Past Menus
Tasting Menu
All courses are vegan and gluten-free.
stuffed with red koji glutinous rice, Oregon hazelnuts, osmanthus syrup, lemon zest
LOTUS ROOT 莲藕
lacto-fermented lotus root, celtuce, chili oil
stuffed with red koji glutinous rice, Oregon hazelnuts, osmanthus syrup, lemon zest
SPINACH 菠菜
sesame, watercress, pickled bittermelon, fried ginger
LION'S MANE 猴头菇
mushroom skewers with cumin, five-spice, sesame peanut sauce
PEANUTS 花生
salt-roasted peanuts with crispy seaweed
MATSUTAKE 松茸
shiitake, porcini, tea tree mushroom broth, Chinese yam, white beans, lotus root, jujube date
TOFU SKIN 腐皮
nine-element herbal brine, lacto-fermented shiitake mushrooms, nori, furikake, chili mayo
CAULIFLOWER 花菜
caulini, romanesco, brussels sprouts, five-spice yuca and taro cakes, fig, pickled cucumber
SNOW FUNGUS 银耳
red koji rice, peach resin, goji berry, Oregon pear
Family Style
PEANUTS 花生
soft boiled peanuts, star anise, bay leaf
TANGYUAN 汤圆
shiitake glutinous rice dumplings in silky rice and miso broth, napa cabbage hearts
TOFU 豆腐
pan-fried tofu with shiso leaf, fermented mustard greens
LO MAI GAI 糯米鸡
lotus leaf sticky rice with hazel mushrooms, shiitake mushrooms, soy meat, vegan salted yolk, jujube date, chestnuts
HOT AND SOUR STEW 酸辣汤
mustard cabbage, king oyster mushroom, soft tofu
TARO 芋头煲
clay pot braise with coconut milk, collard greens, kabocha squash
NAPA CABBAGE 白菜
lacto-fermented carrot, vermicelli, chili oil vinaigrette, crushed peanuts
GLUTEN 烤麸
sweet and sour sauce, kaofu, root vegetables
STEAMED RICE CAKE 松糕
lotus seed, red beans, black sesame yogurt
Lunar New Year Tasting Menu
All courses are vegan with gluten-free option.
COIX SEED 薏仁
chilled radish, ginger, and coix seed broth, goji berry
DAIKON 白萝卜
handmade wontons with savory radish and eggplant filling, white radish mushroom broth, cordyceps, maitake (GF option available)
CARROT 红萝卜
sticky rice pearl meatballs, carrot hoisin, carrot cucumber slaw
BEET 甜菜
golden beet and shiitake mushroom crystal dumplings, beet vinegar reduction, chili oil, fried bamboo fungus
FENNEL 茴香
crispy tofu skin stuffed with fennel and shiitake, raw fennel and shaved apple liangcai, miso sesame sauce
GINGER 姜
hot soymilk,ginger syrup, adzuki beans, black sesame and peanut tangyuan, longan and ginger syrup
Tasting Menu
All courses are vegan and gluten-free.
LIANGFEN 凉粉
mung bean jelly noodles, beet juice, fermented radish, cucumber, peanut, chili crisp, black vinegar
LOTUS ROOT 莲藕
braised lotus root, sesame
WINTER MELON 冬瓜
slow-braised winter melon and napa cabbage in chilled herbal broth
GINSENG 人参
jasmine congee, red koji fermented tofu, water chestnut and tofu skin dumplings, chrysanthemum greens
TOFU 豆腐
pan-fried tofu with lotus root, ginger scallion sauce, shallot goji granola, pickled cucumber
MUSTARD GREEN 酸菜
kabocha squash and taro dumpling, Oregon dulse, woodear fungus, charred green chili paste, king oyster and shimeji mushroom
JIUNIANG 酒酿
rice wine poached pear, aduzki bean ice cream, sesame mochi ball, koji miso caramel, toasted coconut
Tasting Menu
All courses are vegan.
SPRING CONGEE
millet congee, foraged nettles, pea shoots, tofu skin and edamame, fried white radish fritter
HOLLOW BING
wood-fired hollow bread (Kamut khorasan wheat) stuffed with potato slivers, hoisin-glazed smoked tofu and Q-tofu, cucumber and leek relish
MOREL MUSHROOM
steamy foil-baked enoki, shimeji, king oyster, miso butter, Ota tofu, sweet potato
SHAOBING
wood-fired sesame-encrusted pepper 'pork' shaobing (Edison hard wheat), pickled daikon, nori-yuzu kosho aioli
RHUBARB
black sesame tangyuan, snow fungus, goji berry, jujube date, peach resin
All breads are naturally fermented sourdough, using local organic stone-milled Edison flour from Camas Country Mill in Eugene, Oregon