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Dinner Menu

This document is a dinner menu that lists various cold dishes, hot dishes, entrees, handmade flatbreads, kushiyaga selections, and kushiyaki selections. The cold dishes include salads, seaweed salad, edamame hummus, and ceviche. The hot dishes include wontons, gyoza, scallops, yellowtail, and tuna maki. The entrees include tofu, noodles, duck, chicken, and lamb. The flatbreads include options with mozzarella, chicken, tuna, and artichoke. The kushiyaga and kushiyaki selections provide skewers of items like mushrooms, shrimp, and beef.

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69 views3 pages

Dinner Menu

This document is a dinner menu that lists various cold dishes, hot dishes, entrees, handmade flatbreads, kushiyaga selections, and kushiyaki selections. The cold dishes include salads, seaweed salad, edamame hummus, and ceviche. The hot dishes include wontons, gyoza, scallops, yellowtail, and tuna maki. The entrees include tofu, noodles, duck, chicken, and lamb. The flatbreads include options with mozzarella, chicken, tuna, and artichoke. The kushiyaga and kushiyaki selections provide skewers of items like mushrooms, shrimp, and beef.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Dinner Menu

Cold dishes

Tomato and Goat Cheese “Nigiri”


With aged soy vinegar, toasted sesame 6.

Shredded Spinach Salad


With house viniagrette and crispy wontons 6.

Spicy Crab Salad


With tangerine, avocado, lime aioli, and tobiko 7.

Baby Field Greens


Tossed with ginger mint vinaigrette, organic goat cheese and cashews 6.

Japanese Pickle Assortment


Paired with seasonal cheeses 5.

Seaweed Salad
Cucumber, smoky ponzu and chrysanthemum flower 5.

Edamame "Hummus"
Served with wonton chips, cracked pepper, lime and sea salt 4. add crab 6.

Salmon Roe Shooter “dish style”


With green apple juice, sake, and shiso 8.

Grilled Shrimp and Passion Fruit Ceviche


With cucumber noodles, fresh mint, tomato and fennel 8.

Seared Tuna
Served with cucumber, cilantro, fuji apple salad, basil tempura flakes and spicy mayo 7.

Mango and Cucumber Sunomono


With lightly grilled octopus, sweet glazed chestnuts and sticky rice.

Hot dishes

Wild Mushroom and Goat Cheese Wontons


With sweet and spicy red pepper emulsion 6.

Pork Gyoza
Finished with spicy sesame sauce and fennel and kumquat crema 7.
Broiled Scallops
Over edamame “hummus”, white truffle oil, star anise and balsamic honey 9.

Wok Charred Yellowtail


With smoked gazpacho, avocado and kafir lime foam 9.

Flash Fried Tuna Maki Roll


With smoked garlic and ginger vinaigrette, lime and sambal gelee 6.

Warm Smoked Salmon Tataki


With taro root, yuzu crème fraiche, red onion jam and pickled daikon 8.

Broiled Fresh Water Eel


Served with mango, over sushi rice, and tonkatsu butter 5.

Miso Soup
With tofu,scallions, shitake mushrooms 4.

Beef Carpaccio
With cucumber, shiso, sesame, toasted garlic and ponzu 6.

Entrées

Grilled Tofu
Served in a spicy basil sauce with crispy shitake, mangosteen and cashews, with udon
noodles and caramelized onions 8.

Hot and sour noodles


With garlic, sunflower seeds, coriander-roasted tomatoes 6.
Add fresh grilled prawn 9.

Roasted Duck
Served in red curry, baby onions, lychee, egg noodles, mushrooms, and cilantro finished
with a sesame infused oil 11.

Coconut Chicken
Scented with lavender, with lemongrass, chestnuts, roasted peppers, lomien noodles,
toasted garlic, and edamame 10.

Grilled Rack of Lamb


With crispy potato nest and a chinese honey port glaze with wilted spinach and fried
garlic 13.

Handmade Flatbreads

Fresh Mozzarella and Crushed Tomato Sauce 6.


Lemongrass Chicken with Basil, Red Pepper and Smoked Garlic 8.

Seared Tuna with Cucumber, Spicy Mayo, Grilled Onions, Tomato and Cilantro 10.

Marinated Artichoke with Goat Cheese, Tomato, Fresh Garlic and Avocado 9.

Kushiyaga Selections
Two pieces per order 4. each selection

Sweet potato.

Wild mushroom.

Shrimp.

Fresh mozzarella.

Vegetable.

Scallop.

Kushiyaki Selections
Two skewers per order 6.

Wild Mushroom.

Tofu and Tomato.

Japanese Eggplant.

Lamb with Seven Spice

Shrimp.

Ginger chicken.

Spicy Beef

Chef de Cuisine

Matt Owens

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