Executive chef is Garrette Gray, whose eclectic menu includes starters
($6-$17) such as pan roasted scallops with smoked duck, shiitake
mushrooms, poached pears and natural thyme jus; fish entrees ($24-$34)
like grouper with braised callaloo, potato conch fritter, roasted red
pepper and lemongrass broth; and meats ($24-$56) like grilled veal chop
crusted with Sansyo Japanese pepper and pooled in sake apple reduction.
Executive pastry chef Mika Kochi will produce pastries and breads on
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premise. Open for lunch and dinner until midnight on weekdays, 1:00
a.m. Fridays and Saturdays; the coffee shop, as stated, never closes.