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duck spring rolls with sweet chili soy - 14

mahogany glazed spare ribs - 16

coffee rubbed beef carpaccio with crispy shallots, capers and sherry vinaigrette - 15

hamachi crudo with smoked fresno chile ponzu, tamarind, frisée & pickled shallot -16

grilled lobster tail with scallion chile corncake and cilantro lime butter - 20

sesame lacquered japanese eggplant with crispy tofu - 13

baked quail eggs with roasted vine tomatoes, eggplant relish and toasted brioche -17

lemongrass and lime leaf, pork and shrimp dumpling soup - 14/20

warm thai brussels sprouts - 14

super greens salad with snap peas, cucumbers and spicy ginger vinaigrette - 13

warm beet salad with toasted pistachio, honey-goat cheese cream, frisée and sherry viniagrette - 16

grilled swordfish with roasted heirloom tomato sauce, sautéed sunchokes, olives & shaved fennel - 32

whole red snapper with yellow curry, turmeric, asian greens & fried thai basil - 38

wild mushroom pizza with three cheeses, scallions, brown butter & raw honey - 25

roasted quail with toasted hazelnut & brioche stuffing, delicata squash and rainbow carrots - 36

braised short rib with citrus horseradish gremolata and crispy fingerling potatoes - 33

grilled salt and pepper strip steak with roasted shallot butter and french fries - 42

Executive Chef - Ny Vongsaly

Uniform Design - Todd Thomas