Dinner Specials

From the sushi bar
SPARC Roll / Fried oyster, goat cheese & avocado topped w/ balsamic reduction.
A portion of the proceeds will be donated to the School of the
Performing Arts in the Richmond Community 14
*Scallop Ceviche / Thinly sliced diver scallops marinated in fresh lime juice,
red onion, scallion, sriracha & Ponzu sauce 9
My Vegan Roll / Beet, cucumber, avocado, kampul, mango & frisee, wrapped
in rice paper & served w/ sweet soy & fried onion 4.50
*Chef’s Favorite Sashimi Roll / Salmon, kani, tuna, tobiko, red clam, squid & jalapeno,
wrapped in an EZ portion rice roll 14
*Reindeer Roll / Seared pepper tuna, topped w/ yellowtail & avocado 16
Ebirah Roll / Congratulations to Butts Larue for winning our “Name the Roll” contest.
Tempura lobster & Thai basil, topped w/ spicy kani 17

from the kitchen

Pho Cheesesteak Spring Roll / Tasty braised pho beef, cream cheese,
mozzarella & basil in a fried spring roll 9
Curry Red Snapper / Pan-seared red snapper, topped w/ lump crab & a mildly spicy
coconut curry sauce, served w/ a mozzarella potato cake 24
Pho-Braised Lamb Shank / Lamb shank slowly braised w/ star anise, ginger, garlic &
other pho spices, served w/ fried rice 20
Pan-seared Mahi Mahi / Crusted w/ secret Shichimi spice & marinated w/ sesame oil, garlic & mushrooms,
topped w/ olive tapenade & balsamic reduction, served w/ fried rice 20
*Chef Hai’s Filet Mignon Phò / Traditional Vietnamese beef noodle soup served
w/ fresh basil, scallion, red onion & lime 16

*Served raw or undercooked. Consuming raw or undercooked meat, poultry, seafood,

or eggs increases the risk of food-borne illness*