Pacific Rim By Kana

Saigon Spring Roll, Crab Cake and Vietnamese Beef Wrap (Vegetarian option may be requested)

Rich milk chocolate mousse with a passion fruit sabayon.

With house made malt ice cream, spiced caramel sauce and a sesame-honey tuile

Three miniature variations of crème brûlée

Ice Cream: toasted coconut-kahlua, vanilla bean, chocolate-espresso, banana-pecan, black sesame. Sorbet: mango-thai basil, pineapple-lemongrass, orange-yuzu, cucumber-mint

Bittersweet chocolate cake with our toasted coconut-Kahlúa ice cream and sake-macerated cherries.

Creekstone Farms all-natural tenderloin with a wasabi-peppercorn sauce, bok choy, green beans and a Yukon gold potato-parsnip purée

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.

Jumbo freshwater prawns with sauteed kale, bok choy, broccoli, shiitake mushrooms, and crispy egg noddles in a Chinese ginger-garlic sauce. 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.

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.

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

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.