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Served with kosher salt.
With tofu, kaiso seaweed and green onions.
Sauteed in garlic, sweet vinegar and Korean spices.
Steamed rice bun filled with braised pork belly and a kimchi tartar slaw.
Served with green tea salted flatbread.
Pork dumpling pan fried and steamed served with citrus chili soy.
Asian style garnished with sesame and green onion or Buffalo style with blue cheese dip and celery.
Corn tortillas chips, Jack and cheddar cheese with olives, lettuce medley, pico de gallo and creme fresh.
Asparagus and green onion wrapped with steak and served with a red wine au jus a Greek yogurt sauce.
Spring mix, cucumber, baby tomato and heart of palm dressed in a garlic yuzu and white balsamic vinaigrette topped with goat cheese crumble and sesame.
Fresh romaine, green leaf and house made croutons topped with shaved Parmesan.
Fresh romaine, spring mix, tomato and cucumber dressed in blue cheese and topped with slices of certified Angus rib eye steak.
Fresh romaine, green leaf lettuce and house made croutons tossed in a Greek Caesar dressing and topped with shaved Parmesan.
Fresh romaine and spring mix with tomato and cucumber tossed with a light blue cheese dressing and topped with a medium rare ribeye steak.
Fresh spring mix with tomato, cucumber, heart of palm, dressing in garlic yuzu and white balsamic vinaigrette topped with goat cheese crumbles and sesame.
Sauteed chicken, onion and asparagus finished in house made sweet and savory teriyaki sauce. Served with rice.
House rubbed pan seared salmon with baby heirloom tomatoes and shiitake mushrooms finished in a sake and miso cream sauce garnished with pickled fennel. Served with rice.
5 oz. certified Angus rib eye cooked mid rare, truffle garlic compound butter and served with roasted rosemary fingerling potatoes and broccolini. Served with rice.
House made sundried tomato pesto with Thai basil and macadamia nuts topped with roasted bell peppers and feta cheese finished with baby spinach tossed in a white balsamic vinaigrette. Veggie.
Caramelized pear, Applewood smoked bacon and Gorgonzola cheese crumble drizzled with sweet and topped with micro spring mix dressed with light blue cheese vinaigrette.
House rubbed local certified Angus ribeye and goat cheese topped with water cress topped in a honey whole grain mustard vinaigrette and finished with balsamic reduction.
Eel snow crab and cucumber topped with avocado and sweet soy finished with sesame.
Snow crab, scallops and avocado topped with salmon, crab, spicy tuna and albacore mixed with garlic aioli and baked, then topped with sweet soy and green onion.
Garlic herb baked white gulf prawns, snow crab and cucumber inside then topped with eel and avocado. Finished with sweet soy roasted macadamia nuts.
Snow crab, spicy tuna, salmon, cucumber and avocado wrapped in soy paper and dressed with citrus soy. No rice, no seaweed.
Snow crab mixed with cilantro, jalapeno and lime juice finished with Japanese yellowtail and avocado wrapped in a thin layer of cucumber. No rice, no seaweed.
Garlic herb baked gulf white prawns, snow crab, avocado and asparagus topped with ribeye steak and seared with sweet soy and Japanese 7-spice finished with green onion and sesame.
Snow crab, avocado and cucumber.
With cucumber.
Salmon, avocado and cucumber.
Avocado and cucumber.
Cucumber roll.
Avocado roll.
American kobe wagyu burger with Applewood smoked bacon, cabernet caramelized onion, pepper jack cheese, fresh greens and tomato on toasted brioche and sweet spicy garlic aioli. Served with house made
Ribeye steak, maitake mushroom, tomato and provolone topped with arugula dressed lightly with bleu cheese then finished with white truffle garlic aioli served open faced on toasted French roll.
Veggie patty with garlic aioli, cheddar, roasted red pepper, spinach and sun-dried tomato pesto on toasted brioche.
Served with toasted brioche with Applewood smoked bacon, pepper jack cheese, tomato, green and sweet and spicy aioli. Served with salad or kettle chips.
Served on a toasted ciabatta bun with maitake mushroom and provolone topped with lettuce, tomato and a light blue cheese dressing with a truffle garlic butter aioli. Served with salad or kettle chips
Baked salmon fillet on a toasted ciabatta bun, lettuce tomato and a light lemon aioli. Served with salad or kettle chips.
Veggie patty with garlic aioli, cheddar, roasted red pepper, spinach and sundried tomato pesto on toasted brioche. Served with salad or kettle chips.
Includes small California roll, salad, gyoza and miso soup.
Includes small California roll, salad, gyoza and miso soup.
Includes small California roll, salad, gyoza and miso soup.
Salmon, avocado and cucumber. Served with cup of miso soup.
Snow crab, spicy tuna, salmon, cucumber and avocado wrapped in soy pepper and dressed with citrus. No rice, no seaweed. Served with cup of miso soup.
Eel, snow crab and cucumber topped with avocado and sweet soy and sesame. Served with cup of miso soup.
Garlic herb baked prawns, snow crab and cucumber , topped with eel and avocado , finished with sweet soy and roasted macadamia nuts. Served with cup of miso soup.
Served with cup of miso soup.
Served with cup of miso soup.
Served with cup of miso soup.
Served with cup of miso soup.
Served with cup of miso soup.
With fresh seasonal fruit.
Finished with Lindor chocolate shavings.
No description available
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