West East
HICKSVILLE
758 S. Broadway
516-939-6618
westeastbistro.com



SMALL PLATES
Chicken Soong with Lettuce Wrap - sauteed with smoked tofu, jicama, onions, red bell pepper, scallions & crispy rice vermicelli wapped in lettuce leaves, with hoisin sauce
Seafood St. Jacque - wild jumbo shrimp, diver scallop,
calamari & PEI mussels in creamy saffron sauce,
served on puff pastry box
Slowly Roasted Fork Tender BBQ Spare Ribs
served with snow peas & beets
Crispy & Spicy Calamari - served with spicy coconut sauce
Tartar Duo - tuna & tobiko tartar with creamy wasabi sauce & spicy salmon tartar with onion & tomato

ENTREES
Seared Yellowfin Tuna - served rare with creamy wasabi sauce, sauteed baby bok-choy & inari sushi
(sushi rice in fried tofu pocket)
Curry Seafood Bouillabaisse - simmered diver scallops, wild jumbo shrimp, PEI mussels, calamari, asparagus & red bell pepper in Malaysian yellow curry with coconut milk, lemongrass & basil. Served with brown or white rice.
Seared Five Spice Black Angus Rib Eye or Shell Steak with five spices red wine reduction sauce, sauteed Shanghai bok-choy & cheddar mashed potato
Roasted New Zealand Rack of Spring Lamb
served with honey mint sauce, grilled asparagus
& roasted rosemary red potato
Pan Seared Long Island Duck Breast
served with plum & red wine reduction sauce,
sauteed baby bok-choy & mashed yam
Pineapple Glazed Pork Chop - with mango salsa, grilled asparagus & mashed yams double baked with marshmallow
Pad Thai - stir-fried rice noodles with wild jumbo shrimp, chicken egg, onions, dry tofu, bean sprouts, grounded peanuts with house made pad Thai sauce

Cuisine: Asian American Euro Fusion
Avg. Check: $18 - $30
Attire: Casual Smart

Owner Danny Wu had an idea for a new Asian restaurant. He created something different from the other Asian restaurants on Long Island. West East Bistro is a mix of various Asian cuisines with European and American cooking techniques. The concept sounds exciting and the results are scrumptious. Executive Chef Andy Chu starts with fresh, top quality ingredients in dishes that range from Chicken Soong, a Chinese lettuce wrap, to crispy fried Spring Roll withMalaysian sauce to spicy Thai soups to Rack of Lamb with honey mint sauce. And of course, there’s sushi and sashimi - pristine pieces of assorted fish and creative rolls. Part of our delicious meal included two of West East’s specials - tender, moist miso glazed Chilean Sea Bass with bok choy and wild rice, and Seafood Longevity Noodles in broth with king crab, jumbo shrimp and sweet diver scallops, a terrific combination of textures and flavors. Desserts are also a study in West/East cuisine. House made mango flan, and creamy tiramisu were luscious. Danny put together an international wine list and a list of creative martinis. There’s also a nice selection of premium cold sake.
The decor of the contemporary dining room is warm and inviting with rich woodwork, comfortable seating, banquettes, fresh flowers, subdued lighting, decorative mirrors and art photography.
Charming and sophisticated with a menu designed to delight and excite, West East Bistro was voted by Newsday as one of the Top 20 Restaurants in 2007. It will definitely be on your top list too.

DAILY SPECIALS; WINE & SAKE DINNERS; PRIVATE PARTIES; CATERING; TAKE OUT; HANDICAP ACCESSIBLE

RESERVATIONS
Suggested

CREDIT CARDS
AMEX VISA MC

HOURS
Lunch
Mon - Fri
11:30 - 3:00
Dinner
Mon - Thurs 3 - 10
Friday 3 - 11
Sat & Sun 4 - 11

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