Restaurant Week 1/27-2/1

King oyster mushrooms, prepared scallop-style and pan-seared in a lemon garlic butter sauce.

Steamed and pan-seared pork-filled wontons served with a garlic ponzu sauce.

tree nut, vegetarian

A 6 oz grilled beef filet cooked to your preference, served with golden-seared fondant potatoes roasted in garlic herb butter, garlic Parmesan roasted asparagus, finished with au poivre sauce.

Roasted and pulled duck rubbed with Szechuan spices and braised in a Char Siu-style barbecue marinade; served over jasmine rice with stir-fried broccolini, onions, cauliflower, pickled carrots, red peppers, and cucumber, toasted water chestnuts, a steamed bao bun, and General's dipping sauce.

A chewy rice flour cake, finished with blood orange creme anglaise.

Dark chocolate toffee pudding covered in a pecan coffee caramel topping.