home > menu > starters
        
 
   
 

Dos Amigos

French baguette croutons topped with anchovies, goat cheese, sun-dried roma tomato and smoked salmon, arugula, creme fraiche

Warm Spinach Salad

Caramelized onions tossed with baby spinach, bocconcini in a wasabi vinegrette

Prosciutto Caprese Salad

Prosciutto slices, fresh basil, bocconcini and baby tomatoes tossed in balsamic vinegar and olive oil

Mushroom & Sausage Frittata

A frittata made with wild mushrooms, sausage and onions topped with a splash of hot sauce

Baby Spinach Salad

Organic baby spinach tossed with dried cranberries and almonds in a honey citrus vinegrette

Tortilla Soup

A zesty corn and tomato soup topped with tortilla chips, avacado, sour cream, cilantro and lime. Served with spicy buttered toasts

Butternut Squash Soup

Butternut squash soup served with croutons and a drizzle of white truffle oil

New Style Sashimi

Slices of raw salmon, tuna and yellowtail in a yuzu soy sauce flashed with hot oil

Shrimp & Spinach Salad

Jumbo shrimp scampi over baby spinach and roma tomatoes in a citrus vinegrette. Served with crispy parmesan pita wedges

Prosciutto-wrapped Enoki Mushrooms

"Obimake Enoki" - Fresh enokitake mushrooms wrapped with prosciutto and broiled

Shrimp Salad

Jumbo shrimp tossed with mixed greens, grape tomatoes and almonds in a citrus vinegrette

Caprese Crostini

Tomato, fresh mozzarella and basil served over a slice of ciabbata bread and cilantro jalapeno hummus

Crab & Avocado Handrolls

Spicy crab and avocado slices wrapped with sushi rice and nori

Spicy Tofu & Seaweed Salad

Silken tofu topped with bonito flakes, soy syrup and chili sauce and seaweed tossed in a sesame vinegrette

Southwest Salsa

Fresh avocado, black beans, corn and tomatoes mixed with picante hot sauce and lime juice

Miso-broiled Alaskan Cod

Alaskan cod marinaded in sake and miso

Summer White Peach Salad

Mixed greens in a light balsamic vinegrette tossed with fresh white peach slices and pistachios

Cajun Chicken Salad

Grilled chicken rubbed with cajun spices served over a bed of baby lettuce and grape tomatoes tossed with a citrus mustard vinegrette

Stuffed Mushrooms

Broiled mushroom caps stuffed with garlic, fresh italian parsley and bread crumbs

Insalata Caprese

A classic mix of sliced tomatoes, fresh mozzarella and basil served with a drizzle of olive oil

Southwest Chicken Salad

Half a BBQ rotisserie chicken served over a bed of greens, sweet corn, organic black beans, pistachios and crumbled gorgonzola cheese tossed in a chile citrus vinegrette

Assorted Nigiri Sushi

A collection of yellowtail, salmon and tuna sushi served nigiri-style

Spicy Toro Handrolls

Spicy toro (fatty tuna) wrapped with sushi rice and nori

Sashimi Salad

Slices of fresh tuna, salmon and yellowtail served over a bed of mixed greens tossed in a wasabi sesame ponzu dressing topped with bonito furukake

Shrimp Caesar Salad

Shrimp and romaine lettuce tossed in a traditional anchovy caesar dressing served with a garlic parmesan crostini

Asian Grilled Salmon Salad

Grilled salmon filet infused with sake and miso served over a bed of mixed greens and vine-ripened tomatoes dressed in a sesame soy glaze and bonito furukake

Steamed Mussels

Fresh mussels steamed in a shallot sauvignon blanc broth with tomatoes and fresh herbs

Grappa Salad

A mixed green salad tossed with red grapes, walnuts in a balsamic vinegrette

Tofu Salad

Silken tofu topped with bonito furukake served over a bed of vine-ripened tomatoes and asian greens tossed in a sweet miso peanut sesame glaze

Grilled Chicken Salad

Grilled lemon pepper chicken served over a bed of mixed greens, tomatoes and pistachios dressed in a garlic balsamic vinegrette

 

 

© Copyright MarkTrang.com