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24 Cards in this Set
- Front
- Back
Edamame |
Protein: Edamame / steamed soy beans Garnish: Sea Salt |
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Edamame Choco Kuro Shichimi |
P: Edamame & Choclo S: Butter, New Style Oil, Kuro Shichimi G:Black cypress sea salt |
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Squid Pasta Deglazed |
P: Squid, sliced to resemble pasta S: Sauteed with light garlic sauce and mixed vegtables G: Deglazed with sake soy dusted with shichimi |
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Chilean Sea Bass Black Bean Julie mush |
P: Steamed Chilean Sea Bass With Black bean sauce S: Julienne cut ginger and chives, seared with hot sesame and olive oils G: Served with seasonal mushrooms and lime wedge |
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Chilean Sea Bass Wasabi Miso (Megs2) |
P: Lightly Marinated in Wasabi Miso Sea Bass - Broiled S- Wasabi Miso G - Eggplant with miso, sesame seeds, scallions
EPM-se se
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Umami Chilean Sea Bass ROOOCAA |
P: Chilean Sea Bass - Broiled - Umami marinade- S- Olive oil - G- Red onion & Cilantro salad with Aji Amarillo dressing |
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Shrimp and Lobster Spicy Lemon snap dive mush chives |
P: 1/2 Maine Lobster 3 tiger shrimp - sauteed - M: Snap peas, Mushrooms, endives, chives S-Spicy Lemon
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Housemade Warm Tofu w/ Scallops and seasoned vegetables gompon |
MTO: Served with Seared Scallop and Gomu Ponzu / asst veg
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House made Tofu takes |
20-25 minutes |
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Maine Lobster |
sauteed, then broiled |
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Kuro |
Black |
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Aka |
Red |
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Shuko |
snack |
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New Style Oil |
hot sesame and olive oil |
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choclo |
peruvian corn |
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shichimi |
japanese seven spice |
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Kuro Shichimi |
Blackened 7 spice |
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CSB black Bean |
black bean sauce, sesame, oo |
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Eda Choclo |
Butter, NSO, Kuro Shichimi |
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Umami Sea Bass |
Olive oil |
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red onion and cilantro salad |
aji amarillo |
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umami |
fifth taste |
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Aji Amarillo Dressing |
Aji Amarillo, mayonnaise |
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Edamame |
Sea Salt and Black Cypress |
