바스마티즈 아시안 큐이진

a seasoned mixture of pork and vegetables, pan-seared then steamed, with a traditional dipping sauce

a seasoned mixture of pork and vegetables, pan-seared then steamed, with a traditional dipping sauce

fresh local crab, pan fried and finished with a kaffir lime vinaigrette and a wasabi aioli drizzle

boiled edamame coated with sea salt and sichimi dusted edamame

rice flour tempura jumbo shrimp served with avocado-lime and kaffir lime cocktail sauce

chef's creations that change daily, from hot to tangy, hearty to light

pan seared duck breast, sliced thin and served chilled, presented over a bed mixed green tossed in our ginger dressing, topped with pickled mangoand spiced peanut.

mixed greens dressed with our own ginger dressing and wasabi-lime vinaigrette, then topped with a selection of vegetable items, pickled and fresh, from our sushi bar.

fresh local greens dressed with basmati's own ginger dressing, topped with wasabi coated roasted peas

traditional seaweed salad with sesame oil and seeds

a chef's creation using the freshest local seafood, presented in your own unique way.

fresh, local tuna crusted with togarashi spice, server with vegetable ceviche, avocado lime dressing, ponzu sauce and wonton crisps

fresh atlantic salmon wrapped in a rice paper wrapper with basil, mint and cilantro, over an asian slaw with a ginger chili sauce

fresh, local grouper, tempura battered and fried, served with a spicy sweet and sour sauce

fresh shrimp, wok seared with garlic and thai basil, served over grilled eggplant, finished with a coconut, red curry sauce

ahi tuna doused with white truffle oil, locality grown sprouts and fresh black pepper

tuna, fresh basil, sesame seedsand sprouts sprinkled with rose water.

steamed shrimp, spicy aioli, cucumber, black sesame and tempura crunchies

the same as our spicy crunchy shrimp roll, with the addition of cream cheese.

jesse's version of our spicy crunchy shrimp roll, just add smoked salmon

banana sauteed with cinnamon, sauger and five spice, wrapped n a spring roll wrapper and fried, finished with a vanilla anglaise and caramel sauce.

you will never know it's tofu silky smooth and rich chocolate with an areo cookie crust

home made daily three layers with coconut icing.

ginger, green tea, sweet red bean, lychee sherbert