With crab cream cheese filling and chili plum sauce.

Wrapped in rice paper with sweet chili sauce.

With pickled jalapenos and Asian-style Caesar.

Crispy quinoa, Fresno chilies and pickled mushrooms.

Chicken broth, egg ribbon and wonton crisps.

War dip har style, pink peppercorn sherry sauce.

Charred shallots, squash, kaffir lime.

Wok-fired with shaoxing wine, garlic and salt.

Vegan. Red pepper, onion, black bean sauce.

Tangy sauce, lettuce, tomato, pickle.

Chinese tahini plum vinaigrette and bibb lettuce.

Served with a black vinegar dumpling sauce.

With caramelized leeks, served with a black vinegar dumpling sauce.

Marinated tofu and local seasonal mushrooms, served with a black vinegar dumpling sauce.

Buttermilk marinated, pickled asian slaw, sriracha aioli.

Pickled carrots, cilantro, crispy shiitake, ramp & garlic aioli.

Berkshire pork, carrot, cucumber hoisin, scallions.

Wok fried with egg, onion, scallions and mushroom-infused soy.

With black sweet soy.

With hoisin.

With spicy sambal.

With oyster sauce.

Egg noodles tossed with Asian vegetables and oyster sauce.

Pepper and gai lan,

Broccoli, onion, bok choy, brown sugar soy sauce.

Seasoned flank steak, garlic, onions, soy and sambal brown sauce.

Pan seared with bok choy, snow peas, onion, bean sprouts, green curry sauce.

Green and red peppers, onions, pineapple, pickled fresno chilies.

Griffin claw ipa batter, brown gravy, spiced marcona almonds, shredded lettuce.

Three mini sandwiches with seasonal Michigan berry ice cream and orange marmalade.

Local seasonal compote with five spice crumble.

Orange essence, chocolate coconut sauce.