Crustacean

marinated in lemongrass, asian herbs served with pickled vegetables recommendation: kunde, cabernet sauvignon, or iron horse chardonnay, by the glass

with chicken, black mushrooms, carrots, jicama and vermicelli, lemon chili oil liaison recommendation: dr. loosen blue slate, osel-saar-ruwer. riesling, by the glass

served with duo of kiwi and strawberry sauce recommendation: laurent perrier, brut, champagne by the glass

steak, coconut prawn, asparagus, shitake mushrooms, avocado, cilantro, spicy aioli, garlic lime drizzle recommendation: : solo rosa, rose, california, by the glass

seared tuna cucumber roll with wasabi aioli, tobiko caviar and arugula recommendation: pinot grigio, torri de luna, italy, by the glass

with asian pesto, garlic crostini recommendation: sereson, sauvignon blanc, by the glass

freshly minced shrimp on french baguette, lightly glazed and broiled recommendation: j, brut, sparkling wine, by the glass

chicken, beef and seafood dumpling with tamarind ginger balsamic sauce recommendation: domaine schlumberger fleur gewürztraminer, by the glass

recommendation: iron horsse, chardonnay, by the glass

vietnamese celery, doc mung, pineapple, tomato, lemongrass and vietnamese basil recommendation: dr. loosen blue slate, mosel-saar-ruwer. riesling, by the glass

with caramelized walnut and sweet orange vinaigrette recommendation: iron horse, chardonnay, by the glass

arugula, red onion, capers and lemongrass dressing recommendation: solo rosa, rose, by the glass

thinly sliced with daikon radish citrus soy ponzu dressing recommendation: j, brut, sparkling wine, by the glass

prawns, scallops and calamari in light miso dressing recommendation: torre de luna, pinot grigio, by the glass

spicy salmon tartar on cordon of cucumber crown with quail eggs recommendation: j sparkling brut, by the glass

encrusted in coriander and seared, served with arugula salad in cranberry vinaigrette and a sweet & spicy plum dipping sauce recommendation: domaines schlumberger, fleur gewürztraminer, alsace, by the glass

crispy dungeness crab cake, organic green salad, grilled japanese eggplant, lemongrass dressing and spicy aioli recommendation:seresin, marlborough, sauvignon blanc, new zealand, by the glass aioli

sautéed sweet onions, bell pepper, cherry tomato and porta bella mushrooms. recommendation: jermann, pinot grigio, venezia giulia italy

roasted over bamboo and served with an asian herb sundried tomato relish recommendation: jarvis finch hollow vineyard, chardonnay, napa valley

broiled with dill-turmeric essence, brown rice, mix herb salad recommendation: trimbach, pinot gris

with ponzu glaze over leek mashed potato, portabella mushrooms and cipollini onions recommendation: foxen, santa barbara, cabernet franc

cubed, flambéed in burgundy, served with red potatoes and roma tomatoes recommendation: vignamaggio mona lisa chianti classico reserva, italy

peppercorn black truffle sauce, saffron and truffle risotto recommendation: peter franus, napa valley, sauvignon blanc

pacific prawns, braised fennel, caramelized shallots and soy-sesame emulsion recommendation: zd carneros, pinot noir

flambéed in chardonnay, served with roasted potatoes and vegetables recommendation: talomas basket press oakville syrah

with port wine glaze, roasted portabella mushrooms and wasabi cake recommendation: the ojai vineyard roll ranch vineyard shiraz

whole dungeness crab simmered in sake, chardonnay garlic and scallions recommendation: veuve clicquot ponsardin gold label champagne

cracked whole roasted dungeness crab, ans garlic sauce and secret spices recommendation: chablis, cote de lechet, vincent dauvissat, premier cru

charbroiled with ans famous garlic noodles recommendation: chalk hill chardonnay, sonoma valley

angel hair pasta with tamarind, basil and roma tomato sauce recommendation: bergstrom cumberland reserve, pinot noir, oregon

moist rice paper filled with black mushrooms, tender cabbage, baby carrots, water chestnuts and roasted bean curd

baked tofu, shitake mushrooms, carrots, squash, green beans and sun-dried tomato sauce

japanese eggplant, italian pear tomato, tofu, jicama, carrots with vietnamese herbs tia to

sugar snap peas, baked tofu, asparagus, shitake mushrooms, oyster mushrooms, carrots and bok choy with jus of vegetables

prepared steamed or with garlic sauce or with jus of vegetables

with fresh garlic

marinated in lemongrass, asian herbs served with pickled vegetables recommendation: kunde, cabernet sauvignon, or iron horse chardonnay, by the glass

with chicken, black mushrooms, carrots, jicama and vermicelli, lemon chili oil liaison recommendation: dr. loosen l, riesling, by the glass

served with duo of kiwi and strawberry sauce recommendation: laurent perrier, brut, champagne by the glass

seared ahi tuna with tomato relish, papaya, cilantro; sweet chili sauce recommendation: domaines schlumberger, fleur gewürztraminer, alsace, by the glass

broiled with asian pesto, garlic crostini recommendation: seresin, marlborough, sauvignon blanc, new zealand, by the glass

coconut prawn crab puff, chicken dumpling and beef satay recommendation: domaine schlumberger fleur gewürztraminer, by the glass

gewurztraminer, domaine schumberger fleur, by the glass

recommendation: iron horse, chardonnay, by the glass

arugula, red onion, capers and lemongrass dressing recommendation: beringer, white zinfandel, by the glass

tail thinly sliced with daikon radish citrus soy ponzu dressing recommendation: j, brut, sparkling wine, by the glass

in light miso dressing recommendation: ruffino, pinot grigio, by the glass

salmon tartar on cordon of cucumber crown with quail eggs recommendation: j sparkling brut, by the glass

seared tuna cucumber roll with wasabi aioli, tobiko caviar, citrus soy ponzu dressing recommendation: j sparkling brut, by the glass

with vietnamese cole slaw recommendation: seresin, marlborough, sauvignon blanc, new zealand, by the glass

served with arugula salad in cranberry vinaigrette and a sweet & spicy plum dipping sauce recommendation: domaines schlumberger, fleur gewürztraminer, alsace, by the glass

roasted cashews, red and yellow pepper and red onions recommendation: jarvis finch hollow vineyard, chardonnay, napa valley

with shallot basil lemon sauce recommendation: domaine bouchard pere et fils, bourgogne, by the glass

with shiitake mushrooms, roasted corn, baby bok choy, and wasabi rice cake; sesame miso emulsion recommendation: trimbach, pinot gris

with ponzu glaze over leek mashed potato, portabella mushrooms and cipollini onions recommendation: honig, napa valley, abernet sauvignon

with port wine glaze, roasted portabella mushrooms and wasabi cake recommendation: stags leap, napa valley, petit syrah

with sun dried tomatoes, herbs, spinach, in light pesto peril sauce recommendation: seresin, marlborough, sauvignon blanc, new zealand, by the glass

beef tenderloin, lettuce, red onion and tomato salad with raspberry vinaigrette recommendation:terrabianca campaccio, italy

with angel hair pasta in tamarind basil tomato sauce recommendation:trimbach, pinot gris

cracked whole roasted dungeness crab, ans garlic sauce and secret spices recommendation: chablis, domain william fevre

served with ans famous garlic noodles recommendation: chalk hill chardonnay, sonoma valley

shiitakee mushroom, water chestnuts, roasted bean curd, baby carrots, and tender cabbage

with tofu and ginger

sugar snap peas, baked tofu, asparagus, shiitake mushrooms, oyster mushrooms, carrots and bok choy with jus of vegetables

of watercress frisee, mache, vine-ripened tomatoes, sliced apples and pears; lemongrass vinaigrette

white sponge cake, alternating layers of chocolate and strawberry mousse covered with chocolate ganache

crispy chocolate puff pastry, layered with chocolate crème

layers of caramel mousse, apple rum syrup & sponge cake topped with a coffee glaze

chocolate mousse with crushed walnuts, alternating praline mousse, sponge cake and amaretto syrup

white sponge cake layered with cappuccino mousse, scotch, rum & coffee syrup

chocolate genoise (chocolate sponge cake with rum) layered with whipped cream, covered in a hard shell chocolate ganache & topped with white chocolate

available as pineapple, apple or banana. dipped in batter and served warm, a la mode

our homemade sorbet is made daily. presented in their own shells

pink ginger ice cream, blackberry cabernet sorbet & kiwi sorbet