| Onion Soup Gratinee |
$10.00 |
|
| Maine Lobster Bisque |
$11.00 - $7.00 |
|
| Trio Of Ahi Tuna Tartare |
$14.00 |
fish mache sashimi & sauteed hokkaido scallops. |
| Escargots Bourguignon |
$11.00 |
(6 pieces). |
| Grilled Duck Foie Gras |
$24.00 |
in a port wine truffle sauce on daikon confit. |
| Bento Box du Jour |
$12.50 |
entree of the day served with seasonal vegetables, miso soup, smoked salmon salad, soba appetizer, duck pate, cornichon, tuna tartare, & crab flan in a lobster jus reduction. |
| Special Bento Box |
$20.50 |
miso marinated chilean sea bass and mixed vegetables with roasted beef rib-eye, sautee scallop or king salmon served with wasabi potato mousseline, tuna tartare, dungeness crab cake, a cup of soup du |
| Chef Akiras Gourmet Bento Box |
$38.00 |
grilled duck foie gras on a daikon confit in a portwine truffle sauce, poached hokkaido scallops with king oyster mushroom, miso marinated chilean sea bass with mixed vegetables, snake river farm kob |
| Lunch 5 Course Kaiseki Tasting Menu |
$60.00 |
|
| Plat & Dessert Du Jour |
$22.00 |
maison akira sea food salad with house smoked salmon, poached scallops, jumbo shrimp. |
| In A Raspberry Vinaigrette |
$19.00 |
asian salad with miso sea bass, soba & fuji apples in a lemon mirin. |
| Vinaigrette |
$19.00 |
grilled king salmon in a chardonnay basil sauce with pearl pasta and grilled. |
| Ratatouille |
$19.00 |
sauteed canadian scallops & shrimp in lobster jus reduction with braised. |
| Miso Marinated |
$19.00 |
grilled chilean sea bass in a honey lemon jus. |
| Braised Angus Short Rib |
$19.00 |
bourguignon and mashed potato. |
| Grilled Free Range Chicken Breast |
$16.00 |
in a balsamic green peppercorn sauce. |
| Grilled Beef Rib Eye |
$24.00 |
in a black peppercorn cognac sauce. with gratin of potato. |
| Snake River Farm Kobe Beef |
$34.00 |
sliced new york steak (4 oz) in a cabernet sauce. |
| Ravioli Du Jour & Seasonal Vegetables |
$17.00 |
in a chefs choice sauce. |
| Menu I |
$34.00 |
|
| Organic Green Salad |
|
with cherry tomatoes in a champagne tarragon dressing. |
| Vegetable Soup Du Jour |
|
with homemade croutons. |
| Sauteed Scottish Salmon |
|
in a plum wine & ginger sauce. with wasabi potato mousseline & assorted vegetables. |
| Grilled Free Range Chicken Breast |
|
with gratin of potato & seasonal vegetables. |
| Warm Apple Tart |
|
with vanilla bean ice cream. |
| Menu III |
$48.00 |
|
| Caesar Salad |
|
with sauteed jumbo mexican shrimp. |
| Maine Lobster Bisque |
|
|
| Miso Marinated Chilean Sea Bass |
|
with wild rice pilaf & vegetables. |
| Angus Beef Chateau Steak |
|
in a pinot noir & bearnaise sauce. with gratin potatoes & vegetables. |
| Timbal Elysee Lassere |
|
|
| Menu IV |
$72.00 |
|
| Amuse Bouche |
|
|
| Tuna Tartare Cobb Salad |
|
with a balsamic reduction. |
| Grilled Duck Foie Gras In A Port Wine Truffe Sauce |
|
|
| Miso Marinated Chilean Sea Bass |
|
|
| Roasted Rack Of Lamb In A Mint Sauce |
|
|
| Beef Filet Mignon Steak In A Pinot Noir Sauce |
|
|
| Assorted Maison Akira Desserts |
|
|
