One piece of each of the first four appetizers: Saigon Spring Roll, Tuna Tartare, Southeast Asian Crabcake, Lemongrass Beef Skewer
13.00Crispy spring rolls filled with tiger shrimp, taro and vegetables, with our Vietnamese-style chili-lime dipping sauce
7.00Sashimi-grade tuna chopped and mixed with scallions sesame seeds and togarashi, lightly seared and served with a miso-mustard sauce
11.00Australian crabmeat with diced jicama, red bell peppers and scallions, served with a cilantro-lime sauce
11.00Grilled lemongrass marinated beef tenderloin skewers, with julienned green papaya, cilantro, chopped peanuts and a spicy peanut sauce
9.00Tender slices of Berkshire pork belly served over chilled soba noodles with shiitake mushrooms and a ginger-mirin sauce
8.00Marinated and broiled eel layered with avocado and sushi rice, served with a soy syrup and wasabi oil
9.00Succulent and crunchy fresh calamari with a Thai sweet chili dipping sauce
9.00Mung bean crepes with diced zucchini, scallions and red onions, with a spicy soy dipping sauce
7.00Housemade taro-Chinese Mushroom pierogi with caramelized fennel and shiitakes and a wasabi sour cream
7.00Coconut-green curry soup with sweet potatoes, butternut squash and shiitakes
Cup: 3.00Faroe Islands Atlantic salmon sautéed with snap peas, zucchini and red bell peppers, glazed with a miso-teriyaki sauce
25.00Beautiful big eye tuna lightly seared, served with a ginger-miso sauce, wasabi oil, julienned jicama salad and crispy sushi rice
28.00Sautéed Barramundi fillet with a Chinese clam sauce, bok choy, Brussels sprouts, shitake mushrooms, and crispy egg noodles
27.00Pan-seared jumbo scallops with kohlrabi, fennel, edamame beans, served with coconut-jasmine rice and a carrot-lemongrass sauce
27.00Rich sablefish marinated in miso and sake, pan roasted with a soy-tamarind sauce and served over sautéed nappa cabbage, shiitake mushrooms and Korean vermicelli noodles
28.00Housemade goat cheese pierogies with balsamic-fig reduction, sautéeed chanterelle mushrooms, kale, swiss chard, and coconut-crème fraiche
18.00Lemongrass-marinated Miller Ranch all-natural breast of chicken with grilled vegetables, served with a chili-lime dressing and scallion oil
18.00Pan-seared duck breast and duck confit risotto with a Chinese 5-spice reduction sauce and shanghai bok choy
28.00Berkshire pork loin chop crusted with panko and togarashi, with grilled vegetables, lentils and a shallot soy-mustard sauce
25.00Thin slices of grilled Certified Angus ribeye, with sesame crispy rice, sauteed julienned vegetables, quail egg and Korean chili sauce
26.00Creekstone Farms all-natural tenderloin with a wasabi-peppercorn sauce, bok choy, asparagus and a Yukon gold potato-parsnip puree
32.00Bittersweet chocolate cake with our toasted coconut-Kahlúa ice cream and sake-macerated cherries. (please order 20 minutes in advance)
8.00Rich milk chocolate mousse with a passionfruit sabayon and fresh fruit
8.00Three miniature variations of crème brûlée
8.00Cool and silky almond panna cotta infused with amaretto, served with a pineapple-mango compote
8.00Ice Cream: Toasted coconut-Kahlua, Vanilla bean, Chocolate-espresso, Banana-pecan, Sweet Corn. Sorbet: Mango-thai basil, Pineapple-lemongrass, Cucumber-mint, Orange-yuzu
3.50Simmered all day, naturally no sugar or caffeine. Also comes iced (refills)
2.50Nam Lanh Estate Black, Earl Grey Black, Houjicha Green, Wu Yi Oolong, Pomegranate White, Crimson Berry Tisane
3.50Loose-leaf black tea, sweetened and cooled
3.00Fresh brewed loose leaf organic Nilgiri Indian black tea
2.50A refreshing blend of our ginger extract with a zesty squeeze of lime
3.00Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.