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.
Salad
Tomato & Peachginger, jalapeño, puffed quinoa, shiso
Charred Carrotschili, orange, cashew, sour coconut cream
Asparagus & Avocadosummer vegetables, sunflower miso, furikake
Sushi
Spicy Albacore Handroll*smoked radish, fermented chili
Crab & Avocado Rolldungeness, chili garlic
Citrus Cured Shellfish*scallop, shrimp, crab, coconut, pineapple ice
Albacore Tataki Roll*creamy garlic, basil, tomato xo
Kushiyakigrilled over petrified japanese charcoal
Skirt Steak*lemongrass, chili, watercress, mint
Spice Crusted Pork Chop*plum, chipotle, apricot mustard
Recommendations of Chef Gregory Gourdet
Smoked Octopuschili-hazelnut, crispy potato
Halibut & Clam Green Currythai eggplant, green vegetables, basil
Koji Brine Roast Chickenmushroom, asparagus, jalapeño, yuzu
Miso Scallopscharred corn, roasted tomato, jalapeño
Whole Roasted Pacific Snappercurry, fermented chili, lime
Ishiyaki Steak*stone grilled wagyu sirloin, chili pepper tamari
Wok Fired
Broccolicashew, Szechuan pepper, garlic
Vegetable & Egg Fried Riceshrimp, lap cheong sausage, tomato sambal
Disclaimers
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.
