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Soft house made Japanese Milk Bread served with a Salted Brown Honey Butter.

Our house made dip trio includes Hummus, Baba Ganoush, and Muhammara. Served with Laffa, a mediterranean flatbread.

Fresh diced tuna layered with creamy avocado and brightened with citrus and a hint of truffle from a housemade med ponzu.

Crispy chicken bites tossed in a savory chili glaze, garnished with fresh herbs, sesame seeds, and pickled Fresno chilies.

Crispy golden fries are tossed in aromatic truffle oil and seasoned with salt and savory grated parmesan cheese. Served with a side of rich truffle aioli and garnished with fresh chives and additional parmesan cheese.

Inside-out roll filled with cucumber, avocado, and crispy tempura shrimp. It is topped with avocado slices, drizzled with yuzu aioli, and unagi sauce.

Inside-out roll filled with cucumber, mango, and crispy coconut tempura shrimp. It is topped with fresh mango slices, drizzled with yuzu aioli, and garnished with bubu arare.

An inside-out roll with kani, cucumber, and avocado. It is topped with thin salmon slices, torched until charred, and finished with a drizzle of spicy umami and unagi sauces.

A vibrant, crisp salad featuring shaved seasonal root vegetables and a variety of bitter greens, finished with a bright lemon tahini dressing.

A vibrant update to the classic Caesar salad, featuring crisp little gem lettuce, creamy diced avocado, and julienned jalapenos for a touch of heat. It is tossed in a rich, house-made anchovy and garlic dressing, and finished with crunchy artisan croutons and grated parmesan cheese.

A flatbread featuring shredded mozzarella and a rich white sauce, topped with a mix of honshomeji mushrooms. The dish is elevated by the aromatic richness of truffle oil and finished with fresh parsley.

A classic flatbread featuring a Laffa dough base, topped with savory tomato sauce and a blend of mozzarella and creamy stracciatella cheese. It is garnished with fresh basil and olive oil for a fresh take on a traditional Margherita.

Rich, umami-filled mushroom-based sauce served with pappardelle pasta.

Beef and Veal meatballs, simmered in our house made tomato sauce served with rigatoni pasta finished with EVOO and fresh cracked black pepper.

Butter tossed rigatoni pasta.

Deboned half chicken, marinated in a bright blend of fresh oregano, thyme, rosemary, garlic, and citrus, grilled to a smoky crust and served over a creamy lemon butter sauce and roasted belgian potatoes.

Grilled salmon with crispy skin, served over a vibrant rocotto sauce with a side of fresh quinoa salad and tender grilled broccolini.

A grilled Prime NY steak cooked to your desired temperature, sliced and served with thick-cut Belgian potatoes and a house-made peppercorn sauce.

A 12 oz grilled beef ribeye paired with fresh spring vegetables and a vibrant salsa verde made from a unique ferment of green jalapeños and fresh herbs.

A 5 oz grilled filet, sliced and dressed with tataki onion, served in a coupe bowl alongside a Dragon Roll featuring coconut tempura shrimp, avocado, yuzu aioli, and unagi sauce.

A prime beef patty, grilled and topped with melted aged cheddar, served on a seared bun with crisp Bibb lettuce, a fresh tomato slice, and a house-made Dijon tartar sauce.

A gourmet turkey club featuring brined and smoked turkey, complemented by a tangy honey mustard sauce, served on a seared sesame-crusted brioche hoagie bun.

Thinly sliced roast beef, caramelized onions, and melted provolone on a grilled demi baguette, completed with horseradish aioli and served with a rich beef au jus for dipping.

Silky baked cheesecake on a buttery toasted shortbread crust, served with house-made orange marmalade, sour cream sorbet, passion fruit meringue, candied pistachio crumble, and a crisp orange chip for a bright citrus finish.

A decadent five-layer cake featuring a rich Devil's Food base, chocolate frosting, and a crunchy white chocolate streusel, finished with a smooth chocolate glaze. Served with a house made dulce de leche.