October 4, 2007 • Yield: Yield: 6 individual servings or 12 appetizers 1/2 pound sushi-grade tuna, finely chopped 1 scallion, finely chopped 2 tablespoons chopped fresh cilantro (leaves and stems) 1 tablespoon minced fresh ginger 2 teaspoons garlic-chili sauce (such as Sriracha) 1 tablespoon ponzu sauce (optional) 2 teaspoons sesame oil 1 tablespoon soy sauce Garnish: chopped fresh cilantro, unseasoned rice crackers In a medium bowl, combine tuna, scallion, cilantro, ginger, garlic-chili sauce, ponzu, sesame oil, and soy sauce. To serve, place in 6 chilled martini glasses. Garnish each serving with cilantro and place 2 rice crackers into the tuna at an angle. Or scoop 1 tablespoon mixture onto each of 12 spoons and arrange in a circle (handles pointing out) on a serving plate; Chopping fresh tuna finely by hand will be easier if you pop it in the freezer for about 20 minutes beforehand.Pan seared with cajun spices. Served with a sidesriracha ranch dip.

10 Pepper encrusted sashimi-grade tuna pan seared andsliced with a cucumber wasabi drizzle. 11 Half-pound of shrimp sautéed in Thai sauce. Served ina fried flour tortilla. 10 A dozen littlenecks simmered with bacon, garlic, onionand peppers in a white wine butter sauce with a hint ofold bay. 12 Warm corn tortilla chips topped with melted cheeseand beef chili, finished with diced tomatoes, jalapeños,  black olives, shredded lettuce and diced red onion. Served with a side of sour cream and salsa. 10 Hand breaded spicy green beans deep fried. Servedwith a side of sriracha ranch dressing. 8 Potato and cheese pierogies sautéed with onions anda side of sour cream (also available cajun style). 8 SPINACH AND ARTICHOKE DIP Creamy and delicious blend of artichokes and freshspinach. Served with tortilla chips. 9 A dozen littlenecks served on a bed of ice with cocktailsauce and a lemon. 12 Six jumbo shrimp served with cocktail sauce and alemon wedge. 12 Classic tomato sauce, fresh basil. 9Ground hot Italian sausage with yellow mustard, tomatosauce, red onion and baked with fresh mozzarella.

9 Sautéed ground beef with garlic and onions, a touch ofbrown gravy, and baked with cheddar cheese. 9 Diced chicken, buffalo sauce, drizzled bleu cheese  dressing and baked with crumbled bleu cheese. 9 Served warm with a sprinkle of sea salt with a trio ofsauces – cheese, mustard and horseradish. 10 Homemade crispy on the outside and soft on the insidewith a side of marinara sauce. 8 Ten wings served with a choice of buffalo, teriyaki,  sriracha, BBQ or garlic parmesan with a side of bleucheese and celery sticks. sumo sushi menu sherman oaks10 Breaded and deep fried served with BBQ sauce. bamboo mat for sushi walmart8 Pub fries, smothered in cheddar with baconand scallions. feng sushi menu notting hill

9 Baked with a chunk of bread,  topped with melted provolone andmozzarella. 5 Topped with aged Vermont cheddarand diced onions. 6 HOMEMADE SOUP OF THE DAY Ask your server for today’s specials. Cup – 3Bowl – 4 Grilled salad add-ons: chicken – 3 shrimp – 5 tuna – 6 salmon – 6 steak – 6Proudly serving Bell & Evans free range chickenCrisp romaine, tossed with caesar dressing, croutons andshaved pecorino Romano cheese. sushi cape town minato8 Blend of kale, kohlrabi, brussel sprouts, carrots andcabbage, topped with sliced avocado, hard boiled egg,  and served with Italian vinaigrette. yummy sushi pajamas uk8 Chopped romaine, bleu cheese, avocado, dicedtomatoes, walnuts, diced cajun grilled chicken tossedwith balsamic vinaigrette. jiro dreams of sushi rotten tomatoes

12 Crisp romaine, diced chicken, bacon, crumbled bleucheese, tomatoes, red onions and chopped egg. 11 Fresh arugula with red onions, candied walnuts, crumbledbleu cheese, grape tomatoes and black olives. 8 Bed of greens with sliced steak, hard-boiled egg,  tomato, black olives and avocado. Served withvinaigrette on the side. 13All sandwiches served with French fries, pickle and coleslaw. Substitute onion rings – 3 sweet potato fries – 2Proudly serving Bell & Evans free range chicken Marinated chicken breast on a brioche roll with lettuce,  tomato, bacon, mayonnaise and mozzarella cheese, alsoavailable in cajun or BBQ style. 10 Breaded fresh flounder on rye, served with lettuce,  tomato and a side of tartar sauce. 10 A large flour tortilla with melted jack & cheddar cheese,  grilled chipotle chicken, onions, peppers, shreddedlettuce and diced tomatoes. 10 Marinated grilled zucchini, portobello mushrooms, onions,  roasted red peppers. Served with sriracha ranch dressing. 9 Sliced top sirloin steak with fried onions and Swiss cheeseon a garlic hoagie.

11 Triple decker of warm corned beef and pastrami, coleslaw,  Swiss cheese and Russian dressing on rye toast. 10 Breaded chicken cutlet with buffalo sauce, salsa, lettuce,  tomatoes, crumbled bleu cheese, served in a wholewheat wrap. 10Chicken cutlet breaded and fried, lettuce, tomato andonions on a toasted garlic bread with mayo and ghostpepper cheese. 10 Your choice of corned beef, pastrami or combo, toppedwith sauerkraut and baked with Russian dressing andSwiss cheese on rye toast. 10 Traditional triple decker on white toast piled high withoven roasted top round roast beef, lettuce, tomato,  mayo and bacon. 10 Grilled marinated chicken breast topped with portobellomushrooms, red roasted peppers, and fresh mozzarella;  served on a garlic hoagie. 11 Homemade with jumbo lump crab meat pan seared ona brioche roll with lettuce, tomato, avocado and bacon.  Served with a side of sriracha mayo. 13 All burgers served on a brioche roll with French fries, pickle and coleslaw. Substitute onion rings –  3sweet potato fries –   2Half pound lightly seasoned char-grilled with choice of  cheese – American, Swiss, cheddar, mozzarella, sharpprovolone, pepper jack or ghost pepper.

9 Half pound fresh ground beef cook to order; served withSwiss cheese and fried onions on rye toast. 10 Half pound of ground beef and pork belly burger, char grilledand topped with bacon and ghost pepper cheese. 12 Half pound ground beef burger topped with pork roll,  sunny side-up egg and pepper jack cheese with onions. 12 GRASS FED KOBE BURGER Half pound Kobe beef charbroiled to perfection with yourchoice of cheese – American, Swiss, cheddar, mozzarella,  sharp provolone, or ghost pepper. 14 BLACK AND BLEU BURGER Pan-seared with cajun spices, topped with bacon andbleu cheese. 10 Seasoned fresh ground turkey blended with spinach andtomatoes. Served with lettuce, tomato and onion. 9 Half pound fresh ground beef cook to order, panseared with cajun spices, diced onions, pickles, andtopped with cheddar cheese. 10 BLACK BEAN VEGGIE BURGER Fire roasted veggies, black beans, with your choice of cheese.  Served with lettuce, tomato and sliced avocado. 10 All entrees served with a choice of house salad, caesar salad or a cup of soup.

Substitute French onion soup – 3 PENNE WITH VODKA SAUCE Sauce made with vodka, marinara, cream, parmesancheese and sundried tomatoes. 16Raviolis stuffed with four cheeses and topped with abasil cream sauce. 16 Blackened or broiled in a teriyaki, garlic and honeysauce, served over a bed of spinach with rice pilaf. 19ANGEL HAIR WITH BROCCOLI Sautéed angel hair pasta, garlic butter and parmesancheese with broccoli. 16 Add:  chicken – 4shrimp – 7 Sesame encrusted, pan seared, sliced over a sautéedsuper salad, served with teriyaki wasabi sauce. 20 Egg-battered and sautéed in a lemon butter white winesauce. Served with rice pilaf and vegetable du jour. 20Flounder hand-breaded and fried. Served with tartarsauce and a side of homemade potato chips. 16 Jumbo shrimp sautéed scampi style served over angelhair pasta in a garlic white wine sauce. 20 Baked flounder, shrimp, and scallops in a garlic butterwhite wine sauce. Served with rice and vegetable PAN SEARED SEA SCALLOPS Pan seared sea scallops served over a bed of angel hairin a lemon pepper sauce.

28 All entrees served with a choice of house salad, caesar salad or a cup of soup. Substitute French onion soup – 3Proudly serving Bell & Evans free range chickenEgg battered and sautéed in a lemon butter white winesauce. Served with rice pilaf and vegetable du jour. 18 Marinated strips of chicken with caramelized onionsand peppers; served with flour tortillas, lettuce, tomato,  cheddar cheese, salsa, sour cream & rice pilaf. 18 Grilled chicken cutlets topped with hot and sweetpeppers, onions, potatoes, and sliced sweet Italiansausage. Served in a tomato demi-glace. 19 Chicken, carrots, celery, peas, and onions baked in apastry shell. 16 Traditional tender beef with carrots, celery, onions andgarlic, surrounded by mashed potatoes. 16 Ground beef sautéed with onions, green peas, carrotscorn, and garlic in a demi-glace; 16 All entrees served with a choice of house salad, caesar salad or a cup of soup. Substitute French onion soup – 3 14 oz pan-sautéed double French cut pork chop;