & Sour Chicken

Tempura Chicken tossed with fresh pineapple and carrots.  Served with our sweet-n- sour sauce.    5.95

Sesame Chicken

Crispy fried chicken “Wok-Tossed” in our honey-sesame sauce.    6.25

Sabi Stir Fry

Your choice of Teriyaki or Hibachi sauces blended with broccoli, onions, mushrooms, zucchini, carrots, and the meat of your choice.

Chicken or Tofu             7.50     Steak or Shrimp   8.50 

Sabi Burrito

Shrimp tempura, mixed greens & fresh veggies wrapped in rice paper.  Served with a side of Bang-Bang sauce. 7.00

Scallion Lamb

Richly spiced and marinated lamb, stir fried with scallions, onions, and red peppers.  14

Spicy Mango Chicken

Stir-fried chicken with fresh mango, red pepper and zucchini in spicy Thai sauce.    6.50

Spicy Basil Thai

Wok fried chicken tossed with cabbage, bell peppers and mushrooms in a brown basil sauce.   6.25

Walnut Shrimp

Crispy shrimp tossed in a creamy honey glaze and served with broccoli and candied walnuts.  14


Beef & More

Broccoli Beef or Chicken

A simple yet delicious creation of sliced beef or chicken ‘Wok Tossed’ with broccoli and carrots in our rich brown sauce.     6.50

Flower Chicken

Tender, juicy chicken breast mixed with a fresh vegetable medley & drenched in a white wine sauce.  6.25

Spicy Seafood Trio

A fusion of shrimp, scallops & mussels sautéed with fresh Asian veggies in a spicy sake-ginger sauce.  14

Spicy Mongolian Beef

Wok fried sliced beef served with scallions and chili served over a bed of snow white, crispy rice noodles.     6.50

Spicy General Tso’s

A famous Chinese dish invented in the 70’s perfected by us in ’08.     6.25

Spicy Sa Cha

Broccoli, onions, mushrooms, zucchini, carrots, and the meat of your choice sautéed with our Asian barbeque sauce.

Chicken, Tofu, or Beef   6.50    Shrimp  7.25

Royal Dish

Beef, chicken,  shrimp &scallops tossed in a spicy garlic sauce, served sizzling with a hint of basil.    14

Asian Steak

8 oz ribeye served sizzling hot with onions, mushrooms and bell peppers in our black pepper sauce.  14

Dragon & Phoenix

Our signature red curry shrimp dueling with General Tso’s Chicken.     15

All “Sabi Staples” and “Beef & More” and  “Western Plates”  items are served with your choice of white rice, fried rice, or brown rice. 

Lo Mein can be substituted for an additional   2.00.


Western Plates

Louisiana Blue Crab Cakes

Three Jumbo Lump crab cakes with our light chili sauce, steamed vegetables, and seaweed salad. 16

The Butterboy Filet           

8-Ounce center cut tenderloin, topped with fresh crabmeat and a pat of butter.  Served with tempura asparagus. 18

Surf ‘n’ Turf

6-Ounce center cut tenderloin accompanied with a 5-ounce lobster tail.  Served with stir-fried vegetables.  26


Sabi Comfort

Lo Mein

A  Cantonese favorite consisting of noodles tossed with bean sprouts, carrots, onions, and your choice of chicken, shrimp, beef,

pork, or vegetables.  6.50

Pad Thai Noodles

Rice vermicelli sauteed with shrimp, chicken, egg, and onions, then tossed in a sweet Thai sauce and topped with peanuts.  6.50

Singapore Rice Noodles

Wok fried shrimp and chicken nestled in a bed of rice noodles prepared with a yellow curry powder.  6.50

Hibachi-Ginger Salad

Mixed greens tossed with cucumber, carrot, tomato, and onion.  Topped with crunchy noodles and ginger dressing.

Chicken or Tofu  9   Shrimp  11   Salmon  12