Our Multi-Cuisine Menu

Nori-wrapped sushi roll filled with ripe Hass avocado, tempura flakes, and white truffle glaze.

Robata-grilled Japanese eggplant caramelized with sweet white miso and toasted sesame seeds.

Slow-cooked Carnaroli rice with wild forest porcini, 24-month aged Parmigiano-Reggiano, and cold-pressed olive oil.

Fresh pugliese burrata, slow-simmered San Marzano tomatoes, fresh basil chiffonade, and sea salt flakes.

Flame-seared over open hearth coals, accompanied by glazed shallots, buttered asparagus, and pepper-infused jus.

Rosemary and garlic roasted bird breast with truffle mashed potatoes and blistered cherry tomatoes.

High-flame wok tossed with dried red peppers, tongue-tingling Sichuan peppercorns, and spring scallions.

Delicate thin-skinned potstickers with spiced vegetable filling, served with dark ginger-soy dip.