YA K & Y E T I I S W H O L LY O W N E D BY L A N D RY ’ S I N C .* P L E A S E S E E M A I N M E N U F O R C O N S U M E R A D V I S O RY R E G A R D I N G T H I S M E N U I T E M .

ANANDAP U R S U NS ETTito’s Handmade Vodka, lemon ginger kombucha, cinnamon infused simple

syrup, fresh lemon juice

T W IST E D O LD FASH IO NE DYak & Yeti’s Woodford Reserve Bourbon

Personal Selection, Fee Bros Aztec Chocolate Bitters, orange peel, muddled black cherries

K I W I K I MO NODon Q Coconut Rum, vodka,

Midori Melon Liqueur, fresh kiwi, sweet & sour

T R U LY HAR D S E LTZ E R W I LD B E R R Y

LE MO NGRASS C H IC K E NAll natural Joyce Farms® chicken breast, topped with mango-pineapple chutney, steamed jasmine rice and

stir-fried seasonal vegetables

KO R EAN S U R F & T U R F * 10 oz. CAB grilled Flat Iron Steak with kimchi butter,

crispy coconut shrimp, garlic mashed potatoes and stir-fried seasonal vegetables

KO R EAN B E E F BO W L (B IB I M BAP)

Korean BBQ Beef, roasted broccoli, cucumber kimchi, pickled vegetables,

soft boiled egg with jasmine rice

F R I E D WO NTO NSSkewers of fresh pineapple and cream

cheese wontons, vanilla ice cream, honey vanilla drizzle

HO NE Y S R I RAC HA SH R I M P ST I R-F R YJumbo shrimp stir-fried with seasonal vegetables tossed

in Honey Sriracha sauce with jasmine rice

D RAGO N RO LLBO W L

Spicy tuna, dynamite crab, teriyaki salmon, cucumbers, edamame,

carrots, mango, tempura crunch over sushi rice