Fresh fried potatoes tossed in special seasoning. Served with wasabi mayo.
Raw. Marinated ahi with avocado salad, wasabi tobiko, wonton crisp.
Stir-fried ground chicken, peanuts and vegetables with fresh crisp lettuce and coconut curry sauce.
Fresh vegetable hand rolls with marinated vermicelli noodles and a cilantro mint sauce. Gluten-free.
Sriracha spiced ground pork and sesame marinated Asian vegetables with sweet chili dipping sauce.
Sweet chili glaze, toasted sesame seeds and blue cheese dipping sauce. Gluten-free.
Mesclun greens, cucumbers, sprouts, tomatoes with wasabi and lemon vinaigrette.
Butter leaf hearts tossed in a creamy sweet chili cilantro dressing with fresh strawberries shaved red onions and candied pecans.
Baby romaine with fried wontons, house-made Caesar dressing, sweet soy and Parmesan crisp.
Red and white quinoa, pickled red cabbage, sprouts, edamame, heirloom carrots, red pepper and cashews.
With deviled Alaskan crab and curried eggplant
Seared diver scallops atop a basil-pine nut crusted 3-cheese pasta, tomato brunoise and finished with truffle oil and fresh basil.
Sweet and spicy chicken, pork and shrimp sauteed with mixed peppers and jalapeños over crispy vermicelli and rice noodles.
Tender beef tips with crimini mushrooms, sweet onions and topped with jasmine rice, sesame Asian vegetables, peanuts, bean sprouts, and fresh cilantro. Gluten-free.
Seared local tofu with mushrooms, baby bok choy, and zucchini in a yellow coconut curry sauce with jasmine rice, bean sprouts and fresh cilantro. Gluten-free.
Ground seasoned chicken, Asian slaw and hoisin sauce with warmed flour tortillas.
8 oz. burger with cheddar cheese, sliced tomatoes, red onion and crisp romaine on a pretzel bun with house-made secret sauce. Served with pommes frites.
Buttermilk fried chicken breast, honey mustard aioli, lettuce, tomato, red onion served on a toasted brioche bun
Chopped romaine, roasted corn, tomatoes, pickled onion, avocado, black beans with a smoked paprika vinaigrette.
Green kale, peppers, red cabbage, broccoli with a garlic tahini dressing.
Spinach, pickled onions, peppers, red cabbage, alfalfa sprouts, sriracha chickpeas with a yellow curry honey mustard dressing.
Coconut creme Anglaise, dragon fruit dust.
Fresh strawberry, house-made whipped cream.
5 spice-infused ginger and pear cheesecake with a Jim Beam caramel sauce, topped with a pecan florentine.
Topped with a raspberry cardamom coulis and whipped cream.
1 of each flavor, no substitutions.