Dinner Menu Front 8-10-18

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Dinner Menu 2018 Raw Bar Upstream *Oysters M/P *Salmon 22 Scottish Salmon, Parsnip Puree, Red Curry Beurre Blanc East Coast Seabass 39 West Coast Banana Leaf Wrapped, Tomato Chutney, Lump Crab, Mango-Papaya Salad, Peanuts Middleneck Clams* M/P Halibut 28 Hamachi 12 Broiled Halibut, Black Garlic Jus, Curried Potatoes pickled jalapeño and yuzu vinaigrette* Sake Marinated Seabass 39 Spot Prawn 14 Lobster Dumplings, Bok Choi, Shiitake, Shiso Mirin Broth chives and citrus vinaigrette Angry NC Catfish 24 Crispy Catfish Filet served with Spicy Sichuan Bean Sauce Big Eye Tuna Escabeche 14 (Choice of Side) tomatoes, pickled onion and soy vinaigrette* “KFC” (Krispy Fish Catch) 35 Ceviche Oysters 10 Served whole/Lettuce wrap (Serves 2 - 4 Guests) Cucumber Juice and Crispy Garlic King Crab Risotto 28 Starters Carolina Gold Rice, King Crab, Corn Pudding Black Truffle, XO Sauce Edamame/Sea Salt 5 Green Papaya Salad 12 Land Duck Confit , Thai Basil, Vietnamese Vinaigrette- Springer Mtn Chicken 20 Mizuna Salad 10 Woodoven Roasted, Maitake Mushroom, Poached Egg Carrot Citrus Dressing, Crispy Burdock Duck 30 “Peking Style” Roasted Half Duck, Mango Chutney Bibb Salad 10 Hoisin Sauce Watermelon Radish, Pea Shoots, Crouton Sherry Vinaigrette *Dry Aged Angus Ribeye 42 Kimchi Cucumber 6 Smoked Beets, Puffed Rice, Wasabi Cream Salt-Chili Cured Cucumber, Duck Crackling “Kalbi Style” Wagyu Skirt Steak 32 Kato’s Tofu 8 Hot Kimchi Savoy Cabbage and Glazed Shitaki House-Made Tofu, Ginger Pickled Shimeji Mushrooms Miso Soup 6 Sides House Made Tofu, Seaweed Steamed White Rice 4 Monk Fish Dip 12 Spiced Monk Fish, Chili, Lemongrass, Peanuts Shallot Fried Rice 5 Glazed Brussel Sprouts 9 Sweet and Sour Calamari 13 with Scallion and Ginger Asian Slaw, Vietnamese Vinaigrette Crab Croquettes 14 Tomato Samball Roasted Cauliflower 9 Green Curry Puree, Lemon Aioli, Baby Greens 5 Spice Mushroom and Onions 9 Mussels(steamed) 14 Soy Glaze Coconut Broth, Lemongrass Sweets Hamachi “Collar” 16 Sweet Soy Roasted Collar & Eggplant Puree Warm Doughnuts 8 Chocolate Filled with Green Tea Semifreddo Shrimp/Foie Gras Dumpling 12 Radish, Pea Shoot Soy Milk Panna Cotta 8 Yuzu Curd Wagyu Beef Tataki 14 Seared Wagyu Ribeye, Ginger Scallion Salad & Chocolate Indulgence 8 Chocolate Tart, Oreo Crust, Banana Rum Caramel Ponzu Quail Karaage 12 Strawberry Sorbet 8 Strawberry Jelly, Freeze Dried Strawberry, Strawberry Puree Crispy Fried Quail and Thai Chili Salt “The Rock” NY Strip 12 Coffee Ice Cream 8 Soy Ginger Marinade, Cooked Tableside Hazelnut-Espresso Cookie, Espresso Caramel Peach Kakigori 8 Peach Vanilla Ice, Thai Chili Poached Peach, Marscapone Mousse *This item is served using raw or undercooked ingredients. Please be advised that consuming raw or undercooked meats, poultry,seafood, shellfish or eggs may increase your risk of foodborne illness. Gene Kato Executive Chef Partner and Team .

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Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
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