The Mercury Menu

With Vodka Cream

With Foie Gras Flan and Wild Mushroom Ragout

With Jalapeño & Ponzu Sauce

With Jalapeno Cheese Grits and Tequila Cilantro Lime Sauce

With Pomme Frites

With Soft Poached Egg and Black Truffle Vinaigrette

With Butter Fries

Roquefort, 1000 Island, or Green Goddess dressing

With Mozzarella Cheese and Applewood Bacon Vinaigrette

With Seasonal Tomatoes and Champagne Vinaigrette

With Candied Pecans and Arugula

With Verjus Vinaigrette

With Artichoke Hearts, Kalamata Olive Bread, Tomatoes, and Feta

With Roquefort Cheese and Benton's Ham

With Blonde Miso, Asparagus, Bok Choy, and Pickled Ginger

With Cannellini Bean Ragout and Roasted Vegetables

With Artichoke Cocktail, Roasted Vegetables and Truffle Sauce

With Cranberry-Corn Galette & Braised Chanterelle Mushrooms

With Soft Polenta and Roasted Vegetables

With Arugula, Artichoke, and Asparagus Salad with Spaetzle

With Potato Purée and Vegetable Nage

With Fettucine and Braised Lentils

With Spinach Ravioli and Carrots

With White Truffle Oil

With Cocktail Sauce and Lemon

With Baby Spinach Salad

With Tomato Vinaigrette and Yuzu Guacamole

With Jalapeño & Ponzu Sauce

With Soft Poached Egg and Black Truffle Vinaigrette

With Bacon, Tomato, Avocado, Egg, Croutons, Grilled Chicken, Shrimp and Jumbo Lump Crabmeat With Mercury, Honey Mustard, or 1,000 Island Dressing

With Heirloom Tomatoes, Benton's Ham, Blue Vein Cheese & Balsamic Glaze

With Grilled Chicken and Thyme Demi-Glace

With Seasonal Tomatoes and Champagne Vinaigrette

With Cilantro Lime Dressing and Peanut Sauce

With Panzanella Salad

With Potato Purée and Vegetable Nage

With Cannellini Bean Ragout and Roasted Vegetables

With Mushrooms in a Madeira Cream Sauce

With Soft Cheese Grits

With Asparagus and Pepper Salad

With White Truffle Oil

With Braised Veal and Ricotta Cheese

With Tomato and Vegetable Risotto

With Flour Tortillas, Pickled Onions and Refried Black Beans

With Pico de Gallo and Guacamole

Baja Style

California Style

With vanilla sauce (Choice of Chocolate or Butterscotch)

With cherry sauce, pecans, and cinnamon ice cream

With warm chocolate sauce

With fresh fruit compote

With blueberry preserves and chocolate malted milkshake

With chocolate ganache, lemon curd and raspberry jam

With raspberry pulp

With berry compote

With chocolate sauce

Bacardi Rum | fresh lime juice

Bacardi Rum | fresh strawberries | lime juice

Tequila | dry curacao | fresh lime sour | salt rim | lime wheel

Grand Marnier Tequila | dry curacao | fresh lime sour | salt rim | lime wheel

White rum | Pina Colada Puree | pineapple slice

Chocolate Vodka, Kahlua, Baileys | ice cream

Vodka | ginger beer | lime juice | lime wedge

Rum | fresh lime sour | mint | club soda | lime wedge

Beefeater gin | raspberry purée | simple syrup | lime juice | muddled raspberry | Lime wheel

Gin | lemon juice | lime juice | egg white | sugar | cream | orange flower water | soda water

with sweet chili lime dipping sauce

Tossed in a spicy Yuzu Aioli with sliced Crimini Mushrooms

with Spicy Tuna and Truffle Soy Sauce

Amberjack Collar served with Sushi Rice, Rainbow Vegetables, and Serrano Ponzu

Choice of cubed Tuna or Salmon served over Sushi Rice with Avocado, Red Onion, Jalapeño, and Cucumber topped with Seaweed, Daikon Sprouts, Masago, and a Wasabi Aioli

Mixed Greens tossed in a Carrot/Ginger Vinaigrette

Traditional cucumber salad with Shrimp and Snow Crab

Salmon, Shrimp and Crab Sashimi with Purple and Green Seaweed in a Spicy Ponzu Dressing

Salt and Pepper Tuna, lightly seared, served over a Mixed Greens Salad with a Sesame Vinaigrette

Unagi (Eel) with Cucumber, topped with Avocado, Sesame Seeds, and a Sweet Soy Reduction

Tuna (lightly breaded and fried) with Spring mix, Avocado, Cucumber, Scallions, Sweet Soy Reduction and a Wasabi Root Aioli

Shrimp Tempura rolled with Asparagus, Spicy Mayo, topped with Tuna and Salmon Sashimi with Spicy Ponzu

Shrimp Tempura, Snow Crab, and Asparagus topped with Salmon, Lemon, Scallions, Tobiko, and Yuzu Vinaigrette

Spicy Tuna, Scallion and Cucumber, topped with Snapper, Strawberry Salsa and Black Lava Salt

Chopped Yellowtail with Avocado, Jalapeño, and Garlic. Served with 7 Pepper Sauce and Cilantro Sauce

Yellowtail, a touch of Garlic Puree, Serrano Pepper, Cilantro and shredded Radish, topped with Yuzu Soy Sauce

Salmon, Parmesan Cheese, Garlic Chips, Black Sea Salt, Olive Oil and Lemon Juice garnished with Chives

Fluke, Yuzu Lemon Juice, Sea Salt, Cilantro Leaf, and Rocoto (chili paste)

Japanese Snapper, Yuzu Lemon Sauce, Smoked Sea Salt and chopped Shiso

Thinly-sliced Salmon topped with Wasabi Stem Salsa, Garlic Chips, Ponzu Sauce, and Spicy Radish

Tuna, Salmon, Yellowtail, Snapper, Amberjack, each individually dressed with Chef's choice of specialty toppings

Served with Wasabi Soy Sauce

Toro, Serrano Pepper, Yuzu, Soy Sauce, Cilantro and Garlic

Tuna Belly served with sweet Yuzu Miso and Jalapeño Salsa

Amberjack wrapped around Ruby Red Grapefruit, topped with Sea Salt, Shiso, Serrano Pepper, Chili Paste, and Amasu Yuzu Sauce

Seared Tuna with Sea Salt, Black Pepper, Ginger, Green Onions, Chili Paste, and Ponzu Sauce

Lightly seasoned, seared Salmon Served in Sweet Blonde Miso Sauce with a hint of Hot Mustard

Seared Amberjack, lightly salted, topped with a 7 Pepper Sauce and served with Rainbow Vegetables

Bigeye Tuna lightly seared and served in a Cilantro Vinaigrette with Garlic and Ginger

Served with rainbow vegetables and garlic, ginger dipping sauce. Add sliced Diver Scallops $10

Lemon lime soda and a splash of cranberry juice

Midori, pineapple juice and Blue Curacao, shaken and strained over liquid nitrogen to create a pineapple sorbet float and a mysterious fog

Vodka martini with sake and a hint of yuzu

(means "Mixed with Water") on the rocks with sparkling water and a lemon peel

Mint and simple syrup, stirred and served with crushed ice

Peach Schnapps and honey-infused green tea over crushed ice

Ginger beer and a squeeze of lime

Muddled cucumber, mint, serranos and simple syrup with club soda

"Old Fashioned" barrel-aged in house with a burnt sugar yuzu syrup

Served in traditional Sake carafe

Soft and mellow with notes of melon and berries

Bubbly and delicious, soft and fruity

Rich and creamy, with layers of coconut, banana, and anise

Rich and silky with hints of peach and vanilla

Round and flavorful, deep taste and slight sweetness

Rich and creamy, with layers of coconut, banana, and anise

Light, smooth, and very dry

Rich and silky with hints of peach and vanilla

Light, smooth, and very dry

Light, smooth, and very dry

Medium dry sake with savory flavor

Round and flavorful, deep taste and slight sweetness

Distinctively smooth, clean, full-bodied

The original Japanese beer