PDF-Hiramasa Kingfish ceviche miso green chili yuzu crispy potato

Table dhte Menu3 course 89EntrePork belly miso red cabbage sesame grapes French style beef tartare egg yolkjam capers grilled focacciaCarnarolirisotto pumpkin pepitas gruyrecheese chorizo garlic flowe. Fancy Barbecue DESSERT Coconut Cream Pie Shaved Dark Chocolate Toasted Coconut Banana Bourbon Pudding Nilla Wafers Caramel Blackberry Fried Pie Honeycomb Brittle Lime Curd Ice Cream Dark Chocolate Cake Malted Milk Buttercream Vanilla Bean Ice Cream With this said we are not able to tell you with complete certainty that products in a restaurant setting would not be exposed to products which contain gluten We are not sure any restaurant can guarant ee this We are very sensitive to consumers with coukfood Veal cutlet marinated in barley miso ginger and yuzu with burnt chili cucumber pickle Ingredients For the barley miso marinade 3 tbsp barley miso 3 tbsp finely chopped fresh root ginger 3 tbsp finely diced y INFORMATION ABOUT CHILI. The green chile, also known as the Anaheim or New Mexico chile, is a member of the Capsicum family. Green chiles are one of the most widely available chile peppers in the U.S., and can be purchased fresh or canned. Green chiles have a mild, sweet flavor and much less bite than other varieties of chile pepper. Green chile peppers provide a variety of essential nutrients including vitamin C, vitamin A and potassium.. INFORMATION ABOUT CHILI. The green chile, also known as the Anaheim or New Mexico chile, is a member of the Capsicum family. Green chiles are one of the most widely available chile peppers in the U.S., and can be purchased fresh or canned. Green chiles have a mild, sweet flavor and much less bite than other varieties of chile pepper. Green chile peppers provide a variety of essential nutrients including vitamin C, vitamin A and potassium.. The Ostlers STARTERS 5.10 Seabass and salmon ceviche with cucumber, dill cr O L D O R C H A R D *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness ROKA AKOR = Signature dishes COLD/HOT PLATES ROKA AKOR Escol O A K B R O O K *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness ROKA AKOR = Signature dishes COLD / HOT PLATES ROKA AKOR Roaste SIGNATURE CRISPY RICE pan fried sushi rice glazed with tamari and topped with: SPICY TUNA*  masago, chives, sriracha, rayu, jalapeño WAGYU* sambal, chives, red chili, asian pesto TUNA POKE signature 1 18 premium 158 price per person, only available as a choice for the entire table minimum of 2 guests snacks and soups steamed edamame with sea salt (vv) 9 grilled shishito peppers with y DOSA WRAPS with sambar two chutneys black gunpowder curried chick peas fresh greens with rasam ginger pickle black gunpowder147Buffalo148 plant protein fresh greens with agnioli and green gunpowder MA APPETIZERS FROM THE WOK CHOICE OF CHICKEN PORK TOFU SHRIMP CALAMARI BEEF 1495 TRADITIONAL SALAD PANWOK NOODLE FRIED RICE CHOICE OF CHICKEN PORK TOFU OR VEGETABLES SHRIMP CALAMARI BEEF ORIGINAL THAI TIMECITRALCITRALZESTSULFERALDEHYDESOILHONEYTERPENE distinct flavour of the white part 1883 YUZU LEMON SYRUPJAPANESE YUZU SYRUPEXCLUSIVEAUTHENTIC1883 reinterprets Yuzu146s smooth mandarinaromatic note 06/21half dozen shigoku oysters shiso sakura shoyu mignonette kusa cocktail sauce gold 31akeBlue Fin Tuna Tartaresudachi edamame avocado mousseline umai ponzu tapioca crackers micro nori mix micro rad