Entrees

NY strip, mixed peppers, onions, served with lime cilantro chimichurri

4 chops, mint sake butter, goat cheese stuffed zucchini tempura rolls, roasted cherry tomatoes, and drizzled with a balsamic reduction

Mascarpone, white truffle oil and ginger cream sauce

Bok choy, quinoa with sautéed shiitake, served with honey miso glaze

Teriyaki Chicken 8oz chicken breast with stir fried vegetables and a crispy pineapple rice cake

Tiger Shrimp stir fried with assorted vegetable and udon noodles in a chef’s brown sauce

Lightly panko-breaded chicken cutlets served with a bed of rice and tonkatsu sauce

Freshly grilled Mahi Mahi (8oz) topped with house made mango salsa with side of seasonal vegetables