Pacific Rim by Kana Restaurant

114 W. Liberty St. | Sunday - Friday: 5:00pm - 10pm

Chef’s Highlights

$35 Per Person | Dine-In Only

Reservations are highly recommended

Choose one from each course

Course One
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 a spicy mango salsa

Roasted Berkshire Pork Belly
With chilled soba noodles, shiitake-jicama slaw and a ginger-mirin sauce

Vietnamese Beef Lettuce Wraps
Tender cubes of marinated beef tenderloin sautéed with red onions, served with Boston Bibb lettuce and pickled daikon

Scallion Crepes
Mung bean crepes with zucchini, scallions and red onion, with a spicy soy dipping sauce

Course Two

Roasted Winter Squash Soup
With crème fraiche and maple-glazed bacon

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

Seared Sea Scallops
Pan-seared sea scallops with kohlrabi, snow peas, edamame beans, served with coconut-jasmine rice and a carrot-lemongrass sauce

Thai Bouillabaisse
Flavored with lemongrass, ginger and red curry, Thai seafood stew simmered with mussels, bay scallops, shrimp and salmon, served with steamed rice

Thai Peanut Noodles
Rice noodles wok-tossed with a thai peanut sauce, julienned vegetables and crispy caramel tofu, topped with curried chickpeas and cilantro

Korean-Marinated Ribeye
Thin slices of grilled Certified Angus ribeye, with sesame crispy rice, sautéed julienned vegetables, quail egg and Korean chili sauce

Bacon-wrapped Pork Tenderloin
Roasted Berkshire pork tenderloin with roasted cauliflower, Brussels sprouts, lentils, butternut squash and a shallot soy-mustard sauce

Vegetarian Offer

$30 per person| Dine-In Only

Reservations are highly recommended

Course One
Scallion Crepes
Mung bean crepes with zucchini, scallions and red onion, with a spicy soy dipping sauce

Course Two (Choose one from the following)
Roasted Winter Squash Soup
With crème fraiche

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
Thai Peanut Noodles
Rice noodles wok-tossed with a thai peanut sauce, julienned vegetables and crispy caramel tofu, topped with curried chickpeas and cilantro