MALAYSIAN STYLE POT STICKERS

"A SIGNATURE WAHSO DISH" NINE-SPICE KURABUTO PORK AND VEGETABLE DUMPLINGS, PAN SEARED AND SERVED WITH SAMBAL DIPPING SAUCE.

TUNA TARTARE

SEARED ASIAN STYLE SCALLOP CEVICHE WRAPPED IN SPICY TUNA, SERVED WITH TOASTED PECANS, HOUSE-MADE PONZU AND CORIANDER DUSTED WON TON CRIPS.

KOBE BEEF LETTUCE CUPS

A SAUTÉ OF KOBE BEEF, SHIITAKE MUSHROOMS, CARROTS, AND PEPPERS SEASONED WITH CHAR SUI. BABY ICEBERG LETTUCE CUPS ARE SERVED FOR WRAPPING ALONG WITH WOK FRIED GLASS NOODLES AND FRESH LYCHEE STUDDED NUOC CHOM.

CHICKEN SATAY

GRILLED SKEWERS OF FREE RANGE CHICKEN ROLLED IN A SUBTLE BLEND OF CURRY SPICES. ACCOMPANIED WITH AN ORANGE SCENTED PEANUT SAUCE AND A CUCUMBER AND DAIKON "SUNOMONO".

TEMPURA ROCK SHRIMP

LIGHTLY BATTERED "SALT AND PEPPER" STYLE SHRIMP, DRIZZLED WITH A SWEET CHILE SAUCE. SERVED WITH A QUENELLE OF ROASTED BANANA, LIME JUICE AND HERBS, GARNISHED WITH A JULIENNE OF KAFFIR LIME LEAVES.

PAD THAI

"A CLASSIC TRIBUTE TO THAILAND" A DISH OF WOK TOSSED RICE NOODLES, SHRIMP, PORK, VEGETABLES, EGGS, CRUSHED PEANUTS, TAMARIND JUICE, AND RED CHILI FLAKES. GARNISHED WITH THE TRADITIONAL THAI CONDIMENTS OF NAM PLA, THAI BASIL, CURRY AND FRESH LIME.

WATERCRESS AND ASIAN PEAR SALAD

THINLY SLICED NASHI PEARS, AND LIVING WATERCRESS, NOTEWORTHY FOR A PEPPERY, TANGY FLAVOR. CRUMBLED ROQUEFORT, TOASTED WALNUTS, DRESSED IN A LIGHT TAMARIND VINAIGRETTE.

BABY ARUGULA

ORGANIC BABY ARUGULA, SALT ROASTED BEETS, UTAH GOAT CHEESE AND A TRUFFLE VINAIGRETTE.

ASIAN MIXED GREENS

A BLEND OF MIXED BABY GREENS AND WINTER VEGETABLES, TOSSED IN A YUZU-OLIVE OIL VINAIGRETTE.

TOMATO-COCONUT

A PUREE OF ROASTED TOMATOES, ASIAN AROMATICS, VEGETABLE BROTH AND COCONUT MILK. GARNISHED WITH MORSELS OF SHRIMP AND A DRIZZLE OF CILANTRO OIL.

TOM KHA GAI

"A CLASSIC THAI SOUP" A TRADITIONALLY PREPARED CHICKEN BROTH ACCENTED WITH GALANGAL, LEMON GRASS, KAFFIR LIME, GINGER, RED BELL PEPPERS AND LIGHTLY FINISHED WITH COCONUT MILK.

JAPANESE PUMPKIN BISQUE

CURRY ROASTED KABOCHA SQUASH PUREED, GARNISHED WITH TOASTED PUMPKINS SEEDS AND CRÈME FRAÎCHE.

HOUSE MADE JAPANESE PICKLED CUCUMBERS

WOK SEARED BABY BOK CHOY

7 SPICE EDAMAME

TEMPURA VEGETABLES WITH PONZU

SZECHUAN BLISTERED GREEN BEANS

DYNAMITE SALMON

GRILLED CHILI SPICED ORGANIC SALMON SERVED OVER STEAMED FORBIDDEN RICE AND LAYERED WITH SPINACH, GINGER, ALMONDS AND BLACK CURRANTS. DRIZZLED WITH A YELLOW PEPPER COULIS AND TOPPED WITH TEMPURA SHRIMP.

TANDOORI CHICKEN BALLOTINE

ORGANIC CHICKEN MARINATED IN WARM MARSALA CURRY SPICES COMPLIMENTED WITH A SAUTÉ OF SHIITAKE MUSHROOMS, SPINACH AND CARAMELIZED SHALLOTS OVEN ROASTED FINGERLING POTATOES, BABY ARUGULA SALAD AND A RED CURRY VELOUTÉ.

MAINE DIVER SCALLOPS

THYME AND SHALLOT ROASTED SCALLOPS SERVED OVER MISO GLAZED SHIITAKE MUSHROOMS AND CAULIFLOWER PUREE. FINISHED WITH AN APPLE CIDER NAGE.

CRISPY SZECHUAN DUCK

PAN SEARED PEKIN DUCK BREAST SEASONED WITH A MELANGÉ OF PEPPERCORNS GARNISHED WITH FRIED RICE. CARAMELIZED PINEAPPLE - DUCK CONFIT, AND GARLIC BLISTERED CHINESE LONG BEANS. HONG KONG DUCK JUS FINISHES THIS DISH.

WOK SEARED RACK OF LAMB

ROASTED GARLIC AND FRESH HERB MARINATED COLORADO LAMB. SERVED WITH A CRISPY AUMONIERE OF POTATO CONFIT, CIDER BRAISED CABBAGE, AND A CARAWAY SCENTED DEMI GLACE.

PORCINI DUSTED CHILEAN SEA BASS

FRESH CHILEAN SEA BASS FILLET LIGHTLY BREADED WITH PANKO AND DRIED PORCINI MUSHROOMS AND BAKED UNTIL GOLDEN BROWN. SERVED OVER VIETNAMESE-STYLE CURRIED FRENCH LENTILS, SAUTEED BACON AND BABY BOK CHOY AND A DRIZZLE OF ORANGE BEURRE BLANC.

PAN ASIAN SURF AND TURF

GRILLED FILET MIGNON GLAZED WITH SPICY CHAR SUI AND PAIRED WITH A CURRIED LUMP CRAB CAKE AND VEGETABLE LO MEIN. THE SAUCE IS A CHARTREUSE CARAMEL AND PINOT NOIR REDUCTION.

KONA CURED KOBE BEEF

KOBE BEEF MARINATED IN SOY AND KONA COFFEE FROM THE HUALALAI AND MAUNA LOA MOUNTAINS, PAIRED WITH A GRATINÉE OF ROOT VEGETABLES, CREAMED SPINACH, AND SAGE SCENTED NATURAL JUS.

NORI SEARED TUNA LOIN

SASHIMI GRADE AHI, DRESSED IN A MIXTURE OF FRESH WASABI AND SESAME OIL, ROLLED IN NORI "SEAWEED", LIGHTLY FRIED, SLICED AND SERVED RARE, GARNISHED WITH WILD MUSHROOM CONSOMMÉ, GREEN TEA NOODLES, AND TEMPURA ENOKI MUSHROOMS.

VEGETARIAN BENTO BOX

"A QUARTET OF VEGETARIAN OFFERINGS" VEGETABLE LO MEIN LIGHTLY BATTERED TOFU SERVED WITH GINGER BRAISED SPINACH TEMPURA DUSTED STYLE VEGETABLES PICKLED CUCUMBERS HOUSE MADE PONZU