chopped sashimi grade yellow fin tuna touched with sesame oil,
flying fish caviar, poached quail egg, painted wasabi crema, wontons and a dashi black truffle soy syrup.

dusted with a Chinese spiced sugar salt crust, pineapple citrus teriyaki and a petite hearts of palm salad.

grilled scallions, pickled
cucumbers and peanut hoisin sauce.

Topped with cotija cheese, cumin crema, sliced jalapenos, cilantro and smoked bacon (can be vegetarian if served without the bacon)

Local octopus charred on the grill served with crispy capers, butter lettuce, cherry tomatoes, Hawaiian kiawe smoked sea salt dukka and a charmoula vinaigrette (gf)

Fried Brussels sprouts with granny smith apples, kimchee spices, cotija cheese and grated Oaxaca mole cured egg yolk (gf)

Indonesian adobo marinated baby back ribs dusted with a Chinese spiced sugar salt crust, pineapple citrus teriyaki and a petite hearts of palm salad

Tamarind garlic soy marinated chicken satay, grilled scallions, pickled cucumbers and peanut hoisin sauce

Yogurt tahini massaged kale salad with grapefruit brulee, pickled cucumber, herbs, feta and crispy chickpeas (gf)

Togarashi spiced blackened shrimp salad with mixed greens, shaved red onion, spicy candied pistachios and a port wine dried blueberry balsamic vinaigrette

Housemade shrimp shumai dim sum style shrimp dumplings, masago caviar, chili oil, needle ginger green onion mint radish salad and smoked jalapeno soy

Five spiced roasted pork belly served with toasted garlic whipped potatoes, lightly smoked Chinese barbecued slaw and a roasted plum ginger hoisin sauce

Pomegranate rosemary marinated rack of lamb with a feta cheese soufflé, glazed carrots and a ligurian black olive demi glaze

Wasabi pea crusted grouper filet on pickled ginger black sesame cilantro rice, wok veg and a wasabi mirin beurre fondue (gf)

Lemon garlic parmesan crusted filet of salmon on herb roasted potatoes, market veggies and a honey Dijon beurre blanc

Local shrimp and Italian sausage tossed with linguini pasta, smoky tomatoes, mushrooms and a Cajun spiced cream sauce topped with shaved parmesan

Coffee rubbed USDA Black Angus rib eye steak with caramelized onion potato puree, crispy fried thin cut onions, grilled zucchini and a Kahlua cream demi glaze

USDA beef tenderloin with a butternut squash blue cheese gratin, buttered brussels sprouts and a warm balsamic smoked bacon black pepper vinaigrette (gf)

Wasabi sesame seed crusted yellow fin tuna seared rare with gingered Chinese broccoli, crispy sushi rice cake and a citrus beurre blanc (gf)

Ginger cilantro sesame marinated chicken breast served with steamed rice, market sautéed vegetables and a chunky pineapple miso chutney

Szechuan peppercorn crusted boneless pork loin on a shrimp fried rice, sesame seared bok choy and a Korean inspired gochujang bbq sauce

Furikake crusted local snapper on coconut rice with sesame sautéed red pepper bok choy and a lemongrass kaffir lime jungle curry (gf)