DOCSLIB.ORG

TRADITIONAL Hibachi Lunches SMALL DISHES

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
TRADITIONAL Hibachi Lunches SMALL DISHES TRADITIONAL HIBACHI LUNCHES SMALL DISHES TRADITIONAL LUNCHES include: Salad with Ginger Dressing Hibachi Vegetables Prawn Appetiser Hibachi Rice HOT PLATES EDAMAME (V) £4.20 Served with crushed sea salt HIBACHI CHICKEN 16.00 SPICY EDAMAME (V) £4.50 HIBACHI or TERIYAKI STEAK 22.50 Served with lemon garlic chili sauce FILET MIGNON 26.00 PRAWN TEMPURA £9.50 HIBACHI SALMON 18.00 Fried with light batter HIBACHI PRAWN 19.00 TORI KARA AGE £7.80 Served with Yuzu kosho mayonnaise SUSHI & HIBACHI STEAK 25.00 CHICKEN GYOZA £6.50 served with Yuzu Ponzu sauce Hibachi Combination SPRING ROLLS (V) £6.20 HIBACHI CHICKEN & PRAWNS 24.00 Served with sweet chili sauce HIBACHI STEAK & CHICKEN 28.00 SUSHI & SASHIMI COMBO HIBACHI STEAK & PRAWNS 32.00 SUSHI COMBINATION £9.50 2-Tuna, 2-Salmon, 1-Fish of the Day, 1-Prawn SASHIMI SOMBINATION £13.50 2-Tuna, 3-Salmon, 2-Fish of the Day VegetaBLE Delight 14.00 Miso soup, Vegetarian spring rolls and Hibachi Vegetables SUSHI & SASHIMI COMBINATION £19.50 2-Tuna, 2-Salmon, 2-Prawn Sushi ; 3-Tuna, 3-Salmon, 2-Fish of the Day MARINATED SASHIMI (5 PIECES) Benihana lunCHES MARINATED YELLOWTAIL £9.80 from the kitchen MARINATED SALMON £8.20 DeluXE Sushi LUNCH 9.75 2-Tuna; 2-Salmon; 1-Prawn; 6-Salmon Roll SUSHI ROLLS (6 PIECES) AVOCADO ROLL / CUCUMBER ROLL £3.00 deluXE lunCH ComBo 14.80 TUNA ROLL £5.50 2-Yakitori; 3-Salmon Sashimi; 6-Crunchy Prawn Tempura Roll & Rice SALMON ROLL £5.00 Sushi & sashimi ComBo 19.75 CALIFORNIA ROLL £6.50 SPICY ROCK ‘N’ ROLL £9.50 2-Tuna; 2-Salmon; 2-Prawn Sushi, 3 - Tuna, Fish of the Day & Salmon Sashimi BLACK DRAGON ROLL £14.00 YakisoBA wtih Tiger prawn & CHICKEN 9.75 PRAWN TEMPURA ROLL £9.50 Miso soup, Salad and Yakisoba Noodles NIGIRI SUSHI (2 PIECES) Bento BOX SALMON / PRAWN / TOBIKO £5.00 TUNA / SEA BASS £5.50 CHICKEN TERIYAKI & HIBACHI salmon 12.25 YELLOWTAIL £6.50 Sesame Seaweed & Rice, Miso Soup EEL £6.50 BEEF TERIYAKI & tempura 13.75 SASHIMI (5 PIECES) Tempura (crab, prawn, courgette, carrot), Sesame Seaweed, Miso soup TUNA £12.00 SALMON £10.00 Dinner Menu Available During Lunch SEA BASS £11.00 YELLOWTAIL £13.00 Chef's Choice * Please ask a member of staff for any information on allergies or intolerances. * Please ask a member of staff for any information on allergies or intolerances. * A discretionary 12.5% service charge will be added to your bill. * A discretionary 12.5% service charge will be added to your bill. BENIHANA SPECIALTIES “TRADITIONAL” DINNERS DINNERS ~Since 1964~ SPECIALTIES DINNERS Include: TRADITIONAL DINNERS include: Benihana Onion Soup Hibachi Vegetables Benihana Onion Soup Hibachi Vegetables Salad with Ginger Dressing Steamed Rice Salad with Ginger Dressing Steamed Rice Prawn Appetiser Prawn Appetiser Benihana Delight 38.00 HIBACHI SIRLOIN STEAK 32.50 Aged Sirloin Steak with Mushrooms Hibachi Chicken & Juicy Prawns FILET MIGNON 38.50 Aged Tenderloin with Mushrooms roCKY’S ChoiCE 39.00 HIBACHI CHICKEN 24.50 Choice of Grilled or with Teriyaki Sauce Hibachi Steak & Hibachi Chicken ChateauBriand 41.50 Benihana speCial 52.50 Best part of Filet of Aged Tenderloin Hibachi Steak & Lobster Tail WAGYU BEEF 78.00 Choice of Japanese or Australian Wagyu shogun’S feast 45.00 HIBACHI MISO BLACK COD 42.00 Popular Miso Black Cod Hibachi Steak & Juicy Prawns HIBACHI SALMON or SEA BASS 29.50 Tender Salmon or Sea bass LAND & SEA 48.00 HIBACHI PRAWN 33.50 Juicy Prawns Grilled in Lemon & Butter Filet Mignon & Miso Black Cod Tuna Filet STEAK 32.50 Tuna Grilled in Teriyaki Sauce with Pickled Ginger seafood palaCE 57.00 TERIYAKI SIRLOIN STEAK 33.00 Lobster, Black Cod, Salmon & Scallops Thinly Sliced Sirloin Steak with Teriyaki Sauce & Mushrooms SEAFOOD DIABLO 27.00 Benihana roYAL 62.00 Prawns, Scallops, Calamari, Noodles and Assorted Vegetable mix with Benihana Spicy Sauce Chateaubriand, Scallops & Lobster Tail VegetaBLE Delight 26.50 Miso Soup, Vegetarian Spring Rolls, Hibachi Vegetables & DESSERTS Miso Aubergine ICE CREAM HIBACHI SIDE ORDERS BlaCK SESAME ICE Cream 4.80 GREEN TEA ICE Cream 4.80 CRISPY FRIED GARLIC 3.00 Very Good with Steak vanilla/CHOCOLATE/STRAWBERRY 3.50 SpiCY SauCe 3.00 Mango SorBet 3.50 SPICY PRAWNS 8.00 SPECIALTIES DESSERT HIBACHI SCALLOPs 7.50 ChoColate PYramid 6.00 Shiitake Mushrooms 4.75 ICE CREAM tempura 6.75 Fresh GREEN Asparagus 4.75 Banana tempura 6.75 Fresh spinaCh 4.75 LoBSTER TAIL 30.00 GARLIC CHICKEN RICe 4.50 HIBACHI RICE 3.90 Chef's Choice * Please ask a member of staff for any information on allergies or intolerances. * Please ask a member of staff for any information on allergies or intolerances. * A discretionary 12.5% service charge will be added to your bill. * A discretionary 12.5% service charge will be added to your bill. .
Load more

Recommended publications
  • Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1
    Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1. - These regulations may be cited as the Spiny Lobster and Prawn (Shrimp) Regulations, 1973. Article 2. - No person shall fish for, take, or land from any vessel any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4.50 inches). Article 3. - No person shall purchase or have in his possession any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4...50 inches). Article 4. - (1) No person shall fish for, or take any spiny lobster that is in the soft-shell stage. (2) No person shall sell, purchase or have in his possession any spiny lobster which is in the soft-shell stage. Article 5. - No person shall land from any vessel or sell or have in his possession any spiny lobster tail which: (a) is in such a condition that it cannot be measured; or (b) has the calcified bar of the tergum of the first abdominal segment fractured. Article 6. - (1) Every person who takes any spiny lobster that is carrying external eggs shall immediately return it alive with as little injury as possi~le into the water from which it was taken (2) No person shall remove the external eggs from any female lobster or from any spiny lobster tail. (3) No person shall buy, sell or expose for sale, or have in his possession any female spiny lobster or any spiny lobster tail from which any of the erteYnal eggs have been removed.
    [Show full text]
  • 31220 Tns.Pdf
    A BIT OF FIZZ T O S TA R T PROSECCO CHAMPAGNE CROQUETTES CHILLI PRAWN WINGS 125ml / Bottle 125ml / Bottle Cheesy lobster croquettes Lightly battered prawns with Bel Star Prosecco. Taittinger Brut Reserve. served with a herb dressing. chilli, spring onion & lime. 6 / 32 10 / 55 8 10.5 THE MAINS We serve wild live Atlantic lobsters that are delivered fresh daily to our restaurants. All our beef is from Nebraska, USA. All mains are served with our knock-out B&L fries and house salad. LOBSTER TAIL RING Made for sharing: Indulge in six lobster tails and all the trimmings. Six lobster tails, six sides of B&L fries, six salads, our iconic Lemon & Garlic butter sauce and fresh lemon. 120 | With Taittinger Champagne 150 The Ultimate Christmas Indulgence! THE ORIGINALS ORIGINAL BURGER ORIGINAL LOBSTER ORIGINAL ROLL Add cheese for 1. Bacon for 1.5. Whole lobster, grilled or steamed. Chilled lobster meat dressed in 8oz Nebraskan beef patty with lettuce, Served with a clarified butter Japanese mayo and lemon. Served with tomato, pickles, onions, and B&L’s or lemon and garlic butter. our lemon and garlic butter. secret burger sauce. 15 30 25 Ask about today's Big Boy Lobster Catch THE COMBOS Add cheese for 1. Bacon for 1.5 ROLL COMBO B&L COMBO COMBO FOR TWO Original Lobster Roll and Original 5oz Half or Whole Original Lobster and Original Original Whole Lobster, Original Burger Burger. Served with a clarified butter 5oz Burger served with a clarified butter & Original Lobster Roll. Served with a or lemon and garlic butter.
    [Show full text]
  • Sensory Systems and Feeding Behaviour of the Giant Freshwater Prawn, Macrobrachium Rosenbergii, and the Marine Whiteleg Shrimp, Litopenaeus Vannamei
    Borneo Journal of Marine Science and Aquaculture Volume: 01 | December 2017, 80 - 91 Sensory systems and feeding behaviour of the giant freshwater prawn, Macrobrachium rosenbergii, and the marine whiteleg shrimp, Litopenaeus vannamei Gunzo Kawamura1*, Teodora Uy Bagarinao2 and Annita Seok Kian Yong1 1Borneo Marine Research Institute, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia 2Aquaculture Department, Southeast Asian Fisheries Development Center, Tigbauan, Iloilo, Philippines *Corresponding author: [email protected] Abstract Information on the sensory basis of shrimp feeding provides the means for assessment of the effectiveness of food items in terms of smell, taste, size, and colour. This chapter summarizes information about the sensory basis of the feeding behaviour of the giant freshwater prawn (Macrobrachium rosenbergii) and the marine whiteleg shrimp (Litopenaeus vannamei). Existing literature on these shrimp species and other decapod crustaceans is reviewed, and unpublished experiments using the selective sensory ablation technique to determine the involvement of vision, chemoreception, and touch sense in the feeding behavior of the juveniles of M. rosenbergii and L. vannamei are also described. To determine the role of vision in feeding, the eyes of the juveniles were painted over (deprived of vision) with white manicure and their feeding response to commercial pellets was compared with those with untreated eyes. The untreated eyed juveniles detected and approached a feed pellet right away, but the specimens blinded by the coating detected a pellet only after random accidental touch with the walking legs while roaming on the aquarium bottom. Juveniles that had learned to feed on pellets showed food search and manipulation responses to a pellet-like pebble without smell and taste.
    [Show full text]
  • Fish in Disguise: Seafood Fraud in Korea
    Fish in disguise: Seafood fraud in Korea A briefing by the Environmental Justice Foundation 1 Executive summary Between January and December 2018, the Environmental Justice Foundation (EJF) used DNA testing to determine levels of seafood fraud in the Republic of Korea. The results showed that over a third of samples tested were mislabelled. This mislabelling defrauds consumers, risks public health, harms the marine environment and can be associated with serious human rights abuses across the world. These findings demonstrate the urgent need for greater transparency and traceability in Korean seafood, including imported products. Key findings: • Over a third of seafood samples (34.8%, 105 of 302 samples) genetically analysed were mislabelled. • Samples labelled Fleshy Prawn, Fenneropenaeus chinensis (100%), Japanese Eel, Anguilla japonica (67.7%), Mottled Skate, Raja pulchra (53.3%) and Common Octopus, Octopus vulgaris (52.9%) had the highest rates of mislabelling. • Not a single sample labelled Fleshly Prawn was the correct species. • Mislabelling was higher in restaurants, fish markets and online than in general markets or superstores. • By processed types, sushi (53.9%), fresh fish (38.9%) and sashimi (33.6%) were the most likely to be mislabelled. • The seafood fraud identified by this research has direct negative impacts for consumers. It is clear that for some species sampled consumers were likely to be paying more than they should. For example, more than half of the eel and skate samples that were labelled domestic were actually found to be imported, which can cost only half of the price of domestic products. Swordfish mislabelled as Bluefin Tuna can be sold for four to five times as much.
    [Show full text]
  • Improved Prawn-Carp Polyculture and Dyke Cropping in Gher System
    Training Manual on IMPROVED PRAWN-CARP POLYCULTURE AND DYKE CROPPING IN GHER SYSTEM SEPTEMBER 2011 CEREAL SYSTEMS INITIATIVE FOR SOUTH ASIA IN BANGLADESH (CSISA-BANGLADESH) WORLDFISH CENTER Training Manual on IMPROVED PRAWN-CARP POLYCULTURE AND DYKE CROPPING IN GHER SYSTEM CEREAL SYSTEMS INITIATIVE FOR SOUTH ASIA IN BANGALDESH (CSISA-BANGLADESH) Project WORLDFISH CENTER House # 22B, Road # 7, Block F, Banani, Dhaka – 1213 Editorial Board W J Collis Md. Mokarram Hossain Mahabubul Alam Miah Asokh Kumar Sarkar Md. Mazharul Islam (Jahangir) Shattanarayan Rai Gopal Chandra Saha Israt Zahura Overall cooperation from Dr Binay Kumar Barman Dr Manjurul Karim Dr Benjamin Belton Dr Khondokar Morshed – e –Jahan Khonodkar Irshad Mahmud Bijoy Bhushan Debnath Khondokar Hasib Mahbub Bilash Mitra Afrina Chowdhury Billal Hossain Md. Humayun Kabir Publication directed by World Fish Center Bangladesh September 2011 Written by Md. Mazharul Islam (Jahangir), Md Habibur Rahman, Mashiur Rahman, Kajol Kumar Basak Photographs World Fish Center, Ambassador Finn Thilstead Illustrations and Graphics Sparrow Communications (01711-142520) Training Manual on Improved Prawn-Carp Polyculture and Dyke Cropping in Gher System A Course Manual for Prawn Farmers Preface Due to limitations in technical knowledge and skills, farmers undertaking prawn-carp polyculture in ghers do not get optimum results. From the beginning of the CSISA-BD project, the World fish Center has initiated dissemination of technical knowledge in carp polyculture. CSISA BD project has felt there is a lack of skilled trainers and training material in this subject. There are some manuals on prawn-carp polyculture developed by the Department of Fisheries, Fisheries Research Institute, WorldFish Center as well as various other government and non-government organizations.
    [Show full text]
  • Shrimp Fisheries in Selected Countries 155
    PART 2 SHRIMP FISHERIES IN SELECTED COUNTRIES 155 Shrimp fishing in Australia AN OVERVIEW Australia is greatly involved in shrimp21 fishing and its associated activities. Shrimp fishing occurs in the tropical, subtropical and temperate waters of the country, and ranges in scale from recreational fisheries to large-scale operations using vessels of up to 40 m in length. Australia also produces shrimp from aquaculture and is involved in both the export and import of shrimp in various forms. Many Australian shrimp fisheries are considered to be extremely well managed and a model for other countries to emulate. Moreover, the availability of recent information on Australian shrimp fishing and management issues is excellent. DEVELOPMENT AND STRUCTURE The main Australian shrimp fisheries can be roughly divided by area and management responsibility.22 Ten major shrimp fisheries are recognized in the national fisheries statistics (ABARE, 2005). Summary details on these fisheries are given in Table 20. The nomenclature of the main species of Australian shrimp is given in Table 21. Some of the more significant or interesting Australian shrimp fisheries are described below. TABLE 20 Main shrimp fisheries in Australia Fishery Species listed Main method Fishing units Commonwealth Northern Prawn Banana, tiger, endeavour and king Otter trawling 96 vessels prawns Commonwealth Torres Strait Prawn Prawns Otter trawling 70 vessels New South Wales Ocean Prawn Trawl Eastern king prawns Trawling 304 licence holders Queensland East Coast Otter Trawl Tiger, banana,
    [Show full text]
  • Jumbo Tiger Prawn, Milkfish, and Carps
    AQUACUJLTURE What is aquaculture? What benefits do the people of Guam receive Aquaculture is the raising of plants and from the aquaculture industry? animals in water. This includes freshwater, saltwater, and brackish water Aquaculture provides job opportunities 1 (a mixture of freshwater and saltwater). in the private sector and in government. This does not include hydroponics. The It also provides additional tax revenues, term Mariculture is often used to provides fresh, nutritious seafood describe aquaculture in saltwater or products, and decreases imports, thereby brackish water. contributing to a healthy economy. What is the Size of Guam's Aquaculture Industry? By 1985, there were 12 aqua-farms constructed on Guam. However, as of 1989, only three farms were actively producing. Production in 1989 totalled 483,350 pounds with a value of approximately $1.3 million. AQUACULTURE When did aquaculture Jumbo Tiger Prawn, milkfish, and carps. begin on Guam? Seaweeds, rabbitfish, and giant clams are being examined for local aquaculature, The Government of Guam Department but there is currently no commercial 2 of Agriculture first constructed production. aquaculture ponds in 1973 to demonstrate pond culture techniques for Which species is several species, including catfish, eels, being produced in tilapia, freshwater prawns, carps, greatest abundance? milkfish, mangrove crabs, and oysters. Tilapia production was in greatest abundance in 1989, totalling 299,000 What types of pounds with an estimated market value plants and animals of $7 4 7 ,500.00. Til apia production will are currently being raised on Guam? probably see little expansion because the existing markets are nearly saturated. The species that are commercially However, there are possibilities for new produced at the present time include a markets to develop in the future.
    [Show full text]
  • DINNER RAW BAR HANDSHUCKED OYSTERS $M/P House Cocktail Sauce, Champagne Mignonette, Preserved Lemon
    LUNCH RAW BAR SCARLET SEAFOOD TOWER $165 3 Tiers of Alaskan King Crab Legs, East & West Coast Oysters, Chilled Maine Lobster, Jumbo Shrimp, Mussels, Jumbo Lump Crab Meat, Ceviche de Pescado. House Mignonette, Cocktail Sauce, Lemons, Horseradish Serves Four to Six Guests JUMBO SHRIMP COCKTAIL $22 House Cocktail Sauce, Lemon CHILLED ALASKAN SNOW CRAB LEGS $MK Clarified Butter, Preserved Lemon OYSTERS ON THE HALF SHELL House Cocktail Sauce, Champagne Mignonette, Preserved Lemon. EAST COAST Daily Selection Half Dozen $18 Dozen $35. WEST COAST Daily Selection Half Dozen $22 Dozen $42 CHILLED 1 1/2 LB MAINE LOBSTER $MK Dijonaisse, Clarified Butter, Preserved Lemon STARTERS ROASTED KABOCHA SQUASH BISQUE $10 Truffle Maple Cream SPICY HOMEMADE GUACAMOLE $13 Serrano Pepper, Avocado, Onion, Cilantro, Corn Chips. Add Lobster $9 MARGARITA FLATBREAD $15 San Marzano Tomato Sauce, Fresh Mozzarella, Fresh Basil LOBSTER FLATBREAD $24 Grilled Crust with Fontina Cheese, Buttered Lobster, Tomatoes, Garlic, Basil, Sweet Drop Peppers CRISPY POINT JUDITH CALAMARI $17 Flash-Fried, Sweet Drop Peppers, Scallions, Served with Lime Chipotle Aioli BURRATA HEIRLOOM TOMATO SALAD $14 Locally Sourced Burrata, Path Valley Farm Heirloom Tomatoes, Baby Arugula, Red Onion, Basil Vinaigrette WEDGE SALAD $11 Baby Iceberg Lettuce, Tomatoes Tossed in Shallots- Sherry Vinaigrette, Bacon, Chives, Bleu-Cheese Crumbles, Bleu-Cheese Dressing BURRATA BEETS SALAD $14 Locally Sourced Burrata, Path Valley Farms Heirloom Beets, Baby Arugula, Red Onion, Basil Oil, Lavender Vinaigrette HANDHELDS
    [Show full text]
  • Annual Review of the Developmental Fisheries Program for 2007
    Attachment 2 Developmental Fisheries Program Annual Review of Activities Prepared for Oregon Fish and Wildlife Commission January 11, 2008 Portland, Oregon Introduction This report constitutes the annual review of the Developmental Fisheries Program for 2007. The Developmental Fisheries Program and Developmental Fisheries Board were created by the 1993 Legislature to make recommendations to the Fish and Wildlife Commission on developmental fisheries. State policy requires the Commission to institute a management system for developmental fishery resources that addresses both long term commercial and biological values and that protects the long term sustainability of those resources through planned commercial development when appropriate (ORS 506.455). List of Species Table 1 is a current list of developmental species. Those species requiring permits for harvest in 2007 are listed in Category A. Permits Table 2 lists the current number of permits issued and available in 2007. ODFW staff issued 49 permits (through October 17, 2007) for the harvest of developmental fisheries species. Of the 49 permits issued in 2006, 7 were renewed for 2007. Currently no permits are available for spot prawns, coonstriped shrimp/sidestripe shrimp and flat abalone. In the past 6 years all available permits for spot prawns and abalone have been issued each year. Seven spot prawn permits were issued through a lottery in 2007. Landings Landings of developmental fisheries species through September 2007 are summarized in Table 1. Compared to 2006 similar harvest levels have occurred and the majority of the landings of developmental species were taken as incidental catch in other fisheries, with the exception of hagfish. Budget Fund totals from developmental fishery landing tax revenues were dramatically reduced in 2006 due to the removal of Pacific sardines and bay clams.
    [Show full text]
  • Nutritional Analyses of Black Tiger Prawn (Penaeus Monodon) and Nile Tilapia (Oreochromis Niloticus) from Sri Lanka
    Nutritional analyses of Black tiger prawn (Penaeus monodon) and Nile tilapia (Oreochromis niloticus) from Sri Lanka Amal Dharmapriya Premarathna ( [email protected] ) University of Peradeniya Faculty of Veterinary Medicine and Animal Science https://orcid.org/0000- 0002-9748-398X A.M.C.P Kumara Ocean University of Sri Lanka A.P Jayasooriya University of Peradeniya Faculty of Veterinary Medicine and Animal Science Dilan A Satharasinghe University of Peradeniya Faculty of Veterinary Medicine and Animal Science E. Pathirana Ocean university of Sri Lanka Research note Keywords: Oreochromis niloticus, Penaeus monodon, Proximate composition DOI: https://doi.org/10.21203/rs.2.20207/v1 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License Page 1/11 Abstract Objective Fish and crustacean are important sources of animal proteins and other essential nutrients required in the human diet. They are widely accepted for their high palatability, high protein content and tender ≈esh. In this study, proximate analyses were done for ≈esh of brackish water shrimp species Penaeus monodon and fresh water ƒsh species Oreochromis niloticus . Results Percentage of protein content was high values in Penaeus monodon (9.31±0.63) compared to Oreochromis niloticus (7.85±0.79). The highest lipid content was present in Penaeus monodon (0.23±0.22%) while the lowest value was shown by Oreochromis niloticus (0.07±0.16%). Comperativily, the percentage of total carbohydrate content is the highest in Brackish water shrimp than fresh water ƒsh Nile tilapia. The study revealed high protein content and a high fat content in the meat of Penaeus monodon .
    [Show full text]
  • 80 80 Prawn 70 ROSES (3 PC) 80 80 MAKI (8 PC) 85 85 75 45 FASHION SANDWICHES
    SUSHI SASHIMI (3 PC) CALIFORNIA ROLLS (8 PC) Salmon 80 Salmon 95 Tuna 80 Tuna 95 Prawn 85 NIGIRI RAW (3 PC) Avocado & Cucumber 45 Salmon 80 Tuna 80 SIGNATURES (8 PC) Prawn 70 Spicy Tuna 95 Tuna Sashimi & Spicy Aioli ROSES (3 PC) Crunchy Crab 190 Salmon 80 Avocado, Soft Shell Crab Tempura, Wasabi, Aioli & Flying Fish Roe Tuna 80 Ultra Philly 100 Salmon, Avocado, Philadelphia MAKI (8 PC) Cream Cheese & Chives Salmon 85 Prawn Tempura 115 Prawn Tempura, Avocado & Sweet Soy Tuna 85 Rainbow Roll 145 Prawn 75 Prawn, Salmon, Tuna & Avocado Avocado & Cucumber 45 No Rice Roll 145 Cucumber, Prawn, Salmon, Tuna, FASHION SANDWICHES (4 PC) Avocado, Wasabi Aioli & Salmon Roe Salmon 95 Sushi Salad 165 Greens, Tuna, Prawn, Salmon, Tuna 95 Avocado & Sesame Seeds Prawn 85 Add Sushi Rice 35 Avocado & Cucumber 45 STARTERS OYSTERS (X3) SQ Lemon & Black Pepper or Shallot Mignonette MUSSELS 90 Thyme, Garlic, Shallots, White Wine & Cream CALAMARI 95 Grilled - Lemon, Garlic, Flat Leaf Parsley & Chilli Fried - Flour, Sea Salt, Black Pepper & Tartare TEMPURA PRAWNS 125 Lemon & Spicy Aioli TUNA TARTARE 125 Avocado, Crispy Shallots & Citrus Soya Dressing BEEF CARPACCIO 95 Sea Salt, Parmigiano-Reggiano, Balsamic & Olive Oil HALLOUMI 80 Lemon, Parsley, Black Pepper, Dressed Baby Leaves GREENS BUNGALOW HOUSE GREENS 155 Mixed Leaves, Tomato, Cucumber, Pine Nuts, Boiled Egg, Carrots, Avocado, Goats Cheese & House Dressing Add Chicken 35 SALMON NIÇOISE 145 Greens, Tomato, Green, Beans, Olives, Boiled Egg, Capers, Lemon, Vinaigrette GREEK SALAD 95 Roasted Peppers, Tomato,
    [Show full text]
  • West Coast Lobster (Or Spiny Lobster) Has No Claws, but a Big, Delicious Tail
    Everyone thinks all lobsters have large claws, right? Not always! The lobster you’re probably thinking of is the East Coast cold water lobster, often referred to as the American or Maine lobster. The West Coast lobster (or spiny lobster) has no claws, but a big, delicious tail. Unlike the Maine lobster, which defends itself with its claws, the West Coast lobster uses its tail. The tail propels the lobster backward so it can escape quickly. The tail also has sharp spines that can puncture an animal (or a human hand!) if the lobster is captured and not handled a certain way. While the Maine lobster uses its claws to eat, West Coast lobsters must crush food in their powerful jaws. Since lobsters have exoskeletons (a hard shell that encloses their body), they have to molt (shed their shell) in order to grow. They could not get any bigger if they could not get out of and rebuild their exoskeleton. Crabs and shrimps also molt to grow, unlike other invertebrates (squid, urchins, scallops) and finfish. Although animals that molt get the benefit of a new strong, clean shell, molting can be dangerous. Until their new shell hardens, lobsters and other animals that molt are more vulnerable to predators. West Coast Lobster AVAILABILITY OF SEAFOOD Did you know that the availability of seafood is similar to that of crops? Like crops, not all varieties of seafood are available throughout the year. Regulations protect most fish during certain times of the year. See the chart below to determine the peak seasons when your desired local seafood is typically available.
    [Show full text]