Dinner Menu
Plates are small and meant to be shared.
We recommend 3 to 4 savory dishes per person.
We proudly use organic and sustainable ingredients from local farms and fisheries
whenever possible.
To Start
Poached Shrimp – 3.88 each / 18 half dozen
miso bearnaise, fennel panko
Cold
Eighty-Ate Slaw – 8.88
shaved cabbage, snow peas, carrot, fried shallots, peanuts
Roasted Red Cabbage – 12.88
beet hummus, pork cotton candy, black sesame, chinkiang vinegar,
roasted garlic, purple shiso
Roasted Heirloom Carrots – 14.88
yogurt and goats cheese schmeer, pistachio,
chaat-spiced quinoa and potato, dill, turmeric vinaigrette
Dim Sum
Claypot Crispy Rice Balls – 12.88
chicken, Chinese sausage, shiitake mushroom, oyster sauce
House Dumplings – 13.88
changes daily
Open Face Bao – 14.88
roasted pork shoulder, pickled daikon radish, cabbage,
Chinese chive chimichurri, fermented tofu aioli, shiitake bao
Hot
Aged Duck Breast – 22.88
pistachio butter, spiced quince,
pickled mustard seeds, roasted squash puree
Crispy Seafood Yee Mee – 27.88
fried egg noodles with shrimp, scallop, bok choy,
celery, carrot, water chestnut
Rare Beef “Bulgogi” – 25.88
sliced beef short rib, Asian pear, gochujang, onion, ginger, garlic,
gochugaru, sake, honey, soy, mirin, sesame
Wok Sautéed Sugar Snap Peas – 12.88
thai bird sambal, galangal, turmeric, shallot, shrimp powder,
palm sugar, lime, preserved radish, slivered almonds