From The Kitchen

BBQ spicy, smoked shoyu, lime (vegan)

gochujang aioli, japanese curry, shishito peppers, scallions

five spice duck confit, napa cabbage salw, chinese mustard aioli

heirloom and pickled green tomatoes, sweet pea tamari, local chevre, shisho, thai basil (vegetarian, gluten free)

passion fruit, pickled fennel, pink peppercorns, fennel top oil, toasted marcona almonds (gluten free)

black garlic caesar dressing, toasted breadcrumbs, lemon, parmesan (gluten free, vegetarian)

prawns, house cured bacon, chives, lemon, aioli, bonito, sesame

firecracker sauce, sesame, scallion

ponzu, kombu oil, watermelon radish, micro cilantro (gluten free)

citrus, sake, butter, garlic, bonito

yellow pepper veloute, shishito, xo sauce, marcona almonds, fresh herbs (vegetarian)

Char Siu bbq sauce, sesame, scallions (GF)

romesco, sorghum and tamari reduction, lemon zest, fried almonds (vegan, gluten free)

lemongrass, mango, red onion, firecracker sauce

nori breadcrumbs, green curry butter, house cured bacon (gluten free)

a5 wagyu compound butter, crispy chinese sausage, mint and serrano micro salad, house bread

shisho green goddess, grana padana, fried shallot, sesame seeds, confit baby heirlooms (vegetarian, gluten free)

house cured bacon, tillamook sharp cheddar, kimchi, kewpie

daily rotation preparation

Miso, Sizzling Shoyu Vinaigrette, Bok Choi, Watermelon Radish (GF)

wok fried fingerling potatoes, whiskey espresso compund butter, warm charred napa salad (gluten free)