This is Thanksgiving made easy. Enjoy your holiday and we'll handle the cooking! Let Chef Juan bring our Chef's Table to you Chef's Thanksgiving Dinner for 6 includes: Herb Roasted Turkey Pineapple & Pokr Belly Fried Rice Truffle & Shroom Mac n' Cheese Garlicky Green Beans Cranberry Chutney House Gravy Available for pre-order - pickup Wednesday 11.25 * (heating instructions included)

Available for pre-order - pickup Saturday or Sunday 5.9 and 5.10! *

Rich & velvety...blends tangy creaminess of classic cheesecake with warm, spiced flavors of traditional pumpkin pie. Spiced pumpkin, cream cheese crisp, buttery graham cracker

decadent, slow-braised in duck fat & flash fried. Choice of dry rub lemon pepper, WO red curry wing sauce, or Bobby's BBQ secret sauce. Served with Notch ranch

chili aioli, pomegranate syrup, house roasted/seasoned peanuts

tender braised chicken, Frank's red hot, smoked gouda, cream cheese, and ranch.

hand cut calamari, Thai flour batter, Thai vinaigrette.

Flash-fried Potstickers stuffed with minced chicken, chopped scallions; drizzled with house Thai Sweet Chili sauce and served with a side of sweet soy dipping sauce

Crispy, fried golden purses stuffed with minced chicken and shrimp, carrots, peas, and sweet corn. Served with our house Thai sriracha dipping sauce

whole pod Edamame beans, malden salt, fried shallots, herbs, lime or choice salt

Fresh shrimp crusted with coconut flakes, served with our house plum sauce

Cheese fondue and seasoned ground beef, wonton chips, tomato, pickled onion, sweet soy, green goddess dressing, jalapeños

Crispy pork belly, house marinated cucumbers, house hoisin, togarashi

Crispy chicken, pickled cabbage, katsu BBQ sauce, jalapeños

Lobster roll-styled salad, kewpie mayo, togarashi, parsley, cilantro, & nori served on our house bao buns

flash fried tofu, pickled cabbage, hoisin, togarashi

***SPRING ROLL*** NOT egg roll! Cabbage, confit duck, orange, spices, sweet chili sauce

Cheesy, savory dip topped with parmesan bread crumbs. Served with house pita chips

Chicken, clear noodles, mixed vegetables. Served with a light chili & carrot dipping sauce

Skewered soy curry marinated chicken, served with house-made Thai peanut sauce

Seasonal greens, red wine vinaigrette, shaved carrot, seasonal apples, radish, cucumber, house roasted and seasoned peanuts, avocado

Iceberg lettuce, tomato, red onion, avocado, crispy bacon, sweet corn, house made green goddess dressing, soy egg

"Tom Yum" - Citrus broth, aromatic herbs, mushrooms, scallions, cherry tomatoes. Choice of chicken, shrimp, or tofu. Starts at a medium spice level ***CANNOT BE MADE VEGAN--USES SHRIMP STOCK***

"Tom Kah" - Silky sweet coconut milk soup flavored with lemongrass, scallions, seasonal mushrooms and served with your choice of chicken, shrimp, or tofu.

Weekly soup feature

Hand cut fresh fries. Choice of Salt & Pepper, Salt & Vinegar or Truffle fries.

Comfort Mac n' cheese with cavatappi noodles and cheese fondue blend

Truffle Mac n cheese with gourmet seasonal mushrooms, house truffle

Brisket Mac n' Cheese served with onions, bell peppers, and house secret sauce

Fresh asparagus cooked in a garlic herb butter

Japanese 8 oz wagyu patty, avocado, truffle aioli, sherry caramelized onion, smoked gouda cheese, served on a brioche bun

Pan Seared Duck Breast, Duck Confit Fried Rice, sweet orange gastrique, sesame seeds

Served with smashed creamy garlic mashed potatoes, sautéed asparagus, drizzled with a lemon herb compound butter. Choose your temperature and add a Lobster tail for $20 or crab cake for $14 to make it surf and turf!

Cooked to a temperature of your preference, served with creamy garlic mashed potatoes, sauteed asparagus. Add a lobster tail for $20 or a crab cake for $14 to make it surf & turf!

Fresh, seared U-10 scallops served over coconut fried rice, diced pineapples & green apple, sesame agrodolce, egg

Fresh, 8oz wild caught salmon served over red curry, coconut milk, bamboo shoots, broccoli, and bell peppers. Prepared medium rare unless specified. All curries start at a medium spice level.

House-made lump crab cakes, served over shrimp fried rice, peas, carrots, egg, and lemon caper aioli

Fresh 8oz lobster tails, served with smashed confetti potatoes, sautéed asparagus, and melted compound butter

Wild-caught haddock battered in a thai flour and flash fried. Served with a Thai tangy apple slaw, homemade tartar sauce, and sweet potato fries.

Diced, flavorful brisket served with egg noodles, snap peas, broccoli, herbs, bell pepper, onions, egg, and sprinkled with sesame seeds

House-made chicken meatballs, glass noodles, Thai basil, bean sprouts, scallions, snap peas, jalapeños, served in our house chicken jus

Hearty curry coconut broth, temomi egg noodles, house pickled cucumbers and red onion, snow peas, 60 minute egg. Served with house wonton chips.

Vermicelli rice noodles, crab paste, scallions, bean sprouts, egg, snow peas, house roasted and seasoned peanuts, and fish sauce

Pan-fried wide rice noodles, bell peppers, onions, egg, garlic, snow peas, and thai basil with a light and sweet soybean sauce

Pan-fried wide rice noodles, broccoli, egg, peas, carrots, garlic, with a light and sweet soybean sauce

Savory red curry, coconut milk, bamboo shoots, broccoli, snow peas, bell peppers, served with jasmine rice. All curries start at a medium spice level

Fragrant, vegetal green curry, coconut milk, snow peas, broccoli, bamboo shoots, bell peppers, hints of garlic. Served with jasmine rice. All curries start at a medium spice level.

Sweet potato gnocchi, basil pesto, snow peas, parmesan cheese, fried basil leaves, seasonal mushrooms

60-min egg, peas, carrots, bell peppers, egg, bean sprouts, garlic, broccoli, tomatoes and togarashi spice

60-min egg, Chinese sausage, pork belly, peas, carrots, bell peppers, tomatoes, garlic, broccoli, egg, bean sprouts, togarashi spice.

House breaded katsu chicken, stir fry veggies, jasmine rice

4oz beef patty with cheddar cheese served with French Fries with marinated tomato and lettuce on the side.

Kids have been demanding chicken tenders here! Crispy chicken crispers & hand cut fries!

The World Atlas of Wine by Hugh Johnson and Jancis Robinson is an atlas and reference work on the world of wine, It pioneered the use of wine-specific cartography to give wine a sense of place. Considered among the most significant wine publications to date, it remains one of the most popular books on wine.

The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world.

From the authors of the bestselling and genre-defining cocktail book Death & Co, Cocktail Codex is a comprehensive primer on the craft of mixing drinks that employs the authors’ unique “root cocktails” approach to give drink-makers of every level the tools to understand, execute, and improvise both classic and original cocktails. JAMES BEARD AWARD WINNER • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD®

The first real cookbook for cocktails, featuring 500 recipes from the world's premier mixologist, Dale DeGroff. Covering the entire breadth of this rich subject, The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring DeGroff’s signature use of fresh juices, as well as all the classics.

Martin and Rebecca Cate, founders and owners of Smuggler’s Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; how exotic cocktails were invented, stolen, and re-invented; Hollywood starlets and scandals; and tiki’s modern-day revival, in this James Beard Award-winning cocktail book.

Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.

Meehan’s Bartender Manual is acclaimed mixologist Jim Meehan’s magnum opus—and the first book to explain the ins and outs of the modern bar industry. This groundbreaking work chronicles Meehan’s storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Meehan’s deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you’ll need to create a well-stocked bar—all brought to life in over 150 black- and-white illustrations by artist Gianmarco Magnani.

The Essential, New York Times–Bestselling Guide to Botany and Booze

JAMES BEARD AWARD WINNER The expanded wine guide from the creators of Wine Folly, packed with new information for devotees and newbies alike. Wine Folly became a sensation for its inventive, easy-to-digest approach to learning about wine. Now in a new, expanded hardcover edition.