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3sam dinners

MISO SUTEKI Sweet miso rubbed beef tenderloin, green tea & blue cheese infused mashed Yukon potatoes,sautéed asparagus and ginger-soy sauce
CHICKEN TERIYAKI Pan-seared dark meat cutlets glazed with teriyaki sauce, served with sautéed mushrooms, seasonal vegetables and rice. Substitute all white meat (1.00)
YAKISOBA Stir-fried Japanese noodles with cabbage and onions tossed in a sweet, tangy yakisoba sauce Add chicken (1.00), beef (2.00), or shrimp (3.00)
VEGETABLE STIR-FRY Assorted stir-fried vegetables served with ginger sauce and rice
MATSUZAKA Grilled prime beef in turbinado rub, Japanese mashed potatoes and caramelized bacon, sautéed oriental mushrooms and asparagus in black pepper sauce
SEAFOOD UDON PASTA Sautéed baby sea scallops, gulf white shrimp and fresh water mussels in a white miso garlic sauce, topped with shredded parmesan and green chives
KAMONIKU Oven roasted duck breast, mixed grain risotto & gingo nuts, gratin russet potatoes, topped with spicy caramelized shallots and a red wine-raspberry reduction
BUTANIKU TENDERLOIN Pork medallions marinated in herbes de provence, topped with sautéed shimeji mushrooms, french beans and edamame, served over a five-spice Japanese potato purée
ATLANTIC SALMON Pan roasted salmon, garlic braised jicame, green beans and bell peppers, seasoned rice and topped with saikyo sauce
CHILEAN SEABASS WITH BLUE CHEESE SOUFFLE Oven baked mustard-crusted chilean seabass, maytag soufflé pudding and braised leeks with yuzu-orange sauce
CATFISH TOBin Fresh farm-raised catfish caramelized in a claypot with garlic-black pepper sauce and enoki mushroom & green onion, served with steamed rice
BLACK ANGUS BEEF Pan-seared ribeye steak with white onion in soy-butter sauce. Serve in a cast-iron plate over a bed of tomato and snow pea shoots
Created by: davidmccullough2