Crispy spring rolls filled with tiger shrimp, taro and vegetables, with our Vietnamese-style chili-lime dipping sauce.

Diced sashimi-grade tuna mixed with avocado, wakame seaweed, scallions, and togarashi, served with housemade taro chips. These dishes contain raw or partially raw items.

Australian crabmeat with diced jicama, red bell peppers, and scallions, served with a cilantro-lime sauce.

Marinated and broiled eel layered with avocado and sushi rice, served with soy syrup and wasabi oil.

Succulent and crunchy fresh calamari with a Thai sweet chili dipping sauce.

Tender cubes of marinated beef tenderloin sautéed with red onions served with Boston bibb lettuce and pickled daikon. These dishes contain raw or partially raw items.

Tender semi-boneless quail marinated and crusted with spices served with a Vietnamese jicama-napa cabbage slaw and a tamarind-bbq sauce.

Mung bean crepes with diced zucchini, scallions, and red onions, with a spicy soy dipping sauce.

Housemade dumplings with Chinese garlic chives, jicama, and shitake mushrooms, served with a soy-ginger vinaigrette and sriracha sauce.

Coconut-green curry soup with sweet potatoes, butternut squash, and shiitakes.

Bittersweet chocolate cake with our toasted coconut-kahlúa ice cream and sake-macerated cherries. Please order 20 minutes in advance.

Rich milk chocolate mousse with a passion fruit sabayon and fresh fruit.

Three miniature variations of Creme Brulee.

Sauteed apples wrapped in a thin crepe, topped with pistachio-mascarpone cream and spiced caramel sauce.

Ice cream toasted coconut-Kahlua, vanilla bean, chocolate-espresso, banana-pecan. Sorbet Mango-Thai basil, pineapple-lemongrass, cucumber-mint, orange-yuzu.