Lei Lounge - San Diego, CA

garnished with shaved pecorino cheese and fried cilantro, served with ginger garlic butter

ahi tuna cubes, spring onion, and cilantro, tossed in hawaiian dressing, served with togarashi wonton chips

lobster, bay scallops, citrus and fresno chiles, tempura fried and served with blood orange lemongrass sweet n sour sauce

tempura rock shrimp tossed in togarashi spicy mayo and sriracha, served on a bed of asian slaw

yuzu juice (japanese citrus), lemon and lime, jalapeno, cucumber, cilantro and avocado, served with togarashi wonton chips

thai style marinated chicken skewers, served with lei's special spicy peanut sauce, garnished with fried cilantro and lime

filet mignon tips, marinated and grilled, glazed with tamarind- honey bbq sauce

thai style fried rice, seasonal veggies, egg and green onion, garnished with cilantro

vietnamese noodle noodle soup with a delicate chicken and beef broth, vermicelle noodles served with a side dish of thai, bean sprouts, jalapenos n lime

white cheddar & fontina, lump crab, broccolini, baked with brown butter panko crumbs

roasted corn white truffle bechamel, lobster, black truffle shavings and corn, topped with pancetta dust

"make it spicy" sauteed seasoned veggies and garlic, stir fried and tossed in udon noodles, garnished with cilantro

marinated and fire grilled chicken breast, sliced and covered with a lemongrass garlic glaze

slowly braised shortrib finished with a pan butter jus, wasabi creme fraiche and topped with crispy shallots

brined and rubbed with chef's special sweet n savory spice rub, apple braised, finished with a pan butter jus, and topped with plum chutney

miso soy marinated, grilled and broiled to your pleasure, finished with a plum wine demi and bacon jam

fresh daily salmon, grilled "skin on" and glazed with lemongrass coconut curry sauce

salty, spicy or garlic

tossed in brown butter

with pecorino shavings

cream cheese mousse layered with guava soaked buttermilk cake, served with raspberry sauce

dark chocolate cake filled with a warm white chocolate matcha center, served with green tea sauce and chocolate pearls

fresh mango, coconut tapioca pearls and almond crunch

sticky toffee, red velvet, chocolate peanutbutter and carrot served warm with salted caramel

8 doughnuts holes served with vanilla bean creme and fudge sauce