BREAD SERVICE
Freshly Baked Milk Bread, Whipped Farm House Butter
(choice of two)
Choice of beef, chicken, or vegetable skewers served with yakiniku (japanese bbq) sauce, lime and cilantro. (NF/DF/GF)
Smoked pork tenderloin, spicy mustard, sesame seed, scallion (GF/DF/NF)
Marinated in sake, tamari, hoisin and spices. Served with sweet soy dipping sauce and scallions. (DF/NF/V)
Filled with a mix of cabbage, carrot, onion and ginger. (DF/Veg)
Marinated organic cabbages, carrot, ginger
Spicy mango sauce
Korean style pancake, stuffed with scallions, carrots, cabbage and mushrooms; served with a sweet chili sauce (NF/DF)
Lemongrass & ginger-soy marinade, fried then tossed in fish sauce caramel. Topped with peanuts. (GF/DF)
Asian spiced ground chicken, mushroom, carrot, and mushroom. Served on a cucumber cup. (DF/GF)
Soyu lemongrass marinated, cashew dipping sauce
Sake, tamari, hoisin, scallion sweet soy
(choice of four)
STARTERS
Napa cabbage, cashews, asian pear, green onion, carrot, soyu wasabi vinaigrette
California rolls, tekka maki, salmon rolls, shrimp tempura rolls, rainbow rolls, spicy tuna rolls, and assorted nigiri. Served with wasabi, pickled ginger, edamame, and spicy soy. *2 pieces pp
SIDES ENTREES
Charred broccoli rabe, gals agave miso glaze, toasted sesame seeds
California rolls, tekka maki, salmon rolls, shrimp tempura rolls, rainbow rolls, spicy tuna rolls, and assorted nigiri. Served with wasabi, pickled ginger, edamame, and spicy soy. *2 pieces pp
baby carrots, sweet peas, egg, green onions, cilantro
kalbi marinated short ribs, scallion, toasted sesame
Fruikakae crusted, honey-sambal sauce
(choice of four)
Vietnamese-style broken rice, served scallion oil and fresh herbs (V/NF/GF)
Locally sourced noodles stir-fried with onions, shishito peppers, fresh basil and baby broccoli.
Sweet potato noodles tossed with onions, bell peppers, and mushrooms.
Shredded Draper Valley Chicken, cabbage, banana blossom, peanut, red onion, fresh herbs, lime vinaigrette (GF)
Marinated miso, ginger, lemongrass and Chinese five spice. Topped with a shiso gremolata. (V/DF/GF) contains peanuts
Charred broccolini with an agave miso glaze, finished with sesame seeds and scallions. (GF/DF/NF/V)
Marinated in sichuan peppers, bean paste, rice vinegar and scallions. (NF/DF/GF)
marinated Persian cucumbers, kale, grilled onion, garlic, fried shallot, sesame vinaigrette (V/DF/GF)
Fermented cabbage, daikon, green onion, squash and pear. (GF/DF/NF)
Traditional Korean sides. Seasoned bean sprouts, spicy cucumber salad, braised potato, spicy radish salad.
(choice of two)
Kalbi marinated then braised to perfection. Topped with sesame seeds and scallions (DF/NF/GF)
Dredged in a mix of cornstarch and spices, then topped with a turmeric and dill brown butter. Garnished with pickled daikon and fresh herbs (GF)
Organic chicken thigh marinated in tamari, lemongrass, ginger, agave and lime. Grilled and topped with fried shallot and garlic. (GF/DF/NF)
Organic chicken cutlet breaded in panko and served with Japanese curry.
Brined and then glazed with hoisin, mix of white and dark meat topped with scallion oil, fresh herbs, and daikon. (DF/NF/GF)
Prawns marinated in tamari, sake and spices, then fried to perfection. Topped with cilantro and peanuts.
Slow braised in citrus, sake, and spices. Finished with a sweet and spicy lemongrass sauce. (NF/DF/GF) contains shellfish
V = Vegan | Veg = Vegetarian | GF = Gluten Free | DF = Dairy Free | NF = Nut Free
