



gallery.










food.
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