Chef Gregory creates accessible Asian cuisine using traditional techniques. We are committed to offering diners the most authentic ingredients for unique, modern, pan-Asian cuisine.
Pineapple Upside Down Cakestar anise, Haitian vanilla, rum raisin ice cream
Jackfruit Puddingyoung coconut, candied tapioca, cacao juice ice
Berries & Creamdoughnuts, strawberry curd, scalded coconut milk ice cream
Departure Ice Cream Coneweekly flavors, house made cone
Hakutsuru Sayuri Nigori
Abacela, Oregon, Port '12
Romieu-Lacoste, Sauternes '13
Rare Wine Co., Boston Bual, Madeira
Taylor Fladgate 20yr Tawny Port
Foris, Rogue Valley, Moscato
Andrew Rich, Columbia Gorge, Gewurztraminer '14
Lustau, San Emilio, Pedro Ximenez
Warre's Otima 10yr Tawny Port
Ramos Pinto, Collector Reserva, Port
Smith Teamaker Tea
Masala Chai, Black, India
Jasmine Pearls, Green, China
Bon Bon, Herbal, Portland
Assam, Black, India
Sencha, Green, Japan
SurchargeA 3% surcharge will be added to all guest checks to help cover increasing labor costs and in our support of the recent increases in minimum wage and benefits for our dedicated team members.
Health*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.