stir-fried ground chicken, peanut, and vegetables with fresh crisp lettuce and coconut-curry sauce

tossed with apricots, mint and cashews sherry wine vinaigrette

fresh with lemongrass mignonette or tempura fried with Thai cocktail sauce one pair

with sweet jalapeno honey glaze with blue cheese dressing

mesclun greens, cucumbers, sprouts, and tomatoes wasabi and lemon vinaigrette

fresh fried potatoes tossed in special seasoning served with wasabi mayo

marinated ahi with avocado salad, wasabi tobiko, wonton crisp

warm ginger and prosciutto dressing, pine nuts and julienne of roma tomato with carrots

fresh hand-made tofu and vegetable roll fresh rolls served with a cilantro mint sauce

butterleaf lettuce, fresh strawberries creamy sweet chili cilantro dressing candied pecans and shaved red onion

marinated with cumin, coriander and yogurt grilled and served with a spicy peanut sauce

firm tofu marinated and grilled served with potato, edamame, and quinoa salad tossed in lemon and miso-honey vinaigrette

classic Thai rice noodle dish with shrimp, tofu and egg tossed with tamarind chili sauce

beef tips simmered in a spicy coconut curry with onions and crimini mushroom served over jasmine rice with chopped peanuts

tangy lemongrass shrimp broth, large prawns green onions,bok choy, fresh cilantro and crimini mushrooms

6 oz ground ribeye pattie with pepperjack cheese, tomato, sprouts, and fried onion topped with a creamy wasabi bbq sauce on a wheat bun

ground seasoned chicken Chinese slaw and house-made Hoison sauce warmed flour tortillas

tofu, ginger, scallion, and shitake-mushroom patty spicy plum aioli, tomatoes, sprouts and cucumbers served on freshly baked Kaiser roll

ground spiced turkey fresh alfalfa sprouts and sliced tomato served with Thai peanut sauce toasted wheat bun

with crab and curried eggplant

with crab and curried eggplant

breaded and lightly fried sweet and spicy cilantro beurre blanc

stir-fried ground chicken, peanut, and vegetables with fresh crisp lettuce and coconut-curry sauce

seared with blackening spices Thai mango relish and wasabi sauce

fresh with lemongrass mignonette or tempura fried with Thai cocktail sauce one pair

with sweet jalapeño honey glaze with blue cheese dressing

fresh fried potatoes tossed in special seasoning served with wasabi mayo

marinated ahi with avocado salad, wasabi tobiko, wonton crisp

hand-made tofu and vegetable rolls served with a cilantro mint sauce

marinated with cumin, coriander and yogurt grilled and served with a spicy peanut sauce

add a scoop of ice cream

spiced banana and dark chocolate bourbon crème anglaise

ginger crème anglaise, Grand Marnier sauce

spiked caramel sauce

with white chocolate cream and fresh seasonal berries

ask for today’s selections

oreo cookie crust, chocolate ganache and peanuts

grilled with a coriander, Schezwan pepper crust served with roasted peanut potatoes wilted spinach, arugula and baby bok choy topped with a blue cheese and roasted red pepper compound butter

seared and oven-finished jumbo Alaskan scallops served over penne pasta with three-cheese cream sauce drizzled with truffle oil

five-spice marinade, malt mustard glaze tamarind-mango Beurre Blanc served with crab fried-rice

grilled 8-ounce beef filet served over wasabi mashed potatoes with raspberry port demi glace spicy sauteed snow peas

cured and oven-roasted pork ribs topped with ginger and garlic barbeque sauce spicy peanut noodles and marinated cucumbers

grilled pork chop with raspberry chipotle glaze over pinapple fried rice with sauted zucchini and red onion

marinated tofu over a cold Israeli Couscous salad tossed with a honey miso dressing, garnished with cashews

shrimp, mussels, and seasonal fish steamed with lemongrass,coconut milk and chilies served over jasmine rice with vegetables julienne

classic Thai rice noodle dish with shrimp, tofu and egg tossed with tamarind chili sauce

grilled and served over coconut rice with sauteed spinachand red peppers finished with a tamarind sweet chili Beurre Blanc

tangy lemongrass shrimp broth large prawns, green onions, bok choy, fresh cilantro and crimini mushrooms

tossed with apricots, mint and cashews sherry wine vinaigrette

tomato, cucumber and seaweed sunomono served with grilled tofu

mesclun greens, cucumbers, sprouts, tomatoes, wasabi and lemon vinaigrette

warm ginger and prosciutto dressing, pine nuts and julienne of roma tomato with carrots

butterleaf lettuce, fresh strawberries creamy sweet chili cilantro dressing candied pecans and shaved red onion