Mot Hai Ba

Vermicelli Rice Noodles

Citrus Jasmine Rice

Crispy Shallot & Scallion Dirty Rice

Grilled Broccolini

Chili Bok Choy

Garlic Noodles

Grilled Mixed Mushrooms

Miller High Life Pony

Erdinger-Weissbier (NA)

Athletic Brewing - Run Wild IPA (NA)

Delicious IPA

Stone Brewing

Sapporo

Japanese 'Super Dry'

Westlake Brewing, 16 oz

Rainout' Hazy IPA

Westlake Brewing, 16 oz

Round of Beer for the Kitchen

Le Sang

Gin, turmeric, celery, lime

5 Spice Old Fashioned

5-Spice infused bourbon, cane syrup, Angostura bitters

Hen & Hive

Gin, Ancho Reyes verde, Thai chili, honey, lemon

Lychee Lemongrass Martini

Lychee infused vodka, lemongrass, sake

Persephone

Flor de Caña 12 year rum, lemongrass, ginger, chamomile, cardamom bitters

Kombat Baby

dry gin, Juju's Coffee infused Campari, orange oleo, Amaro Nonino, Lofi vermouth

Grilled Gnocchi

Potato gnocchi filled with house made lime leaf riccotta, grilled over binchotan until slightly crispy, resting on coconut soubise and a swirl of scallion white chocolate mole. Served alongside brisket stuffed chard

Eggplant Curry

Charcoal roasted Japanese eggplant, mushrooms, cauliflower, bok choy, crispy taro root, tofu, lime and chili

Grilled Striped Bass

Grilled over charcoal and served in lemongrass cioppino with eggplant puree and grilled Japanese eggplant

Grilled Coppa

Binchotan grilled Sakura pork neck glazed in fish sauce caramel then topped with fresh Honeycrisp apples, pickled green beans, squash and mustard seeds, served with a curry and butternut squash puree

Potato Scaled Halibut

Smoked celery root, paired with mushroom escabeche accompanied by a rich beurre noisette sauce

Kimchi and Foie Gras Dumplings

House made kimchi and foie gras dumplings with warm compote of d'anjou pears, cooked in pear vinaigrette until caramelized, then topped with thinly sliced tx wagyu ribeye. Finished table side with sizzling and beef pho tallow

Texas Wagyu Beef Short Rib

Brown butter braised beef rib, finished on the charcoal grill, glazed in condensed coconut milk, accompanied by crispy shallot rings seasoned with vanilla and curry and served with grilled napa cabbage in tonnato sauce

Branzino

Whole branzino grilled over binchotan till crispy skin then served with ginger and lemongrass nuoc cham over a mix of peppers, celery and scallion

Shaking Beef

Angus tenderloin, soy vinaigrette, pickled red onion, charred tomatoes, watercress

Duck Breast

duck served two ways: barbecue duck breast with crispy skin accompanied with a duck rillette filled crepe served over corn portage and hibiscus pear glaze, with summer squash and zucchini, crunchy butterscotch squash tots and d'Anjou pears

SOTO Junmai Sake 180ml

Beets and Ricotta

Jasmine infused red beets, thinly sliced and filled with house made ricotta, in a citrus and beet vinaigrette, topped with toasted hazelnuts and citrus

Baby Carrots in Mole

Baby carrots slow cooked in pho spiced brown butter, then glazed with ginger and lime and served over squash mole

Hokkaido Scallops

grilled Hokkaido scallops sliced over Champagne grapes, diced sour apple and crumbled hazelnuts, resting in a coconut milk and Hungarian Wax pepper sauce, finished with pickled peppers and mint oil

Stuffed Kimch

Kimchi cabbage stuffed with Wagyu beef and jasmine rice, braise d in a smoky beef pho broth, accompanied with a citrus and lime leaf labne and crispy potatoes

Stuffed Leeks

Blue crab, roasted ginger, lime and jasmine rice filled leeks baked in leek butter then topped with onion marmalade, crispy shallots mint and chili oil (great as entree)

Market Fresh Oysters

Each. Grilled lightly over charcoal with brown butter cham and crispy shallots

Grilled Duck Hearts

Grilled duck hearts served over roasted chicken congee perfumed with ginger and lemongrass, topped with crispy jasmine rice, lime, chives, and dill

Kimchi and Gruyère Rice Fritters

Confit garlic hummus, lemon, toasted sesame

Bánh Bao

Steamed buns filled with braised brisket, topped with shallot marmalade and crispy shallots

Swiss Chard Tempura

Crispy tempura, Swiss chard filled with pork and shrimp, served over nuoc cham vinaigrette and dill

Crispy Vietnamese Rice Cake

Delicate crispy rice cake with bean sprout, scallion, lettuce & herbs choice of either shrimp or, tofu with roasted mushrooms

Beef Tartare

Wagyu tnderloin seasoned with kimchi mayo and served over savory crepes filled with mornay sauce

Dauphiné Ravioli

Gruyere and house-made ricotta cheese-filled ravioli accompanied by a delightful sauce of shallots, white wine, Parmesan cheese, and butter, finished with crispy shallots and a drizzle of mint balm oil

Ginger Lemongrass Grilled Octopus

Grilled over Binchotan and served over pepper and butternut squash soubise with roasted eggplant and olive tapenade finished with briny turmeric shallots

Mionetto, Prosecco 187 Ml

Treviso DOC, Veneto, Italy

Riders on the Storm

Spiced rum alternative, ginger beer, lime juice

Bee Sting

Gin alternative, honey, lemon, Thai chili