CHEF’S BAR SPECIAL:: Miso Katsu- Breaded Pork Cutlet with a Ginger BBQ Sauce, Kewpie Mayonnaise and a Snow Pea Salad. 12
APPETIZER SPECIAL:: Seared Scallops, Shrimp, Calamari and Mussels in a Saffron Fennel Cream Sauce with Chives, Tomato Oil and Thick Cut Crostini. 17
ENTREE SPECIAL:: Tempura Fried Red Snapper with Buttery Green Beans, Fried Rice and a Sweet Soy Sauce. 25