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Novikov Miami M I A M I APPETIZERS DIM SUM 4 pieces WHITE MISO SOUP 9 SHRIMP & CILANTRO 15 SALTED SHISHITO PEPPERS 13 SCALLOP & SHRIMP 16 STEAMED EDAMAME V 9 PORK & KIMCHI 14 SPICY EDAMAME V 10 BLACK TRUFFLE, CHICKEN & MOREL 17 WILD BABY SQUID 19 DUCK & FOIE GRAS 23 SHOYU DASHI OCTOPUS 20 KING CRAB & CAVIAR 28 SALT & PEPPER TOFU V 13 SAFFRON & SWEET CORN V 13 PORK SKEWERS 19 SPICY PRAWN MONEYBAGS 17 BRUSSELS SPROUTS & CRISPY PORK 17 CRAB & TRUFFLE SOUP 17 CRISPY ROLLS 3 pieces NEW STYLE SASHIMI BLACK COD CRISPY ROLLS 19 YELLOWTAIL CILANTRO * 23 A5 WAGYU & FOIE GRAS GYOZA 28 HOKKAIDO SCALLOP UNI * 36 KING CRAB 22 TUNA JALAPEÑO * 21 CHICKEN & WILD MUSHROOM 15 TORO TARTARE WITH CAVIAR* 38 LOBSTER SPRING ROLL 18 SCALLOP & BLACK TRUFFLE* 25 HAMACHI CARPACCIO & SHAVED TRUFFLE * 29 BAO BUNS MAKI CRISPY PORK 15 TUNA SALMON YELLOWTAIL CHIRASHI* 19 ROASTED DUCK 15 KING CRAB CALIFORNIA 19 SOFT SHELL CRAB 22 add caviar +30 CRISPY PRAWN 20 ULTIMATE SPICY TUNA* 22 SPICY SCALLOP 23 HAMACHI YUZU TRUFFLE* 24 DUCK SALMON & AVOCADO* 16 PEKING DUCK half / whole 49 / 98 PRAWN TEMPURA 19 CRISPY DUCK FOIE GRAS 68 SPICY SALMON* 18 add caviar +90 HAMACHI JALAPEÑO MISO* 23 CUCUMBER & AVOCADO V 13 CRUNCHY TORO* 23 ENTREES VEGETABLE ROLL V 14 YUZU MISO BLACK COD 39 WAGYU RIBEYE* 12oz 90 PREMIUM SUSHI 2 pieces TAMARIND GLAZED SALMON 29 SALMON TORO* Scotland 19 CILANTRO PESTO BRANZINO 35 A5 WAGYU & FOIE GRAS* Japan 29 SZECHUAN BBQ PORK RIBS 31 CHU TORO & CAVIAR* Japan 38 BEEF FILLET*8oz 44 SEARED O-TORO* Japan 28 A5 WAGYU STRIPLOIN* 5oz 115 CRISPY RICE TARTARE A5 WAGYU / KING CRAB 28 / 26 HONEY TRUFFLE KING CRAB 68 ROBATA SZECHUAN CHICKEN 27 SASHIMI / NIGIRI 2 pieces GOCHU LAMB CUTLETS 4 pieces 28 SALMON* Scotland 11 SWEET & SOUR MANGO CHICKEN 31 HAMACHI* Japan 12 SNAPPER TWO WAYS”(2-2.5LB) 82 HOKKAIDO SCALLOP* Japan 16 AKAMI* Japan 13 TEMPURA CHU-TORO* Japan 19 WHITE FISH TEMPURA 19 O-TORO* Japan 24 SEASONAL VEGETABLES 19 KINMEDAI* Japan 19 LOBSTER Maine half / whole 39 / 77 SEA URCHIN* Japan 24 BLACK TIGER SHRIMP 23 BOTAN EBI* Canada 16 MACKEREL* Japan 13 VEGETABLES MEDAI* Japan 13 DASHI WILD MUSHROOM 19 UNAGI* Japan 15 FRESNO PONZU CHARRED BROCCOLINI V 15 SASHIMI SELECTION* 3 kind / 5 kind / 9 kind 22 / 37 / 74 GINGER BABY BOK CHOY V 19 NIGIRI SELECTION* 5 piece / 9 piece 29 / 54 BLACK GARLIC WILD MAITAKE V 18 SWEET SOY ASPARAGUS V 15 SELECTED CAVIAR GARLIC SOY SHIITAKE V 13 KALUGA FUSION*1oz 90 ROBATA CITRUS CORN V 15 OSETRA ROYAL*1.7oz 190 RICE & NOODLES SALADS SINGAPORE NOODLE 23 CUCUMBER TATAKI V 15 VEGETARIAN SINGAPORE NOODLE V 18 DUCK SALAD 29 PRAWN FRIED RICE 19 SEAWEED SALAD V 13 DUCK FRIED RICE 19 GREEN SALAD WITH TRUFFLE V 19 BEEF FRIED RICE 18 VEGETARIAN V *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness,**Our menu contains allergens. If you suffer from a food allergy or intolerance please notify us upon placing any order. A service charge of 20% will be added to your check. 9.4.20.
Recommended publications
  • The Welfare of Ducks and Geese in Foie Gras Production
    The Welfare of Ducks and Geese in Foie Gras Production A Summary of the Scientific and Empirical Evidence A Farm Sanctuary Report Farm Sanctuary · P.O. Box 150 · Watkins Glen, NY www.FarmSanctuary.org · www.NoFoieGras.org Introduction Foie gras, a French term meaning "fatty liver," is produced by force-feeding ducks and geese large amounts of meal that enlarges their livers up to 10 times the nor- mal size. In medical terms, ducks and geese raised for foie gras suffer from hepatic lipi- dosis, a pathologically enlarged, physiologi- cally impaired liver. Foie gras was traditionally produced from geese, but the trend in recent years has been toward using ducks, who require less space to house and are slaughtered younger. Only ducks are currently being used in the US to make foie gras. The species of duck used in foie gras production is a hybrid between the Muscovy duck (Carina moschata) and the domestic duck (Anas platyrhnchous). A male Muscovy duck, which is nearly twice the size of a female Muscovy, is crossed with a domestic female duck such as the Pekin, and the result is a sterile hybrid called the Mulard duck. Male Mulard ducks are used for foie gras production, while the females are either killed at birth or raised and slaughtered for meat con- sumption. During the force-feeding process, the duck is grabbed by the neck, and a metal or plastic tube 8 to 12 inches long is inserted down the esophagus. The desired amount of high fat, high carbohydrate corn mash is pushed through the tube and into the duck's esophagus by either a manual or a pneu- matic pump.
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  • Foie Gras: As Seen from Southwest France Author(S): Jeanne Strang Source: Gastronomica: the Journal of Food and Culture, Vol
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  • Banning Foie Gras in California
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  • Welfare Aspects of the Production of Foie Gras in Ducks and Geese Report of the Scientific Committee on Animal Health and Animal
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