The Supper Room

Panko, shallots and garlic.

Olive oil, oregano and olive tapanaade bruchetta.

Jack, Gruyere and mascarpone.

Old Bay, pepper rings and Thai chili sauce.

Garlic, cream and saffron.

Pita and tzatziki sauce.

Cilantro lime cream and charred corn salsa.

Panko, mustard and basil dip.

Cotija cheese and chipotle mayo.

Dijon lamb and tzatziki sauce.

Summer corn, tomato and tartar.

Citrus daikon slaw.

Crabstick, cucumber and masago.

Tuna, masago, scallion and avocado.

Seaweed and sesame seeds.

Tomato, cucumber, onions, olives and feta.

Bleu cheese, bacon, lettuce and tomato.

Parmesan croutons and shaved Parmesan.

Beet coulis, apple and honey balsamic.

Mayo, clarified butter, celery and onion.

Portobello, Gruyere and mustard basil sauce.

Cheddar, Jack, Gruyere, bacon relish and brioche bun.

Beer batter, crispy potatoes and tartar sauce.

Oregano, olive oil, horta and lemon potatoes.

Little neck clams, garlic and lemon.

Mango salsa and forbidden rice cake.

Tzatziki, pita, Greek salad and fries.

Mushroom hummus and cauliflower basil rice.

Coconut rice, lemon butter and garlic.

Angus beef, creamed spinach and garlic mashed.

Roasted fennel and spicy corn.

Sage polenta and date mousse.

Oysters, clams, shrimp and crab meat.

Oysters, clams, shrimp, mussels, king crab leg and 1/2 lobster.

Oysters, clams, shrimp, mussels, crab meat, king crab leg, whole lobster and scallops.

Lime, sweet potato, corn and perch.

Tomato, red onion and cilantro.

Lime, red onion, jalapeno and shallot.

Maguro. 2-3 pieces.

Sake. 2-3 pieces.

Hamachi. 2-3 pieces.

Unagi. 2-3 pieces.

Ebi. 2-3 pieces.

Kani. 2-3 pieces.

Egg omelette. 2-3 pieces.

Soy, mirin, ginger quinoa and sesame oil.

Mango and black sushi rice.

Tuna, masago, scallion, cucumber and avocado.

Peppered tuna, scallion, masago and cucumber.

Tuna, salmon, avocado yellowtail, jalapeno and wasabi yuzu.

Eel, kani, cucumber, avocado and masago.