Sour pickled plum.
Grilled organic tofu with agave teriyaki.
Braised seaweed and carrots.
Spicy sauteed lotus root with sesame.
Organic eggplant, fried and marinated in ginger soy.
Cabbage and seasonal fruit with wasabi aioli.
Agave soy-braised shitake mushroom.
Ginger-honey braised ground Angus beef from Wilton.
Roasted organic chicken thigh with agave teriyaki.
Cooked with garlic butter and chili.
Cooked wild albacore with miso aioli.
Cooked bay shrimp with spicy aioli and pollack roe Oregon.
Miso marinated Alaskan wild salmon.
Baked pollock roe spread with aioli.
Broiled freshwater eel with sweet BBQ sauce.
Canadian snow crab with lemon aioli.
Japanese sweet egg omelette.
All-natural miso soup with veggies and tofu.