Starters
Barbeque soy dumplings 5
Spicy lobster and crab sui mai 7
Barbeque pork belly dumplings 6
Pan-fried pork and cabbage dumplings 5
Shrimp and lobster coconut chowder 7/14
Seaweed salad with pickled vegetables and tofu “bacon” 8
Tuna tartare with cucumber, fresh wasabi and green papaya 12
Crispy calamari with pickled chiles, roasted ginger aioli and scallion oil 10
Mixed greens with mung bean sprouts, cashews, black bean croutons and sesame vin 9
Spicy oyster mushroom curry soup with cilantro pesto 5/10
Five spice duck and cabbage rolls with star anise jus 9
Entrees
Curried lamb with garlic spinach, golden rice and pineapple 20
Fried chicken with XO sauce, taro fritters and braised collard greens 18
Housemade duck and apple sausage with black rice congee and bok choy 18
Lemongrass grilled hanger steak with cucumber salad and spicy peanut sauce 19
Vegetarian shaking “beef” with caramelized onions, Chinese broccoli and garlic sauce 17
“Angry Seafood”- Shrimp, squid, crawfish and mussels with Sichuan black bean sauce 18
Stir-fried flat iron steak with fresh egg noodles, bok choy, scallions and bean sprouts 18
Stir-fried rice noodles w/ NC shrimp, oyster mushrooms and a sweet-spicy sauce 17
Citrus curry with soy protein, winter squash and Asian greens 17
NC catfish clay pot with lemongrass-coconut broth 17
Please inform your server of any allergies you may have
18% gratuity added for parties of 8 or more
