-
Hiramasa Sashimi
- 3.5 oz. Hiramasa Sashami (not sizzled)
- Served with White Shiro Soy Sauce (Kim Chee Paste
- and Sugar)
- Garnished with Cilantro and Shishito Peppers
-
Cucumber Mojito Roll - (Mojito Roll)
- Cucumber Mojito Roll wrapped with Thai Basil and Mint.
- Inside - Snow Crab, Cucumber, Mint, Basil, Grn. Onion, Onion, garlic, shallots, cloves,
- soy and sugar. Drizzled with Captain Yaki Sauce - (Bacon, Captain Morgan Rum,
- grn. onion, garlic, shallots, cloves, soy, and sugar.)
- Garnished with Bubu Arare
-
Caramalized Kim Chee Chicken Skewers(Chix Skewers)
- 5 Kim Chee Chicken Skewers.
- Served with Xiaoshang (Chinese Rice Wine) Sauce. (Xiaoshang and Sugar made
- into a Simple Syrup.) Served with a Pickled Garlic Salad. (Vinegar and Garlic Heat
- in Salad)
-
Basil Seared Pacific Yellowtail - (Yellowtail) M
- 7 oz. Basil Seared Yellowtail.
- Served with a Crab Brandade Sauce - (Puree of Crab, Milk,
- cream, olive oil, garlic, shallots, basil, thyme, celery, onion, and white wine)
- Served with Braised Red Bliss Potatoes, Carrot Emulsion, and Roasted Leeks
-
Cornmeal Crisped Opakapaka - (Opakapaka) M
- 7 oz. Opakapaka crusted with Cornmeal, Parsley,
- and asiago.
- Served with Blackened Rock Shrimp Gumbo mixed with Bean Cassoulet. (Beans,
- peppers, shrimp, portugese sausage) Combined with Asian Jambalaya Sauce -
- (Soup Base). (Bacon, Celery, Carrots, Garlic, Spices, Pork, Chx, Shrimp Stk, black-
- ening spices, bell peppers, shishito peppers, crushed red chilies).
-
Spicy Kung "Pau" Scallops - (Scallops) M
- 4-5 Scallops Seared with Togarashi.
- Served with Roasted Garlic Oyster Sauce -Vegetarian
- (Burnt Garlic, Onion, Gr. Onion, Oyster Sauce, and Veg Stock)
- Served with Somen Sesame Noodle Cake , Bok Choy.
-
Carolina Style BBQ Pork Tenderloin - (Pork) M
- 8 oz. Pork Tenderloin, marinated in shallots, garlic, vinegar, liquid smoke,
- tomato, kim chee sauce and brown sugar.
- Served with Aka Miso Bordelaise.(Red Miso)-fermented paste of soybeans
- and rice. (Garlic, Shallots, Thyme, Gr. Onion, Aka Miso, Red Wine, Sesame Oil)
- Served with Butter Braised Bean Cassoulet, Asparagus, Shitake, and Garlic Chips
-
8 oz. Filet Mignon - (Filet)
- 8 oz. Filet Mignon topped with a Parmesan Asiago Crisp
- with Cracked Black Pepper or "Parmesan au Poivre".
- Served with a Green Peppercorn Demi. (Mirapoix, Gr. Pepper,
- garlic, thyme, rosemary, cognac, and natural)
- Served with Okinawan Potato Fritters, and American Veggies
-
7 oz. Seared Duck ( Duck )
- 7 oz. Seared Duck Breast served Pu Pu Style
- Served with a Gingered Apple Demi (Ginger, Apple, Basil, Thyme, Cinnamon,
- demi, and bacon).
- Served with Ham Hock Purses (Ham, Gr. Onion, and Cabbage Stuffed Pasta) & Broc.
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