Fall Menu

 Prix Fixe Menu $85 per person

Wine Pairing $45 per person

Our menu is based on seasonal availability of ingredients and our chefs’ creative inspirations. Ingredients may change frequently and without notice.

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Tom Yum Taco

Tofu, cauliflower, butter lettuce, woodear, tom yum sauce

Trisaetum Brut Rose 2019, Willamette Valley

Seafood soup

Calamari and lobster in beef broth infused with anise, basil, sweet and green onions.

2022 Pinot Gris, Willamette Valley

Seaweed Salad

Chanterelles, white seaweed, carrots, bell peppers, rau ram, fish sauce, macadamia nuts.

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Tamarind Ribs

Butternut squash and baby back ribs glazed with tamarind sauce.eks, pickled radish.

TBD

Hanoi Heritage

Lingcod, dill, turmeric, galangal, woven rice noodles, creamy shrimp paste sauce, ground peanuts, mint, perilla, fish mint.

TBD

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Che Mochi

Ube, sweet potatoes, coconut cream, roasted sesame seeds, served with watermelon and honeydew.

TBD

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Consuming raw or undercooked meats and seafood may increase your risk of food borne illnesses.

Sorry, there are no substitutions at this time. However, please let us know if you have allergies or food sensitivities when booking so we may be able to make adjustments. 

Many dishes contain shellfish, seafood, cilantro, nuts, even when not listed.