crisp calamari tossed with peppers and peanuts in a spicy kung pao sauce

marinated beef tenderloin grilled with rayu chili oil and soy cilantro

mango shrimp chopstix, California sushi roll, teriyaki chicken spring rolls, and ahi poke marinated in sesame oil and furikake, with wonton crisps

with napa cabbage, carrot, cucumber, red pepper, mango, and thai dipping sauce

slipper lobster wrapped in kataifi threads with pineapple mint vinaigrette and scallion oil

10 oz cut

22 oz cut

14 oz cut

10 oz cut

blood orange ponzu, scallion oil, Thai sweet and sour, woked Asian vegetables, and steamed rice

pan seared with cilantro scallion pesto, lomi-lomi tomatoes, woked Asian vegetables, and steamed rice

seared rare with hot soy mustard, beurre blanc, shiitake glaze, woked Asian vegetables, and steamed rice

caramelized with miso and mirin, drizzled with unagi tare, and served with steamed rice

soy white truffle beurre blanc, shiitake mushrooms, basil oil, braised daikon, and steamed rice

oven roasted with a savory crab crust, saffron caper sauce, and garlic mashed potatoes

mandarin orange chili glaze, shrimp fried rice, and woked Asian vegetables

apricot marmalade, Thai sweet and sour, and garlic mashed potatoes

vanilla infused passion fruit sauce and Thai sweet and sour

sun-dried tomatoes, pesto, caramelized onion, parmesan, and ricotta wrapped in a soft basil shell with pesto mornay cream sauce