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
Local Greenssunchoke, winter truffle, herbs
Roasted & Grilled Carrotscashew, peanut, habanero
Charred Beetspomegranate, tamarind, coconut, cashew
Sushi
Kampachi Sashimi*apple, lemongrass, makrut lime
Butternut Squash Rollportobello, ginger, Asian pear
Big Eye Tuna Poke*avocado, fermented radish
Crab & Avocado Roll*Dungeness, citrus
KushiyakiGrilled over petrified japanese charcoal
Yakitori-Chickencoconut, lemongrass
Tiger Prawnsmakrut lime, chili, lemongrass
Harami-Beef Skirt Steak*crispy garlic or black sesame sauce
Recommendations of Chef Gourdet
Miso Scallopskuri squash, apple, serrano, pickled celery
Ishiyaki Steak*stone grilled wagyu strip steak, chili pepper tamari
Koji Brine Roast Chickenmushroom, grilled kyuri, jalapeno, yuzu
Wok Fired
Broccolicashew, Szechuan pepper, garlic
Crab, Sausage + Xo Fried RiceDungeness crab, ginger, crispy garlic
Thai Sausage + Egg Fried Rice*crispy shallot, toasted chili
