Spring 2008 Menu

COLD DISHES

Arugula Salad with parmesan cheese

Albacore Lettuce Cups with greens and jalapeno aioli

Braised Duck Breast with yuzu chili paste

Cheese Plate du Jour

COLD SPECIALS

Asparagus Salad with tomato bruschetta

Seared Ahi Sashimi with avocado and sweet onion sauce

Smoked Chicken Salad with sesame dressing and walnuts

Piquillo Peppers stuffed with basil goat cheese

HOT DISHES

Ravioli with Shrimp Mousse and shiitake mushroom sauce

Grilled Hearts of Romaine with parmesan dressing

Curry-infused Shrimp Tempura with Okinawan sea salt

Sauteed Scallops with mushroom mustard sauce

Free-range Fried Chicken ala Japonaise

Lamb Loin Carpaccio with arugula and manchego cheese

Prime Filet Mignon Skewer with roquefort butter

New Zealand Lamb Chops with potatoes

Potato Dauphinois

Saute of Jumbo Shimeiji Mushrooms

HOT SPECIALS

Shishito Peppers with Crispy Prosciutto

Warm Snapper Carpaccio with ginger lime oil

Stuffed Squash Blossoms with Kalamata olive salsa

Basil marinated Black Cod

Trio of Smoked Salmon Croquettes

Grilled Quail with white beans and sage

Foie Gras with Japanese eggplant

Not all items listed may be on the menu as Chef Shiro bases the menu on only the best available ingredients each day. Check here for our hours. Please also visit our companion establishment, Restaurant Shiro.