Pacific Rim Sampler
Saigon Spring Roll, Crab Cake and Vietnamese Beef Wrap (Vegetarian option may be requested)
ShellfishSoyWheat
Ann Arbor, MI
Saigon Spring Roll, Crab Cake and Vietnamese Beef Wrap (Vegetarian option may be requested)
Rich milk chocolate mousse with a passion fruit sabayon.
Three miniature variations of crème brûlée
Ice Cream: toasted coconut-kahlua, vanilla bean, chocolate-espresso, banana-pecan. Sorbet: mango-thai basil, pineapple-lemongrass, orange-yuzu, cucumber-mint
Roasted Bosc Pear with an almond shortbread, mascarpone cream, and a spiced-carmel sauce
Bittersweet chocolate cake with our toasted coconut-Kahlúa ice cream and sake-macerated cherries.
Pan-seared duck breast and duck confit risotto with a Chinese five-spice reduction sauce, Shanghai bok choy and green beans
Creekstone Farms all-natural tenderloin with a wasabi-peppercorn sauce, bok choy, green beans and a Yukon gold potato-parsnip purée
Whole lamb shank braised in lemongrass, red curry, coconut milk and served with a coconut-sweet potato puree, broccoli, kale, shiitake mushrooms and parsnip chips. Served with a house salad.
Lemongrass-marinated Gerber Farms all-natural Amish breast of chicken with grilled vegetables, served with a chili-lime dressing and scallion oil. Served with a house salad.
Rich sablefish marinated in miso and sake, pan roasted with a soy-tamarind sauce and served over sautéed nappa cabbage, shiitake mushrooms and Korean vermicelli noodles. Served with a house salad.
Thin slices of grilled Certified Angus ribeye, with sesame crispy rice, sauteed julienned vegetables, quail egg and Korean chili sauce. Served with a house salad.
Housemade dumplings with Chinese garlic chives, jicama and shiitake mushrooms, served with a soy-ginger vinaigrette and sriracha sauce.
Coconut-green curry soup with sweet potatoes, butternut squash and shiitakes.
Tender slices of Berkshire pork belly served over chilled soba noodles with shiitake mushrooms and a ginger-mirin sauce
Crispy spring rolls filled with tiger shrimp, taro and vegetables, with our Vietnamese-style chili-lime dipping sauce.
Fresh crabmeat mixed with diced jicama, red bell peppers and scallions, served with a cilantro-lime sauce
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
Faroe Islands Atlantic salmon with sautéed zucchini, broccoli and red onions, glazed with a miso-teriyaki sauce. Served with a house salad.
Beautiful big eye tuna lightly seared, served with a ginger-miso sauce, wasabi oil, julienned jicama salad and crispy sushi rice. Served with a house salad.
Pan-seared sea scallops with rutabaga, kale, shiitakes, edamame beans, served with coconut-jasmine rice and a carrot-lemongrass sauce. Served with a house salad.
Rice noodles wok-tossed with a thai peanut sauce, julienned vegetables and crispy caramel tofu, topped with curried chickpeas and cilantro. Served with a house salad.
Double R Ranch beef tenderloin with a port wine-peppercorn sauce, bok choy, green beans and a Yukon gold potato-parsnip purée. Served with a house salad.
Succulent and crunchy fresh calamari with a Thai sweet chili dipping sauce.
Diced shashimi-grade tuna mixed with avocado, wakame seaweed, scallions and togarashi, served with housemade taro chips
Marinated and broiled eel layered with avocado and sushi rice, served with a soy syrup and wasabi oil.
Tender cubes of marinated beef tenderloin sautéed with red onions, served with Boston bibb lettuce and pickled daikon.
Mung bean crepes with diced zucchini, scallions and red onions, with a spicy soy dipping sauce.