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Starters

Tuna Tartare with pickled Calabrian chiles, Arbequina olive oil, and blood orange zest

Sautéed Shiitake mushrooms with honey, ginger and soy

Dungeoness crab “Parfait” with grapefruit segment, avocado, and wasabi tobiko

Raw Oysters on the half shell with blood orange granita and a cilantro jalapeno mignonette

Chilled cucumber salad with fermented chili paste, mirin, and sesame

Smoked fish chowder with creamy dashi, ginger, and lemongrass

Cashew hummus with chili flake and naan

Roasted poblano guacamole with pomegranate

Sides

Mushrooms with chili, lime and mint

Chinese forbidden black rice with toasted coconut and shiso

Smoked kimchi macaroni and cheese with togarashi panko bread crumble

Crispy brussels sprouts with ginger, lemongrass, fish sauce and coconut sugar

Mains

Haitian marinated grilled chicken thighs with Thai chili, ginger, lemongrass and cilantro

Slow roasted pork shoulder with honey, ginger, chipotle and soy.

Seared Mahi Mahi with pineapple butter purple potatoes and mango salsa

Halibut poached in a miso scallion broth with edamame and roasted bok choy

Cellophane noodle salad with marinated tofu, crispy shallot, edamame, mint, and fish sauce