Milpitas Buffet Menu Updated 2026

Menu with prices: party trays

These are the restaurant's large tray prices for birthdays, family gatherings and office events. The all-you-can-eat buffet itself is charged per person, and lunch, dinner and weekend rates differ. See the price per person guide for the current ranges, or call the restaurant for today's rate.

What is on the buffet line

All six stations run under the single per-person price. Nothing below carries an extra charge.

Seafood Bar

The section most people come for, and the one that empties fastest on a Friday or Saturday night.

• Snow crab legs

  Steamed plainly rather than heavily seasoned, so the meat tastes sweet instead of salty. Regulars watch for a fresh tray and go straight over when one lands.

• Raw oysters

  Shucked and served on ice with lemon and cocktail sauce. Availability moves with the season and the market.

• Crawfish

  Steamed and seasoned. Messy, hands-on eating, so pick up extra napkins on the way past the drink station.

• Jumbo clams and steamed fish

  Black bean clams and fish fillets under a light soy dressing. Both sit on the calmer end of the bar.

• Mussels and shrimp

  Green mussels and shell-on shrimp round out the cold side of the bar.

Sushi & Cold Bar

Cut through the shift rather than laid out once, so the selection differs between an early lunch and a late dinner.

• Maki rolls

  California, spicy tuna, and rainbow rolls make up most of the tray. Vegetarian rolls such as avocado and cucumber usually sit alongside them.

• Sashimi and combo plates

  Sliced fish and pre-made combination plates. Earlier in a meal period tends to mean more variety.

• Cold sides

  Seaweed salad, edamame, and salad bar items for anyone building a lighter first plate.

Mongolian Grill

The only station where your food is cooked after you order it. That also makes it the one with a line.

• Pick your protein

  Chicken, beef, pork, and shrimp, taken raw from the ingredient counter into your own bowl.

• Add vegetables and noodles

  Onions, bell peppers, mushrooms, cabbage, carrots, bean sprouts, and stir-fry noodles.

• Choose sauces

  Soy, garlic, and chili oil, added by you before the bowl goes to the chef. Go lighter than you think, since the sauce reduces on the griddle.

• Cooked on the flat top

  The chef tosses everything on a large circular griddle. Expect roughly ten to fifteen minutes once a queue forms.

Hot Entrées

Classic American-Chinese cooking, refilled in smaller pans through lunch and dinner rather than held all shift.

• Orange chicken

  Fried chicken in a sweet citrus glaze. Usually the first hot tray to need refilling on a family night.

• Honey walnut prawns and salt and pepper shrimp

  The two shrimp dishes people mention most often after the crab legs.

• BBQ pork and beef ribs

  Glazed and cooked long enough to pull off the bone. Rich, so most people take two or three pieces.

• Roast duck and steamed buns

  Duck meat from the steamers paired with plain bao. Easy to miss if you only walk the front of the line.

• Teriyaki chicken and skewers

  Grilled chicken and charred skewers next to the live cooking station.

Comfort Food & Sides

The section that keeps children and picky eaters happy while the rest of the table works through seafood.

• Fried chicken wings

  Both plain fried and buffalo style appear depending on the shift. Several reviewers rate them above the seafood.

• Chow mein

  Stir-fried egg noodles seasoned simply with soy and aromatics. The plate anchor most tables come back to.

• Fried rice and french fries

  Plus onion rings and egg rolls for anyone building a plate of familiar food.

• Vegetable stir-fries and tofu

  Green beans, asparagus, and mixed vegetables in light garlic sauce, with tofu dishes alongside.

Dessert & Fruit

Small and simple rather than elaborate, and busiest in the last half hour of a family dinner.

• Self-serve soft serve

  Vanilla and chocolate. The single most popular thing in the section, particularly with children.

• Seasonal fruit

  Cut fruit that changes through the year. The lightest way to finish after a seafood-heavy meal.

• Bite-size pastries

  Mini cakes, tarts, sesame balls, and egg tarts on a rotating tray.

• Grilled corn

  Sweet corn on the cob turns up near the dessert end on some shifts.

Dietary and food safety information

A buffet works differently from a table-service kitchen. Food sits on an open line, serving utensils move between trays, and the same fryers and woks handle several ingredients through a shift. That changes what guests with allergies and dietary restrictions need to check before eating.

Strict vegans should be aware that fish sauce, oyster sauce, chicken stock, and egg turn up in dishes that look plant-based, and that fried vegetables often share oil with seafood and meat. The Mongolian grill is the most controllable option, since you pick every ingredient yourself and can ask for a clean section of the griddle.