Citrus marinated pickled shrimp, firecracker saltines, lemon pepper aioli

Tossed in vegan miso butter, fresh mint and topped with fried garlic and shallots (vg) (gf)

Roasted Mushroom and manchego cheese dumplings with Szechuan salt, chili crisp, and fresh herbs (v)

Slow cooked and flash fried pork ribs tossed in sticky Vietnamese inspired nuoc cham sauce with fried garlic and fresh herbs (gf)

Pepper marinated skirt steak seared and sliced thin. Topped with Szechuan pepper gravy, herby salad and a side of coconut rice (gf)

Chicken thighs slow simmered in soy and ginger, crispy fried and tossed with cucumbers, onions, fresh herbs and a jalapeño amazu vinegar sauce (gf)

Yukon gold potatoes fried into mochi fritters and topped with seasoned yogurt, tamarind chutney, crispy sev and fresh herbs (gf)(Vg avialable)

ramp and spinach cream sauce with fettuccine noodles (made with coconut milk) (vg)

Szechuan braised lamb with southern collard greens and pan fried noodles dressed with an spicy sesame Dan Dan sauce

A boozy twist on classic banana pudding made in the style of tiramisu