Saffron The Eatery Menu

Rich fontina cheese wrapped in cheesy choux, deep fried & served with zesty cilantro lime creme. GF

Seared vegetable or pork potstickers topped with house crisped garlic chips, served with housemade honey yakitori sauce.

Roasted duck in crispy wonton shells. Topped with pear slaw, creamy feta & Chef's signature spicy mango aioli.

Delicate crisped wonton shells filled with choice of marinated watermelon or ahi tuna in a savory soy marinade with creamy pureed avocado. Vegan option available.

Roasted duck in crispy wonton shells. Topped with pear slaw, creamy feta & Chef's signature spicy mango aioli. GF

Lollipop chicken brined in special house sauce, deep fried & glazed in sticky honey yakitori.

Purple endive spears filled with creamy goat cheese, diced red & gold beets & housemade agave vinaigrette. Finished with himalayan sea salt. GF

Lightly fried rice cracker filled with angus tenderloin tartare in housemade soy pomegranate sauce & wasabi aioli with candied fresno peppers.

Grilled & lightly charred, topped with sugar soaked fresno peppers & maldon salt. Served medium rare*

Perfectly roasted duck breast & leg, served in a rich orange gastrique & garnished with lightly fried Thai basil*

Housemade gnocchi, crisped and tossed in ginger pesto cream. Topped with fresh parmigiano reggiano.

Tender octopus, gently wok tossed and served with tahini puree & housemade five spice vinaigrette with furikake.

Grilled shrimp or ground chicken skewers grilled in a sweet & smoky yakitori. Served with Saffron infused focaccia.

Red tandoori curry with coconut cream & seasonal exotic mushrooms. Served with housemade coconut rice.

King Oyster “scallops,” marinated in nori broth. Lightly seared and served with sweet potato puree. GF/Vegan

Seasonal wild mushrooms tossed in sesame sake sauce, served on top of housemade coconut rice. GF/Vegan

Thinly sliced cucumbers dressed in spicy gochujang & tossed in blood orange vinaigrette. GF/ Vegan

Steamed Jasmine rice or creamy herbed coconut rice, gently blended with cilantro. GF/Vegan

Wok-tossed Brussels sprouts in a housemade fig jam, garnished with lemon zest.

Double layers of chocolate cake & vegan chocolate buttercream. Vegan