A tasting plate of spring roll, tuna cake, crabcake and beef lettuce wrap.
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.
Australian crabmeat with diced jicama, red bell peppers and scallions, served with a cilantro-lime sauce.
Tender cubes of marinated beef tenderloin sauteed with red onions, served with boston bibb lettuce and pickled daikon.
Tender slices of berkshire pork belly served over chilled soba noodles with shiitake mushrooms and a ginger-mirin sauce.
Marinated and broiled eel layered with avocado and sushi rice, served with a soy syrup and wasabi oil.
Succulent and crunchy fresh calamari with a thai sweet chili dipping 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.
Faroe islands atlantic salmon sauteed with snap peas, zucchini and red bell peppers, glazed with a miso-teriyaki sauce.
Beautiful big eye tuna lightly seared, served with a ginger-miso sauce, wasabi oil, julienned jicama salad and crispy sushi rice.
Flavored with lemongrass, ginger and red curry, thai seafood stew simmered with mussels, bay scallops, shrimp and cod and served with coconut-jasmine rice.
Rich sablefish marinated in miso and sake, pan roasted with a soy-tamarind sauce and served over sauteed nappa cabbage, shiitake mushrooms and korean vermicelli noodles.
Housemade goat cheese pierogies with balsamic-fig reduction, sauteed chanterelle mushrooms, kale, swiss chard and coconut-creme fraiche.
Lemongrass-marinated miller ranch all-natural breast of chicken with grilled vegetables, served with a chili-lime dressing and scallion oil.
Pan-seared duck breast and duck confit risotto with a chinese 5-spice reduction sauce and shanghai bok choy.
Berkshire pork loin chop crusted with panko and togarashi with grilled vegetables, lentils and a shallot soy-mustard sauce.
Thin slices of grilled certified angus ribeye with sesame crispy rice, sauteed julienned vegetables, quail egg and korean chili sauce.
Creekstone farms all-natural tenderloin with a wasabi-peppercorn sauce, bok choy, asparagus and a yukon gold potato-parsnip puree.
Bittersweet chocolate cake with our toasted coconut-kahlua ice cream and sake-macerated cherries.
Rich milk chocolate mousse with a passionfruit sabayon and fresh fruit.
Three miniature variations of creme brulee.
Roasted seckel pear with a ginger shortbread, toasted marcona almonds, mascarpone cream and a spiced-caramel sauce.
Simmered all day, naturally no sugar or caffeine.
Nam lanh estate black, earl grey black, houjicha green, wu yi oolong, pomegranate white, crimson berry tisane.
Loose-leaf black tea, sweetened and cooled.
Fresh brewed loose leaf organic nilgiri indian black tea.
A refreshing blend of our ginger extract with a zesty squeeze of lime.
Menu for Pacific Rim provided by Allmenus.com
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