Open Air Feast

Our classic spinach garlic linguine is prepared with fresh flat-ribbon pasta tossed delicately in extra virgin olive oil. We slow-simmer sliced garlic cloves with fresh organic baby spinach leaves, crushed red pepper flakes, and sea salt to create a light, fragrant sauce. This dish is served hot in a warm ceramic bowl, finished with freshly ground black pepper and toasted pine nuts on top. It offers a clean, robust, and comforting Italian style meal that highlights simple, natural ingredients.

This dish features soft, pillow-like steamed wheat flour buns served alongside a generous bed of fragrant jasmine rice. We fill the warm bao buns with seasoned, slow-braised organic tofu, crisp pickled cucumbers, fresh cilantro, and a drizzle of sweet hoisin glaze. The plate is garnished with lightly toasted white sesame seeds and fresh scallions, offering a satisfying combination of textures and flavors. It is presented on a flat stone plate, making it a perfect multi-cuisine lunch or dinner option.

Our signature bowl starts with a base of seasoned short-grain sushi rice served at perfect room temperature. We arrange sliced ripe Hass avocados, crisp cucumber matchsticks, shredded nori seaweed, and sweet pickled ginger in a beautiful circular pattern. The bowl is drizzled with a light house-made soy glaze and a touch of creamy, spicy vegetarian sesame sauce. This dish is assembled fresh to order, ensuring the avocado remains bright green, cool, and incredibly buttery to the taste.

This vibrant stir-fry bowl uses wide rice noodles cooked quickly in a traditional hot wok with fresh bean sprouts, green onions, and firm tofu. We toss the ingredients in a tangy tamarind sauce made with coconut sugar, lime juice, and a pinch of chili. The entire dish is served over steamed brown rice to create a hearty bowl, topped with plenty of crushed roasted peanuts and fresh lime wedges. This preparation highlights the classic Thai balance of sweet, sour, salty, and savory flavors.

A satisfying grain bowl built on a base of warm, herb-infused long-grain basmati rice mixed with wild grains. We top the rice with vine-ripened cherry tomatoes, crisp Persian cucumbers, kalamata olives, and a smooth dollop of house-made chickpea hummus. It is finished with a drizzle of cold-pressed Greek olive oil, fresh lemon juice, and a sprinkle of dried wild oregano. This colorful bowl brings together the crisp, refreshing flavors of the Mediterranean coast in a wholesome format.

We fry clean assortments of seasonal vegetables including sweet potato, zucchini, and bell peppers in a feather-light tempura batter. The golden, crispy vegetables are arranged neatly on top of a piping-hot bed of premium fluffy white calrose rice. We pour a light, savory dashi-based sweet soy reduction directly over the crispy tempura pieces just before serving. This dish is designed to balance the airy crunch of the fried vegetables with the soft, warm comfort of steamed rice.