Sustainable Seafood Trio Green Papaya Salad, Wild Prawns, Oregon Pink Shrimp and Dungeness Crabmeat 12.00
Poké of Tuna with Crispy Wonton Chips Ko Choo Jung and Sesame Infused Oil 10.00
Handmade Spring Rolls Hot, Sweet and Sour Sauce 9.00
Pan Fried Pot Stickers Korean Style with Asian Guacamole 9.00
Minced Chicken and Tofu Lettuce Wraps Black Bean Sauce 9.00
Focaccia Style Smoked Salmon Pizza Crème Fraiche, Capers, Chopped Egg 10.50
Caramelized Three Onion Soup Submerged Cheese Crouton 6.00
Crab & Corn Chowder
Won Ton Confetti 7.00
Miso Soup with Tofu and Assorted Seaweed 6.00
Caesar Salad Sourdough Crouton and Shaved Asiago Cheese 7.00
California Local Greens Citrus Fruits and Goat Cheese, EVOO Vinaigrette 7.00
Chioggia Beet Salad with Pickled Maui Onions, Crumbled Blue Cheese, House Made French Dressing 7.00
Avocado, Asparagus and Apple Salad Toasted Sesame Seed Vinaigrette 7.00
