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TUNA SASHIMI CRISP | AVOCADO AND TRUFFLE 7.25 F T T O H A FLAMED EDAMAME | SPICY DIP 4.95 R E B STEAMED EDAMAME | MATCHA SALT 4.50 L E 30G OSCIETRA CAVIAR 85.00 R SESAME SEARED SALMON | BLACK BEAN DRESSING 8.50 A C ASIAN CAESAR SALAD EDAMAME | HIJIKI 8.50 W U R SHAVED VEGETABLE SALAD | AVOCADO AND MISO 7.95 & E D YUKHOE (STEAK TARTARE) | SESAME 8.95 YELLOWFIN TUNA TATAKI | CITRUS AND WHITE SOY 8.50 CRISPY DUCK SALAD | POMELO AND GINGER 8.50 CRISPY SQUID | ASIAN TARTARE SAUCE 8.75 T E ASPARAGUS, AVOCADO, SWEET POTATO AND SHISO LEAF 9.50 M P BUTTERMILK FRIED CHICKEN | KIMCHI MAYONNAISE 8.95 U NOBASHI PRAWN, DASHI STOCK 10.95 R A POPCORN SHRIMP | SPICY CREAMY SAUCE 8.95 SOFT SHELL CRAB | KAFFIR LIME 13.95 PRAWN STEAMED DUMPLING | MISO FOAM 7.50 D A B U N A FRIED CHICKEN GYOZA | TRUFFLE SOY 7.95 M D O P CRISPY DUCK BAO | HOISIN AND FIVE SPICE 8.50 B L POPCORN SHRIMP BAO | CREAMY SPICY SAUCE 7.50 I U N N CRISPY TOFU BAO | MISO MAYO, YUBA BEAN CURD 6.95 G S S AVOCADO CRISPY TOFU | LIME AND GINGER DRESSING 11.95 F R ‘R BLACK COD | MISO 29.50 O O M B SCALLOPS | STICKY BARBECUE PORK BELLY 13.95 A ASPARAGUS, WHITE WAFU DRESSING | BLACK SESAME 10.95 T T H A SLOW COOKED PORK BELLY | ASIAN BARBECUE SAUCE 14.95 E G MISO MARINATED BABY CHICKEN 14.50 R WAGYU BEEF TATAKI | PICKLED VEGETABLES 48.00 I L DUCK MASSAMAN CURRY | CASHEW NUTS 13.50 L ’ SALMON FILLET TERIYAKI 16.50 BEEF SIRLOIN | CRISPY SESAME AND SOY DRESSING 26.00 THAI SEA BASS | CORIANDER, LIME AND CHILLI 18.95 STEAMED RICE 3.50 S I KIMCHI EGG FRIED RICE 4.95 D E ROBATA GRILLED ASPARAGUS SKEWER 6.50 S SEARED PAK CHOI | GINGER SOY 5.50 STEAMED BROCCOLI | CHILLI 4.25 WARM MANGO AND YUZU DOUGHNUTS 7.50 WITH COCONUT DIPPING SAUCE RED DRAGON DESSERT 8.50 DARK CHOCOLATE, SALTED CARAMEL AND HONEYCOMB DESSERTS MATCHA GREEN TEA CREME BRÛLÉE | CRUSHED RASPBERRIES 7.95 WHITE CHOCOLATE SPHERE 8.95 PASSION FRUIT, MERINGUE, YUZU FOAM AND CARAMEL SAUCE TONKA BEAN PANNA COTTA | SHAVED PINEAPPLE, CHILLI AND LIME 7.50 MOCHI ICE CREAM BALLS 5.50 3 BALLS : CHOICE OF GREEN MATCHA TEA | BLACK SESAME | VANILLA PLEASE NOTIFY YOUR WAITER OF ANY FOOD ALLERGIES OR INTOLERANCES WHEN ORDERING. WE CANNOT GUARANTEE THE TOTAL ABSENCE OF ALLERGENS IN OUR DISHES. A DISCRETIONARY OPTIONAL SERVICE CHARGE OF 12.5% WILL BE ADDED TO YOUR BILL. 32.1_IVY_Manchester_Asian_menu_05042019-PRINT.indd 1 10/04/2019 13:44.

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Pavilion Combines Pan Pacific Dining with Flavours and Influences
NIBBLES SALADS FROM THE WOK Steamed edamame beans in the pods flavoured with 4.95 Fig, watermelon and grapefruit salad sticky plum 7.95 Goan fish curry salmon, king prawns, white fish, 18.95 Maldon sea salt or spicy sauce (V, GF, VE) dressing and toasted coconut (VE,GF) with Jasmine rice (GF) Shishito peppers with Togarashi spice (V, GF, VE) 4.95 Shredded Thai chicken and peanut salad basil, coconut, 8.95 Mee Goreng fried egg noodles beansprouts, 13.95 chilli and mizuna (*GF) vegetables, potatoes and sambal chilli (V) Crunchy sushi bites with spicy tuna 4.95 Wafu salad - shredded vegetable salad with Japanese 7.95 Vietnamese braised beef rib green chilli and 17.95 Vegetable spring mini roll sweet and sour plum 4.95 Wafu dressing (V, VE) pan juices, with a side of steamed rice sauce (V) Nasi Goreng - Indonesian egg fried rice, with 15.95 FROM THE RAW BAR TASTING PLATES potatoes, vegetables, chicken and prawns Pavilion combines pan pacific dining topped with fried egg (GF, VE) Gyoza - choice of pork, seafood or vegetable with sweet with flavours and influences from Asia, Seabass ceviche passion fruit, lime, chilli, ginger, and 8.95 8.95 Thai red vegetable curry with coconut milk, served 16.95 plantain chips (GF) soya dipping sauce Australasia and the islands of the with steamed rice (V, GF) Pacific. Tuna tartare Pickled radish, avocado puree, yuzu 8.95 Korean braised baby back ribs Galangal, ginger and 7.95 dressing (GF) palm sugar sauce The ‘Izakaya’ menu is designed to be shared SIDES Salt and pepper squid lime, and green chilli (*GF) 8.95 4.95 amongst all guests at the table and is served SUSHI CUT ROLLS (8 PIECES) Garlic and ginger broccoli (V, GF, VE) over several courses from cold through to Steamed Jasmine rice (V, GF, VE) 3.95 hot in the order of the menu.
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TASTE THE NORTH SHORE BREAKFAST, LUNCH & BREAK MENUS Inspired by our Mauka, Kula and Makai OUR FOOD PHILOSOPHY Good food is a reflection of our relationships with our local food community and the abundance and diversity of products that are available. The North Shore is a naturally rich food environment that we intend to shine through in our menus. Enjoy! EVENT POLICIES EVENT DETAILS & GUARANTEES Our Catering & Conference Services department will contact the authorized contract representatives to assist in detailed planning & preparations for the catered event. Turtle Bay Resort encourages all menus, event details, and minimum guest counts for each contracted event to be finalized one month prior to the scheduled commencement date. Final guaranteed attendance must be specified in writing at least three (3) business days in advance. Weekend event guarantees are due by 11:00 a.m. HST the previous Wednesday. In the absence of a final guarantee, the agreed number from the contract, or banquet event order will apply. The agreed number listed on the BEO or the actual number served on event day (whichever is greater) will be the number for which you will be charged. Should the num- ber in your party increase considerably, we reserve the right to move your group to a more appropriately sized room or location. Turtle Bay Resort will set the function up to five percent (5%) over the guarantee, however if a larger set is needed, additional charges may apply. If your expected at- tendance increases substantially within three days of the event, we will do our best to accommodate, however we cannot guarantee that we will be able to offer the same menu choice for the additional guarantee.
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Allergen Information Sheet
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Dining-Menu.Pdf
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Japanese-Style Tuna Noodle Salad Recipe - NYT Cooking
4/5/2020 Japanese-Style Tuna Noodle Salad Recipe - NYT Cooking Japanese-Style Tuna Noodle Salad By Sam Sifton YIELD 4 servings TIME 30 minutes Here’s a simple udon salad I picked up from the chef and entrepreneur Bart van Olphen, who elevates canned tuna to the heights of deliciousness. Van Olphen dresses the noodles in what he calls wafu dressing, which translates roughly as Japanese-style: a sweet-salty vinaigrette of soy, sesame oil, mirin and rice vinegar. I add a little sweet miso for texture and taste, and increase the amount of seaweed in the salad as well. Garnish with sesame seeds or furikake, the Japanese seasoning blend, and you have a superior tuna casserole. It is as good served cold as hot. INGREDIENTS PREPARATION FOR THE SALAD: Step 1 Bring a large pot of water to a boil over high, and set the wakame in a small ¼ cup cut dried wakame seaweed bowl. Once the water comes to a boil, ladle or pour enough over the wakame 8 ounces dried udon noodles (or to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the whatever noodles you have on hand) wakame to a colander to drain and cool; set aside. 1 to 2 tablespoons furikake or sesame Step 2 seeds While the wakame soaks, cook the noodles according to the package 10 to 12 ounces tuna in oil, drained instructions. 2 scallions, trimmed and thinly sliced Step 3 FOR THE DRESSING: Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and 2 tablespoons sesame oil miso; set aside.
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Japanese Noodles
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