Pacific Rim
by Kana Restaurant
114 W. Liberty St.
Restaurant Week Hours:
Sunday 5pm-9pm
Monday - Thursday 5pm - 9:30pm
Friday 5pm - 10pm
Chef’s Highlight Menu
$38 Per Person | Dine-In Only
$38 Per Person | Dine-In Only
Course One | Choice of one Item
Saigon Spring Rolls
Crispy spring rolls filled with tiger shrimp, taro and vegetables, with our Vietnamese-style chili-lime dipping sauce
Pacific Rim Crabcake
Made with Australian crabmeat, served with a cilantro-lime sauce and thai pickled cucumbers
and chili oil
Shrimp and Pork Shu
Housemade open faced dumplings with shrimp, pork, shiitakes, water chestnut, with a soy-black vinegar dipping sauce
and chili oil
Vietnamese Beef Lettuce Wraps
Tender cubes of marinated beef tenderloin sautéed with red onions, served with Boston Bibb lettuce and pickled daikon
and sriracha sauce
Chinese Garlic-Chive Dumplings
Housemade dumplings made with Chinese garlic chives, jicama and shiitake mushrooms, served with a soy-ginger vinaigrette
and sriracha sauce
Course Two | Choice of one Item
Roasted Winter Squash Soup
With crème fraiche and spiced pepitas
Winter Salad with Soy-Balsamic Vinaigrette
Mixed spicy greens with radish, butternut squash, pickled beets, spiced pecans, fresh mozzarella cheese and a soy-balsamic vinaigrette
Course Three | Choice of one Item
Miso-Teriyaki Salmon
Faroe Islands Atlantic salmon with sautéed zucchini, Brussels sprouts and red onions, glazed with a miso-teriyaki sauce
Thai Bouillabaisse
Flavored with lemongrass, ginger and red curry, Thai seafood stew simmered with mussels, bay scallops, shrimp and salmon, served with a coconut-jasmine rice
Thai Peanut Noodles
Fresh rice noodles wok-tossed with a thai peanut sauce, julienned vegetables and crispy caramel tofu, topped with curried chickpeas and cilantro
Braised Lamb Shank
Whole lamb shank braised in lemongrass, red curry, coconut milk and served with a coconut-sweet potato puree, Brussels sprouts, kale, shiitake mushrooms and parsnip chips
Korean-Marinated Ribeye
Thin slices of grilled Certified Angus ribeye, with sesame crispy rice, sautéed julienned vegetables, quail egg and Korean chili sauce