Pacific Rim By Kana Menu

Diced sashimi-grade tuna mixed with avocado, wakame seaweed, scallions and togarashi, served with housemade taro chips

Australian crabmeat with diced jicama, red bell peppers and scallions, served with a cilantro-lime sauce

Marinated and broiled eel layered with avocado and sushi rice, served with a soy syrup and wasabi oil

Succulent and crunchy fresh calamari with a Thai sweet chili dipping sauce

Tender cubes of marinated beef tenderloin sauteed with red onions, served with Boston Bibb lettuce and pickled daikon

Tender slices of Berkshire pork belly served over chilled soba noodles with shiitake mushrooms and a ginger-mirin sauce

Mung bean crepes with diced zucchini, scallions and red onions, served with a spicy soy dipping sauce

Housemade dumplings made with chinese garlic chives, jicama and shiitake mushrooms, served with a soy-ginger vinaigrette and a sriracha sauce

Coconut-green curry soup with sweet potatoes, butternut quash and shiitake mushrooms (vegan)

Big eye tuna lightly seared, served with a ginger-miso sauce, wasabi oil, julienned jicama salad and crispy sushi rice

Rich sablefish marinated in miso and sake, pan-roasted with a soy tamarind sauce and served over sauteed nappa cabbage, shiitake mushrooms and Korean vermicelli noodles

Pan-seared sea scallops with kohlrabi, snow peas, edamame beans, served with coconut-jasmine rice and a carrot-lemongrass sauce

Rice noodles wok-tossed with a Thai peanut sauce, sauteed vegetables and crispy caramel organic tofu, topped with curried chickpeas and cilantro

Lemongrass-marinated Gerber Farms all-natural Amish breast of chicken with grilled vegetables, served with a chili-lime dressing and scallion oil

Roasted Berkshire pork tenderloin with grilled vegetables, lentis and a shallot soy-mustard sauce

Pan-seared duck breast and duck confit risotto with a Chinese five-spice reduction sauce, Shanghai bok choy and asparagus

Thin slices of grilled certified Angus ribeye, with sesame crispy rice, sauteed julienned vegetables, quail egg and Korean chili sauce

Double R Ranch beef tenderloin with a port wine-peppercorn sauce, bok choy, green beans and a Yukon gold potato-parsnip puree

Rich dark chocolate mousse with a passionfruit sabayon

Three miniature variations of creme brulee: green tea, ginger, and Thai makrut lime leaf