Oysters Menu

(two of each) metcalf bay, b.c., luna, carlsbad ca, pacific blond, ca, kumamoto, ca

six on the half shell served with flying fish roe

panko fried oysters with sambal aioli

with hawaiian ahi , japanese cucumber and ponzu

plum wine syrup, japanese hot mustard

with yuzu and chili granita, micro wasabi, soy glaze

tempura hamachi inside, ahi tartare outside, sweet unagi sauce

honey-wasabi dipping sauce

hoisin-lime sauce, chinese pancakes

wrapped stuffed dates, laura chenel goat cheese, soy-port glaze

with japanese sea salt

with asian aioli

with teriyaki glaze

with asian vegetable and noodle stir fry

served with spicy ponzu sauce

with blue crab dumpling

with lemon-ginger dressing

with point reyes blue cheese dressing, red onions and caramelized walnuts

with sesame-parmesan tuille

with soy-balsamic vinaigrette

with spanish sherry vinaigrette, cabrales bleu cheese, marcona almonds

with mint leaves and wok tossed spinach

with braised bok choy and steamed rice

all served with asian vegetables and choice of: chicken

all served with asian vegetables and choice of: wild mexican white shrimp

all served with asian vegetables and choice of: chicken and shrimp

all served with asian vegetables and choice of: vegetables only

potato-daikon puree, white corn, mushrooms & edamame, black truffle butter

wild rice salad, grilled asparagus spears, soy-maple glaze

fresh sole filets stuffed with lobster and shrimp, served with edamame and wasabi rice, miso eggplant and citrus butter

soy-chili glaze, jasmine rice, steamed spinach

honey and soy-ginger marinade with shiitake mushrooms, baby bok choy, thai jasmine rice and soy-mirin butter

french lentil and applewood smoked bacon ragout, white truffle butter

steamed and served with trio of sauces, jasmine rice and stir-fry vegetables

thai basil-lemongrass butter, new potatoes, broccoli crowns

with curry spiced potato chips and lemon-ginger dressed greens

with bleu cheese macaroni, spinach, port wine demiglaze

wasabi fries, crisp asparagus spears, soy-citrus demiglaze

"osso bucco" cut with cauliflower-ginger puree, tuscan kale, pomegranate-pinot noir demi

with slow cooked autumn vegetables, housemade gnocchi, thai basil-mint and almond pesto

japanese pumpkin and apple flan, sauteed baby spinach, plum wine syrup

gruyere & cabrales bleu, roasted tomato, onion sprouts, micro arugula & aioli on foccacia roll

american cheese, avocado, sauteed mushrooms, caramelized onion, tomato and sambal aioli wrapped in butter lettuce. add steak fries or sweet potato fries 3

(mashed potatoes)

with "torch fired" sugar glaze. add berries +2

with wild mountain huckleberry, yuzu syrup & crushed pistachios

served with seasonal fruit and house-made ginger snap cookies

fresh raspberry and ginger compote, vanilla bean gelato

baked fuji apple crisp , fuji apple budino (custard) , mini fuji apple and frommage blanc cannolis

candied ginger gelato, zaya rum creme anglaise

housemade graham crackers and marshmallows, belgian chocolate, served with white chocolate gelato

ask your server for today's selections, served with fresh fruit

filled with bellweather farms frommage blanc - served with vanilla french toast

fiscalini bandage cheddar w/ roasted marcona almonds & orange flower honey point reyes blue w/ roasted muscat grapes, & harley farms goat torte w/ walnuts & cranberries

tropical Liqueurs mixed w/ our house blend espresso & topped with steamed milk & foam

mint gelee, zaya rum and lemon lime foam w/ candied citrus zest

(steamed whole soybeans)