COMMENCE ASIAN GRILL SUNDA CLASSICS EDAMAME 5 GRILLED VEGETABLES 22 SIGNATURE CRISPY RICE SPICY EDAMAME 7 mushrooms, eggplant, bok choy, broccolini, onion, okra, pan fried sushi rice glazed with tamari carrots, coconut curry khao soi, crispy rice noodles TSUKEMONO 12 and topped with: seasonal pickled vegetables CHICKEN INASAL 26 SPICY TUNA* 16 MISO SOUP 4 , lemongrass, garlic, cherry tomatoes, red onion, masago, chives, sriracha, rayu, jalapeño tofu, wakame, scallions achiote glaze, chili lime sauce, grilled lemon ENOKI MUSHROOMS 5 WAGYU* 16 CRAB 8 NEW YORK STRIP STEAK* 36 sambal, chives, red chili, asian pesto sprouts, carrots, spinach, cucumber, sesame soy marinade WOK FIRED SHISHITO PEPPERS 12 TUNA POKE* 18 thin FILET MIGNON* 39 tuna, masago, wakame, red onion, avocado, shishito peppers, red onion sesame soy, tostones SALADS PORTERHOUSE* 65 SASHIMI SALAD* 20 style, lemon soy, grilled onion, watercress salad TUNA TRUFFLE PIZZA* 18 butter lettuce, onions, radish, salmon, hamachi, roti prata, black truffle, foie gras aioli, red onion, tuna, yuzu vinaigrette, dashi aioli truffle tare TIGER CRY BEEF SALAD* 22 MAIN FLAVORS marinated skirt steak, lettuce, mango, papaya, pickled SZECHUAN CHICKEN 23 CHILI ALBACORE SASHIMI* 17 radish, fresh herbs, tamarind chili sauce dry chinese chilis, green beans, scallions, sesame chili oil seared chili marinated albacore tuna, crispy leeks, CRISPY BRUSSELS SPROUTS 17 rayu ponzu brussels sprouts, red cabbage, carrots, chilies, 23 fried shallots, minced shrimp, nuoc cham vinaigrette confit pork shank, garlic vinaigrette, foie gravy YELLOWTAIL JALAPEÑO* 17 MISO BEETS 16 SEABASS 34 cilantro, garlic, yuzu ponzu seasonal roasted beets, , shiro miso dressing, chilean seabass, asparagus, greens, caramelized onions, honey almond crème, almonds STUFFED AVOCADO* 18 ginger soy vinaigrette avocado wrapped spicy tuna, crispy shallots, SEARED SALMON* 24 japanese salsa, ponzu, wasabi aioli DIM SUM enoki, shiitake, oyster mushrooms, spinach, kombu, miso broth MAGURO TATAKI* 18 STEAMED BUNS ichimi seared tuna, onion ponsu, black pepper, scallion bao buns filled with MISO BRONZED BLACK COD 34 PORK BELLY 17 eggplant, sweet miso glaze, chives toasted garlic pickled veggies, hoisin CRISPY KOREAN 16 WHOLE GRILLED SNAPPER 45 TOSTADA* 15 spicy korean style, pickled cucumbers “ikan bakar” sweet chili sambal, pickled shallots, lime king crab, hotate, orange vinaigrette, avocado purée, MUSHROOM 13 vinaigrette, herb salad shiitake, hon shimeji, oyster mushrooms, hoisin, masago, chili sauce, cilantro, toasted tortilla crispy carrots SHIITAKE EDAMAME DUMPLINGS 14 NOODLES AND RICE SIGNATURE NIGIRI chives, ginger soy dipping sauce GARLIC CRAB NOODLES 18 ESCOLAR “THE GREAT WHITE”* 13 14 lo mein noodles, garlic butter, crab, scallions, escolar, truffle shavings, potato chip crispy pork and shrimp shanghai style egg rolls, fried garlic boston lettuce, dipping sauces HAMACHI MARROW* 14 PAD THAI OXTAIL POT STICKERS 17 seared yellowtail, roasted garlic, bone marrow, braised oxtail, caramelized onion jus, white wasabi cream rice noodles, egg, carrots, cabbage, scallions, peanuts, tamarind sauce smoked salt

HOT TOFU 16 CRUNCHY GARLIC HAMACHI* 14 STREET CORN 12 CHICKEN 17 chili crisp, lime, extra virgin olive oil grilled corn, sambal coconut cream, SHRIMP 18 toasted coconut, herbs CRAZY RICE 27 NIGIRI AND SASHIMI TIGER SHRIMP TEMPURA 16 lobster, chicken, tiger shrimp, fried egg, shrimp sauce, (2 pieces nigiri/4 pieces sashimi) candied walnuts, creamy honey aioli kecap manis, cucumber, sambal MAGURO* (tuna) 8/16 HAMACHI* (yellowtail) 8/16 MISO CAULIFLOWER 12 garlic, chilies, sweet miso butter PORK ADOBO FRIED RICE 16 SHIRO MAGURO* (albacore) 7/14 SUZUKI* (striped bass) 7/14 shredded braised pork belly, scallions, garlic, fried egg, LEMONGRASS BEEF LOLLIPOPS 17 HOTATE* (hokkaido scallop) 8/16 KANI (king crab) 8/16 sliced new york strip steak wrapped lemongrass, soy vinaigrette EBI (cooked shrimp) 7/14 ginger citrus sweet soy glaze PALABOK 28 IKURA* (salmon roe) 7/14 MUSHROOM ADOBO 15 lobster, shrimp, clams, mushrooms, canton noodles, UNAGI (freshwater eel) 8/16 HIRAME* (flounder) 7/14 confit oyster mushroom, garlic, puffed rice, shellfish broth, toasted bread crumbs, fresh scallions, soy vinaigrette SMOKED SALMON 8/16 TOBIKO* (flying fish roe) 7/14 herbs, chilis PORK BELLY SKEWERS 16 SAKE* (salmon) 8/16 UNI* (sea urchin) 15/30 braised pork belly, asian slaw, sweet soy *These Product are served undercooked and or raw. Please inform your server of any food TAKO (octopus) 7/14 TRUFFLE TAMAGO 7/14 DRY BRAISED GREEN BEANS 13 allergies. A friendly reminder: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. Sunda does not carry coined change, bill will be (escolar) honey glazed walnuts, sweet soy rounded up to the nearest dollar. WALU* 7/14 SABA* (mackerel) 8/16 SIGNATURE SUSHI SPECIALTY COCKTAILS SPICY SHRIMP* 16 shrimp, scallions, masago, chili oil PEARED SAKE 15 SWEET POTATO CATERPILLAR 15 grey goose la poire vodka, zipang sparkling sake, roasted sweet potato, asian pear, avocado, black garlic pineapple juice, ginger syrup, cinnamon rim teriyaki, roasted red pepper purée

DRAGONFLY* 18 BLACKBERRY LIMEADE 15 spicy shrimp, unagi, masago, avocado, jalapeño, effen vodka, lime juice, rosemary syrup, muddled asparagus, cilantro, spicy mayo, unagi sauce fresh blackberries PANDA* 17 shrimp tempura, tobiko, scallions, chili sauce, GRASS TIGER 15 tempura crumbs, cream cheese, unagi sauce, jalapeño infused ransom old tom gin, ginger beer, wasabi aioli lime juice, orange juice, lemongrass syrup, spanked LOBSTER AND WAGYU* 25 creamy lobster, scallions, jalapeño, wagyu sashimi, fresh mint truffle foie aioli GHOST IN THE SHELL 16 RED DRAGON* 22 shrimp tempura, spicy tuna, unagi, jalapeño, avocado, larceny bourbon, hakushu 12 yr whisky, laird’s tempura crispies, unagi sauce applejack, laphroaig 10 yr rinse, benedictine, BAKED SEAFOOD DYNAMITE* 22 peychaud’s bitters octopus, shrimp, lobster, crab, avocado, cucumber, mayo, scallions, masago, rayu aioli STRAWBERRY FIELDS 14

CRUNCHY PIG, HIDDEN LOBSTER 22 belvedere, cointreau, lemon juice, lime juice, soy paper, lobster, avocado, jalapeño, sweet chili orange juice, fennel syrup, muddled fresh strawberries sauce, tempura crispies, bacon

BAKED SNOW CRAB HANDROLL 13 SUNDA OLD FASHIONED 15 alaskan snow crab, dynamite sauce, tempura crispies, four roses bourbon, cherry gastrique, bourbon barrel soy paper, sesame seeds smoked sugar, angostura and orange bitters RAINBOW* 20 king crab, tuna, salmon, escolar, hamachi, LYCHEE LUXURY DROP 15 asparagus, avocado absolut vodka, st. germain, lemon juice, lychee syrup, SPICY “TAIL OF TWO TUNAS”* 15 hint of wasabi yellowfin tuna, escolar, pickled jalapeño, fried shallots, spicy mayo BILLY’S SUPER FRESH SAKETINI 16 MIYAGI* 16 grey goose vodka, tozai “living jewel” sake, muddled walu, ebi, yuzu tobiko, cilantro, cucumber, avocado, kaiware, citrus fresh cucumber, mint

GAMBLER* 19 spicy tuna, spicy shrimp, masago, cucumber, scallion, kanpyō, avocado, rayu, sambal, ghost pepper CAUTION: Ghost peppers are dangerously spicy and appears randomly in a single piece, are you Nahm Kim feeling lucky? MIXOLOGIST

Learn More about our Group Dining Packages & Private Party Options. Mike Morales [email protected] EXECUTIVE CHEF / PARTNER

Sunda SundaNewAsian