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 LUNCH
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Appetizers (Khai Vi)
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Edamame (Dau Hoa Lan) |
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5.50 |
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Crab Rangoon |
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12 |
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Pork Dumplings |
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11 |
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Sweet & Sour Pork Ribs |
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10 |
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Traditional Vietnamese Beef Tartar (Bo Tai Chanh) |
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12 |
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Crabmeat Mango Spring Roll (Goi Cuon Thit Cua, Soai, Cu San) |
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7 |
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House Spring Roll (Goi Cuon) |
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5 |
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Sea Salt & Chili Pepper Calamari |
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8 |
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Indo-Chine Soft Shell Crab |
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12 |
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Beef or Chicken Satay |
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8 |
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Vietnamese Egg Rolls (Cha Gio) |
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6 |
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Vegetable Tempura Combo |
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6 |
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Soup (Chanh ve Lau)
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Japanese Shiro Miso Soup |
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3 |
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Add to Entrée |
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2 |
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Hot and Sour Soup |
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4 |
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Add to Entrée |
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2 |
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Egg Noodle Soup (Entrée Portion) |
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Beef |
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9 |
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Chicken |
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9 |
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Combination with Shrimp |
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11 |
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Salads |
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Sesame Seared Tuna Salad |
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14 |
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House Salad with Miso Vinaigrette |
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5 |
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Chicken Cabbage Salad (Goi Ga Bap Cai) |
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9 |
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Japanese Bento Boxes "From the Sea" |
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Signature Sea Bass in Miso & Sake Bento |
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15 |
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Grilled Ahi Tuna Steak Bento |
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15 |
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Grilled North Atlantic Salmon Bento |
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15 |
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Tempura Scallops Bento |
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15 |
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Soft Shell Crab Bento |
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15 |
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Japanese Bento Boxes "From the Land" |
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Korean Beef Bento |
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15 |
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Mandarin Orange Chicken Bento |
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15 |
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Chicken Lemon Grass Bento |
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15 |
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Vietnamese “Shaken” Beef (Bo Luc Lac) Bento |
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15 |
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Sea Entrées (Do Bien Dac Biet) |
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Sea Salt & Chili Pepper Seafood Combination |
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18 |
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Mandarin Orange Shrimp (Tom Cam) |
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13 |
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Spicy Seafood Chinese Egg Noodles (Bung Sau Do Bien) |
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14 |
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Chilean Sea Bass |
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16 |
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Beef Entrées (Thit Bo Dac Biet)
(May be made spicy upon request) |
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Beef Lemon Grass |
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12 |
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Korean Beef |
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12 |
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Vietnamese “Shaken” Beef Tenderloin (Bo Luc Lac) |
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14 |
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Beef with Chinese Egg Noodles |
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13 |
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Crispy Beef in Hoisin Sauce |
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12 |
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Poultry Entrées (Thit Ga Dac Biet
(May be made spicy upon request) |
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Chicken Lemon Grass |
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11 |
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Mandarin Orange Chicken |
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11 |
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Sea Salt & Chili Pepper Chicken |
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11 |
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Chicken with Chinese Egg Noodles |
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12 |
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Vegetarian Entrées (Rau Cai Dac Biet)
(May be made spicy upon request) |
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Vegetables & Tofu in Clay Pot |
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9 |
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Vegetables with Chinese Egg Noodles |
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11 |
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DINNER
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Appetizers (Khai Vi)
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Edamame (Dau Hoa Lan) |
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5.50 |
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Crab Rangoon |
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5 |
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Hot and Sour Soup |
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5 |
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Shiro White Miso Soup |
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5 |
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Beef Tataki |
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18 |
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Escolar Tataki |
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16 |
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House Spring Roll (Goi Cuon) |
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6 |
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Crabmeat Mango Spring Roll (Goi Cuon Thit Cua, Soai, Cu San) |
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8 |
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Vietnamese Egg Rolls with Lettuce Wraps (Cha Gio) |
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6 |
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Beef Satay |
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11 |
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Chicken Satay |
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9 |
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Signature Sea Bass |
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12 |
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Sweet & Sour Pork Ribs |
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12 |
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Vietnamese Beef Tartar |
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14 |
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Pork Dumplings |
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11 |
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Indo-Chine Soft Shell Crab |
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15 |
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Sea Salt & Chili Pepper Calamari |
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12 |
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Vegetable Tempura |
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7 |
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Salads |
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Chicken Cabbage Salad (Goi Ga Bap Cai) |
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9 |
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House Salad |
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6 |
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Fire Pot Soup Entrées |
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Traditional Vietnamese Family Style Lau Canh Chua With Shrimp, Sea Bass or Combination
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2 guests |
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19 |
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4 guests |
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35 |
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Entrées From The Sea (Do Bien Dac Biet) |
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Sea Salt & Chili Pepper Fried Australian Lobster Tail |
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Mkt |
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Vietnamese Surf & Turf |
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Mkt |
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Signature Fried Whole Fish (Ca Chien) |
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Mkt |
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Chilean Sea Bass with Vegetables |
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29 |
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Grilled North Atlantic Salmon |
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24 |
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Combination Seafood Sea Salt & Chili Pepper Style (Do Bien Ran Muoi) |
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32 |
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Mandarin Orange Shrimp (Tom Sau Cam) |
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28 |
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Noodles & Vegetable Clay Pot (Do Dac Biet)
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Thinly Sliced Egg Noodles in Oyster Sauce |
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Shrimp |
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26 |
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Beef |
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24 |
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Chicken |
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22 |
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Vegetables |
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19 |
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Vegetable Clay Pot with Tofu |
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17 |
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Land Entrées (Thit Dac Biet) |
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Grilled Szechuan Peppercorn Lamb Sirloin |
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27 |
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Grilled Center Cut Filet Mignon |
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35 |
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Vietnamese “Shaken Beef” (Bo Luc Lac) |
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29 |
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Korean Beef |
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24 |
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Crispy Beef (Bo Sau Tung) |
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24 |
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Beef Lemon Grass (Bo Sau Xa Ot) |
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24 |
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Chicken Lemon Grass (Ga Sau Xa Ot) |
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22 |
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Mandarin Orange Chicken (Ga Sau Cam Kho) |
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22 |
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Shrimp, Beef, Chicken or Combination Fried Rice |
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18 |
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Fried Rice (Shrimp, Beef, Chicken, or Combination) |
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18 |
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Sides |
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Snow Peas, Water Chestnuts and Shitake Mushrooms |
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6 |
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Sautéed Asparagus |
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6 |
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Sautéed Broccoli |
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6 |
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Wasabi Mashed Potatoes |
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6 |
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Steamed Jasmine Rice |
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2.50 |
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 SUSHI
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Chef's Specials |
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Japanese Ceviche
chopped octopus, crab, shrimp, squid & red clam |
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20 |
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Sushi Chef Salad
choice of chopped sashimi served w/ seaweed salad |
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16 |
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Baked Crab Roll
snow crab topped w/ spicy mayo and bonito flakes |
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18 |
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Devil Roll
spicy tuna, wasabi & yellow mustard |
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12 |
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Hells Roll
tuna, asparagus, spicy mayo, siracha & japanese chili |
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12 |
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Firecracker Roll
spicy tuna, w/ avocado crab jalapeno |
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14 |
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Pouky Tuna
chopped tuna marinated w/ oyster and soy sauce |
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20 |
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Tuna Tataki
thin sliced tuna sashimi lightly seared |
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18 |
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Volcano Roll
baked scallops with spicy mayo on a california roll |
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16 |
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Sea Weed Salad |
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7 |
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Squid Salad |
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7 |
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NIGIRI Sushi
Available as Sushi (2 pcs) or Sashimi (5 pcs)
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Clam- Red (Akagai)
Clam - Surf (Hokki Gai)
Crab - Snow (Yuki Gani)
Eel - Fresh Water (Unagi)
Eel - Sea (Anago)
Egg - Cooked (Tamago)
Flounder (Hirame)
Flying Fish Roe (Tobiko)
Mackarel (Saba)
Mussel - Green (Muru Gai)
Octopus (Tako)
Quail Egg (Uzura)
Salmon - Fresh (Sake)
Salmon - Roe (Ikura) |
Salmon - Smoked (Smoke Sake)
Scallop (Kobashira)
Sea Urchin (Seasonal)
Shrimp (Ebi)
Shrimp - Sweet (Ama Ebi)
Smelt Fish Roe (Masago)
Snapper - Red (Tai)
Squid (Ika)
Toro - Blue Fin (Toro)
Tuna (Maguro)
Tuna - Blue Fin (Maguro)
Tuna - Albacore (Maguro)
Yellow Tail (Hamachi) |
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MAKI Rolls
Available as Rolls (6-8 pcs) or Hand Roll (1 pc)
Asparagus - asparagus & spicy mayo
Avocado - avocado
Cajun - crawfish & spicy mayo
Calamari - calamari, cucumber & avocado
California - snow crab, avocado & cucumber
Caterpillar - eel, cucumber& avocado
Cucumber - cucumber & wasabi
Eel - fresh water eel, avocado, cucumber & eel sauce
Futomaki - fish powder, cucumber, shitaki, cooked egg & crab
Philadelphia - smoked salmon, cream cheese & avocado
Rainbow - slices of tuna, salmon, white fish around a california roll
Salmon Skin - salmon skin, smelt egg, scallions, cucumber & yamagobo
Spicy Salmon - chopped salmon, agedama & asian chili paste
Scallop - scallop, mayo & smelt egg
Sea Eel - Sea sea eel, avocado, cucumber & eel sauce
Shrimp Tempura - shrimp tempura, avocado, cucumber & eel
Spider - soft shell crab, smelt egg, avocado &eel sauce
Tuna - tuna & wasabi
Spicy Tuna - chopped tuna, avocado & spicy sauce
Texas - chopped octopus, avocado, smelt egg & jalopenos
Vegetable - salad, avocado,cucumber & yamagobo
Yellow Tail - yellow tail, scallions & cucumber
Spicy Yellow Tail - yellow tail, scallions, cucumber & spices
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 DESSERT
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Fruit Plate |
|
8 |
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Chocolate Maki Roll |
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7 |
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Chocolate Volcano Cake |
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7 |
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Banana Egg Roll |
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7 |
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Chocolate Bento Box (for two) |
|
14 |
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Brandy Fruit Foster |
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9 |
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Banana Tempura |
|
5 |
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Japanese Green Tea Ice Cream |
|
4 |
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Ice Cream |
|
4 |
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Espresso, Cappuccino, or Hot Tea |
|
2.95 |
|
 COCKTAILS |
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Pomatini
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|
8 |
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Mangotini |
|
8 |
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Apple Martini |
|
8 |
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Cosmo Bianco |
|
8 |
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Berry Mojito |
|
8 |
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Sake-tini |
|
8 |
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The Uni Shot |
|
8 |
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 SAKE COLLECTION
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glass |
bottle |
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This Week's Sake Flight (Ask your server for list) |
20 |
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Kira "Twinkle" Junshu Sake |
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(1.8L) 130 |
|
Momokowa "Diamond" Sake Junmai Ginjo |
|
(720ml) 44 |
|
Bishonen "Beautiful Boys" Sake |
15 |
120 |
|
Hitori Musume Nigori "Only One Daughter" (Unfiltered) |
14 |
68 |
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Otokoyama "Male Mountain" |
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(720ml) 80 |
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Ichinokura "Top Treasury" |
|
(720ml) 80 |
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Tsukasabotan Junmai "Peony Flower" |
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(1.8L) 150 |
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Kurosawa Junmai "Black Stream" |
|
(300ml) 35 |
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Kaori Junmai Ginjo "Aromatic" |
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(300ml) 52 |
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