Served with kosher salt.

Sauteed in garlic, sweet vinegarand Korean spices.

Steamed rice bun filled with braised pork belly and a kimchi tartar slaw.

Served with green tea salted flatbread.

Pork dumpling pan fried and steamed served with citrus chili soy.

Asian style garnished with sesame and green onion or buffalo style with blue cheese dip and celery.

Asparagus and green onion wrapped with steak and served with red wine au jus and a greek yogurt sauce.

Spring mix, cucumber, baby tomato and heart of palm dressed in a garlic yuzu and white balasamic vinaigrette topped with goat cheese crumble and sesame.

Fresh romaine, green leaf and house made croutons topped with shaved Parmesan.

Fresh romaine, spring mix, tomato and cucumber dressed in bleu cheese and topped with slices of certified angus ribeye steak.

Homemade sundried tomato pesto with Thai basil and macadamia nut topped with roasted bell peppers and feta cheese finished with baby spinach tossed in a white balsamic vinaigrette.

Caramelized pear, applewood moked bacon and gorgonzola cheese crumble drizzled with sweet balsamic and topped with micro spring mix gressed with a light blue cheese vinaigrette.

Eel, snow crab, cucumber topped with a avocado and sweet soy finished with sesame.

Garlic herb backed white gulf prawns, snow crab and cucumber inside then topped with eel and avocado. Finished with sweet soy and roasted macadamia.

No rice and no seaweed. Snow crab mixed with cliantro, jalapenoand lime juice finished with Japanese yellowtail and avocado wrapped in a thin layer of cucumber.

Garlic herb baked gulf white prawns, snow crap, avocado and asparagus topped with ribeye steak and seared with sweet soy and Japanese 7 spice finished with green onion and sesame.

With cucumber.

Salmon, avocadoand cucumber.

Avocado and cucumber.

Cucumber roll.

Avocado roll.

Sauteed chicken, onion and asparagus finished in our house made sweet and savory teriyaki sauce.

House rubbed pan seared salmon with baby heirloom tomatoes and shitake mushrooms finished in a sake and miso cream sauce garnished with pickled fennel.

5 oz. certified Angus ribeye cooked mid rare, truffle garlic compound butter and served with roasted rosemary fingerling potatoes and broccolini.

Kobe beef with applewood bacon, cabernet carmelized onions, pepper jack, mixed greens and tomato on toasted brioche and sweet garlic aioli served with house chips.

Ribeye steak, maitake mushroom, tomato and provolone topped with arugala gressed lightly with bleu cheese then finished with white truffle garlic aioli served open faced on toasted French roll.

Veggie patty with garlic aioli, cheddar, roasted red pepper, spinach and sundried tomato pesto and toasted brioche.

With fresh seasonal fruits.

Finished with lindor chocolate shavings.