Restaurant Week Menus 2014
March 16-21 & 23-28, 2014
Soy Roasted Mushroom and Arugula Salad with ginger pickled baby turnips
Potato and Leek Soup with braised fennel and madras curry oil
Chinese Black Bean Mussels with cucumber salad and grilled crueller
Grilled Szechwan Salmon with /ma-la oil, warm white bean salad and sauteed spinach
Thai-Herb Chicken Breast with coconut sticky rice and green papaya salad
Grilled Char Sui Pork Chop with white corn grits and soy glazed yu choi
Blue Ginger Dessert
Korean Chicken Potstickers with slaw and cilantro vinaigrette
Potato and Leek Soup with braised fennel and curry oil
Thai Noodle Salad with mango and fresh herbs
Fried Chicken Sandwich with green curry aioli and pickled vegetables
Spicy Wok Stirred Mussels with Shanghai noodles and cucumber salad
Braised Beef Bao with pickled mustard greens and sambal-black vinegar aioli
Tahitian Vanilla Crème Brulee
Chocolate Pot de Crème
Before placing your order, please inform your server if a person in your party has a food allergy.
*Price per person excludes beverages, tax and gratuity.
**Consuming raw/rare foods can be a potential health concern for some people.
Menus are subject to change
NEW FOR 2014
We are offering a special FOUR COURSE tasting menu for groups of 10 or more in our private dining rooms.
Click here for more details.