House-made pastry of chicken with yellow curry mixed with onion and potatoes then loaded into airy filo-dough and baked to perfection.

Panko breaded of tender pork loin wok-tossed in our chili garlic sauce along with green beans, red bell peppers, and onions.

Poached lobster tail with garlic butter, crispy okra, and eggplant topped with spice station's three flavored chili sauce.

Grilled alaskan salmon served with steamed veggies and teriyaki sauce.

Pan seared sea scallop, shrimp, and lobster stir-fried with crushed garlic, onions, peppers, red chili, and holy basil leaves.

Shredded papaya, carrots, tomatoes, and crushed peanuts mixed with thai chili-lime dressing and topped with grilled shrimps.

Two select soft-shell crabs deep fried till golden brown and served with chef allison's special green curry along with peas, carrots, asparagus, and fried okra.

Lobster tempura, avocado, organic spring mix, and masago topped lobster tempura.

Handcrafted rice paper skins wrapped with green vegetables and shrimp with special sweet and sour sauce.

Famous thai steamed dumplings stuffed with minced pork, shrimps, shitake mushrooms, and water chestnuts.

House-made pastry of chicken with yellow curry mixed with onion and potatoes then loaded into airy filo-dough and baked to perfection.

Spicy creamy sauce and scallion.

Thinly sliced fresh yellowtail and jalapeno with yuzu ponzu sauce.

Crispy calamari with spice station 3 flavored sauce.

Crispy fried wonton stuffed with crab meat and seasoned cream cheese. Served with sweet and sour dipping sauce.

House-made chicken and veggies pot stickers.

Seared tuna togarashi style with ponzu and scallion.

Strips of Chicken breast marinated in coconut milk with a hint of curry, barbecued and served on bamboo skewers with peanut sauce and cucumber salad.

Northern street-style pork tenderloin served with dipping sauce. Very yummy.

Fresh salmon, micro green, and yuzu tobiko served with yuzu soy.

Boiled young soy beans.

Finely diced tuna, avocado, bell peppers, onions mixed in spicy sesame soy over a crispy wonton.

Fresh atlantic salmon pan-seared then mixed with mint leaves, lemongrass, and a chili lime dressing. Mildly spicy.

Traditional thai salad, shrimps, scallops, calamari, and red onions marinated in lemon juice and lemon grass. Mildly spicy.

Slices of flame charred sirloin in a salad of rocket leaves, cherry tomatoes, red onions, and cucumber with a light lime and chili dressing. Mildly spicy.

Snow crab, shrimp, and octopus dressed with cucumber tosazu sauce.

Organic spring mix, romaine, tomatoes, and carrots.

Japanese season seaweed salad.

Japanese seasoned calamari salad.

A refreshing dish made from shredded krab sticks and cucumber with tosazu sauce.

Prawn, onions, mushroom, and mildly roasted chili fumet freshly simmered with lemongrass, galangal, and kaffir lime leaves. Mildly Spicy.

Chicken and mushroom in rich and herb-infused coconut milk.

Tofu and mushrooms in a spicy roasted chili fumet freshly simmered with lemongrass, galangal, and kaffir lime leaves. Mildly Spicy.

Tofu and mushrooms in rich and herb-infused coconut milk.

Variety of veggies in a clear broth.

White meat chicken breast with jasmine rice and green onions in a clear broth.

Vegetarian.

California roll with 7 pieces of fresh nigiri

Kamikaze Roll (spicy tuna top with yellow tail) with 5 pieces of fresh nigiri

10 pieces of chef's selection of gourmet fresh nigiri

12 pieces of fresh sashimi of chef's selection

Island style seasoned Tuna with green onions topped with cashew and pineapple. Served with sushi-rice, spring mix, cucumber, tomatoes, mango, house made dressing and topped with curly beetroot and diced avocado.

Japanese style BBQ eel topped with eel sauce, and diced avocado. Served with sushi rice, spring mix, cucumber, tomatoes, kaiso salad, house dressing and topped with curly beetroot.

Island Style seasoned Salmon with mango, edamame. Served with sushi-rice, spring mix, cucumber, tomatoes with house made dressing and topped with curly beetroot and diced avocado.

Island Style seasoned Tofu with mango, edamame. Served with sushi-rice, spring mix, cucumber, tomatoes with house made dressing and topped with curly beetroot and diced avocado.

6 pieces sashimi, California roll, Tempura (shrimp and veggies), edamame, and rice

Grilled Salmon with teriyaki sauce, California roll, pot stickers, edamame, and rice.

Grilled chicken with teriyaki sauce, California roll, pot stickers, edamame, and rice.

Shrimp and Vegetables tempura, California roll, pot stickers, edamame, and rice.

pick two rolls of your choice.

Pick 3 rolls of your choice