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 Beetspickled cranberry, tamarind, coconut, cashew
Sushi
Spicy Tuna Handroll*smoked radish, fermented chili
Assorted Nigiri*5 pieces, chef selection
Butternut Squash Rollportobello, ginger, Asian pear
Beef + Basil Roll*wagyu, avocado, crispy shallot
Kampachi Sashimi*apple, lemongrass, makrut lime
Big Eye Tuna Poke*house xo sauce, cucumber, peanut, sesame
Dungeness Crab Roll*avocado, chili garlic
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 Gregory Gourdet
Miso Scallopskuri squash, apple, serrano, pickled celery
Koji Brine Roast Chickenmushroom, grilled kyuri, jalapeno, yuzu
Grass Fed Bison Massaman Currypotato, cinnamon, bay
Whole Roasted Pacific Snappercurry, fermented chili, lime
Ishiyaki Steak*stone grilled wagyu strip steak, chili pepper tamari
Wok Fired
Broccolicashew, Szechuan pepper, garlic
Crab, Sausage + XO Fried RiceDungeness crab, ginger, crispy garlic
Thai Sausage + Egg Fried Rice*crispy shallot, toasted chili
