Our cuisine features the bold flavors of Chinese, Thai, Vietnamese, Japanese and other worldly cuisines. We prepare everything from scratch daily, use only the freshest ingredients, do not use MSG and use oil sparingly. Our seafood is delivered fresh, via overnight delivery, several times each week from East coast, Hawaiian and Tokyo fish markets SMALL PLATES Edamame t steamed young soybean pods, sea salt (4) *Tuna Ceviche Tartar honolulu fish co. ahi, lime, red onion, roma tomato, jalapeno, taro chips (12) Mee Krob Noodles crisp rice vermicelli noodles wok tossed with shrimp, Chinese black mushrooms, Thai sweet-sour sauce, mung bean sprouts, fresh coriander and lime (10) Calamari rice dusted calamari with Korean Kochujang vinaigrette, wonton cracker, mixed greens (10) Vietnamese Spring Rolls chicken and pork spring rolls with glass noodles, carrot, shiitake mushrooms, sweet chili sauce (8) Potstickers seared and steamed pork, shrimp and vegetable dumplings, creamy chili sauce, ginger infused soy sauce (9) Crab Stick “Rangoon” lump crab spring rolls with scallion cream cheese, mango sweet & sour and Chinese hot mustard sauce (9) Dragon “Wings” house-made panko crusted boneless chicken breast “wings”, spicy Korean red pepper sauce, Stilton blue cheese (7) *Beef Ishi-Yaki beef tenderloin drizzled with extra virgin olive oil & sea salt, cooked at the table on a Japanese hot stone (8) Minced Chicken in Lettuce Wraps minced chicken breast, shiitake mushrooms, Chinese vegetables, hoisin-sesame sauce, crisp lettuce jammers (10) (may be prepared with tofu for vegetarian option) SOUP SALAD Wonton pork and shrimp wontons, Chinese master broth with spinach, napa cabbage and carrot (6) Clam Miso t miso broth with steamed baby clams, wakame, tofu, enoki mushrooms, scallion (5) Soup of the Day your server will describe today’s special soup selection Thai Caesar t hearts of romaine, Thai “caesar” dressing, crispy parmesan frico (8) Stilton Blue Cheese Salad t baby spinach, chopped romaine, green apple, candied walnuts, Stilton cheese, aged sherry vinaigrette (9) Red Ginger House young organic greens, mandarin orange, green apple, toasted almonds, light curry vinaigrette (7) Chèvre & Citrus Salad baby lettuces, Belgian endive, goat cheese wonton, honeyed pine nuts, citrus vinaigrette (9) MAIN PLATe Thai Curry t chicken and prawns simmered in green curry sauce with white mushrooms, bamboo shoots, micro basil, jasmine rice (22) (may be prepared with chicken, shrimp or tofu only) Sea Bass miso glazed Chilean sea bass with sake, mirin and soy, cucumber pickle, Thai jasmine rice (32) Kung Pao Chicken stir fried with snow peas, carrot, pea tendrils and peanuts (16) Shrimp and Crab Udon large shrimp wok tossed with spinach, scallion, edamame, Japanese wheat noodles, lump blue crab, mustard crème (27) Vietnamese Shaking Beef wok seared beef tenderloin with baby bok choy, basil, mint, watercress, crisp Shanghai noodles (24) *T.L. Tenderloin Penang grilled all natural beef tenderloin, panko-potato gratin, Penang curry sauce with onion, red bell pepper, haricot verts (34) *Rack of Lamb grilled all natural rack of Colorado lamb, panko-garlic crust, haricot verts, caramelized daikon (35) Honey Glazed Walnut Prawns t crisp butterflied prawns, creamy Grand Marnier sauce, honey glazed walnuts (24) *Tuna grilled Honolulu Fish Co. ahi, steamed baby bok choy, warm sushi rice, signature tamarind sauce (28) (recommended preparation - extra rare to medium) Thai Bouillabaisse t white prawns, diver scallops, sea bass and P.E.I. mussels simmered in red curry coconut broth with roasted Japanese eggplant, sweet potato, shiitake mushrooms, Thai basil crostini (32) Our cuisine features the bold flavors of Chinese, Thai, Vietnamese, Japanese and other worldly cuisines. We prepare everything from scratch daily, use only the freshest ingredients, do not use MSG and use oil sparingly. Our seafood is delivered fresh, via overnight delivery, several times each week from East coast, Hawaiian and Tokyo fish markets t indicates gluten free items, certain other items may be prepared gluten–free, please ask your server Mikeil Morris-sous chef, Don Jurek-sous chef, Shaun Dobie-sous chef, Beau Begeman-sushi chef, Joel Reeves-pastry chef, Dan Marsh-chef/owner *items are served raw, undercooked or can be cooked to order. Consuming undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness. 18% Gratuity added for parties of 8 or more split plate charge |
Rocko
