Bam Bam Menu

Hendrick's gin, lemon, soda

Wheatley Vodka, Hella’s Bloody Mary Mix

Barone Rosso prosecco, orange juice

1800 Silver, orange curacao, lime

Aperol, prosecco, soda

Titos vodka, lime, Fever Tree ginger beer

Belvedere vodka, lemon, soda

Espolon Blanco, orange juice, grenadine

New Amsterdam vodka, New Amsterdam gin, Jose Cuervo Silver tequila, Cruzan rum, triple sec, lemon, cola

Martini with your choice of spirit. Olive, onion, or lemon twist

Dos Hombres Mezcal, lime, Fever Tree ginger beer

Makers Mark, Angostura, sweet vermouth

Wild Turkey 101, Angostura, sugar

Tito's Handmade vodka, lemonade, iced tea

Tullamore Dew, lemon, Fever Tree ginger beer

1800 Silver Tequila, lime, Fever Tree grapefruit soda

Tito's vodka, curacao, lime, cranberry

Cruzan rum, lime, mint

Cruzan rum, lime, sugar. Served up.

New Amsterdam gin, Campari, sweet vermouth

Knob Creek bourbon, Campari, sweet vermouth

Skyy vodka, orange juice

White grape, cherry blossom, cantaloupe. Medium-full bodied.

Orange, black currant, rice pudding, spice. Medium bodied.

White grape, cherry blossom, cantaloupe. Medium-full bodied.

Apple, pear, melon, anise. Light bodied.

Our chef tosses crispy wings into Yume's Asian salt & pepper seasoning, then tops with cilantro.

Our chefs add firm tofu and fresh seaweed to a traditional Japanese broth made from white miso and dashi. Topped with chopped scallions.

We toss mixed greens in a sesame dressing, then add cherry tomatoes, carrots, and red onion.

Steamed white rice is topped with teriyaki sliced beef, green peppers, red peppers, and onion. Finished with sesame seeds and scallions.

Steamed white rice is topped with snap peas, green peppers, red peppers, and onions stir-fried in soy sauce

Our chefs toss rice, chicken, eggs, carrots, peas, and onions in soy sauce. Topped with scallions.

Sweet soy sauce coats roasted broccoli and cauliflower. Served over steamed white rice and finished with sesame seeds.

We toss crispy breaded chicken and broccoli in a soy sauce mixture. Served over steamed white rice and topped with sesame seeds.

Our chef tops steamed white rice with seared miso salmon, shredded cabbage, toasted sesame dressing, scallions, and sesame seeds.

Our chef tosses rice with soy sauce, then adds shrimp, eggs, carrots, peas, and onions. Topped with scallions.

We toss shrimp in teriyaki sauce, then add green peppers, red peppers, and onions. Served over a bed of steamed white rice.

Our chefs marinate smoked beef brisket in a soy dressing, then serve with toasted miso slaw, ponzu pickled cucumbers, scallions, sesame seeds, and steamed white rice.

Soy sauce coated rice is tossed with smoked beef brisket, eggs, carrots, peas, and onions. Finished with scallions.

Our chef tops white rice with crispy breaded chicken tossed in a sweet & sour sauce, then add pineapple, green peppers, red peppers, and onions. Topped with sesame seeds.

We toss rice in soy sauce, then add eggs, carrots, peas, onions, and snap peas. Finished with scallions.

Marinated smoked beef brisket is topped with Asian BBQ sauce and serve on a brioche bun, with a side of French fries.

Our chef layers togarashi spiced crispy chicken with green leaf lettuce, ponzu pickled cucumber, and spicy mayo on a brioche bun. Served with a side of French fries.

We layer marinated sliced beef, peppers, onions, provolone cheese on a hero roll. Served with a side of French fries.

Our version of this sushi classic uses sweet lump crab meat, cucumber, and avocado. Rolled with sweet sushi rice, toasted nori, and sesame seeds, this maki is served with wasabi and pickled ginger.

Our chefs mix seared shrimp with mayo and eel sauce, roll it in sus\hi rice and seaweed, and top it with slices of seared shrimp, tempura crunch, scallion, and furikake seasoning. Served with pickled ginger, wasabi, and soy sauce.

Our chefs roll cucumber and Japanese seaweed with sweet short-grain sushi rice. Topped with barbecued eel and fresh avocado. Sliced into eight pieces and drizzled with sweet barbecue sauce, this roll is served with pickled ginger, wasabi horseradish, and soy sauce.

Freshwater eel is barbecued with sweetened soy sauce, then rolled with tamago egg in nori seaweed paper, and vinegared sushi rice. Finished with eel sauce and chopped scallions, and served with wasabi, pickled ginger, and soy sauce.

Meaty and rich salmon is rolled with avocado, toasted nori seaweed, and sweet short-grain sushi rice. Sliced into eight pieces, topped with tobiko and chopped scallions, and served with pickled ginger, wasabi horseradish, and soy sauce.

Buttery Atlantic salmon is mixed with sriracha mayonnaise and rolled with toasted nori, sweet sushi rice, and black & white sesame seeds. This inside-out maki is topped with spicy mayo, chopped scallions, and served with wasabi and pickled ginger slices.

Our chefs roll yellowfin tuna with sriracha mayonnaise, scallions, Japanese seaweed, and sweet short-grain sushi rice. Sliced into eight pieces and finished with spicy mayo and chopped scallions, this roll is served with pickled ginger, wasabi, and soy sauce.

Meaty and rich yellowfin tuna is rolled with avocado, toasted nori seaweed, and sweet short-grain sushi rice. Sliced into eight pieces and served with pickled ginger, wasabi horseradish, and soy sauce.

Leaf lettuce, julienned carrot, chopped cucumber, and avocado are rolled with sweet sushi rice, and toasted nori. Served with wasabi and pickled ginger slices.