MENU
Dinner Menu
Starters
Crispy spring rolls filled with tiger shrimp, taro and vegetables, with our Vietnamese-style chili-lime dipping sauce.
Diced shashimi-grade tuna mixed with avocado, wakame seaweed, scallions and togarashi, served with housemade taro chips
Australian crabmeat with diced jicama, red bell peppers and scallions, served with a cilantro-lime sauce
Marinated and broiled eel layered with avocado and sushi rice, served with a soy syrup and wasabi oil.
Succulent and crunchy fresh calamari with a Thai sweet chili dipping sauce.
Tender cubes of marinated beef tenderloin sautéed with red onions, served with Boston bibb lettuce and pickled daikon.
Tender slices of Berkshire pork belly served over chilled soba noodles with shiitake mushrooms and a ginger-mirin sauce
Mung bean crepes with diced zucchini, scallions and red onions, with a spicy soy dipping sauce.
Housemade dumplings with Chinese garlic chives, jicama and shitake mushrooms, served with a soy-ginger vinaigrette and sriracha sauce.
Coconut-green curry soup with sweet potatoes, butternut squash and shiitakes.
* These dishes contain raw or partially raw items and/or are prepared according to guest’s order. Consuming raw or undercooked meats or seafood may increase your risk of foodborne illness.
Entrées
Served with a house salad.
Faroe Islands Atlantic salmon with sautéed zucchini, broccoli and red onions, glazed with a miso-teriyaki sauce
Beautiful big eye tuna lightly seared, served with a ginger-miso sauce, wasabi oil, julienned jicama salad and crispy sushi rice.
Rich sablefish marinated in miso and sake, pan roasted with a soy-tamarind sauce and served over sautéed nappa cabbage, shiitake mushrooms and Korean vermicelli noodles.
Jumbo freshwater prawns with sauteed bok choy, green beans, shiitake mushrooms, and crispy egg noodles in a Chinese ginger-garlic sauce
Rice noodles wok-tossed with a thai peanut sauce, julienned vegetables and crispy caramel tofu, topped with curried chickpeas and cilantro.
Lemongrass-marinated Gerber Farms all-natural Amish breast of chicken with grilled vegetables, served with a chili-lime dressing and scallion oil
Pan-seared duck breast and duck confit risotto with a Chinese five-spice reduction sauce, Shanghai bok choy and asparagus
Thin slices of grilled Certified Angus ribeye, with sesame crispy rice, sauteed julienned vegetables, quail egg and Korean chili sauce.
Double R Ranch beef tenderloin with a port wine-peppercorn sauce, bok choy, green beans and a Yukon gold potato-parsnip purée
Desserts
Bittersweet chocolate cake with our toasted coconut-Kahlúa ice cream and sake-macerated cherries.
Rich milk chocolate mousse with a passion fruit sabayon.
Three miniature variations of crème brûlée
Roasted Bosc pear with an almond shortbread, mascarpone cream and a spiced-caramel sauce.
Ice Cream: toasted coconut-kahlua, vanilla bean, chocolate-espresso, banana-pecan
Sorbet: mango-thai basil, pineapple-lemongrass,
orange-yuzu, cucumber-mint