Chef JJ Lin brings to life the talent of her Asian culinary background, the techniques learned at the French Culinary Institute.

New items pop up on the menu regularly as she stands at her canvas with spatula, pots and a long line of ingredients at hand, resulting in artistic presentations, with unique sauces that are a feast for both the eyes and palate. Appetizers such as Edamame Pot Stickers with a wasabi cream sauce have just the right kick for those looking for a little of the hot stuff and the King Crab Dumplings which are steamed with a layer of bamboo leaf which imparts even more flavor are served with a spicy sesame soy dipping sauce. The chef’s special lobster roll is prepared with chunks of lobster meat wrapped in seaweed, sushi rice and then topped with sushi tuna, finished off with a mound of tempura flakes and caviar and served with one of the chef’s special sauces and ingredients of which are kept under wraps. JJ’s festive culinary delights are carried through to an eye catching tuna sashimi standing between thinly sliced apples which are laid upon a lime soy sauce with wasabi mayo and basil oil.