모트・하이・바

Shitake, sprout, scallion, lettuce, herbs, nuoc cham sauce. Choice of

Pork and prawn, Viet herbs, tempura fried

Fingerling potatoes, cucumber, green tomato nuoc cham, toum

Steamed buns filled with braised brisket, topped with shallot marmalade and crispy shallots

Yellowfin tuna from the coast of New jersey and beautiful crunchy cucumbers are tossed in a la minute mortar and pestle dressing of ginger, garlic, lime leaf, lime juice, with a hint of Asian herbs and toasted sesame

Confit garlic humus, lemon, toasted sesame

Grilled lightly over charcoal with brown butter cham and crispy shallots

New Bedford, Ma scallops with seared golden crust, Texas corn chowder, la ratte potatoes, celery, zucchini, red peppers, with dill and lemon zest

Spinach brown butter sauce, roast ginger seasoned crab in confit garlic vinaigrette, coriander schmaltz, crispy garlic

Angus tenderloin, soy vinaigrette, pickled red onion, charred tomatoes, watercress

Crispy skin chicken ballotine, seasoned rice, roasted beet slaw

Japanese Sakura pork short rib grilled slow over charcoal, set over roasted honey crisp apples and paired with apple and radish salad

Grilled branzino with ginger and lemongrass nuoc cham served with celery, scallion and peppers

Charcoal roasted japanese eggplant, mushrooms, cauliflower, bok choy, taro root, tofu, lime, chili

House made kimchi and foie gras dumplings with warm compote of D'anjou pears cooked in pear vinaigrette untill caramelized then topped with A5 wagyu ribeye and finished table side with a drop of sizzling and perfumy beef pho tallow

Coal roasted pickled wax peppers, filled with scallionorange duck, lightly fried in curry spiced dredge, finished with bonito sauce and mint balm oil

Comeback creek farm tomatoes, watermelon and gilled cauliflower, dressed in anise mint vinaigrette

English cucumber, baby bok choy and lime tossed in lime vinaigrette and topped with crab

Chili whipped ricotta, lemongrass peaches, grilled baby lettuce, marinated cucumbers, mint balm oil, fresh mint balm, dark roasted hazlenuts, finished with charred ginger honey syrup and maldon salt

Crunchy and refreshing salad of bartlet pears, green mango and jicama is tossed in a lemon nuoc cham and toasted sesame then topped with fried Tx avocado half glazed in spicy honey-cham glaze

Spiced sugar, chocolate ganache, coconut crème

Coconut milk, orange marmalade, chocolate peanut crumble

Apple infused bourbon, allspice dram, oolong tea, honey, lemon

Gin, turmeric, celery, lime

Lime leaf rum, ginger, lime, pineapple, coconut milk

Strawberry mint vodka, ginger beer, lime

Gin, Chili Liqueur, citrus, honey, Thai chili

Cassia bark orange infused mezcal, house made whey, honey, lemon, egg white

Japanese Whiskey, 5 spice, cane syrup, bitters

Shitake, sprout, scallion, lettuce, herbs, nuoc cham sauce. Choice of

Pork and prawn, Viet herbs, tempura fried

Fingerling potatoes, cucumber, green tomato nuoc cham, toum

Steamed buns filled with braised brisket, topped with shallot marmalade and crispy shallots

Yellowfin tuna from the coast of New jersey and beautiful crunchy cucumbers are tossed in a la minute mortar and pestle dressing of ginger, garlic, lime leaf, lime juice, with a hint of Asian herbs and toasted sesame

Confit garlic humus, lemon, toasted sesame

Grilled lightly over charcoal with brown butter cham and crispy shallots

New Bedford, Ma scallops with seared golden crust, Texas corn chowder, la ratte potatoes, celery, zucchini, red peppers, with dill and lemon zest

Spinach brown butter sauce, roast ginger seasoned crab in confit garlic vinaigrette, coriander schmaltz, crispy garlic

Angus tenderloin, soy vinaigrette, pickled red onion, charred tomatoes, watercress

Crispy skin chicken ballotine, seasoned rice, roasted beet slaw

Japanese Sakura pork short rib grilled slow over charcoal, set over roasted honey crisp apples and paired with apple and radish salad

Grilled branzino with ginger and lemongrass nuoc cham served with celery, scallion and peppers

Charcoal roasted japanese eggplant, mushrooms, cauliflower, bok choy, taro root, tofu, lime, chili

House made kimchi and foie gras dumplings with warm compote of D'anjou pears cooked in pear vinaigrette untill caramelized then topped with A5 wagyu ribeye and finished table side with a drop of sizzling and perfumy beef pho tallow

Coal roasted & pickled wax peppers, filled with scallionorange duck, lightly fried in curry spiced dredge, finished with bonito sauce and mint balm oil

Comeback creek farm tomatoes, watermelon and gilled cauliflower, dressed in anise & mint vinaigrette

English cucumber, baby bok choy and lime tossed in lime vinaigrette and topped with crab

Chili whipped ricotta, lemongrass peaches, grilled baby lettuce, marinated cucumbers, mint balm oil, fresh mint balm, dark roasted hazlenuts, finished with charred ginger honey syrup and maldon salt

Crunchy and refreshing salad of bartlet pears, green mango and jicama is tossed in a lemon nuoc cham and toasted sesame then topped with fried Tx avocado half glazed in spicy honey-cham glaze

Spiced sugar, chocolate ganache, coconut crème

Coconut milk, orange marmalade, chocolate peanut crumble

Apple infused bourbon, allspice dram, oolong tea, honey, lemon

Gin, turmeric, celery, lime

Lime leaf rum, ginger, lime, pineapple, coconut milk

Strawberry mint vodka, ginger beer, lime

Gin, Chili Liqueur, citrus, honey, Thai chili

Cassia bark & orange infused mezcal, house made whey, honey, lemon, egg white

Japanese Whiskey, 5 spice, cane syrup, bitters