asian-inspired menu
Appetizers
(choice of two)
-
Kushiyaki
Choice of beef, chicken, or vegetable skewers served with yakiniku (japanese bbq) sauce, lime and cilantro. (NF/DF/GF)
-
House Made BBQ Pork
Smoked pork tenderloin, spicy mustard, sesame seed, scallion (GF/DF/NF)
-
Crispy Marinated Tofu
Marinated in sake, tamari, hoisin and spices. Served with sweet soy dipping sauce and scallions. (DF/NF/V)
-
Potstickers
Filled with a mix of cabbage, carrot, onion and ginger. (DF/Veg)
-
Yachaejeon
Korean style pancake, stuffed with scallions, carrots, cabbage and mushrooms; served with a sweet chili sauce (NF/DF)
-
Smoked Chicken Wings
Lemongrass & ginger-soy marinade, fried then tossed in fish sauce caramel. Topped with peanuts. (GF/DF)
-
Chicken Larb
Asian spiced ground chicken, mushroom, carrot, and mushroom. Served on a cucumber cup. (DF/GF)
Sides
(choice of four)
-
Cơm tấm
Vietnamese-style broken rice, served scallion oil and fresh herbs (V/NF/GF)
-
Lo Mein
Locally sourced noodles stir-fried with onions, shishito peppers, fresh basil and baby broccoli.
-
Japchae
Sweet potato noodles tossed with onions, bell peppers, and mushrooms.
-
Chicken & Cabbage
Shredded Draper Valley Chicken, cabbage, banana blossom, peanut, red onion, fresh herbs, lime vinaigrette (GF)
-
Grilled Cauliflower
Marinated miso, ginger, lemongrass and Chinese five spice. Topped with a shiso gremolata. (V/DF/GF) contains peanuts
-
Miso Glazed Broccolini
Charred broccolini with an agave miso glaze, finished with sesame seeds and scallions. (GF/DF/NF/V)
-
Sichuan Eggplant
Marinated in sichuan peppers, bean paste, rice vinegar and scallions. (NF/DF/GF)
-
Marinated Cucumber
marinated Persian cucumbers, kale, grilled onion, garlic, fried shallot, sesame vinaigrette (V/DF/GF)
-
House Made Kimchi
Fermented cabbage, daikon, green onion, squash and pear. (GF/DF/NF)
-
Banchan
Traditional Korean sides. Seasoned bean sprouts, spicy cucumber salad, braised potato, spicy radish salad.
ENTRÉES
(choice of two)
-
Braised Boneless Short Rib
Kalbi marinated then braised to perfection. Topped with sesame seeds and scallions (DF/NF/GF)
-
Fried Catfish
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)
-
Lemongrass Chicken
Organic chicken thigh marinated in tamari, lemongrass, ginger, agave and lime. Grilled and topped with fried shallot and garlic. (GF/DF/NF)
-
Curry Katsu
Organic chicken cutlet breaded in panko and served with Japanese curry.
-
Whole Roasted Chicken
Brined and then glazed with hoisin, mix of white and dark meat topped with scallion oil, fresh herbs, and daikon. (DF/NF/GF)
-
Salt & Pepper Shrimp
Prawns marinated in tamari, sake and spices, then fried to perfection. Topped with cilantro and peanuts.
-
Braised Pork Belly
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
