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OYSTERS

savage blonde/p.e.i. canada 2.5ea
blue point/connecticut 2.5ea
raspberry point/p.e.i. canada 2.5ea
beavertail/rhode island 2.5ea
sampler/dozen 24
york river/virginia 1.5ea
chilled tower: cocktail shrimp/oysters/clams/smoked local fish dip/smoked salmon spread 36


hot SNACKS

steamed edamame:
sea salt -or- chili garlic ginger
5/6
grilled oysters manchego 12
shishito peppers:
ponzu/bonito flakes
7
nueske’s candied bacon 8
crispy fried calamari/bay shrimp/zucchini/chili lime
12
snapper wings 12


cold SNACKS

ponzu hamachi:
hamachi/ponzu/poke sauce/cilantro/wasabi tobiko
12
salmon tataki:
seared salmon sashimi/sweet poke sauce/arugula/daikon
12
truffle hamachi:
hamachi/scallion/red onion/pink salt/togarashi/truffle oil
12
local fish dip or smoked salmon spread:
charcoal & cherry wood smoked
8 / or both 9
tuna sashimi:
seaweed salad/pickled ginger/sake-soy dipping sauce/jalapeño aioli wasabi
14
key west shrimp cocktail/cocktail sauce
9


STEAMED BAO BUNS

pork belly 10
rock shrimp 9
crispy local snapper 12
softshell crab 11
tonkatsu chicken: shishito pepper 8
beef tenderloin 12
garnished: carrots/cucumber/jicama/cilantro/sesame/scallion/micro greens/shiso dressing


GREENS

with an entrée 4 -or- as an entrée 8
house salad:
fennel/orange/pickled onions/spiced pecans/citrus vinaigrette/shaved manchego cheese
8
raw & crispy:
kale/brussels sprouts/fresh herbs/yuzu dressing
8
arugula:
whipped ricotta/pickled fennel/marinated olives/roasted walnuts/herbed croutons/lemon vinaigrette
8

your choice robata skewer 8 - blue cheese 2



ROBATA SKEWERS

sushi rice and sliced pickeled cucumber salad
beef tenderloin:
shishito peppers/sweet garlic soy
10
pork belly:
yuzu mustard miso
9
salmon teriyaki:sansyo & lemon 9
rock shrimp:
sansyo/sweet garlic soy
8
chicken:
sake glazed/scallions/shichimi
8


TEMPURA

rock shrimp:
chili lime garlic aioli
10
assorted vegetables 8
caribbean lobster 12/21
sweet potato tempura

served with tempura dipping sauce
8


SIGNATURE PLATES

black pearl chicken:
edible gold/mashed potatoes/watermelon salad/katsu sauce
15
dashi ramen noodle bowl:
pork belly/shrimp/shitake mushrooms/vegetables/tare eggs
15
jumbo shrimp:
sweet potato noodle/spicy coconut curry sauce
19
seared scallops:
ramen noodles/yuzu butter/edamame pods
21
steamed king crab:
one and a quarter pounds/bok choy/ponzu lime butter
market


fish

salmon:
agave citrus soy glaze/marinated jasmine rice/bok choy
18
mahi:
charcoal grilled/lightly blackened/fresh citrus aioli/sweet potato mash/grilled zucchini
19
black grouper miso:
marinated jasmine rice/bok choy
24
american red snapper:
flash fried/sweet soy chili glaze/asian vegetables/peanuts/marinated jasmine rice
24
hogfish snapper:
panko crusted/sweet potato mash/fresh citrus aioli
24
chef’s choice:
half of a whole fish/deboned
market


STEAKS

with your choice of any side
top sirloin:
prime/one-half pound
16
pork chop bone-in:
three-fourths pounds
19
filet mignon: center cut
one-third pound / one-half pound
24/29
new york strip:
prime/one pound
39
ribeye bone-in:
certified black angus/one and a quarter pounds
39
porterhouse:
certified black angus/two pounds
45
bone-in filet mignon:
three-fourths pounds
49
tomahawk chop bone-in:
one to three pounds
market
sauces:
chimichurri/horseradish cream/red wine demi/béarnaise brandy peppercorn/bleu cheese crema


robata grilled sides 3

seasonal vegetables
sweet potato/teriyaki glazed
sweet corn/wasabi lime butter/shichimi
herb-roasted potatoes


SIDES 3

red bliss herb roasted potatoes
idaho hand-cut fries
bok choy ponzu glaze
sweet potato mash
jasmine rice


SHARING SIDES 8

crispy cauliflower:
ponzu glaze/roasted cashews/sesame/cilantro/pickled red onion
mac & cheese:
manchego/parmesan/bacon
brussels sprouts:
maple/sherry/sesame
dashi ramen noodles:
vegetables

Consuming raw or undercooked oysters, meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illnesses,
especially if you have a medical condition.