We’ve tossed shrimp in our spicy sauce made with sriracha and habanero for extra fire. We are serving it over brown rice along with shiso, kaiware (daikon sprouts), mixed greens, garlic chips, ginger, and wasabi. Comes with sides of housemade spicy aioli and soy sauce. Contains: Fin Fish, Crustacean, Egg, Garlic, Soy, Sulfur, Mustard.
We are using Monterey Bay Aquarium approved salmon for today's sashimi. Served with daikon radish, ginger, and wasabi. Contains: soy. Warning: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
A crunchy salad made with water chestnuts, bok choy, red & green cabbage, cucumber, carrots, ginger, garlic, chives, scallions, and jalapeno nestled in a lettuce cup. Garnished with cilantro and shallots. Served with spicy soy sauce. Contains: Garlic, Sesame, Soy, Alcohol, Sulfur, Cilantro.
So simple yet so delicious. Toasted focaccia topped with heirloom tomatoes, basil, olive oil, salt, and pepper. Comes with a side of balsamic & olive oil for extra goodness. Contains: Gluten, Milk, Alcohol, Sulfur.
Gazpacho is best eaten cold, making it an ideal summer soup. We’ve made ours with tomato, cucumber, jalapeno, red onion, rice vinegar, lemon juice, lime juice, chili flakes, parsley, cilantro, hearts of palm, cumin, coriander, and salt & pepper. Contains: Alcohol, Cilantro.
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