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
Asparagus & Avocadosummer vegetables, sunflower miso, furikake
Charred Carrotschili, orange, cashew, sour coconut cream
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
Spice Crusted Pork Chop*cherries, chipotle, apricot mustard
Skirt Steak*lemongrass, chili, watercress, mint
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 Scallopsgochujang, cucumber kimchi, butter lettuce cups
Whole Roasted Pacific Snappercurry, fermented chili, lime
Ishiyaki Steak*stone grilled wagyu sirloin, chili pepper tamari
Wok Fired
Broccolicashew, Szechuan pepper, garlic
Thai Sausage & Egg Fried Rice*crispy shallot, toasted chili
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.
