CRUDO Menu

Yuzu aioli, white truffle green beans, smoked bacon.

Pork dumplings, spicy coconut lemongrass broth, smoked chili oil.

Tuna, pickled jalapeno, scallion, wakame, spicy mayo, eel sauce, wonton chips.

Wakame, seasonal veggies, 4-piece sushi roll, protein of your choice: Tempura Shrimp or Pork Belly | Big Eye Tuna +$3.00

Baby kale, caramelized asian pear, confit onion, bacon vinaigrette.

Ponzu marinated seasonal fish, wakame, daikon, carrots, tobiko.

Ask your server.

Brie cheese, black garlic aioli, baby kale, tomato, whisky onions, brioche bun, seasonal side.

Yuzu aioli, baby kale, sweet onion, pickled radish.

Ask your server.

Crispy pork belly.

Butter-poached lobster, celery leaves, spicy mayo, seasonal side.

Braised eel, sushi rice, charred shishito pepper, edamame, quail egg.

Pappardelle pasta, bordelaise cream sauce, green pea, carrot, vidalia onion, ricotta.

Yuzu aioli, white truffle northern giant beans, smoked bacon.

Orange segments, chile oil, crispy shallots, lemon essence, and capers.

Sauce acevichado, red onion, tomato, avocado, jalapeño, scallion, nori chips.

Marinated ahi tuna, spicy mayo, eel sauce, pickled jalapeño, scallion, wonton chips, wakame salad.

Hot mustard, preserved lemon, onion chow chow.

Ponzu marinated mixed fish, wakame, daikon radish, carrots, and tobiko caviar.

Black bean marinated tofu, seasonal veggies, edamame, shitake mushrooms, toasted peanut vinaigrette.

Paddlefish caviar, lemon crème fraice, chives, buttered Hawaiian roll.

Butter-poached lobster tail and claw meat, celery leaves, spicy mayo, served with a seasonal side.

Ask the server for daily rendition.

Ask the server for daily rendition.

Horseradish Yukon potato puree, shitake mushroom, wilted spinach, smoked shoyu demi reduction.

Hudson farm slow-cooked duck, yuzu and grapefruit marmalade, roasted kabocha squash, baby kale, peppadew pepper, warm gorgonzola vinaigrette, and toasted hazelnuts.

Pappardelle pasta, bordelaise cream sauce, green peas, carrots, vidalia onion, ricotta cheese.

BBQ eel, sushi rice, charred shishito peppers, edamame, quail egg.

Brie cheese, black garlic aioli, baby kale, tomato, whiskey onions, and brioche bun, served with a seasonal side.

Chef weekly creation.

Ever-changing chocolate creation.

Lump crab, oysters, shrimp.

Lump crab, oysters, lobster, shrimp.

Osetra caviar, lump crab, oysters, lobster, shrimp.

Tempura shrimp, avocado, crispy shallot, jalapeno, torched lemon, spicy mayo, and eel sauce.

Mushroom, asparagus, avocado, cucumber, black garlic aioli, furikake, scallions.

Spicy crab, braised eel, cucumber, avocado, eel sauce.

Spicy lobster, torched wagyu steak, asparagus, smoked truffle aioli, scallions.

Sweet soy marinated mushrooms, prik nam pla (spicy).

Smoked salmon, whipped cream cheese, dill.

Fried sushi rice, fish of the day, cherry blossom shoyu, spicy mayo.