We Are Open

Mu shu tacos | 9
hoisin-seasoned ground chicken, cabbage slaw in warm flour tortillas with a sriracha lime sour cream

BBQ broccoli tacos | 9
crispy fried broccoli florets tossed in a ginger-hoisin bbq sauce, napa slaw in warm tortillas with a lemongrass vinaigrette

Fennel coriander rubbed chicken wings | 15
tossed in a sweet chili glaze, toasted sesame seeds & served with basil blue cheese sauce

Pommes frites | 8
fresh fried potatoes tossed in house seasoning

Spicy edamame | 7
steamed soy bean pods, Thai chili-ginger sauce and Hawaiian sea salt

Bulgogi style nachos (gf) |16
ground beef, corn tortilla chips, black bean and corn salsa, sweet peppers, jalapenos, sriracha cheese sauce

Mini mac and cheese | 7
with sautéed bacon and roasted jalapeño, garnished with cherry tomato

Spicy chicken soba noodles | 8
sautéed chicken with julienne vegetables, tossed in a spicy teriyaki sauce

(gf) gluten free

Appetizers

pommes frites | 8
fresh fried potatoes tossed in special seasoning served with wasabi aioli

*spicy tuna tower | 16
marinated tuna with fresh avocado-papaya salsa, wasabi aioli, sweet soy drizzle, tobiko and fried wonton crisps

fresh spring rolls (gf, ve) | 9
fresh vegetable hand rolls with marinated vermicelli noodles and a cilantro and jalapeno mint sauce

sweet & spicy crispy pork eggrolls | 14
sriracha spiced ground pork and sesame marinated vegetables with sweet chili dipping sauce

chicken & lettuce hand wraps | 14
stir-fried ground chicken, peanuts, and vegetables with bibb lettuce and coconut-curry sauce

fennel & coriander rubbed chicken wings (gf) | 15
sweet chili glaze, toasted sesame seeds and blue cheese basil dipping sauce

crispy gouda risotto balls (v) | 16
panko crusted and deep fried to perfection, served with a sweet chili aioli

Greens and Soups

arugula (gf) | 8
fresh arugula greens with shaved parmesan, extra virgin olive oil and cracked pepper

strawberry chili (gf) | 10
butter leaf hearts tossed in a creamy sweet chili cilantro dressing with fresh strawberries, shaved red onions and candied pecans

sesame-ginger caesar | 9
baby artisan romaine with fried wontons, house-made caesar dressing, sweet soy and a sesame parmesan crisp

tofu and quinoa (gf,ve) | 13
white quinoa, pickled red cabbage, sprouts, edamame, heirloom carrots, red pepper and cashews tossed in a ginger and lemongrass vinaigrette

banana and lemongrass soup (gf)
with deviled crab and curried eggplant
cup 5 / bowl 9

soup of the day
ask server
cup 5 / bowl 9

Entrees

alaskan baked sea scallops “mac & cheese” | 35
seared Alaskan diver scallops atop a basil-pine nut crusted three-cheese pasta, tomato brunoise and finished with truffle oil & fresh basil

bbq pork baby back ribs | 34
pork ribs braised in a ginger-hoisin bbq sauce served over spicy peanut noodles and topped with a carrot salad

general tso’anders fried chicken | 27
buttermilk and red curry marinated chicken thighs tossed in a fusion of Nashville and general tso’s sauces served over jasmine rice and finished with pickled ginger-habanero cucumbers

mee krob | 24
sweet & spicy chicken, pork, and shrimp sautéed with mixed peppers and jalapeños over crispy vermicelli & rice noodles

filet mignon (gf) | 44
8 oz pan seared filet over smashed peanut potatoes served with turmeric-chipotle honey glazed heirloom carrots and a bordelaise sauce

new york strip (gf) | 43
11 oz salt & pepper crusted steak over smashed peanut potatoes with garlic and truffle broccolini finished with blue cheese crumbles

kobe beef cheeseburger | 18
8 oz burger with American cheese, burger sauce, sliced tomato, red onion, and crisp romaine on a brioche bun served with pommes frites

panang beef curry (gf) | 23
tender beef tips with cremini mushrooms and sweet onions in red curry, lime and coconut milk sauce served with jasmine rice, mixed vegetables, peanuts, bean sprouts and cilantro oil

vegan curry (gf) | 22
pan fried tofu with cremini mushrooms and sweet onions, mixed peppers, bok choy and zucchini in a yellow curry and coconut milk sauce with jasmine rice, mixed vegetables, bean sprouts and cilantro oil

*poke bowl | 21
marinated tuna served over a bed of napa cabbage, jasmine rice and a wakame seaweed salad, topped with crispy vermicelli noodles and a sriracha-sweet soy aioli

(gf) gluten free
(v) vegetarian
(ve) vegan
* Consuming raw or undercooked fish or meats may increase your risk of foodborne illness.
Parties of 6 or more are subject to 18% gratuity

Blueberry and Cream Cheese Eggrolls | 10
Coconut crème anglaise, dragon fruit dust

Green Tea Crème Brûlée | 11
Fresh strawberry, house made whipped cream

Ginger Pear Cheesecake | 13
Five spice infused ginger and pear cheesecake with a Jim Beam Caramel sauce, topped with a pecan florintine

Flourless chocolate cake | 13
Topped with a raspberry cardamom coulis and whipped cream

Macarons by Sweet Caribou | 8
ask server for flavors (1 of each flavor, no substitutions)

Alaska Supreme Ice Cream |3