menu

 

Check out our brunch menu below.

Small Plates

GUACAMOLE     9. 
tomatillo, jalapeño, cilantro,
onion, queso fresco, taro chips

 

EDAMAME    5. 
togarashi salt

 

TUNA TARTARE*      14. 
chipotle, ginger, chives, yuzu crème,
jicama, plantain chips

 

MUSHROOM SAUTÉ     8. 
shiitake, hon shimeji, quinoa,
watercress, mojo, chili oil

 

GRILLED ROMAINE      8. 
mi casa vinaigrette, cilantro,
queso fresco, chili oil

 

SEARED ALBACORE TUNA*   14. 
daikon, tobiko, ginger, ponzu,
toasted sesame seed

 

KANI SALAD      6. 
cucumber, masago, sriracha aioli, chives

 

PHO GA      6. 
chicken, rice vermicelli, brussels,
chicken consommé, jalapeño

 

KALE & BRUSSELS      8. 
lemongrass, bacon, pinto, manchego

 

FISH TACO      10. 
miso glazed white tuna, radish,
pico de gallo, sriracha foam

 

CHORIZO TACO      8. 
gorgonzola crème, cilantro, roasted
corn, pickled onion

 

ASIAN TAMALE     8. 
chicken, shiitake, pinto, pico
de gallo, kabocha crème

 

EMPANADAS      9. 
lemongrass chicken, shiitake,
quinoa, quail egg, sambal

 

PORK CHEEK QUESADILLA      10.
aged cheddar, shishito, kabocha crème

 

PORK BELLY POT PIE     10. 
brussels, kale, cauliflower, puff pastry

 

 

Shareables

TEMPURA CALAMARI      8. 
pico de gallo, mojo, pickled jalapeño,
five spice

 

TAMARI FRIED RICE      8.
jasmine rice, quinoa, egg,
pico de gallo

 

MUSSELS     10. 
ask your server about
our daily preparation

 

ASIAN SEABASS*      14. 
mojo, brussels, watercress,
pomegranate, chili oil

 

KOREAN BRAISED SHORT RIB     19. 
cauliflower puree, brussel kimchi, shiitake,
hon shimeji, beet chips

 

LOBSTER MAC & CHEESE  16. 
aged cheddar, panko, truffle oil

 

Robata*

CHICKEN   3.5
with chimichurri

 

BEEF TENDERLOIN   4. 
with teriyaki

 

BACON & QUAIL EGG   4. 
with ponzu butter

 

SHISHITO    3.5
with sea salt

 

SCOTTISH SALMON   4. 
with miso

 

SHIITAKE    3.5
with teriyaki

 

ROBATA SAMPLER    18. 
one of each, trio of sauces

 

Specialty Maki*

TAMARI    19.

white tuna, kani, sriracha aioli, topped with torched scallops

 

TOKUBETSU    MP.

ask your server about today’s featured maki

 

GARDEN    14.

avocado, jalapeño, tofu skin, oshinko, soy paper

 

TNT    15.

albacore, salmon, yellowtail, masago, avocado, tempura fried

 

ANGRY LOBSTER     21.

lobster tempura, kani, scallop, fried leeks, yuzu aioli

 

NARUTO    16.

tuna, salmon, yellowtail, daikon, wrapped in cucumber, ponzu

 

CHIFA    17.

shrimp tempura, cucumber, miso torched white tuna, wasabi aioli

 

SEXY DRAGON    23.

shrimp tempura, cucumber, eel, avocado

 

LOBSTER    23.

lobster tempura, avocado, cucumber, tobiko, lobster fritters

 

SUSHI & SASHIMI PLATTER    36.

california maki, assorted nigiri & sashimi

 

 

Nigiri / Sashimi / Maki *

NIGIRI SAMPLER    14.  
assorted nigiri

SASHIMI SAMPLER    20.
assorted sashimi

tuna     8./10./9.

california    6.

salmon    6./7./6.

rainbow    12.

white tuna    6./7./6.

cucumber    5.

albacore    6./7./6.

spicy tuna    9.

branzino     6./8./7.

philadelphia    8.

yellowtail    7./9./8.

avocado    6.

eel     8./11./10.

shrimp tempura   8.

tofu skin     5./5./5.

vegetable    6.

 

Chef’s Tasting

Executive Chef Roger Li ~ Sous Chef Claudia Moyano
an interactive dining experience featuring completely personalized menus developed and served by the Chef. available Monday through Friday by reservation only.
five course-$60. seven course-$80.

 

 

brunch menu

Brunch Prix Fixe

BRUNCH COCKTAIL, SMALL PLATE, ENTREE & CARDAMOM BREAD. 23.

Small Plates

HAMACHI CRUDO*    11.

yuzu, truffle crème, tobiko, pickled fennel

 

EMPANADA    5.

peking duck, chipotle hoisin, rayu cucumber

 

ANCHO GLAZED BACON    8.

hominy grits, watercress, fried egg

 

CHILAQUILES    8.

grilled chicken, salsa rojo, queso fresco, sour creme, fried egg

 

SHRIMP & GRITS    10.

chimichurri, pico de gallo, truffle oil

 

 

Entrees

BRAISED SHORT RIB & EGG    12.

korean marinated short rib, brussel kimchi, potato confit, fried egg

 

BREAKFAST BURRITO    10.

scrambled egg, chorizo, potato, tomatillo salsa, queso fresco, sour creme

 

CURED SALMON BENEDICT*    12.

bacon, watercress, yuzu hollandaise, potato confit

 

PORK BELLY POT PIE    10.

kale, brussels, cauliflower, puff pastry

 

MADE TO ORDER OMELET    10.

take your pick of protein, two veggies & cheese

PROTEIN: shrimp, chorizo, bacon, chicken
VEGGIE:pico de gallo, mushrooms, kale, shishito
CHEESE:fontina, queso fresco, aged cheddar

 

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.