Joule

Crispy, golden Korean goddess chips served alongside a vibrant, herb-infused dipping sauce.

Finely hand-cut raw beef tartare enhanced with Asian pear, toasted pine nuts, hijiki seaweed, and a velvety aji Amarillo aioli.

Savory smoked tofu served with delicate honshimeji mushrooms and dressed in a rich soy truffle vinaigrette.

Crisp chicory leaves tossed with sweet mango, crunchy black rice, and an energetic dusting of tajin chili crisp.

Refreshing chicory tossed with crisp Asian pear, bright yuja vinaigrette, and spiced pecans.

Fragrant fried rice folded with tender seared scallops, aromatic preserved lemon, and mineral-rich wakame.

Rich black garlic noodles tossed with earthy chanterelle mushrooms, fresh Thai basil, and a punch of yuzu kosho.

Tender Chinese broccoli drizzled with a decadent walnut pesto and topped with soft garlic confit.

Charred summer squash infused with savory Sichuan black bean paste and fragrant ginger-scallion oil.

Delicate hearts of palm paired with wilted kale, miso brown butter, and crunchy pine nut panko crumbs.

12oz strip steak featuring a robust cumin coffee rub, paired with red curry romesco, Thai eggplant, and hazelnuts.

Pan-seared 7oz duck breast with a tangy tamarind glaze, smooth parsnip apple puree, and persimmon pickle.

Flaky Alaskan halibut roasted with ginger, resting atop a velvety nori puree and smoked mussels.

Charred tender octopus tentacles served over yu choy with a hot bacon vinaigrette and aji amarillo.

Refreshing coconut semi-freddo paired with a torched, caramelized grapefruit brûlée.

Silky jasmine-infused panna cotta garnished with brown rice, fresh plum, and buttermilk crumble.

Delicate paper-thin cake layers filled with rich almond banana buttercream and sweet raspberry jam.

Artisanal banana fluff ice cream sandwich featuring smokey caramel and rich chocolate cookies.

Speckled black sesame and quince cake served with brown butter cream and ginger sesame brittle.

Rich caramelized white chocolate tart filled with sweet red bean, fresh fig, and hibiscus.

Vibrant cardamom pistachio sponge cake stuffed with ricotta jujube filling and mandarin gelee.

Decadent chocolate dessert featuring bright satsuma segments, crunchy almond praline, and candied kumquat.

A refreshing cocktail combining Vodka, Soju, Passion fruit, Elderflower, and Tangerine.

Ginseng-infused gin blended with grapefruit, ginger, and firewater bitters.

Thyme-infused mezcal with preserved lemon and a sparkling wine float.

Tequila blended with peach puree, Ancho Reyes chili, and fresh citrus.

Lapsang Souchong infused tequila with lime and Thai chili agave.

Sophisticated blend of bourbon, Aperol, amaro, plum soju, and lemon.

Rye whiskey mixed with Cynar, gentian liqueur, and celery bitters.

Cold brew espresso, Kahlúa, vanilla vodka, and MAQ 8 makgeolli.

Classic 12 oz crisp pilsner from Washington.

Refreshing 12 oz Short Sands lager from Fort George.

Juicy 16 oz hazy pale ale from Fremont Brewery.

Robust 16 oz flagship IPA from Seapine.

Smooth 12 oz old soul porter from Everybody's Brewery.

Crisp and refreshing 16 oz seasonal cider from Yonder.

Alcohol-free IPA from Fremont in a 12 oz format.