Cucumber, edamame, avocado, scallion, crispy shallot, pickled cabbage, mixed greens & sushi rice. Your choice of protein, topped with a sweet soy sauce, sriracha mayonnaise, and toasted sesame seeds.

Poke Bowl

White Tangerine

Bombay Sapphire, House Made Coconut & Lemongrass Infusion, Ginger Beer, Curry Bitters

TOM YUM GIMLET

BUDWEISER

ASAHI

MAI TAI

stir-fried chicken, honey glazed cashews, snow peas, scallions, water chestnuts in our savory brown sauce

CASHEW CHICKEN

panko breaded, quick-fried, scallions, tossed in a garlic sauce

CRISPY TOFU

Cucumber, edamame, avocado, scallion, crispy shallot, pickled cabbage, mixed greens & sushi rice. Your choice of protein, topped with a sweet soy sauce, sriracha mayonnaise, and toasted sesame seeds

Poke Bowls

Spicy crispy fried chicken tossed in a spicy honey sauce on a bed of rice noodles

HONEY CHICKEN

*bok choy, edamame, red pepper, soy butter sauce

GINGER-CRUSTED SALMON

stir-fried Japanese eggplant, tomatoes, broccoli, green beans, mushrooms, crispy tofu in a garlic sauce

MOLLY'S FEAST

Spicy shrimp, scallops, squid, baby corn, snow peas, mushrooms, tomatoes, onions, Thai basil and jalapeños

THAI SEAFOOD RICE

Firecracker Shrimp

Beef & Broccoli

Fresh Brewed Iced Green Tea

Sweet Ginger Peach

House-Made Ginger Ale

Blackberry Bourbon

Plum Wine

Asian Pear Fizz

Lychee Margarita

Riesling

Moscato

Rinse 2 cups short-grain sushi rice under cold water until the rinse runs clear. Drain. Combine rinsed rice and 360 ml water in a rice cooker or pot. If using a pot, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest covered 10 minutes.

Cook sushi rice

While rice rests, whisk 3 tbs rice vinegar, 1 tbs sugar and 1 tsp salt until dissolved. Fold seasoning gently into warm rice with a wooden spoon or rice paddle to avoid mashing. Let rice cool to warm room temperature (about 15 minutes).

Season rice

Divide 4 cups mixed salad greens among 4 bowls (about 1 cup each) or arrange as a bed in each bowl. Spoon approximately 1/2 cup to 3/4 cup seasoned sushi rice per bowl (adjust depending on desired rice-to-greens ratio).

Prepare base greens

Prepare protein of choice: For raw fish (tuna or salmon): ensure sushi-grade, pat dry and cut into 1/2-inch cubes. For cooked shrimp: chop into bite-sized pieces. For tofu: press to remove moisture, cut into 1/2-inch cubes and pan-sear in 1 tbs oil over medium-high heat until golden on multiple sides, about 6–8 minutes.

In a small bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tsp honey (or brown sugar) and 1 tbs lime juice. Stir to combine. Reserve 1 to 2 tbs of the marinade to drizzle on the finished bowl.

Make sweet soy marinade

Place cubed protein in a bowl and toss with 2 tbs of the sweet soy marinade. Let sit 5–10 minutes (do not marinate raw fish for more than 10 minutes to avoid changing texture). If using seared tofu, toss after cooking so it soaks up flavor.

Prepare vegetables: Thinly slice cucumber into half-moons (about 1 cup), cook and shell edamame if using frozen (steam or boil for 3–4 minutes, then drain), slice avocado, and thinly slice 2 scallions. Measure out 3 oz pickled cabbage and 2 tbs crispy fried shallots.

Assemble bowls: On top of the rice and greens, arrange marinated protein (about 3 oz per bowl), 1/4 cup cucumber, 1/4 cup edamame, sliced avocado (about 1/4 avocado per bowl), pickled cabbage (about 3/4 oz per bowl), and a sprinkle of sliced scallions. Distribute crispy shallots across bowls.

Whisk together 3 tbs mayonnaise and 1 tsp sriracha (adjust heat to taste). Taste and add more sriracha if you prefer spicier mayo.

Make sriracha mayonnaise

Drizzle sauces: Drizzle reserved sweet soy marinade over the protein and rice (about 1/2 to 1 tbs per bowl). Add a drizzle of sriracha mayo (about 3/4 tbs per bowl).

Garnish: Sprinkle 1 tbs toasted sesame seeds across bowls (about 1/4 tbs per bowl) and optional nori strips or furikake and pickled ginger if desired. Season lightly with salt & pepper to taste.

Serve: Serve immediately so avocado and crispy shallots stay fresh. Provide chopsticks or forks and extra sauce on the side.

short-grain sushi rice

water (for rice)

rice vinegar

granulated sugar

fine sea salt

mixed salad greens

sushi-grade ahi tuna, cubed

OR salmon, cubed

OR cooked shrimp, peeled & chopped

OR tofu, extra-firm, pressed & cubed

cucumber, seeded and thinly sliced

edamame, shelled and cooked

ripe avocado, sliced

scallions (green onions), thinly sliced

pickled cabbage (quick-pickled or store-bought)

crispy fried shallots

toasted sesame seeds

low-sodium soy sauce

mirin

sesame oil

honey or brown sugar

fresh lime juice

mayonnaise (for sriracha mayo)

sriracha

to taste

nori strips or furikake

pickled ginger

Roll 2–3 small white tangerines on the counter to loosen juice, then halve and juice them until you have 2 oz of fresh tangerine juice. Strain through a fine mesh if pulp is undesired.

Juice preparation

If using egg white, add 2 oz gin, 2 oz fresh tangerine juice, 1/2 oz lemon juice, 1/2 oz simple syrup, 1/4 oz dry vermouth, 1/4 oz white crème de tangerine (optional), and 1/2 egg white into a cocktail shaker. Close and shake vigorously without ice for 15–20 seconds to emulsify and build a silky foam.

Dry shake (if using egg white)

Open the shaker, add a generous handful of ice (enough to chill well), then shake hard for 12–15 seconds until the shaker is very cold to the touch. If not using egg white, combine all liquid ingredients with ice and shake for 12–15 seconds.

Wet shake

Double strain the mixture into a chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any remaining pulp or foam lumps.

Strain

If desired, add 1 dash of Angostura or orange bitters onto the foam or surface to add aromatic complexity. Gently use a toothpick to create one small design or leave it as-is.

Finish with bitters (optional)

Express the oils from a wide strip of tangerine peel over the drink by holding the peel 2–3 inches above the glass and giving it a gentle twist so the oils spray over the surface, then rub the peel around the glass rim and drop it into the drink or discard.

Float a dried tangerine wheel or a fresh tangerine slice on the foam/edge of the glass for presentation.

Serve immediately while cold. If you used egg white, advise guests about raw egg consumption.

gin (preferably a light, citrus-forward gin)

white tangerine juice (freshly squeezed; about 2-3 small tangerines)

fresh lemon juice

simple syrup (1:1 sugar to water)

dry vermouth

white crème de tangerine or orange liqueur (optional, for extra tangerine perfume)

egg white (optional, for silky texture)

tangerine peel (wide strip)

dried tangerine wheel or fresh tangerine slice

Angostura or orange bitters (optional, for aroma)

ice (for shaking and serving)

Lightly toast the shredded/dessicated coconut in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant and golden. Remove from heat and cool.

Toast coconut

Trim and lightly bruise the lemongrass stalks with the back of a knife and chop into 1–2 inch pieces. Thinly slice the ginger if using.

Bruise lemongrass and slice ginger

Place the toasted coconut, lemongrass, and ginger into a clean jar. Pour 8 oz neutral spirit (or Bombay Sapphire) over the aromatics. Option A (cold): Seal and let steep at room temperature for 12–24 hours for a bright, cleaner infusion, tasting periodically. Option B (quick heat): Place the jar in a warm water bath (not boiling) or combine spirit with 2 oz warm water and aromatics, steep 30–60 minutes, then chill—this accelerates extraction but is slightly less delicate.

Combine and steep

Strain the infusion through a fine mesh strainer lined with cheesecloth into a clean container. Press gently on solids to extract flavor, then discard solids. Measure and label the infusion; you should have roughly 8–12 oz. If aroma or coconut is too strong, dilute with a small amount of neutral spirit or water to taste. Chill before using.

Strain and adjust

Chill glass: Place a coupe or rocks glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Add base ingredients to shaker: In a cocktail shaker, add 2 oz Bombay Sapphire gin, 1 oz coconut & lemongrass infusion, 0.75 oz fresh lime juice, 0.5 oz simple syrup, and 2 dashes curry bitters.

Add ice and shake: Fill the shaker with ice and shake vigorously for 12–15 seconds until well chilled (shake longer if you used little ice).

Prepare serving glass: Discard ice water from the chilled glass if used. If serving on the rocks, fill the glass with fresh ice now.

Double strain and top with ginger beer: Double-strain the cocktail into the chilled coupe (for a straight-up gimlet) or over fresh ice (for a long-style drink). Top with approximately 3 oz chilled ginger beer. Stir gently once to combine and preserve carbonation.

Garnish and finish: Add a lemongrass stalk or a lime wheel and a small pinch of toasted coconut flakes on top (or rim the glass lightly with toasted coconut before pouring). Serve immediately.

Bombay Sapphire gin

House-made coconut & lemongrass infusion (see infusion sub-recipe)

Fresh lime juice

Simple syrup (1:1)

Curry bitters

Ginger beer (chilled, dry style preferred)

Ice (for shaking and serving)

Garnish: lemongrass stalk or lime wheel and toasted coconut flake

Vodka or neutral spirit (to carry aromatics) or additional Bombay Sapphire

Unsweetened shredded/dessicated coconut (toasted)

Fresh lemongrass stalks (lightly bruised and chopped)

Fresh ginger (thin slices, optional for warmth)

Water (for quick infusion if using heat method)

Make sure the Budweiser bottle or can and the serving glass are well chilled. If you prefer your beer extra cold, place the glass in the freezer for 10–15 minutes or fill it briefly with ice and water, then discard the ice so the beer doesn't dilute.

Chill and prepare glass

If you like beer over ice (an uncommon but personal preference in some regions), add 3–4 fresh ice cubes to a tall glass. Note: ice will water down the beer as it melts; for most traditional service, serve without ice.

Optional ice

Hold the glass at a 45° angle. Slowly open the chilled Budweiser and pour against the side of the glass so the beer streams gently down. When the glass is about two-thirds full, gradually tilt it upright and continue pouring to form a 1/2–1 inch (1–2 cm) head of foam. This preserves carbonation and aroma.

Pour

If desired, rub a lemon wedge around the rim and drop it into the glass or leave it on the rim as a garnish. Budweiser is usually served plain, so garnish is optional and based on preference.

Garnish (optional)

Serve immediately while cold. Hold the glass by the base or stem (if using a tulip or goblet) to minimize warming. Sip and enjoy.

Serve

Budweiser lager (chilled)

Lemon wedge (optional)

Ice (optional)

Place a coupe or martini glass in the freezer for several minutes or fill it with ice water while you prepare the cocktail to chill.

Chill glass

If using a lemon twist, cut a 1/2-inch wide strip of lemon peel, avoiding too much pith. Set aside.

Prepare citrus

In a shaker, combine gin (1.5 oz), dry vermouth (0.5 oz), green Chartreuse (0.25 oz), fresh lemon juice (0.25 oz), simple syrup (0.25 oz), and 2 dashes of orange bitters.

If using egg white (0.5 oz) for a silkier texture, add it now and perform a dry shake (shake without ice) vigorously for 10–15 seconds to emulsify and build foam.

Add ice to the shaker and shake hard for 12–15 seconds until well chilled (or 20 seconds if you didn't dry shake).

Discard ice or water from the chilled glass if you used ice water. Double-strain the cocktail into the chilled coupe or martini glass to remove ice shards and any egg white solids.

Express the lemon twist over the drink by holding it over the glass and giving it a quick pinch to release the oils, then run the peel around the rim and drop it into the drink.

Optionally grate a light dusting of fresh nutmeg over the foam for aroma and a faint spice note.

Serve immediately. The cocktail yields a balanced herbal, bright, and slightly sweet profile with a silky mouthfeel if egg white is used.

green chartreuse

simple syrup (1:1)

orange bitters

egg white (optional for texture)

lemon twist

freshly grated nutmeg (optional)

ice (for shaking)

ice (for chilling glass, optional)

Measure and have ready all spirits, syrups, and fresh lime juice. Fill a cocktail shaker halfway with crushed ice to chill.

Prepare shaker and ingredients

Add 2 oz aged rum, 0.75 oz fresh lime juice, 0.5 oz orange curaçao, 0.5 oz orgeat syrup, and 0.25 oz simple syrup into the shaker filled with crushed ice.

Combine ingredients

Seal the shaker and shake vigorously for about 10–12 seconds until the shaker is cold and frosty.

Shake

Fill an old-fashioned or double rocks glass with crushed ice. Strain the shaken mixture over the ice, allowing it to settle evenly in the glass.

Carefully pour 0.5 oz dark rum over the back of a bar spoon onto the top of the drink to create a dark-rum float that will sit on the surface and cascade as you sip.

Float dark rum

Garnish with a fresh mint sprig (slap the mint between your palms once to release aromatics) and a lime wheel or wedge. Optionally tuck the mint behind the lime for presentation. Serve with a short straw.

Garnish and serve

Aged rum

Orange curaçao

Orgeat syrup (almond syrup)

Dark rum (floater)

Crushed ice

Lime wheel or wedge

Fresh mint sprig

Slice chicken breast into 1/2-inch bite-size pieces across the grain. Place in a bowl.

Prepare chicken

Add 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine (optional), and 1 teaspoon cornstarch to the chicken. Mix thoroughly so each piece is coated. Let sit 10–15 minutes while you prepare other components.

Heat a small nonstick skillet over medium heat and add 1 teaspoon neutral oil. Add raw cashews and toast, stirring, 2–3 minutes until fragrant and lightly golden. Add 1 tablespoon honey and 1 teaspoon sugar, stirring constantly to coat and caramelize slightly (about 30–45 seconds). Remove to a plate lined with parchment and immediately sprinkle with 1/2 teaspoon salt and 1 teaspoon cracked black pepper. Let cool; set aside. (Alternatively, you can roast cashews in a 350°F/175°C oven 6–8 minutes and then toss with honey/sugar.)

Glaze cashews

Prepare vegetables: trim snow peas, slice scallion whites and greens separately, drain and slice water chestnuts, mince garlic and ginger. Keep ready to add quickly during stir-frying.

Mix the sauce: in a small bowl combine 3 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy (optional), 3 tablespoons chicken stock, 2 tablespoons honey, 1 teaspoon rice vinegar and 1 teaspoon sesame oil. Stir to dissolve honey.

Make cornstarch slurry by whisking 1 teaspoon cornstarch with 1 tablespoon cold water until smooth and set aside.

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add marinated chicken in a single layer (work in batches if necessary) and stir-fry 2–3 minutes until the exterior is opaque and lightly browned but not fully cooked through. Remove chicken to a plate and reserve.

Cook chicken

Add remaining 1 tablespoon vegetable oil to the hot wok. Add minced garlic, minced ginger and the sliced scallion whites. Stir 15–20 seconds until fragrant. Add snow peas and water chestnuts and stir-fry 45–60 seconds until snow peas are bright green-crisp.

Aromatics & veggies

Return the chicken to the wok. Pour the prepared sauce over the chicken and vegetables, stirring to combine. Bring to a simmer for about 30 seconds.

Combine and sauce

Stir the cornstarch slurry once more and drizzle it into the simmering sauce while stirring constantly. Cook 1 minute until sauce thickens and becomes glossy and coats the chicken and vegetables. Taste and adjust seasoning with a pinch of salt or a small splash of soy if needed.

Thicken sauce

Turn off the heat. Stir in 1 teaspoon sesame oil (if not already added) and fold in most of the honey-glazed cashews, reserving a few for garnish. Toss in sliced scallion greens. Transfer to a serving plate and sprinkle remaining cashews on top.

Poke Bowl

White Tangerine

Tom Yum Gimlet

Budweiser

Asahi

Mai Tai

Cashew Chicken

Crispy Tofu

Poke Bowls

Honey Chicken

Ginger-crusted Salmon

Molly's Feast

Thai Seafood Rice