Chef Joshua Boyer

Tsukune (chicken meatball) and quail egg skewer over eel sauce

Takoyaki: Sphere-shaped snacks filled with diced octopus, tempura scraps, and scallions. Served takoyaki sauce

Agedashi Tofu: Lightly fried tofu in a savory dashi broth

Tuna tartar: Ahi tuna diced and tossed with a keishi sauce topped with an avocado wasabi aioli. Served with fried wontons

Pork gyoza with ponzu sauce

Chicken & Scallion Yakitori served with A soy yuzu glaze

Okonomiyaki: Savory pancakes topped with shredded cabbage, okonomiyaki sauce, Kewpie mayonnaise, and bonito flakes

Karaage: Japanese fried chicken. Marinated in soy sauce and ginger, coated in potato starch and fried. Served with goma dare (sesame sauce) and scallions

Sushi platter: tempura shrimp nigiri, salmon nigiri, eel & cucumber, spicy tuna roll, veggie roll with pickled ginger, wasabi, and soy sauce

Poke bowl: Mixed: Salmon, tuna, yellowtail, tamago, and eel served over seasoned rice OR Vegetarian: Agedashi eggplant, pickled cucumber, daikon radish, scallion, red bell pepper served over seasoned rice

Hibachi: Griddle fried rice with vegetables and choice of protein (shrimp, scallop, chicken, or steak)

KAISEKI: Served with rice, wakame (seaweed salad), simmered sweet potatoes, and various sauces. Fish & Seafood: Tuna tataki- Seared ahi tuna Braised black sea bass with ginger and scallions Tempura shrimp, scallops, and crab stick Togorashi charred octopus OR Poultry & Beef Tsukune: Chicken meatballs, Miso-Honey Broiled Chicken, Tonkatsu: Fried pork cutlet, Japanese Beef Curry OR Vegetable Eggplant agebitashi: Dashi and keishi simmered eggplant Yasai Itame: Stir-fried vegetables (cabbage, carrots, bell peppers, and bean sprouts) seasoned with soy sauce and garlic Kimpira Gobo: Stir-fried burdock root and carrot seasoned with soy sauce, sake, and mirin Curried lotus root and pickled mustard greens

Fluffy pancakes with lemon curd and raspberries

Matcha cheesecake

Kabocha Purin: Pumpkin flavored custard pudding topped with caramel

Chocolate banana milk bread pudding

Taiyaki: Koi shaped pastries with strawberries and cream

Satay (Gai Satay): Grilled marinated chicken skewers served with a rich peanut sauce and cucumber relish

Som Tum (Green Papaya Salad): A refreshing salad made with shredded green papaya, tomatoes, peanuts, and a spicy lime dressing

. Larb (Laab): A spicy and tangy salad made with minced meat (often pork or chicken), fresh herbs, lime juice, and ground toasted rice

Pork Ribs (Seua Rong Hai): Grilled pork ribs marinated with Thai spices and served with a tangy dipping sauce

Tod Mun Pla (Thai Fish Cakes): Spicy fish cakes flavored with red curry paste and kaffir lime leaves, served with a cucumber dipping sauce

Spring Rolls (Poh Pia Tod): Crispy fried spring rolls filled with vegetables, glass noodles (meat can be added), served with a sweet chili dipping sauce

Shrimp spring rolls with a ginger soy dipping sauce

Lemon grass roasted bok choy and sticky rice cake

Pad Thai: Stir-fried rice noodles with shrimp or chicken, egg, tofu, bean sprouts, peanuts, and lime

Massaman Curry: A mild and creamy curry made with beef, potatoes, onions, peanuts, and coconut milk

Green Curry (Gaeng Keow Wan): A spicy green curry with chicken or beef, eggplant, bamboo shoots, and basil, cooked in coconut milk

Pad Krapow Moo Saap (Stir-Fried Pork with Basil): Minced pork stir-fried with garlic, chili, and holy basil, served over rice

Gaeng Daeng (Red Curry): A flavorful red curry with chicken, duck, or tofu, cooked with coconut milk and vegetables

Nam Prik Ong: A Northern Thai dish of minced pork cooked with tomatoes and chilies, served with fresh vegetables

Pad See Ew: Stir-fried wide rice noodles with chicken, beef, or pork, broccoli, and egg, in a savory soy sauce

Hor Mok Pla (Steamed Fish Curry): A traditional Thai dish where fish is steamed in a banana leaf with red curry paste and coconut milk

Roti Gluay (Banana Roti): A sweet street food snack of thin, crispy pancakes filled with bananas and topped with condensed milk

Butterfly pea flower custard with a lemon curd

Thai Coconut Custard (Sangkaya): A creamy custard made from coconut milk, eggs, and palm sugar, often served in a pumpkin or steamed in banana leaves

Mango sticky rice with coconut

Oyster Rockefeller: oysters topped with garlic, spinach, tomato, bacon,and bread crumbs and baked

Oyster in half shell served with cocktail sauce and lemon

Fried clams tossed with lemon and dill served with remoulade

Harissa shrimp skewers with lemon aioli and dressed greens

Fattaya: West African empanada filled with spiced salmon and served with a tangy spicy tomato sauce

Conch fritters served with a pineapple habanero sauce

Crab cakes served with lemon caper aoli and fried shallots

Grilled octopus with chive oil and orange supremes

Baked salmon topped with a tangy tomato sauce served with browned onion rice pilaf and grilled zucchini

Dover sole with peach beurre blanc over saffron risotto with lemon roasted artichoke

Herb crusted halibut topped with a smoked tomato coulis served over squid ink pasta

Cioppino seafood stew with gremolata toasts

Peruvian red snapper with purple potatoes and jicama

Hokkaido U15 scallops seared hard with Togarashi seasoning served with furikake rice, dashi simmered daikon and bok choy

Monkfish with caponata and lemon oregano risotto

Chilean sea bass seasoned with dried chiles and lime, steamed in banana leaves and topped with a nopales salsa. Served with chipotle hominy puree and stewed red beans

Cherry chocolate tart

Bourbon peach pie With vanilla ice cream

Churros with chocolate sauce

Dulce de leche crepes with spiced pecans

Decadent brownie with chocolate ganache, crème anglaise and macerated strawberries

Tostones (fried green plantain)

Garbanzo con chile: Roasted chickpeas with chile

Chicharrones: fried pork belly with mojo

Shrimp ceviche served with tortilla chips

Polpo ceviche tostada with avocado crema

Black bean cakes with toasted corn salsa and firr roasted red pepper crema

Empanadas de Carne: Beef empanadas with chimichurri sauce

Chicken and chile empanadas with mole rojo

Tres Hermanas Empanadas: Squash, beans, and corn with tomatillo salsa

Quesadilla con repollo de bruselas: Brussels sprouts and cascabel chili oil with caramelized onions

Achiote pork tenderloin with chipotle stewed hominy and black beans

Carnitas: Fried braised pork with fresh corn tortillas, mole verde, and pickled vegetables. Served with red beans

Birria: Goat and chile stew. Served with teleras (bread)

Lechon asado served with steamed yucca and rice

Milenesa Napolitana: breaded and fried chicken breast topped with tomato sauce, ham, and Swiss. Served with lemon wedge and papas fritas

Flan with caramel

Guava pastry with sweet cinnamon crema

Tres leches cake

Tres leches cake with guava puree

Coconut rice pudding with mango

Churros with chocolate sauce

Fruit and cheese board with crackers

Antipasto salad

Arancini: Fried risotto ball with Parmesan cheese center and herb cream sauce

Arancini: Fried risotto ball with Parmesan cheese center and smoked tomato red sauce (can omit cheese for dietary restrictions)

Baked Brie: Baked in puff pastry with a raspberry compote. Served with French bread

Caesar salad with sage butter croutons

Caprese frittata with balsamic glaze

Caprese

Croquetta de jamon (ham & cheese croquette) with a softito dipping sauce

Chicken empanadas with saffron aioli

Gambaretti al pomodoro (shrimp and tomato) Served with toast points

Almond crusted goat cheese with spiced apricot chutney

Kofta (minced lamb meatball skewered and served with a tangy tomato sauce

Prosciutto wrapped asparagus with smoked tomato coulis

Beef bourignon: Beef tenderloin stewed in red wine and herbs, served over new potatoes and topped with a fried egg

Cassoulet: Stewed white beans with duck confit, pork belly, and garlic sausage

Duck confit with an elderberry and herb jam, dauphinoise potatoes, and balsamic glazed Brussels sprouts

Chicken carbonara with pancetta, green peas, and sundried tomato

Chicken roulade: Swiss chard, mushrooms, sundried tomato, prosciutto, and mozzarella with a rosemary bearnaise. Served with white bean puree and roasted carrots

Cacio e Pepe with shrimp

Dover sole with peach beurre blanc over saffron risotto

Seafood paella: Scallops, shrimp, and mussels with red peppers, onions, garlic, and celery

White pomodoro- Linguine with a white tomato sauce, fresh basil, and blistered tomato

Coq au vin with haricot verde and dauphinois potato

Fennel rice stuffed tomato In a vodka tomato sauce

Cannoli pie

Cannolis

Cherry chocolate tart

Panna cotta with fresh berries

Tiramasu

Rum baba (rum soaked sponge cake)