New Winter Seasonal Menu
2 New Cocktails | 6 New Dishes | 2 New Desserts
try the flavors of the season for yourself.
Plymouth Gin and Luxardo Cherry Liqueur with marasca cherries, fresh lime juice and muddled kaffir lime leaves, topped with Mumm Napa Brut.
Grey Goose Vodka shaken with Pom Wonderful pomegranate juice, Thai basil leaves, fresh ginger and lime juice.
Sliced red and gold beets, mixed with fresh oranges and tossed with honey-ginger dressing, finished with crumbled goat cheese, candied walnuts and daikon sprouts. Also available gluten-free for an additional $1
Wine pairing: Frog’s Leap Sauvignon Blanc
Fresh chopped kale, endive, radicchio, crisp apples, grapes, celery, grape tomatoes and candied walnuts tossed in a light miso-lime vinaigrette. Add Chicken for 2.95
Wine pairing: Estancia Pinot Grigio
Asian-inspired “sliders.” Warm, pillowy bao buns filled with Bibb lettuce, chili-marinated shrimp, pickled daikon, carrots and cucumber topped with tamarind-chili.
Wine pairing: Mer Soleil “Silver” Chardonnay
Savory and spicy hoisin-glazed chicken breast, wok-fired with pineapple, Chinese broccoli, Asian mushrooms, Fresno peppers and dried chilies.
Wine pairing: S. A. Prum “Essence” Riesling
Red wine and black pepper sauce wok-tossed with marinated flank steak, sliced potatoes, broccolini, Napa cabbage, grape tomatoes and Fresno peppers.
Wine pairing: Alamos Malbec
Broiled and served with grilled baby bok choy and cool julienne daikon radish in a warm savory broth.
Wine pairing: Tozai “Living Jewel” Junmai Sake
Handmade, crispy wontons with a creamy chocolate-raspberry filling, dusted with powdered sugar, served with chocolate and raspberry sauces, fresh raspberries and mint.
Handmade, warm and crispy wontons filled with vanilla cream cheese, dusted with powdered sugar, served with vanilla and raspberry sauces and fresh mint.