Dinner Menu

raw and cold appetizers

House Smoked Loch Duarte Salmon and Strawberry Salad Rolls 10-
Spicy Garlic and Ginger “Nuoc Cham” Sauce

Ahi Brothers Tempura Roll 12-

Thai Black Sticky Rice, Carrot and Cucumber Salad, Wasabi Sauce, Ginger Crème Frâiche

Sweet Soy Glazed Figs and Panko Fried Brie 10-

Arugula Salad, Marcona Almonds, Aged Balsamic Vinegar, Huckleberries

½ Dozen Beausoleil Oysters with a Bloody Mary Oyster Shooter 15-

Classic Champagne and Thai Mignonette Sauce

Hamachi Sashimi “Stir Fry” 14-

Avocado & Hamachi Tartar, Asian Stir Fry, Ponzu-Wasabi Dipping Sauce

Baby Field Greens Salad 9-

Manchego Cheese, Dijon & Thyme Vinaigrette, Cherry Tomatoes, Aged Balsamic Vinegar

Classic Caesar Salad 10-

Chilled Hearts of Romaine, Parmesan Croutons, Fresh Grated Parmesan Cheese

Vietnamese Caramelized Shrimp and Green Papaya Salad 14-

Micro Cilantro and Chive Blossoms, Sliced Mango, Fried Shallots, Spicy Carrot and Siracha Sauce

hot appetizers

Sonoma Liberty Duck Confit Spring Rolls 10-

Chinese Hot Mustard and Honey Dipping Sauce
Caramelized Maui Onion Soup 9-
Hobb’s Apple Wood Smoked Bacon, Cabot New York Cheddar and Swiss Cheese

Pan Fried Shanghai Garlic Noodles 10-

Tomato and Garlic Confit, Minced Green Onions, Toasted Garlic

Fire Fried Calamari 11-

Ponzu and Lemon Dressed Cucumbers, Toasted Garlic, Micro Cilantro, Tabasco Remoulade

“Hot and Sour” Seafood Minestrone 12-

Roasted Pancetta, Grated Parmesan, Micro Cilantro

Kalua Pig with Butter Lettuce Cups 12-

Hoisin Barbeque Dipping Sauce, Pepper Brunoise, Toasted Cashews, Minced Green Onions

Garlic Seared Clams & Mussels 12-

Lemongrass and Coconut Curry Broth, Sesame Grilled Bread, Picked Cilantro Leaves

Hoisin Glazed BBQ Baby Back Ribs 16-

Toasted Cashew Nuts, Minced Green Onions, Cucumber and Pineapple Relish

entrées

Crispy Fried Whole Fish Market

A Trio of Bell Peppers and Chinese Sausage Chow Fun, Sweet and Spicy Fermented Black Bean Sauce,
Home Made Red Chili Kim Chee

Heirloom Tomato Risotto 18-

Roasted Garlic and Miso Pizetta, Concassé of Toybox Cherry Tomatoes, Rosemary Foam, Grated Parmesan
Cheese

“Char Siu” Smoked Natural Pork Loin 22-

Corn Grits and Goat Cheese “Fallen Souffle,” Stewed Plums, Peppercorn Demi Glace, Truffled Mache Salad

Crab & Mascarpone Stuffed Crispy Chicken Breast 26-

Sweet Corn, Shrimp and Shiitake Mushroom Ragout, Twenty Year Old Aged Balsamic Vinegar, Wild
Arugula Salad

Pan Seared Wild King Salmon 26-

Toasted Garlic & Tapioca “Risotto,” Red Pepper and Miso Coulis, Fried Rock Shrimp,
Peeled Cherry Tomatoes and Cilantro Salad
Mesquite Grilled Ahi Tuna 28 -
Scallop Stir Fry Stuffed Onion Ring, Celery Root Purée, Sweet Pepper and Soy Sauce Reduction, Micro
Wasabi Greens, Red Chili Sesame Oil

Rack of Sonoma Lamb 34 -

Kobe Beef and Foie Gras Filo Puffs, Buttered Gnocchi and Summer Vegetables, Crispy Lamb
Chicharones, Mint and Macadamia Nut Pesto

Grilled Creekstone Angus Filet Mignon 32-

Foie Gras Butter, Chinese Bacon Fried Sticky Rice, Butter Poached Baby Bok Choy, Black Chanterelle
Demi Glace, Tomato and Ginger Relish

Horseradish Crusted Creekstone Angus Rib Eye 16 oz 36-

Kobe Beef Stuffed Tomato, Shrimp Stuffed Shiitake Mushroom, Chorizo Stuffed Cippolini, Twice Baked
New Potato, Mache Salad , Jus de Veau

18% Gratuity will be added to all parties of 6 or more guests