Shrimp, bay scallops, calamari, red onions, bell peppers, cilantro, and fresh-squeezed lime juice.

Fried crispy rolls filled with curried crab meat. Served with a side of cilantro jalapeno verdi mayonnaise.

Succulent pork marinated with lemongrass and grilled for a rich robust flavor served with a shallot tamarind sauce.

6 pieces. Chinese style wonton wrapped dumplings stuffed with chicken and cabbage served with a chili soy vinaigrette.

Chinese style steamed open-faced dumplings filled with minced chicken served with a sweet and spicy soy sauce.

Japanese broth with wakame seaweed, tofu, mushrooms, and scallions.

Shiitake, porcini, and wood ear mushroom ravioli in light and delicately roasted vegetable broth.

A sample of each soup.

Enoki, woodear, and button mushrooms in a tangy and savory broth made from kaffir limes, and lemongrass.

Crisp young hearts of romaine, pesto croutons, and Parmigiano Reggiano with Caesar dressing.

Fresh romaine lettuce, avocado, oranges, and grape tomatoes with lemongrass citrus vinaigrette.

Organic artisan lettuce, fresh strawberries, kiwi, oranges, and grape tomatoes grown on pesticide-free farms with a refreshing lemon oil vinaigrette.

Grilled beef tenderloin, hearts of romaine, grape tomatoes, red onions, and organic mint with chili lime vinaigrette.

Fresh shredded young papaya and grape tomatoes in a lime vinaigrette.

Grilled Vietnamese style marinated pork, pickled carrots, Japanese mayonnaise, cilantro, and jalapeno on a French baguette, served with grilled pesto vegetables.

Crisp sesame panko-crusted tofu, pickled carrots, baby corn, grilled portobello, and flour tortilla, served with a side of dashi tsuyu sauce, and sweet potato fries.

Tender chicken breast and leg stewed in a sweet curry with zucchini, carrots, onions, tomatoes, and toasted peanuts, served with steamed rice.

Grilled marinated skirt steak, romaine lettuce, cucumbers, red onions, and peanut sauce, served with a side of sweet potato fries.

Seared black pepper garlic crusted ahi tuna with lettuce, tomatoes, and cilantro jalapeno Verdi on rustic focaccia served with a side of sweet potato fries.

Grilled herb marinated chicken breast, avocado, tomato, bacon, red pepper, and aioli on hearty white bread served with a side of sweet potato fries.

Slow-cooked duck leg, soy sauce flavored egg, carrots, baby bok choy, and scallions in a 5 spice broth.

1/2 lb. of Kobe beef cooked well done with melted gorgonzola cheese, caramelized onions, lettuce, tomato, and bacon in a country wheat bun served with a side of grilled pesto vegetables.

Pan-fried panko-crusted chicken with lemon beurre blanc sauce served with organic salad.

A layered rainbow of grilled vegetables, Parmesan, and silken tofu baked with a garlic tomato sauce and accompanied by a Parmesan puff.

Thin crust pizza topped with savory chicken, Tom Yum spices, fresh herbs, mushroom, tomato, and mozzarella.

Choice of shrimp or chicken stir-fried with flat rice noodles and served wrapped in an egg crepe Japanese style, topped with bean sprouts, peanuts, and spicy sriracha sauce.

Tofu stir-fried with flat rice noodles and served wrapped in an egg crepe Japanese style, topped with bean sprouts, peanuts, and spicy sriracha sauce.

Crisp sesame panko-crusted tofu, pickled carrots, baby corn, grilled portobello, and flour tortilla, served with a side of dashi tsuyu sauce, and sweet potato fries.

Cooked using moist heat.

Cooked using moist heat.

6 tails.

4 oz.

4 oz.

Cooked in oil or fat over heat

4 oz.

Cooked on a rack over a grill.

Succulent pork marinated with lemongrass and grilled for a rich robust flavor served with shallot tamarind sauce.

A light and fluffy steamed tofu puff filled with minced chicken and shiitake mushroom with a ginger soy sauce.

Fried crispy rolls filled with curried crab meat served with a side of cilantro jalapeno verdi mayonnaise.

12 pieces. Chinese style wonton wrapped dumplings stuffed with chicken and cabbage served with a chili soy vinaigrette.

Freshly diced ahi tuna complimented with avocado, wasabi tobiko, and ginger served with crisp wonton chips.

Juicy tiger shrimp stuffed with bacon and swaddled in a crispy noodle pastry served drizzled in a sweet and spicy tamarind sauce.

A soft and chewy rice paper wraps filled with lettuce, cucumbers, garden picked mint, mango, and your choice of fresh shrimp, chicken or tofu. Served with a sweet and savory peanut sauce.

A soft and chewy rice paper wraps filled with lettuce, cucumbers, garden picked mint, mango, and your choice of tofu. Served with a sweet and savory peanut sauce.

Thin crust pizza topped with savory chicken, Tom Yum spices, fresh herbs, mushroom, tomato, and mozzarella.

Served with crowd-pleasing cilantro jalapeno dipping sauce.

Firm and sweet Asian soy beans in their natural shells.

Served with chimichurri sauce.

Enoki, woodear, and button mushrooms in a tangy and savory broth made from kaffir limes, and lemongrass.

Shiitake, porcini, and wood ear mushroom ravioli in light and delicately roasted vegetable broth.

Organic artisan lettuce, fresh strawberries, kiwi, oranges, and grape tomatoes grown on pesticide free farms with a refreshing lemon oil vinaigrette.

Grilled beef tenderloin, hearts of romaine, grape tomatoes, red onions, and organic mint with a chili-lime vinaigrette.

Crisp young hearts of romaine, pesto croutons, and Parmigiano Reggiano with Caesar dressing.

Organic artisan lettuce, grape tomatoes, crisp wonton, and roasted golden cashews with a tangy balsamic sesame vinaigrette.

Tender shrimp, sweet bay scallops, calamari, mussels, grape tomatoes, red onions, and cilantro tossed in a lemongrass citrus vinaigrette.

Tender chicken breast and leg stewed in a sweet curry with zucchini, carrots, onions, tomatoes, and toasted peanuts served with scallion roti.

Wild-caught trout from Idaho served with sauteed asparagus, roasted fingerling potatoes, and brussels sprouts, in a light lemon capers brown butter sauce.

Back by popular demand, an 8 oz. maple leaf farm duck breast marinated and roasted with sauteed baby bok choy, sugar snap peas, and wonton noodles, drizzled with a star anise glaze.

A tender and juicy 6 oz. filet served with sauteed asparagus, brussels sprouts and roasted fingerling potatoes, in a roasted garlic hoisin sauce.

A mixed pot of mussels, clams, shrimp, sweet bay scallops, calamari, onions, and bell peppers in an eye-popping black pepper oyster sauce, balanced with baby bok choy and bouncy wonton noodles.

Sauteed sugar snap peas, baby bok choy and roasted fingerling potatoes with an organic lemongrass kaffir lime cream sauce.

Choice of shrimp, chicken, or smoked tofu stir-fried with flat rice noodles and served wrapped in an egg crepe Japanese style, topped with bean sprouts, peanuts, and spicy Thai Sriracha sauce.

Creole spice-rubbed salmon with sauteed asparagus, baby bok choy, and roasted fingerling potatoes, drizzled with an oolong tea soy glaze.

Slow-cooked moist lamb shank accompanied by sauteed baby bok choy, brussels sprouts, and wonton noodles.

Savory stir-fried wheat gluten, sugar snap peas, baby bok choy, brussels sprouts, onions, bell peppers, and fingerling potatoes with a garlic soy glaze.

Seared black pepper garlic crusted ahi tuna served with sugar snap peas, baby bok choy, and wonton noodles accented with a wasabi soy aioli.

Pan-fried panko-crusted tender chicken with an organic salad and lemon beurre blanc sauce.

A layered rainbow of grilled vegetables, Parmesan, and silken tofu baked with a garlic tomato sauce and accompanied by a Parmesan puff.

6 tails.

4 oz.

4 oz.

4 oz.

Macaroni and cheese-laden full of edamame beans and cauliflower.

Delicious cheese pizza with crunchy whole wheat bran puffs, cauliflower, edamame, and mushrooms sneaked inside.

Organic chicken tenders made by dipping each piece in a batter made of mixed vegetable puree and whole wheat flour. Each piece is then rolled in high fiber wheat bran puffs and whole wheat bread crumbs for that crispy crunch kids love. Served with lightly seasoned garden rotini pasta.

These premium organic ground beef meatballs are carefully stuffed with sautéed organic spinach to pack some extra nutrition with each bite. This is a labor-intensive twist on a simple dish. Meatballs are cooked in a house tomato sauce and come with a side of lightly seasoned garden rotini pasta.

Each biscuit is filled with fresh ground shrimp and vegetables and dipped in a batter made with vegetable puree and then rolled in whole wheat bread crumbs and sesame seeds. Served with lightly seasoned garden rotini pasta.

Triple chocolate treat with layers of decadent dark, milk, and white Belgian chocolate mousse topped with white chocolate shavings.

A warm shortcake filled with vanilla bean whipped cream along with fresh strawberry compote dusted with powdered sugar and served with a French tuille.

Ground almond, pistachio, white chocolate, lemon, dark chocolate, and raspberry.

Sweet and tart key lime curd in the shortbread crust, topped with vanilla bean whipped cream.

Italian torta bread, raisin, Belgian white chocolate, and custard mix, served with fresh vanilla bean whipped cream and butter caramel candied pecans.

A rich creme Brulee inside a delicious chocolate mousse atop a moist chocolate cake.

Smooth cappuccino mousse atop a perfectly brewed espresso sponge cake with a petite white chocolate coffee bean topping.

Freshly squeezed lemon juice is made into a creamy lemon curd that fills a 4" shortbread tart, topped with Italian meringue.

With raspberry sauce. A traditional New York cheesecake made from rich smooth cream cheese in a buttery graham cracker crust.

A decadent dark truffle mousse, with hints of hazelnut, garnished with a chocolate bar, and hazelnut.

Decadent dark truffle mousse, garnished with a chocolate bar and hazelnut.

Rich chocolate lava cake with Cointreau-orange melted chocolate served with vanilla ice cream. Baked per order.

A rich custard with a hint of ginger and a crispy burnt sugar crust, topped with fresh berries and a vanilla tuille.

Layers of smooth creamy Thai coconut milk and tangy passion fruit jelly.