We Are Open
Sunday, Tuesday, Wednesday, Thursday
Dinner: 4pm – 9pm
Bar: 4pm - 10pm
Friday & Saturday
Dinner: 4pm –10pm
Bar: 4pm - 11pm
And serving Brunch
Saturday & Sunday:
11am – 2:30pm
Closed Mondays
Bar Menu
Mu shu tacos | 8
hoisin-seasoned ground chicken, Chinese coleslaw in warm tortillas with a sriracha lime sour cream
Fennel coriander rubbed chicken wings | 14
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
Baja shrimp tacos |16
crispy fried shrimp, with baja sauce, shredded napa cabbage on toasted tortillas
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
Candied bar ribs | 16
Coriander-brown sugar St. Louis, coated with a sticky ginger-hoisin bbq sauce served with a wasabi-lemon vinaigrette coleslaw
Dinner Menu
Appetizers
pommes frites | 8
fresh fried potatoes tossed in special seasoning served with wasabi mayo
*spicy tuna tower | 16
marinated ahi with avocado salad, wasabi tobiko,
wonton crisp
chicken & lettuce hand wraps | 12
stir-fried ground chicken, peanuts and vegetables with fresh crisp lettuce and coconut-curry sauce
fresh spring rolls (gf) | 9
fresh vegetable hand rolls with marinated vermicelli noodles and a cilantro mint sauce
sweet & spicy crispy pork eggrolls | 12
sriracha spiced ground pork and sesame marinated asian vegetables with sweet chili dipping sauce
fennel & coriander rubbed chicken wings (gf) | 14
sweet chili glaze, toasted sesame seeds and blue cheese dipping sauce
Soups
banana and lemongrass soup
with deviled crab and curried eggplant
cup 5 / bowl 9
soup of the day
ask server
cup 5 / bowl 9
Greens
house salad | 8
mesclun greens, cucumbers, sprouts, tomatoes
with a wasabi-lemon vinaigrette
strawberry chili | 9
butter leaf hearts tossed in a creamy sweet chili
cilantro dressing with fresh strawberries, shaved
red onion and candied pecans
sesame-ginger caesar | 9
baby romaine with fried wontons, house-made
caesar dressing, sweet soy and parmesan crisp
alaskan tofu and quinoa salad | 13
red and white quinoa, pickled red cabbage, sprouts, edamame, heirloom carrots, red pepper & cashews
Large Plates
alaskan baked sea scallops “mac & cheese” | 32
seared diver scallops atop a basil-pine nut crusted three-cheese pasta, tomato brunoise and finished with truffle oil & fresh basil
seared ahi | 36
furikake crusted ahi tuna served with an orange sesame glaze, coconut-cashew infused jasmine rice, pickled red onions and a wakame seaweed salad topped with crispy vermicelli noodles
beer braised chicken | 29
porter braised chichen thighs served with a fried lemon polenta ckae, sake glazed haricot verts finished a porter jus
mee krob | 21
sweet and spicy chicken, pork, and shrimp sautéed
with mixed peppers & jalapenos over crispy
vermicelli & rice noodles
new york strip | 42
12 oz. grilled new york striploin served with a
bacon & bleu cheese compound butter, crispy fried Yukon potatoes, sautéed peppers and charred kale
filet mignon | 43
6 oz. grass fed peppered filet served with a wild mushroom bordelaise sauce, seared asparagus, and whipped garlic yukon mash potato
panang beef curry (gf) | 23
tender beef tips with crimini mushrooms, sweet onions and topped with jasmine rice, sesame asian vegetables, peanuts, bean sprouts & cilantro
vegan curry (gf) | 21
seared local tofu with mushrooms, baby bok choy, and zucchini in a yellow coconut curry sauce with jasmine rice, bean sprouts & fresh cilantro
kobe beef cheeseburger | 16
8 oz burger with cheddar cheese, sliced tomato, red onion, and crisp romaine on a pretzel bun with house-made secret sauce and served with
*poke bowl | 19
marinated poke tuna served over a bed of napa cabbage, jasmine rice and a wakame seaweed salad. topped with crispy vermicelli noodles and a siracha-sweet soy aioli
seared duck breast | 34
seared maple leaf farms duck breast, grilled baby bok choy, jasmine rice and a sesame-orange glaze
* Consuming raw or undercooked fish or meats may increase your risk of foodborne illness.
Brunch Menu
Appetizers
pommes frites | 8
fresh fried potatoes tossed in special seasoning served with wasabi mayo
*spicy tuna tower | 14
marinated ahi with avocado salad, wasabi tobiko, wonton crisp
spring rolls | 9
hand-made vegetable rolls with vermicelli noodles served with a cilantro mint sauce
sweet & spicy crispy pork eggrolls | 10
sriracha spiced ground pork and sesame marinated asian vegetables with sweet chili dipping sauce
chicken & lettuce hand wraps | 12
stir-fried ground chicken, peanut, and vegetables with fresh crisp lettuce and coconut-curry sauce
Greens
(add chicken, shrimp or tofu $6, steak $8)
strawberry chili | 9
butter leaf lettuce, fresh strawberries, creamy sweet chili cilantro dressing, candied pecans and shaved red onion
sesame-ginger caesar | 9
baby artisan romaine with fried wontons, a house-made caesar dressing, sweet soy, and a sesame parmesan crisp
tofu and quinoa | 13
red and white quinoa, pickled red cabbage, sprouts, edamame, heirloom carrots, red pepper, and cashews
Soups
banana and lemongrass soup
with deviled crab and curried eggplant
cup 5 / bowl 8
soup of the day
ask server
cup 5 / bowl 8
Brunch
hot mess | 14
2 sausage patties, fried eggs, gravy, cheese, sriracha; choice of biscuits, english muffin or sourdough toast
eggs benedict | 14
crispy english muffins, seared Canadian bacon, poached eggs and hollandaise
breakfast tacos | 13
mu shu tacos with ground seasoned chicken, egg, shaved napa cabbage, fresh cilantro, and sriracha lime sour cream
stuffed french toast | 13
large cut sourdough, stuffed with blueberry laced cream cheese, and topped with a blueberry chutney
Sandwiches
(served with choice of frites, soup, or salad)
breakfast BLT | 15
duck fat fried eggs, bacon, lettuce, and tomatoes, with smoked paprika aioli served on toasted sourdough bread (add avocado $2)
classic cheeseburger | 14
6 oz burger with American cheese, sliced tomatoes, red onion, and crisp romaine on a pretzel bun with house-made secret sauce
fried chicken and waffles | 15
buttermilk fried chicken breast, Nashville sauce, sweet pickles, red onion, tomato served on freshly made waffles
Specialties and Entrées
vegan curry | 14
seared local tofu with mushrooms, onions, baby bok choy and zucchini in a yellow coconut curry sauce served with jasmine rice and sesame vegetables
panang beef curry | 15
tender beef tips with cremini mushrooms, sweet onions and topped with jasmine rice, sesame vegetables, peanuts, bean sprouts and fresh cilantro
mee krob | 16
spicy and sweet chicken, pork, and shrimp. sautéed with mixed peppers and jalapeños over crispy vermicelli and rice noodles
baked sea scallops “mac & cheese” | 21
seared diver scallops atop a basil-pine nut crusted three-cheese pasta, fresh tomatoes, finished with truffle oil and fresh basil
For split plates add $4
Parties of 6 or more are subject to an 18% gratuity
Dessert Menu
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
“Ginger is worth the praise.”
- The Lush Life
“You feel like you're eating at a restaurant in LA or New York.”
- KTVA Spotlight
425 W. 5th Avenue | Anchorage, AK 99501 | 907.929.3680 GOOGLE MAP »