PORTOBELLO MUSHROOM

marinated with ginger and sweet soy

SALMON

basted with pineaple soy and served with pickled vegetables

CHICKEN

marinated in sweet soy, garlic and spices, served with peanut sauce

SKIRT STEAK

marinated with sweet soy and ginger

E&O PLATTER

chicken, mushroom, salmon and steak with dipping sauces

THREE SEEDED

with cool cucumber raita and spicy tomato herb sambal

TOMATO-ONION

with date-tamarind chutney and tomato sambal

SPICY SWEET POTATO

with mango-mustard chutney and cucumber raita

HOUSE MADE PANIR CHEESE

with tamarind chutney and tomato sambal

CURRIED LAMB

with mango chutney and mint-cucumber raita

BUTTER LETTUCE

with miso dressing, panir cheese, cucumbers, cherry tomatoes and toasted pumpkin seeds

SESAME-CRUSTED AHI

with soba noodles, edamame, shiitake mushrooms, Asian greens and Yuzu citrus dressing

GREEN PAPAYA-GINGER

with cabbage, peanuts, dried shrimp, yellow split peas, sunflower seeds and coconut

CHICKEN AND ASIAN PEAR

with organic greens, crisp rice noodles, cucumbers, carrots and sesame-hoisin dressing

CURRIED LAMB AND ASPARAGUS

with pea shoots, Asian greens, cilantro, mint, chilies and yellow curry vinaigrette

EDAMAME

traditional soybean appetizer

SWEET CORN FRITTERS

with chili soy dipping sauce

SALT AND PEPPER CALAMARI

lightly fried calamari served with green chili sauce

COCONUT CURRIED MUSSELS

with red curry, lemongrass, Kaffir lime and cilantro

CORIANDER, LIME AND GINGER CRUSTED SHRIMP

with sweet chili dipping sauce

CURRIED DUNGENESS CRAB CAKES

with a salad of mizuna, mango and orange

AHI TARTARE

lemongrass, chilies, cilantro and green onions, served with crispy sesame wontons

SHRIMP AND BBQ PORK FRIED RICE

with peas, onions, cilantro and tomatoes

IMPERIAL ROLLS

filled with duck, rice noodles, shiitake mushrooms and lightly fried, served with plum chili sauce

CHICKEN AND GINGER LETTUCE CUPS

served with butter lettuce, mint, carrots, green onions and chili garlic sambal

MANGO GLAZED SPARE RIBS

rubbed with brown sugar and glazed with a mango mustard sauce

STIR-FRIED VEGETABLES

seasonal selection stir-fried with black bean-garlic sauce

DAILY SOUP SELECTION

VEGETARIAN STIR FRIED NOODLES

tofu, broccoli, carrots, snow peas, bean sprouts and shiitake mushrooms

TAMARIND AND HONEY GLAZED SALMON

with coconut rice and fresh coconut-pineapple sauce

"CHAR SIU" STYLE SMOKED BLACK COD

with stir fried Asian vegetables

HARDWOOD GRILLED RARE AHI TUNA

marinated in chili sweet soy; served with a crispy noodle cake and bok choy

SHRIMP PAD THAI

with fresh rice noodles, shrimp, onions, bean sprouts, chili, peanuts and lime

MANILA CLAMS AND NOODLES

lemongrass, green onions, basil, Kaffir lime and chili

FIRECRACKER CHICKEN

(Lunch Only) stir-fried with asparagus, oyster mushrooms and Szechuan chilies

TANDOORI STYLE CHICKEN

oven roasted and served with spinach-potato Aloo and a curried cucumber-tomato salad

FIVE SPICE MARINATED DUCK BREAST

oven roasted and served with taro croquettes and plum wine sauce

GRILLED SKIRT STEAK

marinated in sweet soy and sesame, served with pickled vegetables

HOISIN GLAZED LAMB CHOPS

with roasted squash and hot mustard sauce