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3sam dinners

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Question
Answer
MISO SUTEKI   Sweet miso rubbed beef tenderloin, green tea & blue cheese infused mashed Yukon potatoes,sautéed asparagus and ginger-soy sauce  
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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)  
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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)  
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VEGETABLE STIR-FRY   Assorted stir-fried vegetables served with ginger sauce and rice  
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MATSUZAKA   Grilled prime beef in turbinado rub, Japanese mashed potatoes and caramelized bacon, sautéed oriental mushrooms and asparagus in black pepper sauce  
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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  
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KAMONIKU   Oven roasted duck breast, mixed grain risotto & gingo nuts, gratin russet potatoes, topped with spicy caramelized shallots and a red wine-raspberry reduction  
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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  
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ATLANTIC SALMON   Pan roasted salmon, garlic braised jicame, green beans and bell peppers, seasoned rice and topped with saikyo sauce  
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CHILEAN SEABASS WITH BLUE CHEESE SOUFFLE   Oven baked mustard-crusted chilean seabass, maytag soufflé pudding and braised leeks with yuzu-orange sauce  
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CATFISH TOBin   Fresh farm-raised catfish caramelized in a claypot with garlic-black pepper sauce and enoki mushroom & green onion, served with steamed rice  
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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  
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Created by: davidmccullough2
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