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Appetizers
- Seared Gyoza
17Seared vegetable or pork potstickers topped with house crisped garlic chips, served with housemade honey yakitori sauce
- Fontina Gougères 18
Rich fontina cheese wrapped in cheesy choux, deep fried and served with zesty lime creme
- Bang-Bang Shrimp 19
Jumbo white shrimp, tempura battered and crisped. Tossed in a sticky housemade sweet & spicy sauce
- Honey Glazed Chicken Lollipops 19
Lollipop chicken brined in special house sauce, deep fried & glazed in sticky honey yakitori
- Royal Crispy Crab 22
Sticky rice balls stuffed with King Crab. Topped with tangy apple slaw & caper hollandaise
- 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*
- Peking Tacos 22
Roasted duck in crispy wonton shells. Topped with pear slaw, creamy feta and Chef's signature spicy mango aioli
- Pink Endivour 22
Purple endive spears filled with creamy goat cheese, diced red & gold beets & housemade agave vinaigrette. Finished with himalayan sea salt
- Angus Tenderloin Tartare 28
Lightly fried rice cracker filled with angus tenderloin tartare in housemade soy pomegranate sauce & wasabi aioli with candied fresno peppers
Mains
- Spicy Street Noodle
24Plant-based beef infused with onion, garlic & chili oil. Wok tossed with broad rice noodles & finished with pickled red onion
- Skirt Steak Stack 28
Grilled & lightly charred, topped with sugar soaked fresno peppers & maldon salt. Served medium rare*
- Duck a L’orange 32
Perfectly roasted duck breast & leg, served in a rich orange gastrique & garnished with lightly fried Thai basil*
- Five Spice Octopus 30
Tender octopus, gently wok tossed and served with tahini puree & housemade five spice vinaigrette with furikake
- Crispy Pesto Gnocchi 26
Housemade gnocchi, crisped and tossed in ginger pesto cream. Topped with fresh parmigiano reggiano
- Saffron Satay Spears 26
Grilled shrimp or ground chicken skewers grilled in a sweet & smoky yakitori. Served with Saffron infused focaccia
- Curry Tandoori
26
Red tandoori curry with coconut cream and seasonal exotic mushrooms. Served with housemade coconut rice
- Vegan Scallops
20
King Oyster “scallops,” marinated in nori broth. Lightly seared and served with sweet potato puree
- Exotic Claypot
28
Seasonal wild mushrooms tossed in sesame sake sauce, served on top of housemade coconut rice
Raw Bar
- Hamachi Crudo
28
Fresh yellowtail hamachi stuffed with pomegranate fig ponzu. Topped with lightly candied jalapeño slices*
- Oysters on the Half Shell
24
Seasonally selected fresh oysters by the dozen or half dozen. Served with Chef’s signature mignonette & traditional Japanese cocktail sauces*
- Poached Shrimp Platter
24
Half dozen tiger shrimp, deeply citrus poached & served with lemon yum-yum & traditional Japanese cocktail sauce*
- Saffron Shellfish Sampler
MP
Fresh seasonal oysters, citrus poached shrimp, king crab legs & lobster. Served with hollandaise, Japanese cocktail sauce & lemon yum-yum*
- King Crab Legs
MP
1⁄2 or full pound King crab legs, split & served with housemade caper hollandaise*
- Whole Lobster
MP
Citrus Poached & served with housemade hollandaise*
Sides
- Coconut or Jasmine Rice
6
Steamed Jasmine rice or creamy herbed coconut rice, gently blended with cilantro
- Charred Brussels Sprouts
15
Wok-tossed Brussels sprouts in a housemade fig jam, garnished with lemon zest
Desserts
Vegan
Gluten-Free
Vegan Gluten-Free
