DOCSLIB.ORG

View Dinner Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
View Dinner Menu Soups and Salads Aged Miso Soup 6- Clam Tomyum Soup 7- Exotic Mushrooms and Scallions Ginger, Miso Broth, Oyster Mushrooms, Peas and Cilantro Asian Pear and Beet Salad 10- Mesculn Greens, Goats Cheese and Lemongrass Lobster Latte 11- Lemongrass Vinaigrette Petite Caesar Salad, Shrimp Toast Seaweed Salad 6- Maguro Salad 13- Pickled Vegetables Avocado, Field Greens with Yuzu Citrus Dressing Simple Salad 6- Orange Segments, Crisped Wonton Skins, Alaskan King Crab Salad 12- Ginger Vinaigrette and Fresh "Snipped Apple, Lettuce, Cucumber, Citrus Mayo Herbs" Sauce and Yuzu Tobiko Starters From Kitchen Bamboo Steamed Edamame 6- Korean Style Calamari 10- Hawaiian Black Sea Salt Sweet Chili Salsa and Red Leaf Lettuce Duck Spring Roll 7- Chef's Medley 13- House-made Hoisin Sauce, Shoestring Dragon Rib, Crab Rangoon, Beef and Sweet Potato Fries Chicken Satay Lobster Summer Roll 12- Classic Dim Sum Platter 13- Mango, Peppermint, Basil, Mesclun Vegetable Spring Roll, Shrimp Shumai, Greens, Rice Paper and Sweet and Sour Lobster Dumpling, Pork Wonton and Spicy Sauce Mustard Kobe Beef (Min 2 oz) Hot Volcanic Rock, Lime Soy Dipping Sauce 10- per oz. Starters From Sushi Bar Kumamoto Oyster 9- Uni Shooter 11- Three Chilled with Sake Cocktail Sauce Quail Egg, Tobiko, Sake, Horseradish and Citrus Sauce Sesame Crusted Tuna 12- Fresh Lemon and Bourbon XO Sauce. Baby Yellow Tail Arugula 12- Arugula, Capers, Tomato and Citrus Sauce Tuna Wasabi Dumpling 14- Avocado, Tobiko and Chives Truffle Salmon 16- Truffles, Caviar and Spicy Lemon Sauce Seared Toro Tartar Seared Toro, Mango Salsa, Sweet Chili Sauce and Rutta Sauce 18- "Thoroughly cooked meats, poultry, seafood, shellfish, or eggs reduces the risk of food born illness" Main Dishes Honey Five Spice Chicken 24- Wok Vegetable Fried Rice Lemon Pepper Roasted Duck 25- Japanese Plum, Peach Chutney and Wild Rice Shang-Hai Braised Meat 26- Short Rib on Daikon, Pork Osso Buco with Wild Rice, Lamb Shank over Bok Choy Seared Halibut 26- Thai Spiced Broccoli Rabe, Brown Rice with Coconut Miso Sauce Miso Chilean Sea Bass 27- Wild Mushrooms, Asparagus and Purple Sticky Rice Ginger Artic Char 27- Sweet Corn, Oyster Mushrooms and Soy Ginger Glaze Shichimi Scallops 28- Chinese Mustard Greens, Saffron Jasmine Rice and Thai Citrus Sauce Wasabi Tuna Tempura 28- Lump Crab Avocado Roll, Wakame Seaweed Salad and Pineapple Sake Nectar Jasmine Tea Smoked Filet 29- Coconut Curry Mashed Potatoes, Grilled Pea Shoots Served with Japanese Plum Sauce Thai Spiced Lamb Chops 37- Thai Spice, Roasted Fingerling Potatoes, Japanese Eggplant and Lavender Jus 28 Day Dry Aged Rib Eye 38- Ginger Salad and Fried Potatoes Side Dishes Tempura Sweet Potato 5- Garlic Bok Choy 5- Vegetable Fried Rice 5- Seasonal Vegetables 5- Miso Eggplant 5- Organic Brown Rice 5- Any Three Sides 13- "Thoroughly cooked meats, poultry, seafood, shellfish, or eggs reduces the risk of food born illness" Sushi Bar Entrée Feng Sushi Dinner 23- Feng Sashimi Dinner 26- Nine Pieces Sushi with Tuna Roll (Chef's Choice) Eighteen Pieces of Sashimi (Chef's Choice) Sushi & Sashimi Combo 28- Amazing Sushi Dinner 36- Five Pieces of Assorted Sushi and Ten Pieces of Assorted Sushi (Chef's Choice) Nine Pieces of Assorted Sashimi and Chef's Roll with a Spicy Tuna Avocado Roll Omakase Chef Tailored Meal 60/80/100 Sushi or Sashimi A La Carte Maguro ~ Tuna 3- Sake ~ Salmon 3- Hamachi ~ Yellowtail 3- Ika ~ Squid 3- Tako ~ Octopus 3- Ebi ~ Shrimp 3- Suzuki ~ Striped Bass 3- Hirami ~ Fluke 3- Unagi ~ Eel 3- Sawara ~ Spanish Mackerel 3- Tobiko ~ Flying Fish Roe 3- Kani ~ Mock Crab Meat 2- Makaga ~ White Tuna 3- Media ~ Red Snapper 6- Toro~ Fatty Tuna M/P Anago ~ Sea Eel M/P Uni ~ Sea Urchin M/P Teba Kani ~ King Crab M/P Ama-Ebi ~ Sweet Shrimp M/P Kanpachi ~ Baby Yellowtail M/P Conch 7- Roll or Hand Roll California Roll 5- Vegetarian Roll 5- Tuna Roll 5- Spicy Tuna Roll 6- Salmon Roll 5- Spicy Salmon Roll 6- Yellowtail Scallion Roll 5- Spicy Yellowtail Roll 6- Eel Roll 6- Sweet Potato Tempura Roll 4- Avocado Roll 4- Cucumber Roll 4- Philadelphia Roll 6- Shrimp Roll 5- Spider Roll 12- Shrimp Tempura Roll 8- "Thoroughly cooked meats, poultry, seafood, shellfish, or eggs reduces the risk of food born illness" Feng Special Roll Green Peace 13- Asparagus, Avocado, Cucumber, Mango, Sun-Dried Tomato, Kiwi, with Strawberry and Yamata Sauces Autumn of Connecticut 16- Spicy Alaskan King Crab, Salmon, Avocado,Yuzu Masago, Wasabi Pepper and Momiji Sauces Angry Dragon 16- Shrimp Tempura, Spicy Tuna, Spicy King Crab, Papaya, Soy Nori, Eel and Rutta Sauces Foxy Lady 16- Deep Fried Calamari,Spicy Salmon, Papaya, Avocado, Served with Hori, Rutta, and Momiji Sauce. Angel Roll 16- Peppered Tuna, Salmon, Eel, Radish Sprouts, Avocado, BBQ Eel and Spicy Mayo Sauces Spicy Crab Roll 16- Spicy Crab, White Tuna, Cucumber, Tempura Asparagus and Wasabi Tobiko Sauce Feng Chef Roll 16- Salmon, Yellowtail, Tuna, Tobiko, Radish Sprouts, Asparagus, Avocado, Spicy Mayo and BBQ Eel Sauces Irene's Morning Glory 16- Tuna, Salmon, Yellowtail, Cucumber, Mango, Avocado Kiwi, Tomato, Spicy Yuzu Mayo and Basil Oil Hartford Roll 16- Lobster Salad, Tuna, Salmon, Avocado, Mango with Akko Sauce Spicy 2 in 1 Roll 16- Shrimp Tempura, Spicy Tuna, Spicy Salmon, Avocado, Momiji and Avocado Sauces Fantasy Eel Roll 16- Tuna Tempura, Spicy Tuna, Eel, Mango, Honey Dew, BBQ Eel and Spicy Thai Sweet n' Sour Sauces Number 93 17- Deep Fried Soft Shell Crab, Spicy Tuna, Black Caviar, Parmesan Cheese, Jalapeño, Sweet Basil with Eel BBQ and Rutta Sauces Ultimate Lobster Roll 18- Tempura Lobster, Lobster Salad, Romaine Lettuce, Mango, Avocado, with Mango, Kiwi and Strawberry Sauces Sashimi Roll 18- Spicy Tuna, Yellowtail, Eel, Salmon, Seaweed Salad, Avocado, Spicy Mayo, Wasabi Mayo, with Eel BBQ and Momiji Sauces "Thoroughly cooked meats, poultry, seafood, shellfish, or eggs reduces the risk of food born illness".
Load more

Recommended publications
  • Choice and Representation in New York City's Selective Exam Schools
    Rice Examiner The Ethics of Eating: A Comparative Study of Sustainable Restaurants in Austin, TX and London, UK Hope Lawrence A pressure is building which is bound to revolutionize the con- sumption habits of the developed world. It comes from the changes we are witnessing first hand—as global weather patterns continually reach new extremes and the oceans fill with plastics, we find homes flooded under nearly fifty inches of water and tangled, poisoned animals washed up on our beaches. A new crisis emerges from every direction, making the task of finding solutions daunting. Corporations are capable of large-scale impacts but prioritize profit over morality, so although the individual con- sumer is responsible only for a fraction of the environmental toll currently burdening our planet, consumers must be held accountable for imple- menting the changes they want to see. As activist and author Anna Lappé so eloquently said, “every time you spend money, you’re casting a vote for the kind of world you want” (Lappé, 2010). Change in mass consump- tion habits may be achieved through a cultural shift in the ethics of our purchases, both lowering individual impacts while effectively and directly relating a company’s environmental initiatives and commercial profits to one another. Ethical consumption is a broad subject, making it dangerously undefinable and thus uncontrollable in marketing. The very idea of a perfectly ethical consumer is impossible to achieve due to the complexity of commercial ethics—one must consider a product’s materials’ origin, workers’ treatment and wages all along the chain of production, the product’s life span post-disposal, and much more.
    [Show full text]
  • Eels Are Needle-Sized the Severn & Wye Smokery (Left)
    THE INDEPENDENT THEINDEPENDENT 44/ Food&Drink FRIDAY20 APRIL 2012 FRIDAY20 APRIL 2012 Food&Drink /45 els and Easter arrive togeth- Fishy business: smoked eel from er. The eels are needle-sized the Severn & Wye smokery (left). babies, called elvers or glass Bottom: fishing on the Severn; My life in eels because they’re totally young eels; the smoking process food... transparent, reaching British shores at the end of an ex- in the big tidal rivers, 99 per cent of Hélène hausting 4,000-mile mara- them will die.” thon swim from the Sargas- Richard is even enlisting local schools Darroze Eso Sea where they spawn. and chefs in the recovery effort. Over For generations, the arrival of migra- the next few weeks he will take tanks tory so-called European eels used to be of glass eels into 50 primary schools anxiously awaited at this time of year whose pupils will feed them for around by fishermen on the Severn and Wye 10 weeks until the fish have doubled in tidal rivers. They collected them in nets size. The children will then release them at night then fried them up with bacon into local inland rivers – while sam- and scrambled eggs to make a delicious pling Richard’s smoked eel. Some tanks dish looking like a plate of marine in the Eels in Schools scheme are spon- spaghetti. The tiny glass eels gave it a sored by chefs including Martin Wishart, delicate crunch. Sometimes they were Mitch Tonks and Brian Turner. After working under Alain Ducasse, even mixed with herbs and transformed Some conservationists complain Hélène Darroze opened her own into a “cake”.
    [Show full text]
  • Sushi in the United States, 1945--1970
    Food and Foodways Explorations in the History and Culture of Human Nourishment ISSN: 0740-9710 (Print) 1542-3484 (Online) Journal homepage: http://www.tandfonline.com/loi/gfof20 Sushi in the United States, 1945–1970 Jonas House To cite this article: Jonas House (2018): Sushi in the United States, 1945–1970, Food and Foodways, DOI: 10.1080/07409710.2017.1420353 To link to this article: https://doi.org/10.1080/07409710.2017.1420353 © 2018 The Author(s). Taylor & Francis© 2018 Jonas House Published online: 24 Jan 2018. Submit your article to this journal Article views: 130 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=gfof20 FOOD AND FOODWAYS https://doi.org/./.. Sushi in the United States, – Jonas House a,b aSociology of Consumption and Households, Wageningen University, Wageningen, Netherlands; bDepartment of Geography, University of Sheffield, Sheffield, UK ABSTRACT KEYWORDS Sushi first achieved widespread popularity in the United States in cuisine; new food; public the mid-1960s. Many accounts of sushi’s US establishment fore- acceptance; sushi; United ground the role of a small number of key actors, yet underplay States the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, and gradual processes. It exam- ines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged.
    [Show full text]
  • Download The
    The Japan Society Review 77 Book, Stage, Film, Arts and Events Review Issue 77 Volume 13 Number 5 (October 2018) The October issue of The Japan Society Review includes a economy, consumerism and social expectations for women, variety of topics and authors showing the diversity of Japan- Convenience Store People is the first translation of a novel related publications, which have arrived at bookshops and by Murata. libraries this year. On this occasion, the Review concentrates Regarding Japanese cinema, this issue includes the on Japanese literature, cinema and food aiming to also cover review of an academic volume examining the life and career the wide-ranging interests of our readers. of female actor and director Tanaka Kinuyo. As Kate Taylor- The issue opens with a review of the most recent Jones details, Tanaka Kinuyo: Nation, Stardom and Female novel by Murakami Haruki, Killing Commendatore, an epic Subjectivity studies Tanaka’s work, not only in her outstanding work in which the renowned author breaks from first-person career in front of the camera, acting for celebrated directors narration for the first time in almost ten years. Our reviewer such as Mizoguchi Kenji, Ozu Yasujiro or Kinoshita Keisuke, Beau Waycott explores the narrative, characters and style of but also in her pioneering role as a film director. Tanaka Murakami’s novel reflecting on its achievements and failures. directed six films between 1953 and 1962 and was the only The Bear and the Paving Stone is a collection of three works female director during the post-war golden age of Japanese by award-winning author Horie Toshiyuki.
    [Show full text]
  • Mercury Levels of Yellowfin Tuna (Thunnus Albacares) Are Associated with Capture Location
    Environmental Pollution 229 (2017) 87e93 Contents lists available at ScienceDirect Environmental Pollution journal homepage: www.elsevier.com/locate/envpol Mercury levels of yellowfin tuna (Thunnus albacares) are associated with capture location* Sascha C.T. Nicklisch, Lindsay T. Bonito, Stuart Sandin, Amro Hamdoun* Marine Biology Research Division, Scripps Institution of Oceanography, University of California San Diego, La Jolla, CA 92093-0202, United States article info abstract Article history: Mercury is a toxic compound to which humans are exposed by consumption of fish. Current fish con- Received 27 February 2017 sumption advisories focus on minimizing the risk posed by the species that are most likely to have high Received in revised form levels of mercury. Less accounted for is the variation within species, and the potential role of the 5 May 2017 geographic origin of a fish in determining its mercury level. Here we surveyed the mercury levels in 117 Accepted 24 May 2017 yellowfin tuna caught from 12 different locations worldwide. Our results indicated significant variation in yellowfin tuna methylmercury load, with levels that ranged from 0.03 to 0.82 mg/g wet weight across individual fish. Mean mercury levels were only weakly associated with fish size (R2 < 0.1461) or lipid Keywords: 2 < fi Mercury content (R 0.00007) but varied signi cantly, by a factor of 8, between sites. The results indicate that fi fi Yellowfin tuna the geographic origin of sh can govern mercury load, and argue for better traceability of sh to improve Capture location the accuracy of exposure risk predictions. Global assessment © 2017 Elsevier Ltd.
    [Show full text]
  • Food and Beverage
    FOOD AND BEVERAGE INDUSTRY UPDATE │ JUNE 2017 www.harriswilliams.de Harris Williams & Co. Ltd is a private limited company authorised and regulated by the Financial Conduct Authority, incorporated under English law with its registered office at 5th Floor, 6 St. Andrew Street, London EC4A 3AE, UK, registered with the Registrar of Companies for England and Wales under company number 7078852. Directors: Mr. Ned Valentine, Mr. Paul Poggi, Mr. Thierry Monjauze and Mr. Aadil Khan. Harris Williams & Co. Ltd Niederlassung Frankfurt (German branch) is registered in the Commercial Register (Handelsregister) of the Local Court (Amtsgericht) of Frankfurt am Main, Germany, under registration number HRB 96687, having its business address at Bockenheimer Landstrasse 33-35, 60325 Frankfurt am Main, Germany. Permanent Representative (Ständiger Vertreter) of the Branch Niederlassung: Mr. Jeffery H. Perkins. 0 FOOD AND BEVERAGE INDUSTRY UPDATE │ JUNE 2017 WHAT WE’RE SEEING CONTENTS MARKET UPDATE . INDUSTRY VITAL SIGNS . EQUITY MARKET OVERVIEW . M&A MARKET OVERVIEW With nearly 300 transactions so far this year, the food and beverage M&A market . DEBT MARKET OVERVIEW . RECENT M&A ACTIVITY remains robust. Recent notable transactions include: Lavazza’s acquisition of . EARNINGS CALENDAR Kicking Horse Coffee Co., HGGC’s acquisition of Nutraceutical International, and GROUP OVERVIEW Harris Williams & Co. is a leading J.M. Smucker Company’s acquisition of Wesson Oil. The divestiture of Wesson Oil advisor to the food and beverage market. Our significant by Conagra Brands points to the food giant’s continued efforts to reshape its experience covers a broad range of end markets, industries, and business models. This particular portfolio.
    [Show full text]
  • Clinical Management of Seafood Allergy
    Clinical Management Review Clinical Management of Seafood Allergy Carla M. Davis, MDa, Ruchi S. Gupta, MD, MPHb, Ozge N. Aktas, MDc, Veronica Diaz, MDa, Sandip D. Kamath, PhDd, and Andreas L. Lopata, PhDd Houston, Texas; Chicago, Ill; and Townsville, QLD, Australia INFORMATION FOR CATEGORY 1 CME CREDIT Kamath, PhD, and Andreas L. Lopata, PhD (authors); Scott H. Sicherer, MD (editor) Credit can now be obtained, free for a limited time, by reading the review articles in this issue. Please note the following instructions. Learning objectives: Method of Physician Participation in Learning Process: The core 1. To distinguish characteristics of shellfish allergy, fish allergy, and material for these activities can be read in this issue of the Journal or seafood poisoning online at the JACI: In Practice Web site: www.jaci-inpractice.org/. The accompanying tests may only be submitted online at www.jaci- 2. To recognize aspects of cross-reactivity regarding seafood inpractice.org/. Fax or other copies will not be accepted. 3. To order appropriate laboratory tests to distinguish shellfish from fi Date of Original Release: January 1, 2020. Credit may be obtained for sh allergy these courses until December 31, 2020. Recognition of Commercial Support: This CME has not received Copyright Statement: Copyright Ó 2020-2022. All rights reserved. external commercial support. Disclosure of Relevant Financial Relationships with Commercial In- Overall Purpose/Goal: To provide excellent reviews on key aspects terests: of allergic disease to those who research, treat, or manage allergic C. M. Davis has grants/contracts from the National Institutes of Health Rare Disease Network, National Institute of Allergy and Infectious disease.
    [Show full text]
  • Markedsforskning; Sushi Og Sashimi
    Rapport 26/2011 Utgitt september 2011 Markedsforskning; Sushi og Sashimi Agnete Ryeng Nofima er et næringsrettet forskningsinstitutt som driver forskning og utvikling for akvakulturnæringen, fiskerinæringen og matindustrien. Nofima har om lag 470 ansatte. Hovedkontoret er i Tromsø, og forskningsvirksomheten foregår på seks ulike steder: Ås, Stavanger, Bergen, Sunndalsøra, Averøy og Tromsø. Hovedkontor Tromsø Muninbakken 9–13 Postboks 6122 NO-9291 Tromsø Tlf.: 77 62 90 00 Faks: 77 62 91 00 E-post: [email protected] Internett: www.nofima.no Nofima AS Postboks 6122, NO-9291 Tromsø Besøksadr.: Muninbakken 9–13, Tlf.: 77 62 90 00 Faks: 77 62 91 00 [email protected] www.nofima.no Organisasjonsnr.: NO 989 278 835 MVA ISBN: 978-82-7251-890-4 (trykt) Rapportnr: Tilgjengelighet: Rapport ISBN: 978-82-7251-891-1 (pdf) 26/2011 Åpen Tittel: Dato: Markedsforskning; Sushi og Sashimi 23.09.2011 Antall sider og bilag: 41+4 Forfatter(e): Prosjektnr.: Agnete Ryeng 21093 Oppdragsgiver: Oppdragsgivers ref.: Eksportutvalget for fisk Tre stikkord: Oppsummering forprosjekt (01.09.2010-30.04.2011), sushi / sashimi, arbeid videre Sammendrag: Sushi/sashimi har blitt en global trend, og har gått fra å være ukjent, eksotisk og eksklusivt for overklassen til å bli etterspurt av en større gruppe konsumenter. Det er foreløpig et urbant fenomen, men tilgjengeligheten øker gjennom stadig flere aktører og kanaler som sushikjeder, take-away, kaiten (rullebånd), dagligvare og hjemmelaging. Sushi og sashimi tilpasses gjerne lokale ganer gjennom råvarer og presentasjon, og imøtekommer ønske om sunn, rask, praktisk og lettvint mat med høy nytelsesfaktor. Den typiske sushispiser betegnes som ung, urban, høyt utdannet, sosial, opptatt av sunt kosthold, moderne og reisevant.
    [Show full text]
  • Exploring Seafood Sector Evaluation of Ecosystem Services to Guide Investment in Fisheries Rebuilding
    Exploring Seafood Sector Evaluation of Ecosystem Services to Guide Investment in Fisheries Rebuilding Katherine Short UNPUBLISHED. NOT TO BE CITED WITHOUT PERMISSION OF THE AUTHOR. September 2012 A thesis submitted in partial fulfilment of the requirements for the degree of Master of Research at Imperial College. Contents 1 ABSTRACT ...................................................................................................................................... 7 2 INTRODUCTION ............................................................................................................................. 8 2.1 REBUILDING MARINE FISHERIES AT SCALE TO SUPPORT MARINE ECOSYSTEM RECOVERY ... 9 2.2 ECOSYSTEM SERVICES AND PAYMENT FOR ECOSYSTEM SERVICES ..................................... 10 2.3 MAJOR NON-GOVERNMENT INITIATIVES to IMPROVE FISHERIES ....................................... 10 2.4 RESEARCH FRAMEWORK....................................................................................................... 13 2.4.1 Aim ................................................................................................................................ 13 2.4.2 Hypothesis ..................................................................................................................... 13 2.4.3 Objectives ...................................................................................................................... 13 3 METHODS ....................................................................................................................................
    [Show full text]
  • Rapid Species Identification of Fresh and Processed Scallops by Multiplex PCR
    Title Rapid species identification of fresh and processed scallops by multiplex PCR Author(s) Marín, Alan; Fujimoto, Takafumi; Arai, Katsutoshi Food control, 32(2), 472-476 Citation https://doi.org/10.1016/j.foodcont.2013.01.007 Issue Date 2013-08 Doc URL http://hdl.handle.net/2115/52047 Type article (author version) File Information RevisedManuscript.pdf Instructions for use Hokkaido University Collection of Scholarly and Academic Papers : HUSCAP 1 Rapid species identification of fresh and processed scallops 2 by multiplex PCR 3 4 Alan Marín* • Takafumi Fujimoto1 • Katsutoshi Arai2 5 Hokkaido University, Graduate School of Fisheries Sciences, 3-1-1 Minato, 6 Hakodate, Hokkaido, 041-8611, Japan. 7 8 *Correspondent author 9 e-mail: [email protected] 10 Tel.: +81(090)6444 1955; fax: +81 0138(040) 5537 11 12 13 [email protected] 14 15 [email protected] 16 17 18 19 20 21 22 23 24 25 26 27 28 29 1 30 Abstract 31 Food control policies regarding to seafood label authenticity have become a 32 global issue due to increased incidence of species substitution or mislabelling. 33 Proper species-level identification in processed scallop products is hindered by 34 the lack of morphological characters such as their valves. In order to identify four 35 commercially important scallop species (Argopecten purpuratus, A. irradians, 36 Mizuhopecten yessoensis, Pecten albicans) a species-specific multiplex PCR 37 reaction is described herein. Novel reverse species-specific primers in 38 combination with one universal forward primer designed to amplify a partial 39 region of the mitochondrial 16S rRNA gene were assayed in fresh as well as in 40 manufactured scallop samples.
    [Show full text]
  • Menupro Dinner Menu 03142015
    Appetizers Hot Edamame 6 Aged Miso Soup 6 Hawaiian Black Sea Salt Exotic Mushroom | Scallions Classic Pork and Shrimp Wonton Soup 6 Shichimi (7 Spices) Clam Miso Soup 8 Shiitake Mushrooms | Seaweed | Cilantro | Crispy Shallots Cilantro | Ginger | Enoki Mushroom Shrimp Tom Yum Soup 7 Duck Spring Rolls 7 Exotic Mushrooms | Baby Corn | Tomato | Peas | Cilantro House-made Hoisin Sauce Korean Style Calamari 11 Chicken Lettuce Wrap 12 Sweet Chili Salsa Butter Lettuce Leaves | Exotic Mushrooms | Water Chestnuts Black Hoisin BBQ | Crispy Rice Noodles Rock Shrimp Tempura 13 Sirache Yuzu Aioli Classic Dim Sum Platter 13 Vegetable Spring Roll | Shrimp Dumplings | Lobster Miso Black Cod 14 Dumplings | Kobe Dumplings | Spicy Mustard Miso Marinated Cod | Young Ginger Shoots Kobe Beef (Min 2 oz) Self Seared Table Side on a Hot Volcanic Rock | Soy Lime Dipping Sauce | Fresh Wasabi | Sake Pineapple Nectar 15 - per oz. Salad Seaweed Salad 6 Feng Simple Salad 6 Sesame Pickled Wakame Orange Segments | Crispy Wonton Skins | Ginger Vinaigrette | Add Avocado $2. Spinach Salad 10 Laura Chenel Goat Cheese | Bacon | Sun Dried Cranberries | Rocket Arugula Salad 10 Toasted Almonds | -8 Vinaigrette Salt Roasted Golden and Red Beets | Asian Pears | Candied Pecans | Laura Chenel Goat Cheese | -8 Vinaigrette o Ahi Tuna Salad 12 7 Pieces Seared Tuna with Yuzu Soy Mesclun Greens o Kanpachi Salad 14 Baby Yellowtail | Avocado | Yuzu Soy | Mix Greens Lobster Salad Cooked Maine Lobster | Shiitake Mushroom | Avocado | Yuzu Soy Sauce 16 Cold o Maguro Avocado 12 o Yellow Tail
    [Show full text]
  • 2019--Takeaway-Menu
    DRINKS CALL YOUR LOCAL STORE TO ORDER SAKE ROSE WINE Aladdin Nigori 300ml £12.00 Grenache Merlot Rose 2018 £17.00 FULHAM medium sweet, rich and creamy Terres Cortal, Languedoc-Roussillon, France: Pale rose, FENG REWARDS dry and refreshing 020 7795 1900 Aladdin Jumnai Bottle 300ml £12.00 SIGN UP TO OUR FENG REWARDS CLUB TODAY! dry, smooth and light in body, crisp on the tongue PROSECCO 218 Fulham Road, SW10 9NB www.fengsushi.co.uk WHITE WINE Prosecco 20cl £7.50 Delivery Area: SW1, SW3, SW6, SW7, SW8, SW10, Prosecco 75cl £24.00 SW11, SW15, SW18, W6 8, W6 9, W14 9 T’s & C’s apply. Grillo 2018 £15.00 La Cantina Pizzolato, Veneto, Italy: Organic, frothy and fun fizz Il Folle, Sicily, Italy: Organic wine, tropical, ripe melon and rich TAKEAWAY Heretique Sauvignon Blanc 2018 £16.50 BEER WEST HAMPSTEAD Paul Buisse, Loire Valley, France: Bright, fresh with citrus notes 020 7435 1833 Asahi 330ml £3.95 FENG WEDNESDAY Pinot Grigio 2018 £18.00 Kirin 330ml £3.95 Prima Alta, Veneto, Italy: Elegant, light and floral 280 West End Lane, NW6 1LJ GET 20% OFF EVERY WEDNESDAY FOR LUNCH SOFT DRINKS Delivery Area: N6, NW1 1, NW1 3, NW1 4, NW1 5, AND DINNER WITH FENG WEDNESDAYS. Los Tros Chenin Blanc 2018 £21.00 Marras, Swartland, South Africa: Rounded & ripe, MENU NW1 6, NW1 7, NW1 8, NW2, NW3, NW5, NW6, Jax Coco Coconut Water 330ml £3.00 ORDER ONLINE WITH CODE: FENGWEDNESDAY perfect for sashimi NW 8, NW10 0, NW10 1, NW10 2, NW10 3, Coke 330ml £1.60 NW10 4, NW10 6, NW10 8, NW10 9, NW11 1 Terms & Conditions: Min spend £25, offer does not Diet Coke 330ml £1.50 cover beverages or platters, delivery and takeaway RED WINE Sprite Bottle 330ml £1.60 orders only.
    [Show full text]