Dinner Gluten-Free Menu
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
Roasted Fall Vegetable & Appleyuzu tobanjan, carrot puree, shiso
Charred Carrotschili, orange, cashew, sour coconut cream
Glasrai Greensdaikon, asian pear, sesame wafu
Sushi
Spicy Salmon Handroll*smoked radish, fermented chili
Crab & Avocado Rolldungeness, chili garlic
Miso Zuke Squash Rollmushroom, jalapeno, sesame
Kombu Cured Salmon Rollcucumber, chive, avocado
Kushiyakigrilled over petrified japanese charcoal
Skirt Steak*lemongrass, chili, watercress, squash
Spice Crusted Pork Chop*apples, chipotle, apricot mustard
Recommendations of Chef Gregory Gourdet
Smoked Octopuschili-hazelnut, crispy potato
Vietnamese Duck Currytaro, red chili, galangal
Ishiyaki Steak*stone grilled wagyu sirloin, chili pepper tamari
Seared Scallopscauliflower puree, mushroom, miso dashi
Whole Roasted Striped Basscurry, fermented chili, lime
Wok Fired
Broccolicashew, szechuan pepper, garlic
Winter Squash & Sausage 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
