Our menu

2 sea scallops, Applewood smoked bacon, and spinach-bacon cream.

Raw ahi tossed in orange-gochujang with avocado and cilantro-lime crème fraiche; baked sesame seed wontons.

Tempura fried, sriracha aioli and sesame.

Tomato and basil bruschetta on toast points with balsamic reduction.

Steamed in beer-tomato broth with chorizo, pepperoncini, and fresh cilantro.

Lightly breaded and fried crispy with a trio of sauces; garlic aioli, red pepper sweet and sour, and horseradish sour cream.

Skewers of Asian-marinated tenderloin with bell peppers and onion, gochujang and scallion.