Coconut mushroom broth, red bell pepper, shiitake, tomato, cilantro and lime.

Chicken wings or tenders cooked crisp and tossed in a trio of general Tso's, honey sriracha and hoisin Buffalo sauces.

Crispy, seasoned wontons, topped with house-roasted and spiced pork, fresh mango salsa, onion, tomato, cilantro and melted pepper jack.

House-made, pan fried potstickers, served with a soy and green onion dipping sauce.

Crispy french fries tossed in a Gorgonzola butter with grilled red onions, served with sliced flat iron steak.

Crispy french fries tossed in a Gorgonzola butter with grilled red onions, served with grilled, marinated organic portobello mushrooms.

Flash-fried calamari rings and tentacles tossed in a spicy umami glaze with chopped roasted peanuts, julienned carrots and shredded Napa cabbage.

Steamed soy beans with sea salt and lime and edamame hummus, served with organic flatbread chips, crispy wontons, celery and carrots.

Served with an Asian slaw and spicy peanut and sweet chili dipping sauces.

Lemongrass beef, bibb lettuce, fresh cucumber, pickled carrots, red bell pepper, pickled radish and a peanut crunch.

Freshly diced Ahi tuna dressed with sesame chili vinaigrette, fresh avocado and soy glaze drizzle, served with wonton chips.

Thinly sliced shaved steak, served on grilled crostini, topped with miso goat cheese, fresh mango salsa and a soy lime drizzle.

A trio of slow roasted Korean glazed pork sliders on warm steamed buns, topped with kimchi, scallion, and cilantro, served with sesame fries.

Shaved, spice rubbed beef with grilled red onion, melted Swiss cheese, baby spinach and cilantro mayo on rustic bread.

Salmon burger seasoned with scallions and ginger on a toasted bun with crispy Asian slaw, soy mustard and a sesame noodle salad.

Warm tomato basil wrap with grilled chicken, crisp bacon, hot cherry peppers, lettuce and house-made Caesar dressing.

Grilled vegetables, melted fresh mozzarella and basil aioli on toasted focaccia, served with truffle fries.

Ground turkey topped with crispy bacon, avocado, pepper jack cheese and hoisin mayo, served with a side of fries.

Crispy buttermilk buffalo chicken on rustic bread with house-madeblue cheese aioli, fresh tomato, served with blue cheese fries and shredded lettuce. Add avocado for an additional charge.

Teriyaki beef, grilled pineapple, red onion, creamy Asian slaw and a drizzle of sriracha.

Fresh mozzarella, plum tomato and basil finished with balsamic reduction and extra-virgin olive oil.

Hand-formed 6 Oz. beef alternative patty, topped with kimchi, grilled red onion and sweet chili mayo, served with sesame fries.

Pan-roasted sesame and ginger encrusted salmon over spicy vegetable lo mein.

Grilled or flash-fried chicken and steamed broccoli, tossed with a classic General Tso's sauce, atop bed of basmati rice.

Espresso-rubbed terrace major, over roasted garlic mashed potatoes, sauteed spinach and grilled portobello, finished with jus.

Crispy buttermilk breast of chicken over blue cheese scallion mashed potatoes with sauteed spinach, grilled red onions and a Buffalo demi-glace.

Crispy house-roasted pork, soy-glazed shiitake mushrooms, pickled carrots, fresh bean sprouts, scallion and cilantro, over udon noodles in a spicy lemongrass tea and miso broth.

Soba noodles tossed with edamame, cilantro, pickled carrots and red peppers dressed with a sesame ginger dressing.

Flat rice noodles simmered in our own spicy tamarind ginger sauce, with beans sprouts, fried egg, scallion and a peanut crunch.

Fresh carrots, red bell pepper, cabbage and bean sprouts stirfried with chili flake & lo mein noodles in a sweet soy sauce.

House-made warm chocolate cake with a molten lava center, served with locally-made hazelnut gelato.

Rich chocolate fondue, served with fresh seasonal berries, pretzels, banana, apple and house-made marshmallows for dipping.

Topped with locally made vanilla bean gelato and a drizzle of chocolate and caramel sauces.

Layered espresso-soaked lady fingers, mascarpone custard and fresh whipped cream served in a martini glass and topped with crushed espresso beans.

Make it a sundae - top with chocolate and caramel sauces, whipped cream, peanuts and a cherry for an additional charge.

Make it a sundae - top with chocolate and caramel sauces, whipped cream, peanuts and a cherry for an additional charge.