a choice of beer, wine or cocktail

A Filipino version of ceviche, the tuna is dressed in coconut milk, calamansi and cane vingar. Asian pear is added for extra freshness. Served over taro chips.

A gluten free empanada is filled with mashed kabocha squash and fried to create an ultimate crispy shell and topped with pinakurat vinegar.

Heirloom organic farms' baby kale is tossed with calamansi honey mustard dressing with crispy fried sourdough, compressed pears and shaved radishes

Hand made pasta, carrots and celery float in rich veloute that is made from roasted turkey stock.

30 day dry aged ribeye served with our soy - calamansi sauce, buttery mashed potato and different textures of leeks and onion from the farmer's market. The ultimate steak and potatoes.

An array of seafood is tossed in a creamy coconut milk sauce made with shrimp butter and light curry. It is served with our hand made noodles. Think pasta but better.

Tender local white fish is twice fried in rice flour and it is glazed with a sweet and sour blend of peppers, onions, and cherry tomatoes. This is an explosion for your taste buds, crunchy, salty, sweet and sour.

Farmer's market veggies charred and dressed with a fish sauce and calamansi mixture garnished with roasted peanuts

A glutinous rice cake cooked with coconut milk and brown sugar, topped with K&J orchard caramelized apple.

A crispy cookie is topped on a cream puff and filled with lychee for a refreshing bite