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					MINI COURSES                                                                  SIGNATURE ROLLS                                                                       SIGNATURE SASHIMI DISHES
CITRUS SHIROMISO SHRIMP                                                       THE LONG JOHN                                                                         HIRAME CARPACCIO
Grilled U-10 shrimp tossed in a lightly spiced citrus miso sauce, topped      Tempura Chilean sea bass with sweet pickle relish, avocado, masago, scallions,        Flounder sashimi seared with extra virgin olive oil, topped with toasted
with green scallions and fried garlic chips                                   topped with lemon pepper sauce, micro greens and wedge of lemon                       garlic, chopped Serrano pepper and ginger, white soy drizzle and ponzu
                                                                                                                                                                    gelée
SHISHITO TEMPURA                                                              B.L.T.
Tempura fried sweet Japanese peppers, fresh grilled lime and Cyprus black     Apple wood smoked bacon rolled with steamed lobster, avocado, Japanese mayo,
                                                                                                                                                                    JALAPEÑO PEPPER HAMACHI
lava salt                                                                     lettuce and smelt roe, topped with avocado and Roma tomatoes
                                                                                                                                                                    Imported Japanese hamachi with fresh wasabi lime sauce, cracked
HOISIN BARBEQUED RIBS                                                         SURF & TURF                                                                           black pepper, lime zest, diced serrano pepper and sprinkled with micro
Tender grilled baby back ribs tossed in a sweet hoisin barbeque sauce,        Tempura shrimp rolled with grilled shishito peppers, avocado, Japanese mayo, topped   cilantro
toasted sesame seeds and scallions                                            with blow torch seared Kobe beef, toasted garlic, scallions and truffle salt
                                                                                                                                                                    TAI CEVICHE
BE-KON SHRIMP                                                                 CEVICHE                                                                               Seasonal white fish sliced sashimi-style, with yuzu citrus, seasoned
Atlantic coast shrimp sautéed with shitake mushrooms, apple wood              Japanese hamachi, avocado, tempura shallots and chipotle lime sauce, topped with      with Hawaiian pink salt, Thai sriracha hot sauce and topped with
smoked bacon, sake, white soy sauce and shiso                                 flounder, micro cilantro, Hawaiian sea salt and served with a wedge of lime           micro cilantro

PEKING DUCK TACOS                                                             KINGPIN                                                                               YELLOWTAIL FIRECRACKER
Soft tortilla tacos stuffed with Peking duck, avocados, micro cilantro,       Tuna, avocado and asparagus with a sweet chili sauce, topped with Alaskan king        Imported Japanese yellowtail topped with shaved serrano pepper, dusted
scallions and baby greens, topped with hoisin barbeque sauce                  crab, spicy mayo and wasabi tobiko                                                    with seven-seasoned shichimi pepper and dressed with la yu sesame oil
                                                                                                                                                                    and Shari ponzu sauce
SHRIMP GYOZA                                                                  GOLD DIGGER
House made shrimp, chive and cabbage dumplings pan seared and served          Tempura Maine lobster rolled with blue lump crab and avocado, topped with
                                                                                                                                                                    TUNA TATAKI
with soy sauce vinaigrette                                                    spicy tuna tartare, Shari spicy mayo and edible gold flakes
                                                                                                                                                                    Blowtorch-seared tuna sliced tataki style, drizzled with Shari ponzu sauce,
JAPANESE BUFFALO LOBSTER                                                      CANDY CANE ROLL                                                                       shaved scallions and toasted black sesame seeds
Fresh lobster tail lightly fried tempura-style, tossed in a spicy shichimi-   Spicy tuna tartare roll laced with spiraling tuna and escolar white tuna on top,
pepper aioli and finished with cilantro oil                                   dotted with sriracha hot sauce                                                        TORO TARTARE
                                                                                                                                                                    Fatty tuna chopped with scallions and smelt roe atop a crispy tortilla
EDAMAME                                                                       CHIQUITA                                                                              chip, with black flying fish roe, Shari spicy mayo and shaved tempura
Boiled soy beans served hot with a sprinkle of coarse salt                    Sweet and savory roll of eel, volcano blue crab and avocado, laced with sliced        shallots
                                                                              Chiquita bananas, kabayaki honey sauce and toasted black and white sesame
EDAMAME WITH GARLIC                                                           seeds                                                                                 SUMMER ROLL
Sautéed soy beans with olive oil and chopped garlic                                                                                                                 Vietnamese-style rice paper roll with tuna, steamed shrimp, sushi rice,
                                                                              DRAMA QUEEN                                                                           chive spears and baby greens on a bed of sweet Thai chili sauce
EDAMAME WITH SHICHIMI                                                         Sassy spicy tuna tartare and avocado roll, laced with wasabi, rumored with
Sautéed soy beans with olive oil, garlic and a seven-seasoned shichimi        Japanese hamachi and dressed with spicy kimchee sauce and scallions                   SEARED TUNA DELIGHT
blend
                                                                                                                                                                    Crushed black pepper-seared tuna over Japanese red onion salsa, mixed
                                                                              HOT LAVA                                                                              baby greens and julienne daikon
BONZAI HARUMAKI                                                               Alaskan king smoked salmon rolled with tempura crunches and avocado, topped
Miniature eggrolls stuffed with cream cheese, lump crab and serrano           with baked molten lava of lump crab, sea scallops, scallions and smelt roe,
peppers, served with a chili garlic dipping sauce                                                                                                                   TUNA KOBACHI
                                                                              flowing with kabayaki honey sauce
                                                                                                                                                                    Cubed tuna sashimi on a bed of diced cucumber and avocado, drizzled
KOBE ISHIYAKI                                                                 RED DRAGON                                                                            with spicy la yu sesame oil, seven seasoned shichimi pepper and topped
3 oz. Wagyu strip loin cooked tableside on a Japanese hot rock, served        Asian cousin of the dragon roll with tempura shrimp, cream cheese and avocado,        with scallions and smelt roe
with garlic ponzu, shichimi pepper aioli and sweet soy sauce                  topped with fresh water eel, avocado slices, spicy tobiko roe, and sweet kabayaki
                                                                              sauce                                                                                 TUNA AVOCADO GUACAMOLE
IKA IKA                                                                                                                                                             Tuna sashimi encircling a bed of house-made guacamole, served with
Pacific baby calamari, lightly fried over greens with a sweet orange chili    KEY LIME                                                                              fresh wasabi vinaigrette and crispy tortilla chips
dipping sauce                                                                 Spicy tuna tartare and asparagus roll encrusted in tempura flakes, topped with
                                                                              white tuna, wafer thin lime slices and sauced with sweet coconut mayo                 HIMILAYAN HAMACHI
COCONUT SEA BASS
                                                                                                                                                                    Thinly sliced Japanese hamachi drizzled with yuzu apple sauce, dab
Coconut crusted Chilean sea bass, lightly breaded in shredded coconut,        ROMEO & JULIET                                                                        of sriracha hot sauce, micro cilantro, served on a brick of Himalayan
deep fried and served atop raspberry-dressed watercress and lemon             Volcano lump crab rolled with tempura crunches, topped with half spicy tuna           rock salt
pepper aioli                                                                  tartare and fireball sauce, half white tuna tartare and mango sauce
                                                                                                                                                                    HAMACHI HOT SPOT
                                                                              TANGO MANGO                                                                           Japanese yellowtail tartare mixed with scallions and masago, topped with
                                                                              Volcano lump crab rolled with tempura crunches, topped with white tuna tartare
SOUP                                                                          and drizzled with mango sauce
                                                                                                                                                                    shaved tempura shallots and spicy mayo, on strips of spicy salt-toasted
                                                                                                                                                                    Nori seaweed
MISO SOUP                                                                     RAINBOW
                                                                              California roll laced with tuna, Atlantic salmon, escolar white tuna and seasonal     MAGIC CARPET
White soy bean paste soup with tofu, scallions and shitake mushrooms
                                                                              white fish                                                                            Fatty tuna chopped with scallions and smelt roe, topped with crispy
Add wakeme seaweed
                                                                                                                                                                    garlic and Shari spicy mayo sauce, on strips of spicy salt-toasted
                                                                              VOLCANO                                                                               Nori seaweed
                                                                              Real lump crab tossed with scallion, smelt roe and spicy mayo sauce, baked on
SALADS                                                                        veggie asparagus and cucumber roll                                                    SNOW WHITE TUNA
                                                                                                                                                                    Escolar white tuna wrapped around spicy tuna tartare atop Shari
SHARI GREEN SALAD                                                             FIREBALL                                                                              guacamole, sprinkled with spicy tobiko, shallot ponzu sauce and baby
                                                                              Spicy tuna tartar and avocado roll, laced with tuna, Thai sriracha hot sauce, spicy   green garnish
European cucumber-wrapped baby greens with enoki mushrooms,
                                                                              mayo and shaved scallions
heart of palm, roma tomato, dikon sprouts and shredded carrots, dressed
with Shari ginger dressing                                                                                                                                          WASABI HAMACHI
                                                                              SHARI                                                                                 Sashimi roll of Japanese yellowtail stuffed with lump crab, guacamole,
                                                                              Sha-ree shrimp tempura and avocado roll, covered with Alaskan king smoked
GRILLED HEART OF PALM                                                                                                                                               encrusted with wasabi sesame seeds, drizzled with wasabi lime sauce
                                                                              salmon and honey glaze drizzle
With strawberries, baby greens and dressed with red onion salsa                                                                                                     and topped with galic-ponzu baby greens
vinaigrette                                                                   MT. CHAU
                                                                              Real blue crab, cucumber, avocado and cream cheese roll, covered in baked conch,
SEAWEED SALAD
                                                                              spicy mayo, smelt roe and scallion mix
Wakame seaweed with sesame oil, imported rice wine vinegar and
sesame seeds, garnished with shredded carrots                                 BEAUTY AND THE BEAST                                                                  CHEF’S SUSHI COMBINATIONS
                                                                              Two-in-one roll with: half tuna, avocado, asparagus and spicy tobiko roe, and
CRAB AND AVOCADO SALAD                                                                                                                                              SASHIMI MORIAWASE
                                                                              half eel, cucumber, asparagus and wasabi roe
Blue lump crab meat served with California avocados, baby greens and                                                                                                Chef’s selection of assorted sashimi of the day, served with fresh Japanese
mandarin oranges drizzled with a sweet citrus wasabi vinaigrette              DRAGON                                                                                wasabi and imported soy sauce
                                                                              Tempura shrimp rolled with imported Japanese mayo, avocado, asparagus,
CONCH SALAD
                                                                              scallions and smelt roe, topped with shaved California avocado                        SUSHI SASHIMI MORIAWASE
Sliced Bahamian conch tossed with enoki mushrooms, cucumbers, chive
                                                                                                                                                                    Combination of nigiri and sashimi selected by the chef, served with fresh
spears, orange segments, la yu sesame oil and spicy kimchee sauce             LOBSTER TEMPURA ROLL                                                                  Japanese wasabi and imported soy sauce
                                                                              Maine lobster tempura, California avocado, asparagus, masago, encrusted with
TAKO SALAD
                                                                              toasted almonds, drizzled with lemon pepper sauce                                     OMAKASE
Imported Japanese octopus with orange segments, cucumbers, chive
spears and enoki mushrooms dressed with spicy kimchee sauce and                                                                                                     Experience the Chef’s specialties with a multi-course Omakase dinner
                                                                              COCO ROLL
spicy sesame oil                                                              Seasonal tempura white fish paired with avocado, and imported Japanese mayo,
                                                                                                                                                                    VEGETABLE MORIAWASE
                                                                              encrusted with toasted coconut, drizzled with honey glaze
SUNOMONO                                                                                                                                                            One crunch roll, assorted Japanese vegetable nigiri and hand roll
Shaved cucumber salad with watercress greens, drizzled with imported          SPIDER
Japanese rice vinegar and toasted black sesame seeds                          Whole soft shell crab tempura in potato flour, rolled with al dente asparagus,
With choice of conch or octopus, or with Alaskan king crab                    sliced avocado, scallions and smelt roe, drizzled with sweet kabayaki eel sauce
          NIGIRI OR SASHIMI                                                 SWEETS
          Aji                              Horse Mackerel                   STRAWBERRY CONE
          Escolar                          White Tuna                       Doughnut-battered strawberries fried tempura style, drizzled with
                                                                            strawberry coulis on a bed of house-made cinnamon ice cream in a spring
          Smoke Salmon                     Smoke Salmon                     roll cone
          Sake                             Salmon
          Maguro                           Tuna                             BANANA EGG ROLL
                                                                            Chiquita banana wrapped with a crispy Vietnamese spring roll skin, drizzled
          Otoro                            Fatty Tuna                       with a sweet coconut sauce, honey glaze and house-made coconut ice
          Chutoro                          Semi Fatty Tuna                  cream in a coconut shell
          Hirame                           Flounder                         SEASONAL CREME BRULÉE
          Saba                             Mackerel                         Creme brulée created by the Chef
          Hamachi                          Yellowtail
                                                                            CHOCOLATE LAVA CAKE
          Ebi                              Shrimp                           Swiss chocolate baked lava cake with strawberry coulis and house-made
          Ama Ebi                          Sweet Shrimp                     green tea ice cream, topped with coco powder. Please tell your server
                                                                            promptly — our lava cake is baked fresh to order
          Ika                              Squid
          Hotategai                        Scallops                         ICE CREAM TRIO
                                                                            One scoop each of our home made ice creams: cinnamon, coconut and
          Tako                             Octopus                          green tea
          Horagai                          Conch
          Idako                            Baby Octopus
          Kani                             King Crab
          Masago                           Smelt Roe
                                                                            AFTER DINNER DRINKS
          Wasabi Tobiko                    Flying Fish                      WHITE CHOCOLATE MOCHATINI
                                                                            Van Gogh Dutch chocolate vodka, 3 Olives triple espresso vodka and
          Spicy Tobiko                     Flying Fish9                     Godiva white chocolate liqueur
          Black Tobiko                     Flying Fish
          Ikura                            Salmon Roe                       CINNAMON STRAWBERRY SHORTCAKE
                                                                            Stoli strawberry vodka, Frangelico, Baileys, Goldschläger and strawberry
          Uzura                            Quail Egg                        purée
          Unagi                            Fresh Water Eel
                                                                            RASPBERRY COCONUT TRUFFLE
          Uni                              Sea Urchin                       Malibu coconut rum tossed with 3 Olives raspberry vodka and Godiva
                                                                            white chocolate liqueur

HOT DISHES                                                                  GRAND MARNIER
SAKE SALMON                                                                 HENNESSY COGNAC
8 oz. salmon filet steamed with sake, garlic, soy sauce, lime juice and
grated ginger atop grilled zucchini                                         HENNESSY VSOP
CHICKEN TERIYAKI                                                            HENNESSY XO
10 oz. airline chicken breast served atop steamed rice, stir-fried spring
vegetables, grilled pineapple medallion and house-made teriyaki glaze       GLENLIVET 12 YEAR
SOY FILET                                                                   GLENLIVET 16 YEAR
8 oz. center cut choice tenderloin char-grilled over steamed sesame rice,
served with sweet chili glazed haricot vert green beans, toasted cashews,   McCALLAN 12 YEAR
mandarin oranges and soy glaze
                                                                            McCALLAN 18 YEAR
MISO SEA BASS
Pan-seared Chilean sea bass marinated in miso with grilled asparagus,       DISARONNO AMARETTO
steamed short grain rice and glazed with miso sauce
                                                                            MARTIN WEYRICH MOSCATO
SHRIMP TEMPURA
Lightly fried Atlantic coast shrimp served with seasonal vegetables,        RAMOS PINTO SUPERIOR TAWNY PORT
steamed rice and tempura sauce
                                                                            RAMOS PINTO FINE WHITE PORT

                                                                            HARDY’S BOTRYTIS SEMILLON


                                                                            Look for a complete list

                                                                            of our wines, beers,

                                                                            champagnes, premium

                                                                            sakes, signature drinks

                                                                            and sake cocktails in our

                                                                            separate beverage menu.




                                                                            Shari Sushi Lounge
                                                                            621 East Central Boulevard
                                                                            Orlando, Florida 32801
                                                                            407 420 9420
                                                                            sharisushilounge.com

				
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