Barracuda Japanese Restaurant

with shaved carrots, daikon and crispy shallots - served with shallot vinairgrette

with fuji apples, served with peanut miso dressing

a sampler of calcium rich seaweed salad - wakame. hijiki, goma wakame

variety of mushrooms sautéed with yuzu soy, served on a bed of spring mix

ahi tuna crusted with sesame seeds - served with daikon and spring mix - with onion vinaigrette

steamed young green soybeans, lightly salted with sea salt

boiled green beans with special sesame sauce

lightly grilled shishito mild peppers with grilled lemon and miso sauce

deep fried tofu with bonito flakes, green onion and grated diakon

boiled spinach with sweet sesame sauce

spicy tuna roll tempura, served with chili-cilantro sauce on a bed of spring mix, topped with seaweed salad

ahi tuna, red onions and spicy aioli on a flour tortilla

crispy-fried montery calamari tossed with spicy aioli

pan seared scallops with sweet parsnip puree - served with sesame seed sauce

ahi tuna with grated apples, garlic, ponzu and avocado cream

8 oz grilled rib eye with seasonal vegetables

sake steamed salmon with seasonal vegetables

2 skewers consisting of shrimp, scallop, salmon, vegetables, chicken, beef panko deep fried

broiled miso glazed black cod with grilled asparagus on a bed of grilled onions

tofu, mushroom, onions and yam noodles

classic creamy green tea or vanilla ice cream

an assortment of 3 different types of mochi ice cream

mango, raspberry, passion fruit sorbetto in a white chocolate shell drizzled with milk chocolate

espresso soaked sponge cake topped with mascarpone cheese and cocoa powder

fresh apples combined with cinnamon, butter and brown sugar baked in a buttery shortbread crust served with a side of vanilla ice cream