Miso-Glazed Sweet Potato Bites

Tender roasted sweet potato crowned with a whisper of white miso and toasted sesame

Crispy Vegetable Spring Rolls

Delicate hand-rolled pastry filled with garden vegetables, served with a sweet chili dipping sauce

Thai Chicken Lettuce Cups

Fragrant lemongrass chicken nestled in cool butter lettuce with fresh herbs and a lime-ginger drizzle

Chili Tamarind Salmon

Pan-seared wild salmon lacquered in a smoky tamarind and chili glaze, bright with citrus and fresh coriander

Korean Bulgogi Beef

Tender marinated beef, slow-caramelized in a blend of pear, soy, and sesame, finished with crisp scallion

Wok-Seared Tofu

Silken tofu blistered over high heat with ginger, garlic, and a savory umami broth — a celebration of simplicity

Ginger Fried Rice

Wok-tossed jasmine rice perfumed with fresh ginger, scallion oil, and a touch of toasted sesame

Sautéed Baby Bok Choy

Tender greens gently wilted with garlic and a light oyster glaze, clean and full of quiet elegance

Chef de cuisine: Chris Vargoshe