G.58 Cuisine Online Ordering Menu

4 pieces.

5 pieces.

5 pieces.

5 pieces.

Vibrant salad made with cabbage, carrots, apple, cilantro, orange zest, and topped with sweet potato crisp.

Boiled or fried.

A traditional Chinese specialty and delicacy since the Imperial Era. Our authentic roast Peking duck boasts of thin, crisp skin that is dark golden color with juicy tender duck meat, flavorful without being greasy. We cook our Peking duck to perfection with proper preparation and cooking methods centuries old. We pride ourselves on the best Peking duck in NC. Roasted Peking duck has become a symbol of the Chinese culture and a world-renowned cuisine that has been and will continue to be admired and enjoyed for years to come.

A traditional Chinese specialty and delicacy since the Imperial Era. Our authentic roast Peking duck boasts of thin, crisp skin that is dark golden color with juicy tender duck meat, flavorful without being greasy. We cook our Peking duck to perfection with proper preparation and cooking methods centuries old. We pride ourselves on the best Peking duck in NC. Roasted Peking duck has become a symbol of the Chinese culture and a world-renowned cuisine that has been and will continue to be admired and enjoyed for years to come.

Decadent moist chocolate cake topped with homemade mint frosting.

Our extra-virgin olive oil cake has a unique texture reminiscent of a timeless ride through the hills of Tuscany.

Whipped until light and delicate, topped w. citrus and blueberry sauce .

Creamy NY cheesecake perfect layer of apples topped with brown sugar & cinnamon crumbs.

A gluten-free chocolate torte.

A smooth silky white chocolate cheesecake with raspberry swirl.

Two layers of cake, dark, fruity and moist, paired with sweet vanilla icing.

Warm chocolate cake filled with a dark chocolate truffle a la mode, served with a scoop of vanilla ice cream.

Baked high and fast to form a caramelized exterior, serving as a natural crust, and a creamy interior.

Chocolate or vanilla.

Raspberry or lemon.

Decadent foie gras mousse dipped in a cherry glaze, served chilled.

Pan-seared individual U10 scallops-- crispy, tender, and savory with chef's special garlic sauce.

Sliced tender, crispy beef with flavors of orange zest for a clean, sweet, tangy flavor.

Crispy breaded jumbo shrimp with the option of creamy mango glaze.

Whole calamari, wok-fried to give it a crispy layer, with tender bits of sweet and spicy flavor.

Bombay duck fish, marinated and seasoned with salt and pepper sauce and spices, and then fried until crispy. Small and tender, the fish can be eaten whole, with the bone. A perfect bite to share with the table.

A cold salad made of thinly-shredded zucchini, dressed with a mild spicy soy chili vinaigrette and planted beautifully like folded ribbon.

Mildly spicy and tender beef, pan-fried crispy with a beautiful crimson color.

Soft egg rolls filled with flavorful crab meat, honeydew, coconut, shredded cucumber, and carrots, dusted with coconut.

Vibrant salad made with cabbage, carrots, apple, cilantro, orange zest, and topped with sweet potato crisp.

Sliced king oyster mushroom marinated in homemade scallion sauce, with the fresh flavor of cilantro.

House smoked with delicate flavors of Chinese tea, pan fried for a crispy outside, tender inside; drizzled with sweet soy ginger sauce.

Shrimp, crab, scallop, clam, and julienne cucumber served in tower glass with our soy-chili sauce.

Pan fried to golden brown yet soft and flavorful filled with ginger and mushrooms served with our house made soy & vinegar sauce.

Duck, onion, carrots, mushrooms, and cabbage fried till golden brown with our sweet chili sauce.

Shrimp, onion, carrots, mushrooms, and cabbage fried till golden brown with our sweet chili sauce.

Carrots, onion, mushrooms, and cabbage fried till golden brown with sweet chili sauce.

Lotus root filled with sweet rice & honey and has pleasant floral notes of chrysanthemum.

Jumbo pork meatball in a savory clear broth. Unique & one of kind, the aristocratic braised meatball is a famous dish of the Huaiyang cuisine, one of the four major Chinese culinary cuisines. Its literary translation, "Lion’s Head meatball", gives away the attention-demanding look of the giant pork meatball. Braised until delicate, it melts in the mouth with its fluffy, tender & delicious taste dripping in its scrumptious sauce. An exceptional dish that distinguishes itself from the ordinary.

Fresh scallops, shrimp, combination house made chicken, pork, mushroom broth with vegetables, pumpkin, and barley topped with crispy rice make this soup a comfort food to warm the soul.

Cauliflower, scallion, minced pork, Chinese peppers, onion, and garlic bursting with flavor.

Garden fresh broccolini wok fried with garlic.

Asparagus sautéed with mustard greens.

Garden fresh green beans wok-fried with bacon and house soy sauce.

House made steamed and fried, these Chinese buns are served with sweetened condensed milk.

Tender soy marinated filet mignon in a rich sauce with whole garlic cloves and black truffle.

New Zealand lamb chop pan fried till crispy & tender, coated with cumin, cashews, and chef spices.

12oz Chinese cut New York strip sautéed with garlic, dried red pepper, and peppercorns.

Umami flavored pork belly slow-cooked to melt in your mouth with kumquat sauce.

Cooked in the traditional Chinese method of accentuating the pork ribs with spiced breadcrumbs.

Succulent lobster tail with your choice of preparation: lightly-breaded and tossed in a savory sautéed crispy rice, or tempura-battered and wok-fried with ginger, pepper, and garlic breadcrumbs.

Pan seared sea bass fillet topped with our brandy sauce, paired with fresh broccoli & spinach infused rice.

Pan seared sea bass fillet glazed with our homemade scallion and pepper sauce for a sweet & spicy flavor.

Sea scallops, shrimp, and fish fillet infused in abalone sauce, paired with green onions and mushrooms.

Jumbo shrimp tossed and seared with red & green peppers, as well as onion for a filing, hearty taste.

Jumbo shrimp seared with scallions and ginger, perfect Northeast style of sweet & sour flavors.

Tender fish topped with our house made chili oil, peppercorn, cucumber, wood ear mushroom, beansprouts, and garlic. **Disclaimer – this entrée is very hot and oil is used to flavor the fish but not for straight consumption.

Tender fish with beansprouts, peppercorns, and house made chili oil, with Szechuan peppers. **Disclaimer – this entrée is very hot and oil is used to flavor the fish but not for straight consumption.