Karma Asian Cuisine in Denver

Traditional Japanese soup with tofu, seaweed and green onion in a soy bean broth

korean style spicy garlic pickled vegetable and tofu cooked in a hot chili pepper broth

seared ahi tuna served on bed of organis spring mixed salad. toped with truffle ponzu dressing

calamari salad is an excellent side dish to go with any meal

choped chicken wok tossed with chopped apple & cranrasins on lettuce cup

italian custard made with mascarpone, whipped cream, lady finger and cake flavored with espresso, marsala and coffee liquor

sweet sticky rice paste stuffed with red bean paste

fried golden crisp wontons filled with smoked salmon, scallions and seasoned cream cheese. served with pineapple dipping sauce

fried golden crisp wontons filled with crab meat, scallions and seasoned cream cheese. served with pineapple dipping sauce

delicate rice paper rolled with seared ahi tuna, avocado, redonion

chunks of fresh avocado, cranraisin, red onion and cilantro deep fried in a golden crispy chinese wrapper. served with pineapple dipping sauce

a thai delight of mild red curried sauce made from coconut milk and a rich blend of traditional thai spices. bamboo shoots, carrot, onion, mushrooms, zucchini, basil and bell peppers

historically known as the queen of all curries. spicy green curry, sweet basil, eggplants, green beans, bell peppers, zucchini, broccoli bamboo shoots and coconut milk

aromatic panang curry flavored with broccoli, carrot, bell pepper, potato, sweet basil, crushed peanuts and sweetened with coconut milk

rich peanut-flavored curry with coconut milk, onion, potato, carrots and roasted peanuts

heavily spiced red curry with seasonal assorted vegetables

a traditional korean style marinated baby short ribs grilled to perfection with garlic, onion, pineapple in light soy sauce

golden crispy prawns glazed with house special honey sauce toped with grilled pineapples

fresh scallops sautéed with basil, jalapeno and fresh asparagus in black bean sauce and a dash of xo sauce

braised scallops and shitaki mushroom in oyster sauce served on a bed of steamed baby bok choy

salmon fillet marinated with miso sauce served over steam vegetables