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TIRAMISUSHI
ITALIAN-JAPANESE FUSION |
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Appetizers |
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Caprici
Bruschetta with Shiso Pesto Spread
Served on Crostinis topped with Ginger Dressing |
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Crabmeat
and Cabbage Tortellini Soup
Fresh vegetables, crabmeat, and cheese tortellini
in a light tomato chicken broth |
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Entrées |
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Saltimbocca
Katsu
Panko breaded chicken breast sautéed with
pancetta and finished with a yuzu caper butter sauce over your choice
of soba noodles or sake risotto. Served with sautéed
garlic greens |
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Beef
Negimaki
Steamed asparagus and green onion wrapped with thinly
sliced sirloin
Marinated in sweet soy glaze Served with sake risotto and sautéed
garlic greens |
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Okinawa
Gnocchi
Purple sweet potato gnocchi tossed in a delicate
lemon cream sauce
Served with sautéed garlic greens |
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Shiitake
Gyoza Ravioli
Mushroom and pork stuffed pan seared wonton ravioli
finished with a savory tomato sauce.
Served with sautéed garlic greens |
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Seafood
Sushi Lasagna
Lasagna sliced into sushi shaped rolls filled with
a shellfish medley, mozzarella, and ricotta cheese.
Finished with a flavorful béchamel sauce. Served with sautéed
garlic greens |
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*All
Entrées accompanied with our Asian Greens Caesar Salad with
Yuzu Dressing and fresh foccacia bread. If desired, chosen sides
can be substituted. |
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Desserts
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Tempura-Fried
Pomegranate Ice Cream
Creamy homemade pomegranate ice cream in a warm,
golden tempura shell drizzled with chocolate sauce |
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Tiramisushi
Cocoa roulade sponge cake with a sweet marsala-mascarpone
filling
Served with sliced pear, pistachio ice cream, sumptuous Mocha-Rum
dipping sauce
and ginger biscotti chopsticks |
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Management:
Emily Zlock, Curtis Zedalis, Daejin Choi, Megan DeFelice, Rachel
Burns, Erin Adams |
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