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Dinner Menu
Starters
Crispy spring rolls filled with tiger shrimp, taro and vegetables, with our Vietnamese-style chili-lime dipping sauce.
Diced sashimi-grade tuna mixed with avocado, wakame seaweed, scallions and togarashi, served with housemade taro chips.
Thin sushi rice crisps topped with Australian crab salad, English cucumber, avocado and drizzled with tobikko aioli and soy reduction.
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 semi-boneless quail marinated and crusted with spices, served with a Vietnamese jicama-nappa cabbage slaw and a tamarind-bbq 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 sautéed with snap peas, zucchini and red bell peppers, 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.
Pan-seared jumbo scallops with sautéed Swiss chard, snow peas, oyster mushrooms and crispy egg noodles in a Chinese ginger-garlic sauce.
Grilled jumbo freshwater prawns with English peas, asparagus, bok choy, kohlrabi, coconut-scented jasmine rice and a thai lemongrass sauce.
Rice noodles wok-tossed with a thai peanut sauce, julienned vegetables and crispy caramel tofu, topped with curried chickpeas and cilantro.
Lemongrass-marinated Miller Ranch all-natural 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 5-spice reduction sauce and shanghai bok choy.
Pan-roasted smoked bacon-wrapped pork tenderloin, with grilled vegetables, lentils and a wasabi cream sauce.
Thin slices of grilled Certified Angus ribeye, with sesame crispy rice, sauteed julienned vegetables, quail egg and Korean chili sauce.
Creekstone Farms all-natural tenderloin with a wasabi-peppercorn sauce, bok choy, asparagus and a Yukon gold potato-parsnip puree.
Desserts
Bittersweet chocolate cake with our toasted coconut-Kahlúa ice cream and sake-macerated cherries. (please order 20 minutes in advance)
Rich milk chocolate mousse with a passion fruit sabayon and fresh fruit.
Three miniature variations of crème brûlée.
Crêpe filled with a cream cheese-mascarpone custard, topped with a strawberry-rhubarb compote
Ice Cream: Toasted coconut-Kahlua, Vanilla bean, Chocolate-espresso, Banana-pecan.
Sorbet: Mango-Thai basil, Pineapple-lemongrass, Cucumber-mint, Orange-yuzu.