COOL AND RAW, THESE ITEMS ARE EASY TO SHARE OR THEY CAN BE ENJOYED BY ONE AS A SUBSTANTIAL SNACK.

THESE PAIR WELL WITH OUR SAKE SELECTIONS, A WHITE WINE OR A LIGHTER DRAFT. THESE GO WELL WITH ANY OF OUR FEASTS, OR ON THEIR OWN FOR A LIGHT MEAL

C PERSIAN CUCUMBERS
tahini vinaigrette & furikake . . . . . . . . . . . . . . . . . . . .9
TOMATO & WAKAME
fromage blanc, basil, shiso
HNR RED CURRY TOFU
choy sum, lime, sprouts & herbs . . . . . . . . . . . . . . 16
HAM HOCK FRIED RICE
mustard greens, barrel aged soy,
O fried ginger bread crumbs. . . . . . . . . . . . . . . . . . . 14 OO I fried egg, english pea, furikake . . . . . . . . . . . . . . . 19

L SNOW PEA SALAD

mizuna, mint, nori vinaigrette HIRAMASA
TOC FARMERS MARKET STIR FRY
chef joe’s daily finds . . . . . . . . . . . . . . . . . . . . . . . . 18 BROTHLESS RAMEN
D & garlic crunch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 watermelon yuzu aguachile, DE beef cheek, shiitake mushrooms,

L
cucumber, lime, trout roe . . . . . . . . . . . . . . . . . . . . 17 YUZU EGG NOODLE egg jam & bok choy . . . . . . . . . . . . . . . . . . . . . . . 22
DUCK LIVER PATE pork belly, calamari, bok choy,
blueberry hoisin & assorted crackling chips . . . 12 AHI TUNA E peanut, water chestnut . . . . . . . . . . . . . . . . . . . . . . 18 BLACK GARLIC UDON NOODLE

S
grape, tapioca, chili, lobster, chili, choy sum, bisque
GRILLED AVOCADO white balsamic, shichimi, scallions . . . . . . . . . . . . . 18 KUNG PAO SWEETBREADS & espelette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
pickled tomato vin, basil seed cracker, radish . . 12 forbidden rice, sun dried pineapple,
CHICKEN CÆSAR broccolini, wasabi peas, lotus . . . . . . . . . . . . . . . . 19
STEELHEAD TROUT POKE bok choy, red cabbage, taro,
sea bean, daikon, shiso & plum . . . . . . . . . . . . . . . 16 parmesan, nori & miso . . . . . . . . . . . . . . . . . . . . . . . 12

CANNOT MISS THESE ENTREÉ ITEMS. THE LARGER ITEMS CAN BE FAMILY STYLE.
CONSIDER A BOLDER BEVERAGE TO COMPLEMENT THESE HOT DISHES. ENJOY WITH COLD OR HOT SHARE, NOODLE OR RICE DISHES.

H PURPLE POTATO PAIN D’EPI

miso butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
HONEY LIME CHICKEN SKEWER
papaya slaw, cashew, shiso, peanut . . . . . . . . . . . 16 F ROASTED DUCK

O
E
pineapple, gochujang, mint & cabbage — half/whole. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32/58

T CHINESE LONG BEAN BUTTER DUMPLINGS

A
GLAZED BLACK COD
blood orange, chili, fennel pollen . . . . . . . . . . . . . 11 escargot & wagyu beef carpaccio,
lemon, cabbage . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 tatsoi, sunflower dashi, hon shimiji mushrooms, vietnamese caramel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

BAJA ASIAN STREET CORN

kimchee aioli, cotija, almond, togarashi . . . . . . . . 12 ROASTED DUCK BAO BUN S WHOLE GONESTRAW FARMS KOREAN FRIED CHICKEN

TOM YUM MUSHROOMS

maple miso, blue cheese & figs . . . . . . . . . . . . . . 17
T pickles, chili sauce & scallions — half/whole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27/50

burrata, leek . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 DUNGENESS CRAB & 8 OZ SNAKE RIVER FARMS WAGYU FILET OR
CABBAGE CAKES 10 OZ BISON STRIP LOIN
GRILLED BAJA OYSTERS old bay crème fraiche, oyster sauce crying tiger & crispy rice salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55/60
ponzu butter, breadcrumbs & sea grapes . . . . . 14 & trout roe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
WHOLE FRIED SNAPPER
LOADED JAPANESE SWEET POTATO COAL FIRED OCTOPUS SKEWER endive, olives, orange, fennel, lime & aji amarillo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
bacon, charred scallion sour cream, shishito peppers, basil aioli & bacon XO. . . . . . 22
miso butter & bonito . . . . . . . . . . . . . . . . . . . . . . . . 14 COAL GRILLED KOJI PORK TOMAHAWK
STEAMED MANILLA CLAMS & curry, fennel pollen & apple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
WAGYU BEEF SKEWER KIMCHI
pickled onion, bulgogi & herbs . . . . . . . . . . . . . . 18 n'duja & prosecco . . . . . . . . . . . . . . . . . . . . . . . . . . 18 34 OZ DRY AGED BONE IN RIB EYE - 45 DAYS
chef accoutrements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .110

EXECUTIVE CHEF JOE MAGNANELLI 32 OZ SNAKE RIVER FARMS WAGYU PORTER HOUSE
A PUFFER/MALARKEY ESTABLISHMENT miso butter & chef accoutrements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160
Substitutions politely declined
A 4% surcharge will be added to all guests’ checks
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness