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with plantain, avocado, frisee, citrus gastrique
with enoki mushrooms and kaiware salad
with carrots, mushrooms, and broccolini, sweet chili sauce and tamari glaze
with asian pear and plum chutney, shredded tofu and seaweed salad
with daikon, pear tomato, red onion, ginger vinaigrette
with two pureese and fresh sprouts
with vegetable salad, sesame vinaigrette and cucumber sauce
with apples and queso fresco, sweet potato cilantro sauce
with foie gras, morel mushrooms, spinach, orange ginger demi
with fingerling potatoes, fresh peas, bluefoot mushrooms, truffle sage reduction
with asiago and apple wood bacon potatoes au gratin, broccolini, morel mushrooms, roasted shallots, foie gras demi
with sautéed shiitake mushrooms, asparagus, green onion, whipped potatoes, pomegranate demi
with lo mein noodles, cashews, edamame, red peppers, ginger rice wine reduction
(1pc /order)
with whipped cream and fresh raspberries
with fresh sliced mangos and raspberry coulis
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