Velvet Fork

We prepare this delicious dish by boiling fresh, high-quality linguine until it reaches perfect tenderness. Our kitchen team tosses the pasta gently with sliced wild mushrooms, aromatic garlic, and hand-picked fresh basil leaves. We slowly simmer the ingredients in a light olive oil sauce to allow the rustic flavors to blend together beautifully. The dish is cooked over a steady flame to preserve the herbal notes and earthiness. We serve this comforting pasta piping hot in a warm ceramic bowl with a light drizzle of extra virgin olive oil.

Our chefs make crisp falafel balls using organic ground chickpeas, fresh parsley, and a balanced mix of traditional spices. We cook the seasoned falafel in hot, clean vegetable oil until they achieve a deep golden-brown crust. The hot falafels are arranged carefully in a spacious serving bowl alongside fresh diced cucumbers, ripe tomatoes, and mixed greens. We top the colorful arrangement with a generous drizzle of house-made sesame tahini sauce. The dish is served cool with warm pita bread on the side for a perfect texture combination.

We cook this traditional noodle dish by boiling thick udon noodles in a clear, simmered vegetable broth infused with kelp and soy. Our kitchen cooks sliced organic tofu, fresh green onions, tender bok choy, and baby corn until they are perfectly tender. The hot broth is ladled slowly over the freshly prepared noodles in a deep, insulated ceramic soup bowl. We arrange the cooked vegetables and tofu on top to create a visually pleasing and aromatic presentation. It is served steaming hot to provide a deep, satisfying warmth with every single spoonful.

We steam long-grain jasmine rice until it is fluffy and light, creating a perfect base for this wholesome dish. Our chefs stir-fry crisp broccoli florets, sweet bell peppers, and snap peas over a very high heat to seal in their natural nutrients. We glaze the tender vegetables with a simple sweet soy sauce that we prepare in-house daily. The glazed vegetables are scooped generously over the warm bed of rice in a heavy stoneware dining bowl. We finish the dish by sprinkling toasted white sesame seeds on top before immediate, fresh tableside service.

Our classic salad starts with a crisp bed of hand-torn romaine lettuce and baby spinach leaves washed in chilled spring water. We add thick slices of English cucumbers, juicy red tomatoes, Kalamata olives, and cubes of fresh, mild Greek feta cheese. The ingredients are tossed lightly together to distribute the robust Mediterranean flavors evenly throughout the large bowl. We dress the salad with a simple vinaigrette made of organic olive oil, fresh lemon juice, and dried oregano. It is served chilled as a highly refreshing, crisp option perfect for warm afternoons.

We boil thin wheat noodles until tender and immediately rinse them in cold water to keep them perfectly firm. Our cooks toss the chilled noodles in a rich sauce crafted from ground toasted sesame seeds, light soy, and ginger. We add thinly sliced crunchy carrots, fresh scallions, and crisp purple cabbage to add beautiful color and texture. The noodles are mounded elegantly in a wide, modern dining bowl and garnished with crushed roasted peanuts. We serve this dish slightly cool, offering a delightful harmony of savory, nutty, and crisp elements.