Soup Du Jour ~ Vichyssoise, Chilled Potato and Leek 5
Appetizer ~ Negamaki, Grilled Marinated Flank Steak Stuffed with Scallions 8
Entrees
Seafood Medley ~ Crab Claws, Jumbo Shrimp, Sea Scallops, and Calamari in a Yellow Curry Sauce 22
Roasted Crispy Duck ~ Served in a Mixed Berry Merlot Glaze with Jasmine Rice and Vegetables 22
Softshell Crabs ~ Prepared Francaise Style, Pan Sauteed and Finished with White Wine and a little Butter served over Angle Hair Rice Pasta 25
Fish du Jour ~ Fresh Filet of Bronzino Baked and served in an Edamame and Ginger Puree with Seasoned Jasmine Rice and Vegetables 24