We Are Open

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

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

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

General tso’anders | 27
Buttermilk fried red curry marinated chicken thighs with a fusion of Nashville and General tso’s sauces served over a bed of jasmine rice and finished with house made pickled ginger and habanero cucumbers

mee krob | 23
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 | 18
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.

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

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