Menu Date: October 2008

First Course
Sushi and Sashimi
Artfully Hand-Crafted by the Master Sushi Chefs of Yamabuki

Mountain Rose Ceviche - Diced Ahi, Hamachi, Scallop, and Shrimp marinated and served with Japanese Cucumber-Tomato Salsa. $16

Sashimi - A Trio of thinly sliced Yellowfin Tuna, Pacific Salmon and Hamachi. $17

Hotate - Sweet Singing Scallops Baked on the Half Shell with a Creamy Meyer Lemon Dressing. $15

Agedashi Tofu - Crispy Fried Tofu with a Ginger-Inspired Nameko Mushroom Broth. $10

Yakitori - Marinated Chicken Grilled on Bamboo Skewers with YAMABUKI Teriyaki sauce. $10

Edamame - Warm Fresh Soybeans Seasoned with Coarse Sea Salt. $6

Spider Tempura - Soft-Shell Crab with Citrus Soy Sauce. $16

Tempura Yasai - Including Asparagus, Kabocha Squash, Green Beans, Shimeji Mushrooms and Lotus. $9

Ebi Tempura - Jumbo Shrimp with Traditional Dipping Sauce. $11

Second Course

Shiro Miso Soup - Traditional Japanese White Miso Broth with Tofu, Seaweed and Green Onion. $6

Udon Noodle Soup - Katsuo Dashi "Fish" Broth with Fresh Noodles, Giant Oyster Mushroom and Herbs. $7

Yamabuki Garden Salad - Baby Asian Green Salad with Shaved Fennel, Cucumber tossed in a Light Lemon-Rice Wine Vinaigrette. $7

Cucumber Sunomono - Thinly sliced Cucumber and Wakame Seaweed with Tosazu Dressing. $7

Ohitashi - Chilled Asparagus and Baby Green Beans in Sesame Seed Vinaigrette. $7

Third Course
Entrees served with Steamed Rice

Sashimi Moriawase - Masterfully prepared using Ahi Tuna, Pacific Salmon, Hamachi Yellowtail, Halibut, Scallops, Tako and Ebi. $29

Gyu Hire Yaki - Grilled Petit Filet Mignon with sauteed Japanese Ratatouille in an Orange-Soy Essence. $30

Gyu Rosu Yaki - Terikyaki Grilled New York Steak, accompanied by Vegetables of the Season. $25

Waka-Dori - Teriyaki Grilled Breast of Chicken with Asparagus and layered with Japanese Woodland Mushrooms. $22

Sake-no Teriyaki - Richly Glazed Salmon with Our House Teriyaki Sauce, accompanied by Vegetables of the Season. $23

Dragon Thermidor - Broiled Maine Lobster tossed in Thermidor Sauce with sauteed Mushrooms and Scallions. $35

Kisetsu-no Tempura - Tempura-Fried Jumbo Shrimp, Alaskan Halibut and Seasonal Vegetable Selections. $27

Gindara Yu-An Yaki - Citrus-Marinated Black Cod, Pickled Red Onion, Japanese Cucumber and Daikon Salad. $25

Yudofu - Traditional Vegetarian Entree of Napa Cabbage, Shiitake Mushroom, Bamboo Shoots and Organic Tofu simmered in seasoned Kelp Broth, flavored with Chrysanthemum Leaves. $19

Yamabuki Combo
$29

Edamame
Fresh, Warmm Soybean Pods, dusted with Sea Salt

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