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with blood orange crème fraiche
roasted red and yellow beets, tempura onion ring, spanish sherry vinaigrette with cypress grove "bermuda triangle" chevre
grilled prawns, avocado, frisee & butter lettuce with vanilla bean vinaigrette
with wasabi tobiko, pickled cucumbers, and sesame rice crackers
grilled chicken breast tossed with green papaya, julienne cucumbers, and, spicy peanut dressing
grilled wild king salmon, lolla rossa & baby oak lettuces, dijon mustard vinaigrette, nicoise olives, hard boiled egg, capers, pickled red onions
ground kobe beef, mezzo secco jack cheese, apple-wood smoked bacon, and a side of pommes frites
with avocado, and lemon aioli on a brioche roll
roasted hawaiian yellowfin tuna blended with basil aioli, finished with melted mezzo secco and house-made root chips
on pugliese with basil mayonnaise and root chips
crab salad, tomato, applewood smoked bacon and lettuce on grilled brioche
thyme scented ricotta, grilled porcini's and sweet onions, sage brown butter, topped with pecorino romano
sautéed shrimp, oven rosated roma tomatoes and shaved bottarga
oven roasted prawns over angel hair pasta with puttanesca sauce, goat cheese and extra virgin olive oil
strozzepretti pasta tossed with bolognese sauce, topped with grilled sardinian sausage and ricotta salatta
lightlyl sautéed and finished in corn milk and butter
served on a nori wrapped unagi roll
tossed with garlic, parsley, and extra virgin olive oil
with wild mushroom gravy
sweet onions dipped in tempura batter, panko crusted, finished with truffle oil & side of louie sauce
with fried shallots, remoulade and blood orange oil
potato croquettes filled with sauteed shrimp with louie sauce
star anise scented duck leg confit with hoisin, plum sauce and steamed petite buns
with yukon gold mashed potatoes, creamed corn, wild mushroom ragout, and fried shallots
with chimichuri sauce, sweet potato puree
with sweet corn relish and maui onion kim-chee
black soy and honey glazed kurobuta pork belly with green papaya salad
with gorgonzola dolce, saba, grilled torpedo onions and banana fingerling potatoes
served on a bed of hawaiian sea salt, with honey-vinegar mignonette
with thai red curry sauce, papaya-mint relish and garlic fried jasmine rice
grilled scallops with wasabi mashed potatoes and shiso wasabi oil
Seared with wild asparagus, morels, pancetta, fava beans, micro arugula, and vincotto
with ponzu, pickled ginger & wasabi crème
with wasabi-orange cream and ponzu
with citrus butter, aioli and avocado
big eye tuna on nori wrapped cha soba noodles, finished with hijiki, ponzu and tobiko
with thai red curry-basil sauce
with tempura nori-wrapped chirashi rice salad, ponzu, shiso, and wasabi oil
grilled chicken breast tossed with green papaya and julienne cucumbers, and spicy peanut dressing
grilled with king salmon, lolla rossa & baby oak lettuce, dijon mustard vinaigrette, nicoise olives, hard boiled egg, capers, pickled red onions
sautéed shrimp, oven roasted roma tomatoes, and shaved bottarga
oven roasted prawns over angel hair pasta with puttanesca sauce, arugula, goat cheese, and extra virgin olive oil
sweet onions dipped in tempura batter, crusted in panko, finished with truffle oil and side of louie sauce
shrimp filled yukon gold potato croquettes with louie sauce
imported duck foie gras served with brioche toast and assorted condiments
star anise scented duck leg confit with hoisin plum sauce and steamed petite buns
with gorgonzola dolce, saba, grilled torpedo onions, and banana fingerling potatoes
with chimichuri sauce and sweet potato puree
grilled scallops with wasabi mashed potatoes and shiso-wasabi oil
with ponzu, pickled ginger and wasabi crème
Seared with wild asparagus, morels, pancetta, fava beans, micro arugula and vincotto
with tempura nori-wrapped chirashi rice salad, ponzu, shiso and wasabi oil
with citrus butter, aoli, and avocado
naturally robust and sharp with a dry, crumbly texture. sheep's milk.
truffle infused semi-soft cheese from umbria, italy, sheeps milk
luxurious triple crème, soft ripened, rich & creamy smooth. cows milk
roquefort style blue from old chatham company in hudson valley new york, sheeps milk
soft, luscious creamy texture, thick, velvety, with a white crust, triple cream, slightly sour flavor, cow's milk enriched with cream
blue molded cheese ripened in sauternes wine and aged two months, cows milk.
with creme anglaise and chantilly cream (thirty minute preparation time)
tapioca simmered in coconut milk, topped with hawaiian papaya & strawberries lightly scented with ginger
bittersweet chocolate mousse scented with orange brandy, rolled in ground cocoa nibs with a vanilla cookie & tangelo gelato
washington state rhubarb, strawberries, macerated with lemon juice, topped with streusel and vanilla bean gelato
a cross cultural interpretation of the italian classic, made with sake, served with sesame cookies
light & flakey pastries filled with vanilla pastry cream, with bittersweet chocolate and caramel sauces
miniature versions of our four most popular desserts
flavors change often please check with your server for today's selections
assorted house-made cookies
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