Valentine’s Omakase Tasting
Menu for Two
Friday, February 12th, Saturday, February 13th &
Sunday, February 14th, 2010
Edamame & Miso Soup
1st Course from the Sushi Bar
Valentine’s Day Contemporary Sushi Platter
Sansei’s Poke Sampler
Ahi, Salmon, Tako, Maui onions, tomatoes, wakame and
kaiware sprouts tossed in our spicy poke sauce
“Hot California Rolls”
rolled in panko, flash-fried, and served with spicy aioli,
topped with red tobiko
Baked Green Lip Mussels
with masago aioli and unagi glaze
♥♥♥
CF Euro-Asian “Niersteiner Hipping” Riesling 2008 (Med Dry)
The quintessential wine for our style of contemporary food
Or
Tozai “Well of Wisdom” Ginjo Sake (Osaka, Japan)
Delicate, clean, great as an aperitif, perfect with sushi!
2nd Course
Seared Ahi Asian Pizza
Grilled Tortilla, with spicy Nalo greens, shaved sweet Maui onions, local grape tomatoes, with habanero masago aioli and topped with sweet balsamic vinegar reduction
♥♥♥
CF Eurasia Muller Thurgau 2008
From the Franken area of Germany – Dry, effortlessly light and World Class!
Made by “superstar” wine maker, Paul Furst
Or
Kanbara “Bride of Fox” Jumai Ginjo Sake (Niigata, Japan)
with Pistachio, honeydew melon, and a lingering sweetness – perfect with sushi!
3rd Course
His & Her’s Surf & Turf
Pepper-Crusted Rib Eye Steak
with grilled local asparagus and bacon demi-glaze
and
Crab & Lobster-Crusted Opakapaka
with hoisin plum butter sauce and steamed choy sum
♥♥♥♥♥
CF Shiraz 2004
crafted by a supremely gifted Pinot Noir maker, Serge Carlei
Blended with 15% Pinot Noir which makes this wine elegant and refine with lots of aromatics
Or
Kenbishi Yamahai Junmai Sake, (Hyogo, Japan)
Rich and full-bodied with elegant aromas
Dessert Course
Valentine’s Dessert Duo
Strawberry Short Cake and Chocolate Crème Brulee
$80 for two - Food Only
With 2 oz. Wine or Sake pairings add $15 per person
“New Looks”
Torched Kona Kampachi -$13
Kona Kampachi Sashimi stuffed with sweet Maui Onion, Shiso and Tsukudani Yuzu Aioli, rolled and drizzled with Chili Pepper Tosazu
Amberjack fish from Kona is sliced and torched, seasoned with salt and pepper, filled with sweet Maui onions, shiso and nori paste flavored with yuzu, then topped with a mix of chili pepper spices
Japanese Hamachi Nori Aioli Poke - $13
served with Crispy Lotus Root Chips
Diced Yellow-tail and cucumbers tossed in an aioli made from Tsukudani yuzu and mayonnaise and accompanied with house-made crispy lotus root chips
Hawaiian Moi Rolls - $13
Sweet Maui Onions and pickled Gobo rolled in slices of Hawaiian Moi Sashimi, seared and drizzled with Truffled Ponzu reduction
Local Hawaiian Thread-fin fish from Kona, sliced, seasoned with salt and pepper then lightly “torched.” Filled with smelt roe aioli, gobo, and Maui onions and topped with flying fish roe kicked up a notch with a little habanero
Fresh Salmon Asian Carpaccio - $12
with Zesty Green Apple-Soy Salsa and Ikura Herb Salad
Fresh Salmon thinly sliced, served with a Nalo Micro-greens and salmon roe tossed in apple-mustard-soy vinaigrette
Cajun Seared White Tuna Sashimi - $12
with shaved Maui Onion, Red Jalapeño and Yukke sauce (for little kick!)
Fresh Black Cod marinated in soy sauce and lemon, dusted with Japanese Shichimi spice and sliced. Served with Red Jalapeño and a sauce made from Kalbi rib seasoning and sesame oil
Sansho-Crusted Ahi Tataki - $14
on a Tsuma Haystack with Spicy Ponzu Aioli, Masago and Green Onions
Fresh local ahi, seared and seasoned with Japanese black pepper. Served with long daikon strips cut “spaghetti-style” and spicy ponzu aioli, garnished with smelt roe and green onions
Japanese Hamachi & Grilled Shiitake Mushroom Tartare - $13
with Truffled Soy Sauce, Orange Tobiko and Shiso Chiffonade
Minced Yellow-tail mixed with green onion, truffle oil, soy sauce and chopped, grilled Shiitake mushrooms. Topped with orange flying fish roe and thinly sliced shiso
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