With water chestnuts and scallions.

With chicken, curry, white and wild rice.

With cider-custard vinaigrette, cranberries, caramelized walnuts and bleu cheese.

With house made dressing and focaccia crouton.

With cucumber mignonette and wasabi cocktail sauce.

With spinach, leeks and cheese gratinee.

With avocado mousse, tobiko caviar, sesame soy marinade and sesame cracker.

Cherry peppers, red pepper aioli and Vietnamese dipping sauce.

1/2 dozen jumbo shrimp, lemon oil and cocktail sauce.

With white wines, creme fraiche, garlic chili oil and parsley.

With cheddar, bacon, lettuce, tomato, red onion and mayo. Served with fries or add a salad.

With avocado, arugula, manchego and dijonnaise. Served with fries or add a salad.

With avocado, bacon jam, heirloom tomato, bacon and arugula on a torpedo roll. Served with fries or add a salad.

Cucumber, pickled carrot, daikon, jalapeno, hoisin peanut glaze and sriracha mayo on a torpedo roll. Served with fries or add a salad.

With jalapeno avocado crema, pickled onion, cucumber and pea sprout. Served with fries or add a salad.

Bacon, avocado, tomato, chopped egg and chipolte buttermilk dressing.

Black bean marinated steak with rice noodles, basil, mint, cucumber, carrot, roasted peanuts and Thai chile vinaigrette.

Napa cabbage, brown rice, mango and peanut sauce.

Mango, avocado, pickled ginger, scallions, fried wontons and soy sherry vinaigrette.

Napa cabbage, sushi rice and peanut-sesame dressing.

Dynamite aioli, cabbage slaw, shaved radish and lime vinaigrette.

With chile marinade, Yukon potato-corn succotash and green onion emulsion.

Chinese beans with garlic mashed potatoes and mustard sauce.

Chile de arbol BBQ, sugar snap peas, shiitake, orzo and spring onion-yogurt sauce.

Rock shrimp with artichokes, chili flakes, spinach and pesto.

Seasonal vegetables served with sticky rice, bok choy and green curry-coconut sauce.

Cider vinaigrette, dried cranberries, walnuts and bleu cheese.

House made dressing and focaccia croutons.

With Suzie's Farm arugula, cucumber, basil, garlic croutons and balsamic vinaigrette.

Ruby red grapefruit, serrano chile, grated wasabi and citrus ponzu. Add a steak to any entrée.

Chino stone fruit, purslane, sea salt and ponzu.

Kumquat, celery leaves, harissa aioli, fingerling potato and miso- balsamic vinaigrette.

Cherry peppers, red pepper aioli and Vietamese dipping sauce.

With shiitake mushrooms, scallions and water chestnuts.

Coconut red curry broth, basil, cilantro and garlic.

Calabrian schile pepper, garlic, butter and parsley.

1/2 dozen jumbo shrimp served with lemon oil and cocktail sauce.

With cucumber mignonette and wasabi cocktail sauce.

Honey cured bacon, garlic, Bob's red mill grits and green onions. Add a steak to any entrée.

Corn puree, corn relish, asparagus and sherry bacon gastrique. Add a steak to any entrée.

Parmesan fonduta, peas, egg yolk and black summer truffle. Add a steak to any entrée.

Suzie's Farm summer squash, arugula, cipollini onion, arugula pesto, and red pepper honey emulsion. Add a steak to any entrée.

Trumpet mushrooms, Suzie's shishito peppers, yellow wax beans and white corn puree. Add a steak to any entrée.

With fingerling potato, broccoli and chimichurri.

Grilled Parmesan fries, bordelaise sauce and horseradish shallot butter.

Organic kale, ham, fingerling potatoes and truffle honey. Add a steak to any entrée.

Bok choy, seasonal vegetables, sticky rice and green curry-coconut sauce. Add a steak to any entrée.

With Chinese long beans, mustard sauce and garlic mashed potatoes.

With Creole mustard marinade, green onion aioli and Yukon potato-corn succotash.

Soy glaze, sticky rice, bok choy and green curry-coconut sauce.

Ginger-soy butter, marinated shiitakes, baby carrots and sticky rice cake.

Choose one item from each course. First Course: Green Salad: Caesar Salad: Japanese Clam Chowder: Mulligatawany: Chicken, curry and white and wild rice. Main Course: Sugar-Spiced Salmon: Roast Chicken Breast: Shrimp Ziti Pasta: Mustard Catfish: Top Sirloin Steak:

English muffin, Canadian bacon, hollandaise and breakfast potatoes.

Two eggs any style, breakfast potatoes, bacon or turkey sausage.

Tomatoes, capers, red onion and cream cheese.

wo eggs, potatoes, green onion and orange-mango hollandaise.

Corn tortilla, black beans, two eggs, cotija cheese, guajillo tomato sauce, salsa and sour cream.

Banana’s foster sauce, fresh berries.

Two eggs, slow braised short rib, hon shimeji mushroom, rosemary, red potato, horseradish crème.

Two eggs, braised pork shoulder, red potato, jalapeno, cotija, caramelized onion, radish and cilantro.

Spinach, mushroom and goat cheese.

Seasonal berries and whipped butter.

The restaurant’s original recipe… add caramelized bananas to enhance this classic.

Stone fruit, basil, mint and black pepper yuzu gastrique.

vanilla ice cream, amaretto cookie and walnuts.

Strawberry rhubarb perserves, whipped creme and pistachio brittle.

Shortbread cookie.

Cookies and cream gelato.