chef:

phillip tang // gm: blayne daley // sous: tom griffin

NOODLES

hand-crafted,
house made noodles and buns

VEGETABLES
EDAMAME SALAD, apple, kale, pomegranate,
creamy sesame miso dressing




5
DELICATA SQUASH*, fish sauce caramel,
marinated maitake, thai basil





7
ROASTED CARROT, chili cumin brown butter, hot
mustard, walnut crumble



6
BRUSSELS SPROUTS*, rutabaga relish, smoked
pork belly, fried shallots




7
CHARRED BROCCOLI*, cured mackerel, grilled
onions, chili-garlic sauce



7

STEAMED BUNS (each)

PORK BELLY, roasted belly, pickled red
onions, apple butter hoisin sauce




4
FRIED FISH, nori dusted hake fillet, miso
sesame dressing, napa, pickled turnips


4
BRAISED LAMB, sesame peppercorn sauce,
broccoli rabe, pickled golden beets



5

RAMEN





15
smoked pork confit, ramen noodles, miso
broth, soft poached egg, clam xo, toasted
nori

SPICY BEEF SOUP


16
aromatic broth, slow braised brisket and
shank, thick cut noodles, kale, grilled
onions, marrow butter

ZHAJIANG MIAN*



15
pork and vegetable ragu, thick cut
noodles, soft poached egg, pickled golden
beets, fried shallots

CRISPY CHICKEN





16
house made oyster sauce, egg noodles,
garlic chives, celery root, apple, cashew
brittle

MAPO DOFU




15
chorizo sausage, silken tofu, rice cakes,
squash, pickled celery, garlic peppercorn
oil
RED CURRY LOBSTER



20
butter poached lobster, egg noodles,
squash and coconut red curry sauce,
pickled chanterelles, spaghetti squash

VEGGIE RAMEN




14
roasted vegetable broth, red miso butter,
smoked king oyster mushroom, ramen

noodles, soft poached egg, caramelized

onion jam
LITTLENECK CLAMS



18
garlic black bean sauce, rice cakes,
broccoli rabe, celery root, smoked pepper
jam









*items can be made vegetarian
please inform your server of any food
allergies//consuming raw or undercooked meat, poultry,
seafood, shellfish or eggs may increase your risk of food
borne illnesses//an 18% gratuity will be added to parties
of five or more