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 Greensshaved vegetable, roasted garlic, creamy pine nut
Carrot & Avocadorhubarb, achar, ramp-sour coconut cream
Summer Vegetables & Green Mangolemongrass, galangal, chili
Sushi
Kampachi Sashimi*strawberry, rhubarb, salted plum, yuzu kosho
Root and Vegetable Rollbeet, carrot, asparagus, radish
Crab & Avocado Roll*Dungeness, citrus
Big Eye Tuna Poke*pickled vegetable, citrus, herbs
Beet Cured Trout Roll*peppercorn, cured yolk, furikake, citrus
Albacore Tataki Roll*tomato, basil, creamy 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 Gourdet
Miso Scallopsasparagus, peas, yuzu, chili
Whole Roasted Pacific Snappercurry, fermented chili, lime
Ishiyaki Steak*stone grilled wagyu strip steak, chili pepper tamari
Tom Yum Souphalibut, shrimp, scallop, galangal, lime, chili
Chili Chickengarlic, ginger, scallion, xo
Wok Fired
Brussels Sproutskimchi miso, sesame
Crab, Sausage + XO Fried RiceDungeness crab, ginger, crispy garlic
Thai Sausage + Egg Fried Rice*crispy shallot, toasted chili
Chili Prawnspineapple, shiitake, peanut, Szechuan pepper
