Chef Albert Tsai

Goma-dofu (Savory sesame tofu) with a dab of wasabi

Edamame with sea salt and toasted sesame oil

Sunomono (Cucumber and wakame seaweed salad in rice vinegar)

Nasu Dengaku (Miso-glazed broiled eggplant served with steamed rice and pickles)

Vegetarian Okonomiyaki (Savory cabbage pancake with vegan mayo and seaweed powder)

Nigiri & Maki Platter (Avocado maki, pickled radish rolls, and Inari sushi)

Anmitsu (Agar jelly cubes, fruit, and sweet red bean paste)

Ichigo Daifuku (Soft mochi stuffed with a whole fresh strawberry)

Mitarashi Dango (Rice dumplings with a sweet soy glaze)

Classic Caesar Salads

Smoked Corn & Black Bean Salad: Tossed with diced red bell peppers, red onions, cilantro, and fresh lime juice, making it an excellent scoopable salad or side

Creamy Broccoli Bacon Slaw: A crunchy twist on traditional coleslaw featuring raw broccoli florets, crispy bacon bits, dried cranberries, and sunflower seeds in a tangy sweet mayo dressing

Honey-Mustard Glazed Chicken Thighs: Juicy, bone-in chicken thighs grilled skin-side down until ultra-crisp and brushed with a sweet-and-tangy glaze

Garlic Butter Grilled Shrimp Skewers: Jumbo shrimp marinated in lemon, garlic, and cracked pepper, threaded onto skewers and seared fast over high heat

Bourbon-Glazed Baby Back Ribs: Ribs smoked until tender, finished over a direct flame with a thick, sticky bourbon-infused barbecue glaze

Dry brined ribeye with chef's special seasongin

Dry brined tenderloin with chef's special seasongin

Smoked Pulled Pork Shoulder: Pork shoulder rubbed in brown sugar spices, slow-smoked for hours, shredded, and tossed lightly in its own juices

Brown Sugar Grilled Pineapple Rings: Thick pineapple slices caramelized on the grill grates with a dusting of cinnamon and brown sugar

Key Lime Pie

Chicken Satay Skewers

Smoked Corn & Black Bean Salad: Tossed with diced red bell peppers, red onions, cilantro, and fresh lime juice, making it an excellent scoopable salad or side

Creamy Broccoli Bacon Slaw: A crunchy twist on traditional coleslaw featuring raw broccoli florets, crispy bacon bits, dried cranberries, and sunflower seeds in a tangy sweet mayo dressing

Fresh Rice Paper Spring Rolls with Tofu, Mint, and Sweet Chili Dip

Honey-Mustard Glazed Chicken Thighs: Juicy, bone-in chicken thighs grilled skin-side down until ultra-crisp and brushed with a sweet-and-tangy glaze

Bourbon-Glazed Baby Back Ribs: Ribs smoked until tender, finished over a direct flame with a thick, sticky bourbon-infused barbecue glaze

Bistecca alla Fiorentina (Grilled Florentine T-Bone) with Soft Creamy Polenta

Brown Sugar Grilled Pineapple Rings: Thick pineapple slices caramelized on the grill grates with a dusting of cinnamon and brown sugar

Key Lime Pie

Mango Sticky Rice

Chawanmushi (savory egg custard) with king crab & dashi gelée

Red miso with nameko mushrooms

Grilled octopus with yuzu kosho glaze

Sushi, Kohada, Akami Zuke (soy-marinated tuna), Shiro Ebi, Aji, Tamagoyaki

Filet mignon with truffle butter Pasta

Sushi, yellow tail, salmon, tamagoyaki, and hamachi

Japanese style steaks with teriyaki sauce

Dark chocolate mousse with sea salt

Caramel apple tart with vanilla bean cream

Matcha Green Tea Mousse with Black Sesame Brittle and Seasonal Berries

Burrata di Puglia with heirloom tomatoes, fresh basil, and aged balsamic glaze

Gambas al Ajillo, sizzling garlic shrimp with white wine and chili flakes

Meze Trio: Roasted eggplant Moutabal, Crispy Falafel, and Tabbouleh salad

Florentine T-Bone Steak (Bistecca alla Fiorentina) served with rosemary roasted potatoes and wilted spinach

Sicilian Swordfish Rolls (Involtini di Pesce Spada) stuffed with pine nuts, raisins, and breadcrumbs

Pesce in Crosta di Sale.Whole snapper or sea bream encased entirely in a damp sea salt crust and baked, locking in moisture and seasoning the fish evenly

Whole Grilled Lavraki / Branzino. Whole European sea bass stuffed with oregano, wild thyme, and lemon slices, charred over open embers and finished with ladolemono (emulsified olive oil and lemon)

Crispy Pistachio Baklava soaked in orange blossom honey syrup

Galaktoboureko ,creamy semolina custard baked between golden layers of phyllo dough

Crema Catalana infused with orange peel and cinnamon under a caramelized sugar crust

Fresh Vietnamese Spring Rolls: Shrimp, rice vermicelli, mint, and crisp veggies wrapped in rice paper, served with a gf peanut-tamari dipping sauce

Bacon-Wrapped Stuffed Dates: Medjool dates stuffed with goat cheese or almonds, wrapped in bacon and baked until crisp

Caprese Skewers: Cherry tomatoes, fresh mozzarella balls, and basil leaves drizzled with olive oil and balsamic reduction

Tuscan White Bean & Sausage Stew: Canned cannellini beans, Italian sausage, garlic, and kale simmered in a savory broth

Southwest Chicken Burrito Bowls: Cilantro-lime rice topped with black beans, grilled chicken, avocado, corn, and pico de gallo

Miso-Glazed Cod: Pacific cod brushed with a glaze of gluten-free white miso paste, mirin, and sake, broiled until caramelized

Gluten-Free Oat Pancakes: Fluffy pancakes made using certified gluten-free oat flour, topped with fresh berries and maple syrup

Coconut Mango Sticky Rice: Warm sweet glutinous rice infused with coconut milk, served with fresh ripe mango slices

Arepas de Reina Pepiada (mini corn cakes) topped with chicken, avocado, and lime

Jamaican Patty-inspired Empanadas (wagyu beef filling) with a chimichurri dipping sauce

Grilled Octopus with smoked paprika oil, served over a black bean and corn relish

Elote (Mexican Street Corn): Grilled corn on the cob brushed with mayo, cotija cheese, chili powder, and lime

Classic Fresh Guacamole: Loaded with lime, cilantro, jalapeño, and diced red onion

Pan-Roasted Red Snapper in a "Veracruz-meets-Kingston" sauce (tomatoes, olives, capers, and scotch bonnet)

Guava-glazed Beef Tenderloin served with smashed garlic plantains (tostones) and a watercress salad

Surf & Turf: Braised Short Rib in a coffee-rum reduction paired with a butter-poached shrimp skewer

Pollo Asado (Citrus-Marinated Grilled Chicken): Charred on the grill with lime, orange, and achiote

Carne Asada (Grilled Flank Steak): Marinated in lime, garlic, and cilantro, thinly sliced against the grain

Grilled Pineapple with Cinnamon & Honey: A light, warm dessert straight off the grill

Chilled Watermelon & Cucumber with Tajín: Refreshing outdoor bite with a chili-lime kick

Venetian Seafood Crudo with lemon zest, capers, and premium cold-pressed olive oil

Burrata di Andria with 24-month aged Prosciutto di Parma and balsamic-glazed figs

Crispy Artichokes alla Giudia with a sprinkle of Maldon sea salt and lemon wedges

Branzino al Sale—whole Mediterranean sea bass baked in a salt crust, carved tableside

Bistecca alla Fiorentina—thick-cut porterhouse grilled over oak, served with rosemary-infused white beans

Risotto alla Milanese—carnaroli rice infused with Grade-A saffron and finished with bone marrow

Vanilla Bean Panna Cotta topped with a vibrant balsamic strawberry reduction

Castagnaccio—a dense, rustic chestnut flour cake with rosemary and pine nuts

Amalfi Lemon Syllabub—a light, whipped lemon cream served with almond biscotti