| Starters |
| Chef Chu's Dim Sum Trio
two pieces each of goat cheese won tons, lumpia shrimp, and duck mu su rolls |
12.00 |
| Grilled Chive Flat Bread with Balsamic Vinegar and Extra Virgin Olive Oil, Babaganouj, Hummus, and Tzatziki |
6.00 |
| Crisp Goat Cheese Won Tons with Four Fruit Sauce |
8.00 |
| Shrimp Lumpia Stuffed with Shrimp Mousse and Served with Chipotle AÏoli |
10.50 |
| Almond Meal-Crusted Tempura Ahi Roll with Pickled Ginger |
13.00 |
| Grilled Lemongrass Chicken Brochettes with Indigo Peanut Sauce |
12.50 |
| Steamed Bamboo Leaf-Wrapped Mochi Rice with Kalua Pork and Chili Garlic Sauce |
9.50 |
| Poke with Dragon Fire Sauce and Green Onions |
6.00 |
| Thousand Loved Crab Cakes with Chipotle AÏoli |
12.00 |
| Lobster and Shrimp Pot Stickers with Chili Mushroom Soy Sauce |
12.00 |
| Vegetarian Buddhist Bao Buns with Raspberry Hoisin Sauce |
6.00 |
| Mahogany Roasted Duck Mu Shu Rolls with Raspberry Hoisin Sauce |
12.50 |
| Soups and Salads |
| Market Fresh Sashimi Platter |
A.Q. |
| Tomato Crab Soup |
9.75 |
| Nalo Baby Greens with Surfing Goat Dairy Chèvre and Balsamic Vinaigrette |
9.50 |
| Asian Caesar Salad |
9.50 |
| Asian Greens and Sumida Farms Watercress Salad with Applewood Smoked Bacon and Red Wine Sherry Vinaigrette |
9.50 |
| Entrées |
| Buddha's Feast and Black Lentils with Organic Thyme
basmati rice, flageolet beans, and hearts of palm salad |
22.00 |
| Seared Pacific Fish with Cocoa Bean Curry
bamboo rice, tomatoe salad, and sautéed carrots
|
26.00 |
| Steamed Fish with Sizzling Scallion Oil
jasmine rice, seasoned soy, and fresh ginger tapenade |
26.00 |
| Toasted Black Mustard and Black Pepper-Crusted Ahi Steak
served rare with wasabi soy, watercress salad, sun-dried tomato, and two tapenades |
28.00 |
| Miso-Marinated Salmon Filet with Miso Vinaigrette
basmati rice, cucumber salad, and fresh ginger tapenade |
26.00 |
| Fiery Explosions to Heaven Shrimp
spicy shrimp with basmati rice, sautéed eggplant, and pineapple chutney |
28.00 |
| Ten-Thousand Chili Chicken
bamboo rice, shiitake mushrooms, sugar snap peas, green onion tapenade, sautéed zucchini, and Ms. Li's kim chi (consume chili peppers at your own risk!) |
22.00 |
| Roasted Rougie Duck Confit
cannellini beans with sage, hearts of palm salad, and raspberry hoisin sauce |
28.00 |
| Red Pot Duroc Farms Baby Back Pork Ribs with Indigo-Style Barbeque Sauce
fresh vegetable medley and sassy slaw |
28.00 |
| Beef Rendang Coconut Curry
jasmine rice, black lentil daal, and pineapple chutney |
25.00 |
| Grilled Beef Ribeye Steak
mashed potatoes, sautéed zucchini, black bean beurre blanc, and sassy slaw |
31.00 |
| Mongolian Grilled Australian Lamb Chops
served rare with mashed potatoes, Chinese long beans, cannellini beans, and tangerine sauce |
34.00 |
| Many Times Rich Goat Cheesecake
smooth, rich, "one of a kind" cheesecake |
6.75 |
| Double Double Chocolate Torte
flourless chocolate cake... the perfect ending to any meal |
6.75 |
| Ginger Crème Brûlée
classic crème brûlée with a twist of ginger |
6.75 |
| Plentiful Pecan Nut Caramelized Tart
"if I have one choice - it's this, with vanilla gelato" |
6.75 |
| Calamandin Coconut Cream Pie
a trip to tropical paradise |
6.75 |
| Warm Soft Chocolate Cloud in High Heaven
if this were any better, it would be illegal |
6.50 |
| Buddha's Feast of Fruit
Mother Earth's candy, helps with digestion |
7.25 |
| Chilled Island Passions
choose one of four flavors: coconut gelato, vanilla gelato, mango sorbetto, or pear-ginger sorbetto |
4.75 |
| The Port Side |
| Taylor Fladgate "20 Year," Tawny Porto |
10.00 |
| Fonseca "10 Year," Tawny Porto |
7.00 |
| Broadbent "5 Year," Reserve Maderia |
7.00 |
| Dessert Wines |
| The Royal Tokaji, 5 Puttonyos, Tokay-Hegyalia, Hungary, 2000 |
11.00 |
| Innocent Bystander, Rosé Moscato, Victoria, Australia, 2008 |
10.00 |
| Saint Albert, Pachierenc Du Vic Bilh, France, 2004 |
10.00 |
| Campbell's Muscat, Rutherglen, Australia |
8.00 |
| Coffee Drinks |
| Mexican
Kahlúa and house tequila |
6.00 |
| Keoki
brandy and Kahlúa |
6.00 |
| B-52
Grand Marnier, Bailey's Irish Cream and Kahlúa |
7.00 |
| Nutty Irishman
Frangelico and Bushmill's |
7.00 |
| 747
Bailey's Irish Cream and Kahlúa |
7.00 |
| Café |
| Illy Coffee (Italy) |
3.00 |
| Espresso |
3.50 |
| Cappuccino |
3.50 |
| Café Latte |
3.50 |
| Café Mocha |
3.50 |
| Americano |
3.50 |
| Hot Tea |
| Black & Blended
Earl Greyer, Ginger Peach, Mango Ceylon |
3.50 |
| Herbal Infusions
Cardamom Cinnamon, Chamomile Lemon, Flowering Fruit, Ginseng Peppermint |
3.50 |
| Green
Tea of Inquiry, Pomegranate Green |
3.50 |
| Oolong
Imperial Republic, Water Sprite Ginger |
3.50 |
| Poke
with dragon-fire sauce and green onions |
6 |
| Fried Calamari
tangy lilikoi cocktail sauce |
6 |
| Edamame
spicy garlic chili sauce |
6 |
| Crisp Goat Cheese Won Tons
chèvre cheese, sun-dried tomatoes and sweet peppers |
6 |
| Golden Lumpia Wrapped Shrimp
shrimp stuffed with shrimp mousse |
12 |
| Poke Shooters
ahi, California-Roll style |
6 |
| Thousand Loved Crab Cakes
light home-made cakes served with chipotle aïoli |
12 |
| Kobe Beef Sliders on Indigo Buns
with blue cheese, grilled onions and fries |
12 |
| Double French Fries
served with spicy ketchup |
6 |
| Kalua Pig Sliders
with BBQ hoisin sauce |
6 |
| Chicken Bamboo Sticks
with famous Indigo peanut sauce |
6 |
Download the menu