Vietnamese style grilled pork loin, rice vermicelli noodles, petit salad, Asian pickles, and spring roll | Gluten-free options.

Lemongrass Pork

Korean rib-eye bulgogi, egg noodle, bokchoy, kimchee.

Beef Bulgogi Noodle

Shrimp & pork, tempura, sesame ponzu, red tobiko.

Wasabi Shumai

Volcano Tartare

Captain Exit

Calamari

Almond Rangoon

Garden Dump

Chef’s choice variety of fish, sushi rice.

Chirashi

Avocado roll, kampyo roll, asparagus & roasted bell pepper roll.

Veggie Assortment

Mango Mojito

Mochi Ice Cream

Grilled chicken glazed with teriyaki sauce.

Teriyaki Chicken

An assortment of fresh sushi and sashimi.

Sushi Platter

Pan-fried dumplings filled with pork and vegetables.

Gyoza

Edamame (GF)

Thin slice salmon or octopus, olive oil, black pepper, lemon juice, sea salt, mango, and tomato.

Salmon or Octopus Carpaccio

Rockfish, mango, tomato, cilantro, lime, avocado, cucumber.

Ceviche

Chef’s choice of 5 pieces of nigiri, spicy salmon roll | Gluten-free options.

Sushi & Roll Combo

Miso Soup

Tuna, salmon, eel, white fish, chef’s choice.

Jo Nigiri

Tuna, salmon, white fish, chef’s choice.

Sashimi Deluxe

Trio Mochi Ice Cream

Flourless chocolate cake, vanilla ice cream, berries.

Warm Chocolate Cake

Trim fibrous outer layers from lemongrass, remove tough upper stalks and finely mince the white and pale green parts until you have about 3 tablespoons of minced lemongrass.

Prepare lemongrass

In a large bowl, combine minced lemongrass, minced garlic, minced shallot, light gluten-free soy sauce (tamari), brown sugar, fish sauce, lime juice, sesame oil, neutral oil, ground black pepper and optional chili. Whisk until sugar is dissolved and the marinade is homogeneous.

Add pork loin slices to the marinade, massaging the marinade into the meat so every piece is coated. Cover and refrigerate for at least 2 hours, preferably 6–8 hours or overnight for best flavor.

About 30 minutes before cooking, remove pork from fridge to come toward room temperature and preheat grill or grill pan to medium-high (about 200–230°C / 400–450°F). If using a broiler or skillet, preheat accordingly and lightly oil the surface.

Grill: Place pork on the hot grill and cook 3–5 minutes per side for thin slices, or 6–8 minutes per side for thicker pieces, until internal temperature reaches 63°C (145°F) and edges are caramelized. If marinated whole loin, sear both sides then finish over indirect heat until 63°C. Let meat rest 5–7 minutes, then thinly slice across the grain.

While pork marinates, combine rice vinegar, water, sugar and salt in a heatproof bowl or jar and stir until sugar dissolves. Taste – it should be tangy and slightly sweet; adjust to preference.

Pack thinly sliced daikon (or radish) and carrot into jars or bowls and pour the pickling liquid over until fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes. Pickles will be ready in 30 minutes and keep well for up to 1 week.

Cook rice vermicelli according to package instructions: bring a large pot of water to a boil, turn off heat, add noodles and let soak 3–5 minutes until tender but still springy. Drain and rinse under cold water to stop cooking and remove surface starch. Toss with a teaspoon of neutral oil to prevent sticking.

Prepare vegetables and herbs: julienne cucumber and carrots, wash and dry lettuce and herbs, slice scallions, chop peanuts if using.

To assemble bowls: place a bed of mixed lettuce (about 3/4 cup), add 75 g cooked vermicelli per serving, top with sliced grilled pork (about 100–120 g per serving), a handful of julienned cucumber and carrot, a small scoop of pickled carrot & daikon, sprinkle with chopped herbs, scallions and peanuts. Serve with nuoc cham on the side for drizzling or dipping.

If making spring rolls: soften a rice paper wrapper in warm water until pliable (about 10–15 seconds), lay on a flat surface, place lettuce, a small portion of vermicelli, a few slices of pork and a couple of mint leaves near one edge, then roll snugly folding in sides as you go. Repeat to make 8 rolls. Serve with nuoc cham.

In a small bowl, dissolve sugar into warm water. Add lime juice and fish sauce, stirring to combine. Taste and adjust balance: it should be salty, sweet and sour. Stir in minced garlic and minced chile (if using). Chill briefly or serve at room temperature.

pork loin (boneless), thinly sliced or butterflied

fresh lemongrass stalks, white parts minced

garlic, minced

shallot, finely minced

light gluten-free soy sauce (or tamari)

brown sugar or coconut sugar

fish sauce (use gluten-free if needed)

fresh lime juice

sesame oil

neutral oil (vegetable or grapeseed)

ground black pepper

optional - red chili flakes or fresh Thai chile, minced

rice vermicelli noodles

cucumber, julienned

carrot, julienned or shredded

mixed lettuce or baby greens

fresh herbs (mint, cilantro, Thai basil), chopped

scallions, sliced thin

roasted peanuts, chopped (optional, omit for nut-free)

rice vinegar

water

sugar

salt

daikon or white radish, thinly sliced

carrot, thinly sliced

warm water

fish sauce (gluten-free if needed)

Thai chile, minced (optional)

rice paper wrappers (large)

mint leaves

lettuce leaves, torn to fit wrapper

cooked marinated pork (from above), sliced thin

vermicelli noodles (reserved)

If not pre-sliced, partially freeze the rib-eye for 20–30 minutes until firm, then slice across the grain into very thin strips (about 1/8"–1/4" thick). Pat dry with paper towels.

Slice and prepare beef

In a medium bowl combine soy sauce, brown sugar, sesame oil, rice wine (mirin), minced garlic, minced ginger, grated Asian pear or apple (if using), gochujang or gochugaru (if using), sliced white/light green parts of the scallions, toasted sesame seeds, and black pepper. Stir until sugar mostly dissolves.

Make marinade

Add the sliced beef to the marinade, toss to coat thoroughly, pressing the marinade into the meat. Cover and refrigerate for at least 20 minutes — ideally 1–2 hours. For best flavor, marinate up to 4 hours but no more than overnight.

Marinate beef

Bring a large pot of water to a rolling boil and add 1 tsp kosher salt. Add the egg noodles and cook according to package instructions until al dente (usually 3–5 minutes for fresh, 6–8 for dried). Reserve 3/4 cup of pasta cooking water, then drain the noodles and drizzle with 1 tsp neutral oil to prevent sticking. Set aside.

Cook noodles

While the noodles cook, in the same boiling water (or a separate pot) blanch the halved bok choy for 30–45 seconds until bright green and just tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking, then drain and set aside.

Blanch bok choy

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp neutral oil and swirl. Working in a single layer, add the marinated beef (reserve extra marinade). Sear without moving for 30–45 seconds to develop color, then stir and continue to cook 1–2 minutes until beef is cooked through but still tender. Remove beef to a plate. If the pan is dry and there is reserved marinade, add 1–2 tbsp of the reserved marinade to the pan and reduce quickly for 30 seconds to concentrate flavor; then return the beef to the pan and toss with the reduction and sliced dark-green scallion pieces. Turn off heat and finish with 1/2 tsp sesame oil.

Cook bulgogi

Return the pan to medium heat. Add the drained noodles and blanched bok choy to the pan with the beef. If needed, add 2–4 tbsp of the reserved pasta water or reserved marinade to loosen and create a glossy sauce. Toss gently with tongs or two forks until everything is evenly coated and heated through, about 1 minute.

Combine noodles and beef

Divide noodles and bulgogi between plates or bowls. Top each serving with chopped kimchi (about 3–4 tbsp per plate). Halve soft-boiled eggs and place on top if using. Sprinkle extra toasted sesame seeds and sliced scallions. Serve with lime or lemon wedges on the side for a bright squeeze if desired.

Serve immediately while hot. Provide extra kimchi at the table.

rib-eye steak, thinly sliced

soy sauce

brown sugar

rice wine (mirin) or dry sherry

fresh ginger, minced

green onions, thinly sliced (white and light green parts)

Asian pear or Granny Smith apple, grated (optional, tenderizes)

gochujang (Korean chili paste) or gochugaru (chili flakes) — optional for heat

toasted sesame seeds

freshly ground black pepper

fresh or dried egg noodles (medium thickness)

baby bok choy, trimmed and halved lengthwise

green onions (dark green tops), cut into 1-inch pieces

neutral oil (canola, vegetable, or grapeseed)

sesame oil (for finishing)

kosher salt (for pasta water)

kimchi, drained and roughly chopped

soft-boiled eggs (optional)

toasted sesame seeds (extra)

sliced scallions (for garnish)

lime or lemon wedges (optional)

In a mixing bowl, combine the shrimp, ground pork, wasabi paste, soy sauce, minced garlic, grated ginger, cornstarch, and chopped green onions. Mix well until all ingredients are fully incorporated.

Mix the Filling

Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to allow the flavors to meld.

Chill the Filling

Take a shumai wrapper and place about 1 tablespoon of the filling in the center. Gather the edges of the wrapper around the filling, leaving the top exposed, and gently pinch to seal the dumpling. Repeat with remaining wrappers and filling.

Fill the Wrappers

Fill a steamer pot with water and bring to a boil. Place the assembled shumai in the steamer basket, ensuring they are not touching. Steam for about 10-12 minutes, or until the shrimp is fully cooked and the pork is no longer pink.

Steam the Dumplings

In a bowl, mix the tempura batter mix with ice water until just combined. Heat vegetable oil in a deep pan over medium-high heat. Dip the dumplings into the tempura batter and carefully lower them into the hot oil. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Prepare the Tempura

In a small bowl, combine ponzu sauce and sesame oil. Stir well to combine.

Mix the Sauce

Plate the tempura shumai and drizzle with ponzu sauce. Garnish with red tobiko on top before serving.

Garnish and Serve

Shrimp, peeled and deveined

Ground pork

Wasabi paste

Soy sauce

Garlic, minced

Ginger, grated

Cornstarch

Green onions, finely chopped

Shumai wrappers

Tempura batter mix

Ice water

Vegetable oil, for frying

Ponzu sauce

Sesame oil

Red tobiko (fish roe)

In a medium bowl, mash the avocados until smooth. Add the lemon juice and sea salt, mixing until well combined.

Prepare the Avocado Base

Finely dice the fresh tuna and add it to the avocado mixture. Pour in the soy sauce, sesame oil, and wasabi paste, gently folding all ingredients together until just combined.

Prepare the Tuna Tartare

Spoon the tartare mixture into serving dishes. Sprinkle with chopped chives and black sesame seeds. Arrange sliced radishes on the side for decoration.

Garnish the Tartare

Avocado

Lemon Juice

Sea Salt

Fresh Tuna

Soy Sauce

Sesame Oil

Wasabi Paste

Chives

Black Sesame Seeds

Radish, sliced

Select a chilled hurricane glass or a tall cocktail glass. Set aside.

Prepare the Glass

In a cocktail shaker, combine the dark rum, pineapple juice, and coconut cream. Add the crushed ice to the shaker.

Mix the Ingredients

Secure the shaker lid and shake vigorously for about 15-20 seconds until well mixed and chilled.

Shake It Up

Strain the cocktail mixture into the prepared glass filled with more crushed ice if desired.

Pour the Mixture

Garnish the drink with a pineapple wedge, maraschino cherry, and fresh mint leaves for a tropical touch.

Add Garnish

Serve immediately and enjoy your refreshing Captain Exit cocktail!

Enjoy

Dark Rum

Pineapple Juice

Coconut Cream

Pineapple Wedge

Maraschino Cherry

Fresh Mint Leaves

Crushed Ice

Begin by cleaning the calamari. Rinse under cold water and remove any insides, including the quill and skin. Cut the calamari into rings or leave whole, depending on your preference.

Clean the Calamari

In a bowl, combine all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well to create the dry batter.

Prepare the Dry Batter

In another bowl, pour in the buttermilk. This will be used to dip the calamari before coating it in the dry batter.

Prepare Buttermilk

Heat vegetable oil in a deep pan over medium-high heat. You need enough oil to submerge the calamari completely.

Heat Oil

Dip each piece of calamari into the buttermilk, allowing excess to drip off, then dredge in the dry batter until fully coated.

Coat the Calamari

Once the oil is hot (around 350°F or 175°C), carefully add the coated calamari to the oil in batches; do not overcrowd the pan.

Fry the Calamari

Fry the calamari for about 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place on a plate lined with paper towels to drain excess oil.

Remove and Drain

Serve the crispy calamari hot with lemon wedges and marinara sauce for dipping.