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Appetizers
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Seared Gyoza
17
Seared vegetable or pork potstickers topped with house crisped garlic chips, served with housemade honey yakitori sauce
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Fontina Gougères 18Rich fontina cheese wrapped in cheesy choux, deep fried and served with zesty lime cream
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Bang-Bang Shrimp 19Jumbo white shrimp, tempura battered and crisped. Tossed in a sticky housemade sweet & spicy sauce
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Honey Glazed Chicken Lollipops 19Lollipop chicken brined in special house sauce, deep fried & glazed in sticky honey yakitori
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Royal Crispy Crab 22Sticky rice balls stuffed with King Crab, topped with tangy apple slaw and caper hollandaise
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Fleuret Tartare
15/19
Delicate crisped wonton shells filled with choice of marinated watermelon or ahi tuna in a savory soy marinade with creamy pureed avocado
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Peking Tacos 22Roasted duck in crispy wonton shells. Topped with pear slaw, creamy feta and Chef's signature spicy mango aioli
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Pink Endivour 22
Purple endive spears filled with creamy goat cheese, diced red & gold beets & housemade agave vinaigrette. Finished with himalayan sea salt
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Angus Tenderloin Tataki 28
Perfectly seared angus beef tenderloin with exclusive housemade pomegranate ponzu & wasabi aioli
Mains
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Spicy Street Noodle 
24
Plant-based beef infused with onion, garlic & chili oil, wok tossed with broad rice noodles and finished with pickled red onion
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Skirt Steak Rack 28Grilled and lightly charred, topped with candied fresno peppers & maldon salt. Served medium rare
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Duck a L’orange 32
Perfectly roasted duck breast & leg, served in a rich orange gastrique
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Five Spice Octopus 30Tender octopus, gently wok tossed and served with tahini puree & a housemade five spice vinaigrette
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Crispy Pesto Gnocchi 26Housemade gnocchi, crisped and tossed in ginger pesto cream. Topped with fresh parmigiano reggiano
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Saffron Satay Spears 26Pork, Chicken, or Shrimp Skewers grilled in a sweet & smoky yakitori. Served with Saffron infused focaccia
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Curry Tandoori
26
Red tandoori curry with coconut cream and seasonal exotic mushrooms. Served with housemade coconut rice.
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Vegan Scallops
20
King Oyster “scallops,” marinated in nori broth. Lightly seared and served with sweet potato puree
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Exotic Claypot
28
Seasonal wild mushrooms tossed in sesame sake sauce, served on top of housemade coconut rice
Raw Bar
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Hamachi Crudo 28
Fresh yellowtail Hamachi stuffed with pomegranate fig ponzu. Topped with spicy jalapeno slices
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Oysters on the Half Shell 24
Seasonally selected fresh Oysters by the dozen or half dozen. Served with Chef’s signature mignonette and traditional Japanese cocktail sauce
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Poached Shrimp Platter 24
Half dozen tiger shrimp, deeply citrus poached & served with lemon yum-yum & traditional Japanese cocktail sauce
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Saffron Shellfish Sampler
MP
Fresh seasonal Oysters, Citrus poached shrimp, King Crab Legs & lobster. Served with hollandaise, Japanese cocktail sauce & lemon yum-yum
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King Crab Legs
MP
½ or full pound King Crab Legs, split & served with housemade caper hollandaise*
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Whole Lobster MP
Citrus Poached & served with housemade hollandaise*
Sides
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Roasted Cauliflower 17Purple cauliflower fleurets, slow roasted and served with housemade lemon hollandaise
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Spicy Cucumber Salad
14
Thinly sliced cucumbers & red endives dressed in spicy gochujang & tossed in blood orange vinaigrette
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Coconut or Jasmine Rice
6
Steamed Jasmine rice or Creamy herbed coconut rice, gently blended with cilantro
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Charred Brussels Sprouts
15
Wok-tossed Brussels sprouts in a housemade fig jam, garnished with lemon zest
Desserts
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Chocolate Mousse 17
Fine Belgian chocolate mousse with decadent mirror glaze and strawberry coulis
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Oolong Panna Cotta 16
Rich panna cotta infused with Oolong tea & topped with honey tuile
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Chocolate Cake
16
Double layers of chocolate cake and vegan chocolate buttercream
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Lemon Crème Brûlée
14
Torched citrus custard topped with edible viola
Vegan 
Gluten-Free 
Vegan Gluten-Free 
