Stateside Menu

shiitake mushroom rolls wrapped in fresh herbs and rice paper

handline caught yellowfin tuna, spicy celery seed mustard, fermented mustard greens, jicama, crunchy taro

roasted baby beets, silken tofu, peanut-coriander chutney, Banyuls vinaigrette

shaved butternut squash and white mushrooms, yuba, pepitas, Thai basil, Banyuls vinaigrette

5 large prawns fried crispy the tossed in a creamy sauce with crunchy garlic and house made sriracha

dungeness crab, maitake mushrooms, chives, taro, brown butter-mushroom broth

tender braised pork ribs in chili cumin seed crust

rockfish marinated in turmeric and galangal, rice vermicelli, fresh dill, cilantro, mint and peanuts

braised with dried yuba in house curry spice blend, rice paddy herb. served with jasmine rice

grilled goat and dried haricots verts braised in fresh curry paste with coconut milk an yogurt. served with jasmine rice

chili crisp stroganoff, braised beef short rib, chewy potato cake, pearl onions, button mushrooms

cooked with chicken stock, schmaltz, ginger and onions

house made fresh chili ginger sauce. must be refrigerated

house made chili crisp

house fermented sriracha made from Alvarez farms chilis. must be refrigerated

creamy and tangy tamarind dip. must be refrigerated

vanilla ice cream enrobed in bold Vietnamese Cold Brew coffee

vanilla ice cream enrobed in fresh brewed Thai iced tea

Coconut ice cream enrobed in tart sour cherry juice. *Vegan