Our Menu
DINNER / 4:30 PM - 9:00 PM / Soft Opening
APPETIZERS
Bread & Butter — 8
House made Foccoccia, whipped honey maple butter.
Grilled Asparagus Carbonara — 12
Grilled asparagus served with a velvety carbonara sauce, topped with a crispy fried egg and fresh Parmesan
Clam Chowder — 7
Hearty, creamy soup with chopped clams, potatoes, carrots, onion, and celery, topped with freshly steamed Manila clams
Truffle Parmesan Fries — 9
Crispy fries tossed with Parmesan, truffle oil, and a touch of salt and pepper, served with ketchup
Caesar Salad - 9
Crisp romaine, tossed in a bright yuzu Caesar dressing, finished with toasted breadcrumbs and Parmesan
Chicken Caesar Salad — 15
Pan-seared chicken thigh over crisp romaine, tossed in a bright yuzu Caesar dressing, finished with toasted breadcrumbs and Parmesan
Crispy Calamari — 12
Crispy, double-fried calamari paired with our house-made cocktail sauce
Amberjack Crudo — 16
Succulent Hamachi, served with nectarine, avocado, Okinawa ponzu and picked perilla
Fennel Sausage Meatballs — 13
Fennel sausage meatballs served with whipped ricotta, parmesan and fresh basil
ENTREES
Perilla Pomodoro — 12
House-made spaghetti tossed in a slow-simmered sauce of cherry tomatoes, garlic, and fragrant perilla leaf, finished with whipped burrata and generous Parmesan
Cacio E Pepe — 10
A Roman-inspired classic featuring silky pappardelle, Parmesan, and freshly cracked black pepper, finished with a touch of Parmesan and a hint of chili crisp for a modern twist
Cream Corn Cavatelli — 12
Freshly-pulled cavatelli enveloped in a silky sweet summer corn cream sauce, elegantly finished with vibrant chimichurri, fragrant dill, and a bright touch of lemon zest
Pappardelle Bolognese — 15
A savory blend of pork and beef, braised in San Marzano tomatoes and red wine, served over tender pappardelle and topped with a generous shower of Parmesan
Miso Bacon Carbonara — 14
Fresh tagliatelle tossed in a velvety miso-infused egg yolk sauce with crispy bacon, finished with freshly grated Parmesan and a rich egg yolk
Smoked Short Rib Cavatelli — 20
House-made cavatelli tossed in a rich, slow-braised red wine and tomato sauce, finished with whipped ricotta and a dusting of Parmesan
Skirt Steak Chimichurri — 25
Potato bun, lettuce, tomato, wild onions, and pepper jack cheese. Served with a side salad or fried potatoes
Seared Branzino — 26
Delicately pan-seared branzino, set over a creamy paella-inspired risotto, complemented by roasted broccolini and a hint of fresh lemon
Uni Vongole — 27
Manila clams, shrimp, and calamari sautéed with shallots, garlic, white wine, and extra virgin olive oil, finished with a touch of furikake and delectable uni
KIDS
Butter Pasta — 7
Classic hand-pulled spaghetti tossed in a silky butter sauce and finished with freshly grated Parmesan
Spaghetti Marinara — 9
Classic hand-pulled spaghetti tossed in a house-made marinara, finished with Parmesan and fragrant basil.
DESSERTS
Matcha Honey Ice Cream - 8
House-made Matcha tea ice cream drizzled with a delicate honey glaze.
Miso Brown Butter Ice Cream - 8
Creamy brown butter ice cream finished with a sweet-salty miso caramel glaze.
Cafe Sua Da Ice Cream - 8
Rich, house-made Hanoi coffee ice cream finished with a luscious, egg yolk custard.
SOFT DRINKS
Mexican Coke — 4
Diet Coke / Can — 3
Sprite / Can — 3
Evian 720 ML — 5
Orange Juice — 4
Pelegrino/Sparkling 720 ML — 5
WINE & BAR
BEER
Sapporo 22 oz - 9
Stella Artois 12 oz - 7
SPARKLING / ROSÉ
Mionetto Prestige - 25
Brut, Veneto, Italy
Fleurs de Prairie - 10 / 40
Rosé, Les Grands Chais de France
WHITE
Chalk Hill — 12 / 48
Chardonnay, Sonoma County, California
Mondavi Private Selection — 6 / 22
Chardonnay, Ripon, California
Antinori Napa — 200
Chardonnay, Napa, California
Justin — 13 / 42
Sauvignon Blanc, Paso Robles, California
Kim Crawford — 11 / 44
Pinot Grigio, Veneto, Italy
Terlato — 12 / 48
Pinot Grigio, Friuli‑Venezia Giulia, Italy
Château Ste. Michelle — 8 / 30
Riesling, Woodinville, Washington
RED
Mondavi Private Selection - 15
Cabernet Suvignon, Ripon, California
Josh Cellars Craftsmen - 20
Sauvignon Blanc, California
Intrinsic 20 - 35
Cabernet, Seattle, Washington
Silverado Vineyards Estate 22 - 40
Cabernet Sauvignon, Napa, California
Banshee - 40
Pinot Noir, Sonoma County, California
Rodney Strong 23 - 40
Merlot, Sonoma County, California
Prisoner 22 - 40
Red Blend, Napa Valley, California
Querceto Chianti 24 - 45
Tuscany, Italy
SAKE
Heaven Sake Junmai Ginjo - 900
Miyagi Prefecture, Tōhoku region, Japan
Heaven Sake Junmai Dai Ginjo - 1500
Miyagi Prefecture, Tōhoku region, Japan
COCKTAILS
Pompom - 13
Sabe tequila layered with fresh grapefruit and lemon, balanced with simple syrup, and finished with a splash of soda. Bright, effervescent, and elegantly crisp
Raichi - 14
Sabe vodka, lychee purée, and fresh lemon. Clean, floral, and effortlessly refined
Yuzini - 16
Sabe tequila and triple sec shaken with Okinawa Yuzu juice, a touch of simple syrup, and finished with a salt rim. Bright, refreshing, and delicately tangy
Momotini - 14
Sabe rum, peach purée, and fresh lemon juice, served with a Tajín rim. A graceful balance of stone fruit sweetness and citrus, with a subtle spicy finish
Matchanoki - 16
A bold fusion of Sabe tequila, Baileys, matcha, and triple sec, lightly sweetened with simple syrup. Earthy, creamy, and unexpectedly vibrant