Executive Chef Juan Perez has developed a seasonal menu exhibiting Latin flair that will feature Cold Appetizers, Hot Appetizers, Tempura, Soups and Salads, Main Courses, Sushi and Sashimi.
Dinner menu highlights include:
Hamachi Tiradito, thin sliced yellow tail, jalapeno and cilantro, served with Yuzo soy and lime
Beef Carpaccio, seared filet mignon served with chef’s spicy special sauce
Wasabi Filet, filet mignon grilled and served on marinated shitakes with wasabi butter and warm potato salad
Piccadilly Lobster Roll, lobster tempura, scallions, radish sprouts and avocado rolled in soybean paper with spicy mayo.