Vegetarian =

Gluten Free Option = G

SHARED PLATES cannonchinese
Please inform server of dietary preferences and
allergies before ordering

NO MSG USED IN OUR DISHES

SWEET & SOUR
PORK RIBS
15
Dinner Menu
st. louis cut pork ribs in a
sweet & sour sauce
WELCOME HOME
SMALL PLATES SPICY BEEF & 12.5
CHINESE BROCCOLI* Welcome to Cannon Chinese Kitchen!
SMASHED 5 certified angus beef, thai chili We invite you to unwind in our cozy,
& szechuan peppercorn
CUCUMBER SALAD G intimate 1930’s bungalow. Our menu focuses
garlic, black vinegar, salt KUNG PAO 11 on freshness & quality—many dishes & sauces
CHICKEN are prepared from scratch using unique
MUSHROOMS IN 5
celery, chinese broccoli, Chinese ingredients.
SOY PAPER  carrots, leeks, kung pao All of our dishes are served family style and
soybean paper, sautéed sauce, topped w/ almonds
mushrooms, truffle broth arrive at your table as they are prepared. We
(extra chicken $3)
encourage you to pass plates around the table
CHAR SIU BAO 8 TAIWANESE 8.5 with your closest friends & family.
2 pc. steamed sweet buns CHICKEN PIECES G
with shredded pork in a dark meat lightly starched & But most importantly, we want you to feel the
sweet & sour sauce fried w/ sweet chili sauce
warmth and comfort of dining in our home.
PORK & LEEK 6 DUCK STIR-FRY* 12
DUMPLINGS
duck, cabbage, carrots, bean G VEGETABLES
sprouts, crispy duck skin
4 pc. w/ cabbage, scallions,
& star anise WOK-SEARED 5
FRIED RICE:
RED OIL 7 egg, jasmine rice BEAN SPROUTS
soybean sprouts,
G
(vegan option available)
DUMPLINGS scallions, soy sauce
4 pc. dumplings w/ red --CHINESE SAUSAGE 9
vinegar, dried serrano LEMON GARLIC 6
--CHAR SIU 11
peppers, rock candy
shredded pork BOK CHOY
roasted garlic, lemon
G
HAR GOW 6 --DUCK* 12
(SHRIMP breast & confit BOK CHOY IN XO 6.5
G house-made xo sauce w/ ginger,
DUMPLINGS)
16 sausage, shrimp, thai chili
4 pc. shrimp, ginger RAINBOW TROUT
fried & dusted in white G WOK-SEARED SZECHUAN 8
NINE LAYER 5.5 pepper, side of black vinegar
ginger soy
GREEN BEANS G
SCALLION  szechuan peppercorns, mustard
PANCAKE SICHUAN 14 greens, thai chilis (add pork $2)
chinese spices, scallions STEAMED SNAPPER VEGETARIAN STIR-FRY 7
ginger, broad bean paste,
HOT & SOUR SOUP 5 soy, cherry tomatoes,
chinese broccoli, cabbage, carrots,
spiced garlic sauce 
black vinegar, green onions
broad bean paste, egg,
shiitake mushrooms DICED MAPU TOFU 6.5
broad bean, silken tofu
 SWEET TOOTH
WONTON SOUP 5 (add pork $2)
2 pc. pork & shrimp CHICKEN FLAT 12 CHRYSANTHEMUM 4
wonton, house broth
NOODLES PANNA COTTA
meringue, dried chrysanthemum
G
chicken breast, sweet-spiced
PORK & SHRIMP 5
garlic sauce, carrots,
flowers, honey
SPRING ROLLS cabbage, celery
2 pc. cabbage, carrots, fried LYCHEE CRÈME BRULEE 8
BEEF CHOW FUN* 12
prime beef, flat rice noodles,
lychee custard, fresh fruit
G
SPICY 5
bean sprouts, onions,
VEGETARIAN  scallions, sweet soy
SPRING ROLLS (sub shrimp $2)
2 pc. cabbage, carrots, (add shrimp $4) CHOCOLATE CAKE 7
mushrooms- fried chocolate butter cream,
chocolate ganache 
*We have a one check policy and add 20% gratuity *Consuming raw or undercooked meats, poultry, seafood,
for parties of 6 or more. shellfish, or eggs may increase your risk of foodborne illness.