Teriyaki Experience

Wrap the crispy prawn roll in a bibb lettuce leaf, top with Thai basil, mint and cilantro, drizzle with our bold, toasted sesame-soy sauce and enjoy.

Fresh green beans, lightly battered and served crispy with a spicy, tangy dipping sauce.

Crispy shrimp tossed in a zesty sauce.

Our signature appetizer. Wok-seared chicken, mushrooms, green onions and water chestnuts served over crispy rice sticks with cool, crisp lettuce cups.

Diced ahi, crisp cucumber and scallions tossed in a citrus-sesame soy sauce served with avocado slices on a crispy wonton.

Tender wok-braised ribs served with a five-spice salt.

A vegetarian version of our signature appetizer made with tofu.Vegetarian.

Pork wontons in a spicy garlic and sesame soy sauce finished with scallions.

Wok-seared with an Asian barbecue sauce.

Crispy wontons filled with a creamy mixture of crab meat, bell peppers and green onions, served with a spicy plum sauce.

Crispy spring rolls filled with fresh vegetables and served with a sweet and sour dipping sauce. Vegetarian.

Steamed to order and served with a light sprinkling of kosher salt. Vegetarian.

Made fresh by hand in our kitchen, served steamed or pan-fried.

Tender strips of calamari lightly dusted and tossed with a salt and pepper mix and green onions, served with a dipping sauce.

Hand-rolled with marinated pork and vegetables, and served with a sweet and sour mustard sauce.

Slices of seared ahi topped with a garlic chip, micro greens, jalapeno and ponzu sauce. Served with a chilled seaweed salad.

Our version of the traditional soup with egg, julienne carrots and green onion.

Chicken, tofu, bamboo shoots, egg and mushrooms, balanced with hot white pepper and vinegar.

Our version of the classic with fresh shiitake mushrooms, grape tomatoes, pin rice noodles and cilantro in a spicy chicken broth. Made to order.

Pork wontons, mushrooms, fresh spinach, water chestnuts, chicken and shrimp in our savory chicken broth. Made to order.

Tender slices of warm, caramelized beef, chilled crisp greens, egg noodles, grape tomatoes, mango, cucumber, avocado, Thai basil and mint tossed in a tangy-citrus vinaigrette with a hint of spice, topped with chopped peanuts and fresh cilantro.

Lump crab meat tossed with green papaya, mango, apple, fresh vegetables and herbs in a zesty Vietnamese nuoc cham dressing.

Grilled chicken and house greens tossed in a ginger or sesame-vinaigrette dressing.

Sushi-grade ahi sliced and seared to order, served over fresh mixed greens with julienned cucumber and carrots, tossed with a sesame vinaigrette and garnished with crispy shallots, yucca, and crushed wasabi peas.

Tender, diced chicken breast lightly dusted and stir-fried with a tangy sauce of sweet and spice.

Chicken breast stir-fried with green onions and ginger and centered in a ring of fresh broccoli.

Sliced chicken breast, green onions, garlic and black beans in a mild, flavorful sauce.

Quick-fired with broccoli in a tart citrus sauce.

Sliced chicken breast, snow peas, carrots, bok choy, broccoli and black beans in a spicy sauce.

Tossed with a mild chili sauce and fresh orange peel.

Chicken breast stir-fried with peanuts, chili peppers and scallions.

Stir-fried with bell peppers, onions, mushrooms, celery, bamboo shoots and water chestnuts in a garlic soy sauce.

Lightly battered and served in a sweet sauce over a bed of crispy rice sticks.

Tender chicken breast, broccoli, red bell peppers and onions in a spicy sesame sauce.

Our spiciest chicken dish served with sliced potatoes.

Stir-fried with pineapple, bell peppers, onions and candied ginger in a sweet and sour sauce.

Sliced chicken breast and tender shrimp served with mushrooms and sliced vegetables in a mild sauce.

Tender flank steak wok-cooked then quickly tossed with scallions and garlic.

Tender pork loin stir-fried with pineapple, bell peppers, onions and candied ginger.

Flank steak strips cooked until crispy and tossed with julienne celery and carrots.

Sichuan-style flank steak tossed with a mild chili sauce and fresh orange peel.

Marinated flank steak tossed with yellow onion, red and green bell peppers in a garlic and black pepper sauce.

A traditional favorite with sliced beef, broccolini and potatoes tossed together and served over a cool salad with lime vinaigrette.

Sliced flank steak stir-fried with ginger, green onions and garlic and tossed with broccoli.

Rice noodles, fresh vegetables and Thai basil tossed in a spicy coconut sambal sauce.

Wok-fried rice blended with egg, soy, carrots, bean sprouts and sliced scallions. Choice of beef, pork, chicken or shrimp.

Egg noodles tossed with garlic and chili pepper flakes.

Enjoy the bold flavors of this iconic Thai dish with rice noodles, egg, tofu, bean sprouts, crushed peanuts, crispy shallots, cilantro and lime.

Stir-fried egg noodles and vegetables with a choice of beef, pork, chicken, shrimp or vegetable.

Scallions, garlic and chili peppers stir-fried with ground chicken and served over hot egg noodles.

Shrimp, chicken, vegetables and rice noodles stir-fried in a curry sauce.

Wok-fried rice with lump crab meat, shiitake mushrooms, asparagus, egg, smoky bacon, zesty lemon and sriracha.

Wrap the crispy prawn roll in a bibb lettuce leaf, top with Thai basil, mint and cilantro, drizzle with our bold, toasted sesame-soy sauce and enjoy.

Rice noodles, fresh vegetables and Thai basil tossed in a spicy coconut sambal sauce.

Tender slices of warm, caramelized beef, chilled crisp greens, egg noodles, grape tomatoes, mango, cucumber, avocado, Thai basil and mint tossed in a tangy-citrus vinaigrette with a hint of spice, topped with chopped peanuts and fresh cilantro.

Sea bass marinated in a light sriracha sauce, broiled and topped with a fresh tropical salsa and microgreens. Served over grilled asparagus and drizzled with a sweet chili sauce.

Served with honey dipping sauce.

Chicken, egg, and rice in our gluten-free sauce.Gluten-free.

Egg noodles stir-fried with chicken.

Snap peas, carrots and broccoli served steamed.Vegetarian.Gluten-free.

Every kid's favorite without the veggies.

Served wtih sweet and sour dipping sauce.

Snap peas, carrots and broccoli served steamed or stir-fried. Vegetarian.

Stir-fried with Sichuan preserves, fiery chili sauce and garlic.Vegetarian.

The name says it all.vegetarian.

wok-fired with Sichuan preserves, onion, chili paste and garlic.vegetarian.

Sliced, cold cucumbers sprinkled with soy sauce and sesame seeds. Vegetarian.

Stir-fried with garlic.Vegetarian.

A light and a refreshing medley of tomato, cucumber and red onion.Vegetarian.

Smooth and creamy cheesecake with graham cracker crust served with fresh berries and raspberry sauce.

Flourless four chocolate torte topped with a rich ganache and served with fresh mint and raspberry sauce.

Six warm, crispy bites of banana served with coconut-pineapple ice cream and drizzled with caramel and vanilla sauces.

Mascarpone cream layered with espresso and brandy-soaked ladyfingers, topped with imported sweet cocoa.

White chocolate cheesecake with swirls of fresh blueberries on a graham cracker crust served with a vanilla crème sauce and fresh mint.

Decadent, rich chocolate cake served with fresh berries and raspberry sauce.

Chocolate cake layered with butter cream, topped with salted caramel and served with chocolate syrup and caramel sauce.

Coconut cake layered with coconut-pineapple cream, topped with whipped cream, toasted coconut and a cherry, served with a vanilla crème sauce and fresh mint.

Six rich layers of frosted chocolate cake topped with semi-sweet chocolate chips served with fresh berries and raspberry sauce.

Peanut butter crunch, milk chocolate and caramel layered on chocolate brownie-cake, topped with honey-roasted peanuts and served with chocolate syrup and caramel sauce.