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raw bar

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


cold

ponzu scallops:
poke sauce/cilantro/wasabi tobiko
12
seared salmon sashimi:
sweet poke sauce/arugula/daikon
12
tuna:
ponzu/black garlic/cilantro/blistered edamame/lightly toasted pepitas
12
truffle 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
seared tuna sashimi:
seaweed salad/pickled ginger/sake-soy dipping sauce/jalapeño wasabi aioli
12
key west shrimp cocktail/cocktail sauce
9


hot

steamed edamame:
sea salt -or- chili garlic ginger
5/6
grilled oysters manchego 12
crispy fried calamari/bay shrimp/zucchini/chili lime 12
nueske’s candied bacon 5
crispy cauliflower & rock shrimp 9
snapper wings 12


robata

skewers

jasmine rice and sliced pickled cucumber salad
pork belly:
yuzu mustard miso
9
salmon:
agave citrus sake glaze/sweet potato
10
rock shrimp:
sweet garlic soy
9
chicken:
tokyo negi
7
beef tenderloin:
shitake/tokyo negi
12
fresh catch
mkt


STEAMED BAO BUNS

your choice of skewer: add 1
garnished: carrots/cucumber/radish/cilantro/sesame/scallion/micro greens/shiso dressing


vegetables

shishito:
green peppers/lemon/sea salt
6
shitake:
japanese shitake/tokyo negi
6
sweet potato:
sake no teriyaki
3
sweet corn/wasabi lime butter/shichimi 4
seasonal vegetables 4


noodles

yakisoba:
stir fry noodles/vegetables
8
add your choice robata skewer: pork 5, salmon 6, shrimp 5, chicken 4, beef 7, fresh catch mkt


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

add your choice robata skewer: pork 5, salmon 6, shrimp 5, chicken 4, beef 7, fresh catch mkt - blue cheese 2



SIGNATURE PLATES

black pearl chicken:
edible gold/mashed potatoes/watermelon salad/katsu sauce
15
oven roasted scallops:
butter/ritz cracker/furikaki zucchini
20
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 mashed/citrus cream sauce
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


SIDES 4

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


SHARING SIDES 8

crispy cauliflower:
ponzu/cashews/sesame/cilantro/pickled red onion
mac & cheese:
manchego/parmesan/bacon
brussels sprouts:
maple/sherry/sesame
yakisoba:
stir fry 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.