P. F. Chang's China Bistro - Menu completo

Coconut milk, coconut water and pure cane sugar.

Black tea and popping boba pearls sweetened with peach and fresh squeezed lemon.

Muddled strawberries and cucumbers with fresh lime juice.

Freshly juiced ginger root, lemon juice mixed with pure cane sugar.

Lemonade mixed with pomegranate juice and a spoonful of pomegranate seeds.

A secret Chiang family recipe and our signature dish. Enough said.

Our signature sweet-spicy chili sauce and green onion.

Lightly battered in tangy honey sauce with green onion.

Crisp shrimp and wild caught lobster, cubed filet mignon, rustic potatoes, asparagus, shiitakes and savory butter glaze.

Sweet soy glaze, flank steak, garlic and snipped green onion.

6 slow-braised pork ribs wok-seared with a tangy Asian barbecue sauce.

Ahi, cucumber and spicy sriracha.

Krab mix, cucumber and avocado.

Our signature California roll topped with seared Ahi, sriracha, tempura crunch and peanuts.

Spicy red chili sauce, crispy silken tofu and steamed broccoli.

Six warm, crispy bites of banana, caramel-vanilla drizzle, cocunut-pineapple ice cream.

Six rich layers of frosted chocolate cake with semi-sweet chocolate chips.

Molten chocolate cake, milk chocolate ganache, a hint of roasted coffee with vanilla bean ice cream.

Smooth and creamy cheesecake with graham cracker crust and fresh berries.

Velvety broth with julienned carrots and green onion.

Velvety broth with julienned carrots and green onion.

Savory broth, house-made pork wontons, shrimp and chicken.

Krab mix, cucumber and avocado.

Savory broth, house-made pork wontons, shrimp and chicken.

Asian mushrooms, chopped black beans, peas, egg and green onion.

A secret Chiang family recipe and our signature dish. Enough said.

Sweet soy glaze, flank steak, garlic and snipped green onion.

Ginger-garlic aromatics, green onion and steamed broccoli.

Flank steak, ginger-garlic aromatics, green onion and steamed broccoli.

Velvety broth with julienned carrots and green onion.

Velvety broth with julienned carrots and green onion.

Black pepper garlic sauce, green bell peppers, fresno peppers and onion.

Thin rice noodles, light curry sauce, chicken, shrimp, egg, onion and julienned vegetables.

Our signature sweet-spicy chili sauce and green onion.

Wok-charred brussels sprouts, peanuts and chili pods tossed in a classic Kung Pao sauce.

A secret Chiang family recipe and our signature dish. Enough said.

Lightly battered in tangy honey sauce with green onion.

Sweet soy glaze, flank steak, garlic and snipped green onion.

Rice stir fried in savory soy sauce with egg and chicken.

Rice stir fried in savory soy sauce with egg and chicken.

Wild caught tea marinated filet, ginger soy sauce and wok'd spinach.

Hunan chili sauce, fresh orange slices.

Tossed in citrus Asian aioli with warm candied walnuts and cool honeydew melon.

Crisp pieces of lobster and shrimp, fresno peppers, shiitakes and egg.

Flank steak strips, fiery pepper sauce, green onion and julienned veggies.

Fiery red chili sauce, fresh garlic and Sichuan preserves.

Tempura-battered and served with our signature spicy dipping sauce.

Tempura-battered then lightly tossed with a sriracha aioli.

Tempura-battered spicy vegetarian bites with avocado, cucumber and sriracha jalapeno cream cheese, drizzled with dynamite sauce and sweet and savory sauce.

Hand-rolled spring rolls with creamy avocado, edamame and water chestnuts, served with a sweet orange chili dipping sauce.

Crisp medley of calamari, bell pepper, baby spinach and carrots with dynamite sauce.

Red chili paste, Sichuan preserves and sliced onion.

Korean tteok rice pasta, scallion and Asian mushrooms in a creamy cheese sauce, topped with truffle oil and breadcrumbs.

Five-spice tofu, savory sauce, asparagus, shiitakes, broccoli and carrots.

Ginger-garlic aromatics, green onion and steamed broccoli.

Lightly battered in tangy honey sauce with green onion.

Chinese eggplant, sweet chili soy glaze, green onion and garlic.

Red curry, butternut squash, five-spice tofu, rustic vegetables and Asian mushrooms topped with fresno peppers.

Hunan chili sauce, fresh orange slices.

Asian mushrooms, chopped black beans, peas, egg and green onion.

Sesame sauce, broccoli, bell peppers and onion.

Flank steak, ginger-garlic aromatics, green onion and steamed broccoli.

Crisped tempura shrimp, krab mix, cucumber, avocado and umami sauce.

Farm fresh cauliflower, sweet-spicy gochujang sauce.

Thin rice noodles, light curry sauce, chicken, shrimp, egg, onion and julienned vegetables.

Made in-house to order:pin rice noodles, veggies and spicy broth.

6 slow-braised pork ribs dry rubbed with Chang's five-spice seasoning.

Red curry, butternut squash, five-spice tofu, rustic vegetables and Asian mushrooms topped with fresno peppers.

Spicy Sichuan chili sauce, peanuts, green onion and red chili peppers.

Sweet and sour sauce, pineapple,onion, bell peppers and ginger.

Spicy Sichuan chili sauce, peanuts, green onion and red chili peppers.

Crisp prawns, aromatics, chili peppers and chopped black beans.

Crisped tempura shrimp, krab mix, cucumber, avocado and umami sauce.

Rich and tangy broth, silken tofu, chicken, bamboo shoots and egg.

Rich and tangy broth, silken tofu, chicken, bamboo shoots and egg.

Ahi, cucumber and spicy sriracha.

Diced Ahi, avocado, mango, seaweed salad and mandarin vinaigrette served with wonton crisps.

Bite sized crispy chicken with sweet and sour sauce.

Sliced 8oz. filet, black pepper butter sauce, rustic potatoes, onion and lime-garlic vinaigrette.

Our signature sweet-spicy chili sauce and green onion.

Snap peas, carrots and broccoli.

Wild caught lobster, curry aioli and avocado.

Our signature California roll tipped with seared Ahi, sriracha, tempura crunch and peanuts.

Crispy prawns, garlic egg noodles, roasted chili peppers and chopped black beans.

Tempura-battered shrimp and Asian salsa tossed with a spicy dynamite sauce, served with crisp lettuce cups.

Grilled salmon, Asian mushrooms, wok-seared spinach, bok choy, garlic ginger aromatics and miso glaze.

Diced Ahi, avocado, mango, seaweed salad and mandarin vinaigrette, served with wonton crisps.

Savory soy sauce tossed with stir-fried egg noodles and chicken.

Steamed to order, tossed with kosher salt.

Steak fries topped with cheddar, mozzarella, kimchi, edamame, Korean ketchup and gochujang mayo.

Wild-caught lobster, curry aioli and avocado.

Pepper-garlic sauce, flank steak, onion and bell pepper.

Black pepper garlic sauce, green bell peppers, fresno peppers and onion.