Raw Bar Sashimi
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APPETIZERS Wasabi Hummus – Served with Pine Nuts, Sriracha
APPETIZERS Wasabi Hummus – served with pine nuts, sriracha, cilantro oil, daikon, red pepper & naan 8 Calamari – jerk seasoned, flash-fried & served with spicy aioli 10 Edamame – warm with sea salt or chilled with sweet soy vinaigrette 5 Crab & Asiago Dip – served warm with sriracha, scallion & naan 9 Nama Shrimp – choice of tempura or panko fried shrimp, mixed greens, sweet soy vinaigrette 10 Miso Soup – white miso with seaweed, tofu & scallion small 4 large 6 Cucumber Salad – marinated cucumber with daikon & red pepper 4 Seaweed Salad – assorted seaweed with cucumber 6 Sampler Platter – shrimp dumplings, pork dumplings & spring rolls with sweet soy vinaigrette 15 ROLLS *Atlantic – crunchy shrimp, avocado, spicy aioli topped with salmon, scallion, ponzu & chili garlic sauce 15 *Maui Wowie – crunchy shrimp, avocado, spicy aioli topped with yellowtail, avocado & pineapple salsa 16 *Fancy Scallop – crab, avocado, sprouts, cucumber topped w/ tempura crunchies, spicy scallops & fantasy sauce 16 *Rainbow – crab, avocado, cucumber topped with salmon, tuna, yellowtail, white fish, shrimp & avocado 16 *Crazy Tuna – spicy tuna & cucumber topped with seared albacore, avocado, scallion & ponzu 16 *Tempura – crab, smoked salmon, cream cheese & avocado tempura fried & topped with fantasy sauce, eel sauce, masago & scallion 16 Cali – crab, avocado & cucumber 9 Dragon – crunchy shrimp, avocado, spicy aioli topped with eel, avocado & eel sauce 16 *Pizza – crab, smoked salmon & avocado baked with tnt sauce & topped with bonito flakes, scallion & eel sauce -
Starters the TURF Seasonals Raw Bar SIDES
Starters seasonals * FRIED CALAMARI 11 GRILLED SALMON 28 mango-chile mojo, lime aioli black lentil, n’duja, romanesco, piquillo pepper vinaigrette HAMACHI CRUDO 14 sumac yogurt, curried couscous, raw bar charred pineapple on ice or steamed SEARED DIVER SCALLOPS 37 ½ LB PEEL N’ EAT SHRIMP 13.5 baby bok choy, bacon braised mushrooms, LUMP BLUE CRAB CAKE 19 jax mustard, cocktail sauce roasted garlic tater tots, preserved lemon aioli lemon-dill aioli JUMBO SHRIMP COCKTAIL 15 AHI TUNA POKE 18.50 wild gulf shrimp, cocktail sauce, lemon sushi rice, fuji apple, avocado, black pepper ½ LB DUNGENESS CRAB 25 SOUTHERN FRIED CATFISH 21 ponzu, jalapeno, spiced cashew collard greens, cheddar & poblano grits, ½ LB SNOW CRAB 27 carolina barbeque sauce STEAMED MUSSELS [1 LB) ½ LB KING CRAB 45.5 OR CLAMS 16.5 [3/4 LB] CRAB TRIO 69 roasted tomato & chorizo LEMONGRASS CRUSTED - or - thai curry THE HOOK* 39 TUNA SHOYU* 35.5 add pasta or fries - 3 2 east coast oysters, 2 west coast oysters, soba noodles, pickled daikon, 1/2 lb peel n’ eat shrimp, 1/2 lb snow crab bok choy, smoked shoyu broth BEEF TARTARE* 13 herb emulsion, capers, shallot, mushrooms, THE LINE* 74 aleppo pepper, cured egg yolk 1 lobster tail, 5 oz alaskan king crab, 2 east coast SPAGHETTI AL SCOGLIO 26 mussels, manila clams, calamari, prawns, ROASTED BABY BEETS 11 oysters, 2 west coast oysters, 1/2 oz golden caviar, calabrian chiles, castelvetrano olives, spiced pepitas, apple butter, chicories, chevre, lavosh cracker, fruit de mer san marzano tomato key lime citronette THE SINKER* 122 CRISPY -
Mains Desserts
musubi apps & sides (cont.) each order is cut into three bite-sized pieces Iberico Pork Belly Skewers, miso-daikon-ginger seasoning - $10 Musubi Platter, choose four below* - $20 Spanish Octopus Skewers, five-spiced bacon, charred scallion - $9 SPAM, classic - $5 Vegetable Skewers, heirloom squash, shiitake mushroom, sumiso - $7 Spicy SPAM, soy-pickled jalapeños, soy mayo - $5 Skewer Tasting, tasting of three skewers - $12 Galbi, braised beef short rib, kimchi (contains shellfish) - $6 Assorted Pickles, rotating selection of house made pickles - $5 Pork Jowl, scallion and ginger purée - $6 Hawaiian Macaroni Salad, onions, carrots, celery, dairy - $5 Spicy Tuna Tataki, yuzu kosho, chili, sesame oil* - $6 Kimchi, traditional napa cabbage kimchi (contains shellfish) - $5 Shiitake Mushroom, kombu, ginger - $5 Kimchi, green beans, almonds, shiso (contains shellfish) - $6 Katsuobushi, braised bonito flakes, cucumber sunomono - $5 Kimchi, pea leaf, carrots, blood orange - $7 Spicy Salmon Tartare, tobiko mayo* - $6 Spicy Tuna Tartare, chili, sesame oil, shiso* - $6 Hokkaido Uni, braised kombu, shiso* - $28 / $23 supp. on platter mains Lobster, coral aioli, yuzu kosho* - $15 / $10 supp. on platter Teriyaki Chicken Bowl, asian greens, sesame, steamed rice - $15 Japanese Scallop, nori mayo, lemon* - $10 / $5 supp. on platter Garlic Shrimp Bowl, garlic & butter, pineapple, chili, steamed rice - $16 Miyazaki A5 Wagyu, soy-pickled garlic* - $15/ $10 supp. on platter Chow Noodle, spiced tofu, black bean and szechuan chili - $15 Luxury Musubi Trio, Hokkaido -
Raw Bar & Appetizers Chowder & Soup Salads Specialties Shrimp, Scallops
RAW BAR & APPETIZERS *CLAMS ON THE 1/2 SHELL 1.50 ea. 14.00 dozen *OYSTERS ON THE 1/2 SHELL (when available) 2.25 ea. 20.00 dozen JUMBO SHRIMP served cold and in the shell 2.75 ea. 26.00 dozen FRIED LOBSTER "KNUCKLES" with a sweet chili aioli 14.00 STUFFED MUSHROOMS shrimp, crab and cream cheese stuffing 7.00 FRIED CALAMARI (with hot peppers add $1.00) 10.00 BUFFALLO WINGS with celery and blue cheese dressing 13.00 POPPY JON SHRIMP stuffed with mozzarella cheese and wrapped in bacon 12.00 CLAMS CASINO broiled with bacon, onion, pepper & parmesan topping 11.00 ONION RINGS with a spicy remoulade 6.00 SHRIMP COCKTAIL with cocktail sauce and lemon 11.00 CRAB RANGOONS crispy fried dumplings with shrimp, crab & cream cheese 7.00 BUFFALO SHRIMP tossed in wing sauce and served with blue cheese dressing and celery 9.00 *STEAMERS served with natural broth and drawn butter priced to market CRAB CAKE maryland style with lump blue crab and a lemon pepper aioli 9.00 ESCARGOT broiled in garlic butter with puff pastry tops 7.00 FRIED MOZZARELLA served with marinara sauce 6.00 OLD BAY PEEL & EAT SHRIMP seasoned & steamed in the shell, served with butter & lemon 12.00 CHOWDER & SOUP NEW ENGLAND CLAM CHOWDER creamy style 3.75 cup 4.50 bowl RHODE ISLAND CLAM CHOWDER a clear broth 3.75 cup 4.50 bowl LOBSTER BISQUE a house specialty 5.00 cup 5.50 bowl FRENCH ONION SOUP AU GRATIN 5.50 SALADS side entrée CAESAR or HOUSE SALAD 3.50 7.50 with grilled shrimp add 6.00 with grilled chicken breast add 4.00 *SEARED TUNA & AVOCADO SALAD with cucumbers, red onions and a citrus ginger dressing 13.00 *GRILLED SALMON SALAD mandarin oranges, pecans, dried cranberries and raspberry vin. -
The Smell and Odorous Components of Dried Shiitake Mushroom, Lentinula Edodes VI: Increase in Odorous Compounds of Dried Shiitake Mushroom Cultivated on Bed Logs
J Wood Sci (2010) 56:483–487 © The Japan Wood Research Society 2010 DOI 10.1007/s10086-009-1129-y ORIGINAL ARTICLE Masakazu Hiraide · Tadakazu Nakashima Takeshi Fujiwara The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs Received: January 9, 2009 / Accepted: March 24, 2009 / Published online: July 29, 2010 Abstract Odor is one of the most important characteristics ing sales of ¥73 billion.1 The total accounted for 17% of the affecting consumer preference for dried shiitake mush- revenue from all forestry and forest products (¥432 billion) rooms [Lentinula edodes (Berk.) Pegler]. In our previous and 35% of the total mushroom output including matsutake studies, we found that the odor content of commercial dried mushrooms (¥209 billion). This confi rms that the shiitake products was too weak for most people, and that the odorous mushroom is one of the most important products in the compound content could be increased by adding amino industry. However, consumption of fresh shiitake mush- acids to sawdust media. Currently, however, bed-log cultiva- room has been decreasing since 2000, and that of dried tion is used to produce fruiting bodies for dried products. shiitake has been decreasing since 1993. The purpose of this study was to fi nd a method to increase As both fresh and dried shiitake mushroom are evalu- the content of odorous compounds in dried products culti- ated mainly by shape and size in Japanese markets, research vated on bed logs. Pressure injection of amino acids from efforts have concentrated on improving shape and increas- the side of the bed log was the most effi cient method, but ing production amounts. -
Raw Bar Menu
SOUPS TODAY’S SOUP 8 *SEAFOOD CEVICHE 19 CITRUS-MARINATED, CILANTRO, ONIONS & JALAPEÑO NEW ENGLAND CLAM CHOWDER 8 CONCH CHOWDER 8 *YELLOWFIN TUNA SASHIMI 18 ADD SHERRY 1 BILLY’S WASABI CREAM, PICKLED GINGER ½ CONCH & ½ CLAM CHOWDER 8 SLICED HEIRLOOM TOMATOES 20 SIGNATURE GAZPACHO 10 CHOICE OF LUMP BLUE CRAB OR RAW BAR COCKTAIL SHRIMP, BALSAMIC GLAZE WITH COCKTAIL SHRIMP SOUTHWESTERN QUINOA SALAD 20 STARTERS SLICED HEIRLOOM TOMATOES, 3 SALSA VERDE SHRIMP, BALSAMIC GLAZE 6 COCKTAIL SHRIMP 20 CARB CONSCIOUS PLATE JUMBO LUMP CRAB COCKTAIL 20 FARM FRESH TOMATOES, COTTAGE CHEESE, CHOICE OF: SMOKED FISH DIP 14 SIMPLY GRILLED FISH - MKT. *ANGUS BEEF PATTY - 16 CHICKEN BREAST - 15 WE-GO-VEGO PATTY - 18 PEEL & EAT SHRIMP SPICY OR MILD ½ POUND 17 / 1 POUND 34 *OYSTERS ON THE HALF SHELL ½ DOZEN MKT. / BARRY’S DOZEN MKT. *SEBASTIAN INLET LITTLENECK CLAMS HARVEST GRAINS GLUTEN-FREE SALAD 14 STEAMED OR RAW GOLDEN BEETS, KALAMATA OLIVES, FETA CHEESE, ARGULA, MIXED SORGHUM ½ DOZEN 9 / BARRY’S DOZEN 17 CANNELLINI BEANS & HEIRLOOM TOMATOES 18 SIDES MOZZARELLA, BALSAMIC GLAZE SOUTHWEST QUINOA 8 SEAFOOD SALAD 23 SMALL CAESAR SALAD 9 SHRIMP & CRAB, MAYO DRESSING, MIXED GREENS OR FRESH FRUIT SMALL HOUSE SALAD 9 CHICKEN OR TUNA SALAD 14 FRESH FRUIT 9 MIXED GREENS OR FRESH FRUIT COLESLAW 6 ONE CRAB CAKE WITH SIDE MIXED GREENS 21 ROTELLE PASTA SALAD 9 COTTAGE CHEESE 6 TWO CRAB CAKES 42 HEIRLOOM TOMATOES 9 PASTA SALAD AND FRESH FRUIT BALSAMIC GLAZE ADD FRESH MOZZARELLA 6 CAESAR OR HOUSE SALAD OR PASTA SALAD 12 TOPPED WITH: 5 SHRIMP OR LUMP CRAB 22 MAHI MAHI 25 5 SHRIMP AND LUMP CRAB 29 BREAST OF CHICKEN 18 *ANGUS BEEF PATTY 18 PIES & CAKES *YELLOWFIN TUNA STEAK 27 WE-GO-VEGO PATTY 19 ORC SIGNATURE KEY LIME PIE 9 SNICKERS PIE 9 SLICED ORC SIGNATURE RUM CAKE 8 TAKE-OUT CRAB CAKE AND BACON CLUB 23 ORANGE MUSTARD SAUCE ORC SIGNATURE RUM CAKE (10 oz.) 14 BORN IN OUR BAKERY & DELICIOUS! MAHI MAHI 22 DILL SAUCE *GRILLED YELLOWFIN TUNA 27 JUNIOR’S MENU FLORIDA LOBSTER & BACON CLUB 28 LETTUCE, TOMATO, RÉMOULADE 6 PEEL & EAT SHRIMP 9 *CHEESEBURGER 16 JR. -
Vietnamese-Style Roasted Shiitake Mushrooms Makes 2 Cups | Active Time: 15 Minutes | Total Time: 30 Minutes
Vietnamese-Style Roasted Shiitake Mushrooms Makes 2 cups | Active Time: 15 minutes | Total Time: 30 minutes Step 1: Preparing Your Mise en Place 1 to 1 1/4 lb shiitake mushrooms, To start, first, remove the stems from the shiitake mushrooms and safe for another stems removed* use — like making Mushroom Stock. 1 clove garlic, minced Next, in a large bowl, combine together the remaining ingredients. Note: For this 1 tbsp minced shallot recipe we used this Fermented Fish-Less Fish Sauce recipe. Alternatively, you 1 Thai bird's eye chile, or 1/2 could also use this Fish-Less Fish Sauce jalapeño, minced 2 to 3 tbsp fresh lime juice, approx. Note: For a no-oil option, omit the sesame oil and add a tbsp of water instead. 1 lime 1 tbsp Fish-Less Fish Sauce Whisk the ingredients together and then add the mushrooms. Massage the 1 tsp soy sauce marinade into the mushrooms and then set aside to marinate. 1 tsp sweetener, such as palm or Allow the mushrooms to marinate for 15 to 30 minutes — tossing once or twice to brown sugar ensure all of the mushrooms are evenly coated in the sauce. 1/4 tsp white pepper 1 tbsp sesame oil* Step 2: Roasting the Mushrooms To roast the mushrooms, preheat the oven to 450°F (230°C). When ready, place the mushrooms onto a parchment-lined baking sheet and roast for 10 to 15 minutes, or until all of the excess liquid evaporated from the mushrooms and they begin to look a bit charred in spots. -
Raw Bar & Appetizers Chowder & Soup Salads Specialties Shrimp, Scallops
RAW BAR & APPETIZERS *CLAMS ON THE 1/2 SHELL $1.25 ea. $12.00 dozen *OYSTERS ON THE 1/2 SHELL (when available) $1.75 ea. $18.00 dozen JUMBO SHRIMP served cold and in the shell $2.25 ea. $24.00 dozen FRIED LOBSTER "KNUCKLES" with a sweet chili aioli $12.99 STUFFED MUSHROOMS shrimp, crab and cream cheese stuffing $7.99 FRIED CALAMARI (with hot peppers add $1.00) $8.99 BUFFALLO WINGS with celery and blue cheese dressing $11.99 POPPY JON SHRIMP stuffed with mozzarella cheese and wrapped in bacon $11.99 CLAMS CASINO broiled with bacon, onion, pepper & parmesan topping $8.99 ONION RINGS with a spicy remoulade $4.99 SHRIMP COCKTAIL with cocktail sauce and lemon $9.99 CRAB RANGOONS crispy fried dumplings with shrimp, crab & cream cheese $6.99 BUFFALO SHRIMP tossed in wing sauce and served with blue cheese dressing and celery $9.99 *STEAMERS served with natural broth and drawn butter priced to market CRAB CAKE maryland style with lump blue crab and a lemon pepper aioli $8.99 ESCARGOT broiled in garlic butter with puff pastry tops $7.99 FRIED MOZZARELLA served with marinara sauce $5.99 OLD BAY PEEL & EAT SHRIMP seasoned & steamed in the shell, served with butter & lemon $11.99 CHOWDER & SOUP NEW ENGLAND CLAM CHOWDER creamy style $3.95 cup $4.50 bowl RHODE ISLAND CLAM CHOWDER a clear broth $3.95 cup $4.50 bowl LOBSTER BISQUE a house specialty $5.00 cup $5.50 bowl FRENCH ONION SOUP AU GRATIN $5.50 SALADS side entrée CAESAR or HOUSE SALAD $3.50 $7.50 with grilled chicken breast or grilled shrimp add $4.00 *SEARED TUNA & AVOCADO SALAD with cucumbers, red onions and a citrus ginger dressing $12.99 *GRILLED SALMON SALAD mandarin oranges, pecans, dried cranberries and raspberry vin. -
Fatty Acids and Stable Isotope Ratios in Shiitake Mushrooms
foods Article Fatty Acids and Stable Isotope Ratios in Shiitake Mushrooms (Lentinula edodes) Indicate the Origin of the Cultivation Substrate Used: A Preliminary Case Study in Korea 1, 1, 2 2 3 Ill-Min Chung y, So-Yeon Kim y, Jae-Gu Han , Won-Sik Kong , Mun Yhung Jung and Seung-Hyun Kim 1,* 1 Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Korea; [email protected] (I.-M.C.); [email protected] (S.-Y.K.) 2 National Institute of Horticultural and Herbal Science, Rural Development Administration, Eumseong 27709, Korea; [email protected] (J.-G.H.); [email protected] (W.-S.K.) 3 Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju-gun 55338, Korea; [email protected] * Correspondence: [email protected]; Tel.: +82-02-2049-6163; Fax: +82-02-455-1044 These authors contributed equally to this study. y Received: 22 July 2020; Accepted: 28 August 2020; Published: 1 September 2020 Abstract: Shiitake mushroom (Lentinula edodes) is commonly consumed worldwide and is cultivated in many farms in Korea using Chinese substrates owing to a lack of knowledge on how to prepare sawdust-based substrate blocks (bag cultivation). Consequently, issues related to the origin of the Korean or Chinese substrate used in shiitake mushrooms produced using bag cultivation have been reported. Here, we investigated differences in fatty acids (FAs) and stable isotope ratios (SIRs) in shiitake mushrooms cultivated using Korean and Chinese substrates under similar conditions (strain, temperature, humidity, etc.) and depending on the harvesting cycle. The total FA level decreased significantly by 5.49 mg g 1 as the harvesting cycle increased (p < 0.0001); however, no differences · − were found in FAs between shiitake mushrooms cultivated using Korean and Chinese substrates. -
BLUEFIN SPECIAL $15 Fresh Bluefin Tuna Dusted with Seven Spice, Served Overtop a House Made Red Onion Sauce and Wasabi Oil
DINNER BLUEFIN SPECIAL $15 Fresh Bluefin tuna dusted with seven spice, served overtop a house made red onion sauce and wasabi oil. Page 1 of 6 DINNER Page 2 of 6 DINNER SOUP HOT APPETIZER MISO SOUP “silk-tofu” , scallion 5.50 EDAMAME 6.50 CLAM MISO SOUP yuzu paste, shiitake mushrooms, enoki mushrooms, soybeans, sea salt scallions 7.50 SPICY SEAFOOD SOUP (for two) clams, calamari, shrimp, mushroom, VEGETABLE or PORK "GYOZA" 7.50 mitsuba leaves 15 sesame "ponzu" sauce SALAD "WA-FU" MARINATED FRIED CHICKEN 9 curry and "matcha" salt HOUSE SALAD cherry tomatoes, grated sesame, house dressing 8 POPCORN SHRIMP 10 PORTOBELLO SALAD grilled portobello, wasabi crusted goat cheese, apricot mustard sauce, crushed peanuts, chives lemon-dill-rice vinegar dressing 10 "AGE-DASHI" TOFU 7 FRIED OYSTER-ARUGULA SALAD creamy "ponzu" sauce, breakfast shiitake "gin-an" sauce, scallion radish, fried shallot 11 SEAWEED SALAD sesame oil, sesame seeds, chili flakes 6.50 FRIED CALAMARI 10 ALBACORE SASHIMI SALAD avocado, cherry tomatoes, baby arugula, wasabi aioli, spicy miso, "matcha" salt chives, creamy sesame sauce 13 WARM CARPACCIO 12 ASIAN PEAR SALAD fresh asian pear, roasted beet, goat cheese, pine choice of beef, salmon or scallop w/ sweet "syoga" soy sauce nuts, spring mix, yuzu ginger vinaigrette 10 ASSORTED MUSHROOM "TO-BAN," 12 yuzu butter sauce COLD APPETIZER TORO TARTARE 17 TEMPURA APPETIZER 11 mustard seeds, sous-vide quail egg, yuzu-dashi broth, celery julienne, shrimp & vegetable tempura with house made tempura sauce chives SHABU-SHABU 12 SAUTÉED FOIE -
Wedding Packages
N E W S at MISSION OAK GRILL Located steps from Newburyport Harbor, Steeple Hall at Mission Oak Grill is a grand romantic space with cathedral ceilings and stained-glass floor-to-ceiling windows. N E Whether you’re planningW S the wedding of your dreams, celebrating a milestone or hosting a corporate luncheon, we are the perfect choice. WEDDING PACKAGES 26 Green Street | Newburyport, MA (978) 961-0926 | SteepleHall.com PASSED HORS D’OEUVRES (Per 50 pieces unless otherwise noted) Smoked Salmon on Rye Crouton Spanakopita (Spinach, feta cheese pie) with Dill Cream Fig and Goat Cheese Tarts Clams Casino Vegetarian Spring Roll with Applewood Smoked Bacon Scallops wrapped in Bacon Raspberry Brie Filo Vermont Maple-Mustard Sauce Shoe String Fries in Cones Fish Tacos Chicken Saté with Peanut Sauce Hard Shell Corn Tortillas, Jalapeno Corn Tartar, Pico di Gallo Chicken Spring Roll *Coconut Shrimp with Thai Chili Sauce Chicken Empanada – Aji Amarillo Aioli Native Colossal Shrimp, Cocktail Sauce *N.Y. Sirloin Beef Skewers Caramel Soy Glaze *Ahi Tuna Tartar Crostini Short-Rib Empanada Aji Amarillo Crab Stuffed Mushroom Caps *Mini Beef Wellington Fresh Lobster Meat and Tarragon Salad Crostini *Lamb Lollipops with Mint Julep Sauce (Min 25) Crab cake Maryland style pineapple-cilantro salsa, mango-habañero aioli Potato Latkes Apple sauce & Sour cream STATIONARY HORS D’OEUVRES (Prices are per person based on a minimum 50 guests) Imported & Domestic Cheeses Antipasto Served with assorted crackers & Fruits Italian inspired selection of meats, cheese, veggies & olives Fresh Local Crudités Raw Bar With Roquefort Cheese Dip Raw & smoked seafood served with cocktail & mignonette sauces N E W S Not all ingredients are listed in the menu. -
Minami To-Go Menu
Minami To-Go Menu MOTHER’S DAY FEATURES ENTIRE PACKAGE (SUITABLE FOR TWO) | 165 May 7-9 only, option to pre-order for pick-up available HAHANOHI BENTO | 80 MOTHER’S DAY SUSHI PLATTER (20pc) | 75 available for individual purchase available for individual purchase Pan Roasted 6 oz Wagyu Steak Traditional Nigiri Japanese peppercorn jus, wild mushroom, two pieces each braised red cabbage, carrot kinpira, broccolini ō-toro, madai, aka ebi Hamachi Crudo Aburi Oshi truffle kimizu two pieces each salmon, ebi, bincho, hamachi Scallop Crudo ikura, ponzu gelée Futo Maki four pieces chū-toro, uni, cucumber, unagi, tamago, soy shiitake Inari Pocket two pieces DESSERT | 18 salmon poke, ikura, negi available for individual purchase Earl Grey Cheesecake yuzu curd, vanilla bean cream, white sesame caramel tuile, confit orange Executive Chef, Michael Acero Executive Sous Chef, Jason Do Head Pastry Chef, Aiko Uchigoshi Sous Chef, Danny Kwon Minami To-Go Menu DAILY FEATURE MINAMI PLATTER FOR TWO | 85 Daigaku-Imo caramelized Japanese sweet potato Aburi Beef Striploin shiitake mushrooms, aka miso sauce Atlantic Salmon Mushiyaki papillotes style, truffle miso mayo, onions, shimeji mushrooms, broccolini, bell pepper Crispy Brussels Sprouts spiced Maldon sea salt Atlantic Salmon Nigiri two pieces Maguro Nigiri two pieces Hamachi Nigiri two pieces Salmon Oshi BC wild sockeye salmon, serrano pepper, Miku sauce, two pieces Ebi Oshi prawn, lime juice, ume Miku sauce, two pieces Albacore Tuna Oshi BC albacore tuna, spicy Miku sauce, crispy capers, two pieces Hamachi