Country Asian Fusion Gluten Free Menu

Gluten Free Menu

​Starters

Salt & Pepper Calamari
Pacific caught calamari in a light, crispy potato flour crust with sweet onion, sea salt and Sichuan peppers. 11

Coconut PEI Mussels
Prince Edward Island mussels sauteed in sweet, chili-lime coconut broth and fused with curry, Thai basil, and kaffir lime. Served with toasted sesame crostini. 13

Dancing Prawns
Crispy prawns glazed with housemade lime dressing, honey roasted walnuts and fresh Hawaiian pineapple. Served in a Martini glass. 10

Firecracker Shrimp
Crispy shrimp served on a bed of Thai basil, jalapeños and fresh ground chiles. Served with a sweet lime dipping sauce. 12

Bacon Wrapped Shrimp
Pacific shrimp wrapped in fried Applewood smoked bacon. Served with sweet chili sauce. 10

South East Fresh Rolls
Local carrots, cucumbers, fresh herbs & rice noodles, wrapped in an open roll with rice paper and served with a sweet chili sauce. Choice of prawns or tofu. 2/4 6/10

Asparagus and Smoked Salmon Salad
Refreshing blanched delta queen asparagus, Japanese smoked salmon and mandarin jewels with sesame and yuzu vinaigrette. 12

Garlic Edamame
Wok-tossed edamame with garlic & sea salt. 6

Main Dishes

Sautéed Jumbo Prawns
Wok-sautéed jumbo prawns with Chinese broccoli, green garlic, kabocha squash, roasted peppers, Thai basil in a white wine sauce over rice noodles. 18

Seafood Medley in a Bird’s Nest
Wok-tossed scallops, prawns, mussels, snow peas, carrots and mushrooms in a white wine sauce and a crispy potato bowl. 18

Rocky Chicken Breast
Pan-seared, free-range chicken in lemongrass, Thai basil, Meyer lemon sauce, served over braised kale, oyster mushrooms and fingerling potatoes. 18

Triple Green Jade
Wok-sautéed green vegetable medley with white wine, snow peas, broccoli, green beans, and tofu. 11

Buddha Veggies
Lightly fried tofu, black mushrooms, broccoli, carrots and Mung Bean Noodles, oven-cooked in a traditional clay pot. 15

Soup & Salad

House Salad
Organic spring mix with Asian pears, local goat cheese and a hazelnut vinaigrette. 9

Grilled Teriyaki Chicken Salad
Petaluma free-range chicken on mixed greens, cabbage, carrots, cucumbers, mandarins and crispy egg noodles with a sesame ginger vinaigrette. 14

Peppered Ahi Salad
Seared Pacific Ahi Tuna served on petite romaine hearts, Chinese long beans, cherry tomatoes, Asian pears, 8 minute egg and carrots with a ginger sesame vinaigrette. 15

Fresh Buddha Vegetable Soup
A medley of organic seasonal vegetables with shitake mushrooms and Goji berries. Small 10 Large 13

Singapore Laksa
Mild coconut curry broth, lime leaves, fresh herbs with egg, tofu, rice noodles, carrots and cucumbers. Choice of Vegetable, Chicken or Prawns (add $2). 12

Accompaniments

Braised Kale & Oyster Mushrooms
Organic kale and West County mushrooms sauteed in white wine sauce. 6

Hours

Mon., Wed., Thur.
11:30am-2:30pm
4:00pm-9:30pm
Friday & Saturday
11:30am-2:30pm
4:00pm-10:00pm
Sunday
11:30am-2:30pm
4:00pm-9:30pm
Happy Hour
4:00pm-6:00pm
Everyday
Tuesday
Closed

Directions

Make a Reservation

Call 707-823-8189 to Make a Reservation