Our Menu
DINNER / 5:00 PM - 9:00 PM / Soft Opening
APPETIZERS
Bread & Butter — 8 Ⓥ
House made Focaccia, whipped maple honey 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
Garlic Parmesan Fries — 9
Crispy fries tossed with Parmesan, Garlic 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 pickled 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 — 15
A Roman-inspired classic featuring silky pappardelle, fennel sausage, 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 Ⓥ
House made 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 🌶︎
House made 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 with smoked short rib tossed in a rich, slow-braised red wine and tomato sauce, finished with whipped ricotta and a dusting of Parmesan
Skirt Steak Chimichurri — 25 🌶︎
Juicy pan-seared skirt steak paired with tender grilled asparagus, finished with vibrant chimichurri and a touch of our house gochujang glaze
Seared Branzino — 26
Delicately pan-seared branzino, set over a creamy paella-inspired perilla 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 house made spaghetti tossed in a silky butter sauce and finished with freshly grated Parmesan
Spaghetti Marinara — 9
Classic house made spaghetti tossed in a house-made marinara, finished with Parmesan and fragrant basil
DESSERTS
Matcha Honey Ice Cream — 8
House made Matcha ice cream drizzled with a delicate burnt 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 — 14
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 / 52
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 — 6 / 22
Cabernet Sauvignon, Ripon, California
Josh Cellars Craftsmen — 9 / 36
Sauvignon Blanc, California
Intrinsic — 12 / 48
Cabernet, Seattle, Washington
Silverado Vineyards Estate — 132
Cabernet Sauvignon, Napa, California
Banshee — 13 / 52
Pinot Noir, Sonoma County, California
Rodney Strong — 12 / 48
Merlot, Sonoma County, California
Prisoner — 98
Red Blend, Napa Valley, California
Querceto Chianti — 8 / 32
Tuscany, Italy
SAKE
Heaven Sake Junmai — 77
Miyagi Prefecture, Tōhoku region, Japan
Heaven Sake Junmai Ginjo — 123
Miyagi Prefecture, Tōhoku region, Japan
COCKTAILS
Pompom — 13
Sabe tequila layered with fresh grapefruit and lemon and balanced with simple syrup. 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, white chocolate cream, matcha, and triple sec, lightly sweetened with simple syrup. Earthy, creamy, and unexpectedly vibrant