Served with classic dijon.

Hand Breaded with Italian seasoning, Served with Leo’s Ranch, Barbaro's Marinara

Jalapeno jam, bacon, fried saltines

Battered, then fried twice and dusted with our secret "pickle salt" tangy and will make your mouth pucker.

Naked wings, fried ti' crispy then tossed in a Buffalo sauce, topped with bleu cheese crumbles. Served with Leo's Ranch.

Thick slice of bologna on po boy bread, american cheese, pickles, lettuce, mayo

Flash fried and served with Cilantro Creme.

Cream cheese stuffed wontons. Served with guava sweet chili sauce. Comes with 5 per order.

Sliced cucumbers tossed in a kewpie Caesar dressing; garnished with crispy buckwheat and pecorino romano.

Two bao buns stuffed with pork belly, hoisin sauce, sliced cucumber, cilantro, and peanuts

Two bao buns stuffed with fried tofu tossed in Lao Gan Ma with hoisin sauce, crispy shallots, and sesame seeds.

The classic! 5 breaded wings tossed in crab fat caramel. Topped with peanuts, cilantro, and green onions.

5 naked wings tossed in a dry rub of lemon, pepper, and curry. Topped with cilantro crema, cilantro, and crispy shallots.

Bundle of knife-cut noodles tossed in a garlic, ginger, soy, and sesame sauce; garnished with crispy onions, crispy garlic, and green onions.

Fried chicken thighs tossed in a pineapple sweet chili sauce wok tossed with green bell peppers, onions, pineapple, ginger, and garlic. Garnished with toasted coconut and green onions. Served with steamed rice or upgrade to fried rice.

Fried chicken thighs wok tossed with Sichuan peppercorns, pickled jalapenos, and a sauce made from la ga ma, oyster sauce, white vinegar, hot sauce and soy sauce. Garnished with blue cheese, diced pickles, crispy onions , crispy garlic, cilantro and green onions. Served with steamed rice or upgrade to fried rice.

The classic! Fried rice wok tossed with spam, pineapple, corn, peas, and egg. Topped with kewpie and furikake.

Sponge cake that is soaked with milk, cream, and oolong tea infused sweetened condensed milk. Topped with a Japanese black sugar whip and garnished with burnt ginger caramel and a cookie butter feuilletine.