Summer is here, and we are ready to celebrate!
We are excited to showcase our new menu additions for lunch, dinner, and dessert, curated to match the key ingredients of the season.
Steak Salad Niçoise
Our new summer Steak Salad Niçoise is the perfect option for a protein-forward salad lunch, featuring thick cuts of our petite tender roast beef, roasted potatoes, edamame beans, shoyu egg, artisan romaine, and crispy capers, finished with a horseradish sweet soy glaze and refreshing yuzu vinaigrette
Roasted Jidori Chicken
Our jidori chicken is roasted to a perfect golden brown and served with prosciutto, tomato ponzu barley, soy shiitake marmalade, jalapeño, and wild arugula.
Roasted Beet and Compressed Tofu
This new refreshing summer appetizer begins with both roasted beets, candy cane beets, and compressed tofu nestled on a bed of yuzu saffron quinoa, served with a wasabi soy glaze and finished with shiso (Japanese mint) oil.
Roasted Jidori Chicken and Lobster
Our surf & turf entrée for the season, this Roasted Jidori Chicken and Lobster is served with confit cherry tomatoes, charred lemon, Yukon gold potato purée, sage and sesame brown butter, and is glazed with our soy shiitake marmalade.
Yuzu Elderflower Pavlova
A must-have for the summer season, This citrus-forward confection is crafted with rosemary cookie crumble, yuzu curd, kalamansi purée, tropical macedonia, and is finished with a refreshing elderflower champagne sorbet.