food.

duck spring rolls with sweet chili soy - 12

mahogany glazed spare ribs - 16

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

lobster and hamachi crudo with shishito leaf, pickled lotus root, red caviar and chili lime -18

seared day-boat scallops with honey-soy glazed pork belly and edamame purée - 20

sesame lacquered japanese eggplant with crispy tofu - 12

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

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lemongrass and lime leaf, pork and shrimp dumpling soup - 12/17

warm thai brussels sprouts - 13

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

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grilled swordfish with roasted heirloom tomato sauce, sauteed sunchokes, olives and shaved fennel - 32

whole red snapper with yellow curry, turmeric, asian greens and fried thai basil - 36

wild mushroom pizza with three cheeses, scallions, brown butter and raw honey - 24

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

braised short rib with citrus horseradish gremolata and crispy fingerling potatoes - 32

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

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Executive Chef - Ny Vongsaly

Uniform Design - Todd Thomas