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
Crab & Avocado Roll*Dungeness, citrus
Big Eye Tuna Poke*avocado, fermented radish
Smoked Salmon Roll*yuzu, dill, crispy skin
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
Whole Roasted Pacific Snappercurry, fermented chili, lime
Ishiyaki Steak*stone grilled wagyu strip steak, chili pepper tamari
Chicken Noodle Soupmeatballs, oyster sauce, black pepper, Thai chili
Koji Brine Roast Chickenmushroom, grilled kyuri, jalapeno, yuzu
Grass Fed Bison Massaman Currypotato, cinnamon, bay
Wok Fired
Broccolicashew, Szechuan pepper, garlic
Crab, Sausage + XO Fried RiceDungeness crab, ginger, crispy garlic
Thai Sausage + Egg Fried Rice*crispy shallot, toasted chili
