Wok Fried Brussels (V) (ve) – 9
soy | chili flakes | garlic | ginger

Mixed Greens (V) (g) – 6
herb lime vinaigrette

Roasted Beet Salad (V) (g) – 11
burrata | balsamic reduction

Grilled Sweet Potato (V) (g)  – 6
brown butter | tarragon

Sesame Cauliflower (V) (ve) – 12
tempura | kale | sweet chili sauce

Soba Noodles (V) (ve) – 6
ginger | basil | chili flakes

Japanese Eggplant (V) (ve) (g) – 7
lemongrass | chili flakes

Sauteed Mushrooms (V) (ve) – 8
teriyaki | truffle | basil

Fried Avocado (V) – 10
panko | yuzu garlic aioli

Parmesan Risotto (V) (g) – 12
crispy shallot

Chilean Seabass – 29
spicy miso butter

Teriyaki Glazed Salmon* – 17
black truffle | pickled cucumbers

Fried Calamari (g) – 10
lemon garlic aioli

Seared Scallops* (g) – 22
citrus mayo

‘Fish & Chips’ Tacos (g) – 12
pickled red cabbage | tomatillo salsa

Grilled Octopus Skewers (g) – 18
seven pepper spice

Filet Mignon* (g) – 30
roasted shallot | beef demi

Korean Barbeque Chicken – 10
daikon radish

Caramelized Pork Belly – 9
green onion

Chicken & Truffle Potstickers – 12
garlic soy butter

Grilled Lamb Chops* (g) – 25
tandoori spice

Seared Duck Breast – 25
pickled Fuji apples | roasted red pepper truffle coulis

Leave it all up to Chef Chris – You are in Good Hands and will enjoy the Chef’s favorite dishes – more than enough for everyone to share.

Recommended for groups of 6 or more.

A 20% gratuity will be added to parties of 6 or more.
To maintain efficiency, we are unable to provide individual checks for parties of 8 or more

* Items with an asterisk can be cooked to order*

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Executive Chef/Owner: Christopher Hylton