Hibachi Menu

Asian Sesame BBQ Spare Ribs

served on a bed of arugula micro greens with soy honey dressing 

Honey Walnut Shrimp Wonton Crostini

topped with crispy scallions and ribboned carrots

Salmon and Lobster Eggrolls 

with sliced cabbage, scallions, and rice noodles with a kimchi sriracha soy sauce

Asian Mixed Green Salad

with crispy wontons, carrots, cucumbers, and avocado puree topped with a sesame soy dressing

Ahi Tuna Tartar Lettuce Cups

topped with mixed micro green, cucumbers, and crispy carrots

Miso Soup

mushroom, bok choy, scallion, shrimp, and rice noodles with herbed sesame oil drops

Lemon Dill Miso Sea Bass

Sesame lemon dill pan-seared sea bass, topped with julienned fried leeks and petite orange segments. Served with fried rice noodles, tempura-style asparagus and sauteed broccolini.

Sake-Braised Mandarin Short Ribs

Slow braised Mandarin marinated sake short ribs, topped with ribboned scallions. Served with soy chili aioli and jasmine rice, with a side of sliced bok choy, shiitake mushrooms and blistered green beans.

Soy Apricot Tempura Crusted Tofu

Sesame soy apricot glazed tempura tofu, topped with stir fry vegetables. Served with a side of quinoa fried rice.

Lemon-Herbed General Tsao Chicken

Lemon-peppered sesame, lightly crisped chicken breast, stewed in orange glazed teriyaki sauce. Served over vegetable lo-mein noodles, with baby bok choy and panko-crusted eggplant.

Vanilla Pound cake

with white chocolate and mixed berries, topped with a vanilla bean gelato

Wonton Wrap Peach Cobbler

topped with sliced white chocolate and cinnamon and served with a side of caramel ice cream

Red Velvet Cupcake

with a cherry Bailey’s reduction and topped with creamed mint frosting

Think this hibachi menu sounds fire?