Rickshaw Bambu

diced chicken, mushrooms and jalapenos served with Iceberg lettuce

chicken, shrimp, rice noodles, mango and jalapeno served with peanut sauce

marinated chicken on a skewer, pan-seared and served with peanut sauce

butterflied shrimp, scallions and ginger served on toast points browned and accompanied with a sweet soy garlic dipping sauce

Ginger and wasabi-marinated rib eye served thinly sliced with jalapeno-soy dipping sauce

sautéed shrimp, hearts of palm, carrots, cabbage and shitake mushrooms stuffed in Asian crepes, drizzled with a soy garlic glaze and candied walnuts

four pieces served in one of five different styles with ponzu sauce

our pieces served in one of five different styles with ponzu sauce

our pieces served in one of five different styles with ponzu sauce

our pieces served in one of five different styles with ponzu sauce

our pieces served in one of five different styles with ponzu sauce

ginger-crusted tuna served rare over plantains and tuna tartar with wasabi cream and shiso oil

half dozen raw oysters on the half shell served with sweet sambal, cool jalapeno and yuzu ginger salsas

fresh lump crabmeat cakes served with wilted snow pea leaves drizzled with chili oil and sambal aioli

two pieces each of Chicken Satay, Tuna Tataki, Oysters Okinawa, Kowloon Shrimp and Crab Cakes

seared Albacore tuna, spicy tuna tartar, mixed greens, roasted peppers and red onions tossed with balsamic-soy dressing

char-grilled shrimp served over a bed of watercress, arugula, yellow peppers and enoki Mushrooms, tossed in a mango tamarind vinaigrette

romaine lettuce, grapes and candied walnuts tossed in Japanese curry Caesar dressing topped with grilled chicken and grated Parmesan cheese without chicken $8.00

traditional Japanese cucumber salad served with sweet and sour dressing and topped with octopus

traditional Indian naan flatbread with tandoori seasoned shrimp and served with raita -cucumber yogurt and house made taro chips

grilled chicken, pineapple salsa, roma tomatoes, lettuce, mayonnaise and teriyaki sauce in a flour tortilla and served with house made taro chips

thinly sliced rib eye in a traditional Korean marinade served in pita bread with lettuce, tomato, Monterey Jack and served with house made taro chips

with your choice of dressing

tandoori shrimp, Creole shrimp tempura and Mandarin shrimp accompanied with three cabbage slaw and wasabi mashed potatoes

grilled portabella mushrooms over grilled ahi served with wasabi peppercorn sauce, roasted potatoes and vegetables

miso marinated sea bass served over a blackberry reduction with Peruvian purple mashed potatoes and roasted vegetables

crispy sliced aromatic half duck, wrapped in a jalapeno tortilla with cucumber and scallions, served with plum sauce, wasabi crème fraiche and spinach salad

seared rack of lamb coated with a sauce of roasted Indian spices and served with wasabi William potatoes and artichoke salad

14oz veal loin chop seared and served in a miso wild mushroom reduction with szechwan eggplant and sweet potato gratin

pan seared snapper stuffed with crab and spinach, topped with a spicy crawfish cream sauce, served with sun-dried tomato wild mushroom risotto and asparagus

pan seared blackened 8oz beef tenderloin filet with a morel mushroom merlot reduction and served with potato fu yung and julienne rainbow vegetables

an incredible collection of grilled zucchini, eggplant tempura, Thai curry tofu, wasabi william potatoes, mushroom kebab, sweet potato gratin, brown rice stuffed pepper and potato fu yung

shrimp, squid and scallops sautéed with carrots, Napa cabbage, green onions and shiitake mushrooms, tossed with Asian noodles and oyster soy sauce

sautéed noodles with shrimp, chicken, garlic and tamarind water, topped with bean sprouts, green onions and crushed peanuts

sesame battered chicken breast sautéed with garlic and green onions in brown sweet and sour sauce served with steamed rice and gai lan

lightly battered rib eye beef sautéed with garlic, orange zest, and chili peppers, served with steamed rice and sautéed gai lan

lightly breaded chicken breast cooked with garlic, green onions, sambal and kung pao sauce, topped with peanuts and served with steamed rice and gai lan

creole-seasoned tempura-style shrimp served with sambal aioli, steamed rice and sautéed gai lan

crispy crawfish, habanero miso paste, roasted bell peppers and cucumber rolled in seaweed and topped with avocado and blackened, seared whitefish, dressed with spicy ponzu

vegetable tempura, grilled jalapeno, spicy mayo and kaiware rolled in soy paper topped with grilled portabella, avocado and balsamic - soy vinaigrette

spicy tuna roll dressed with peppered tuna, white fish and avocado topped with spicy ponzu sauce

shrimp tempura, grilled jalapeno, kaiware, avocado and spicy mayo rolled inside out then topped with peppered tuna and spicy ponzu sauce

lump crab meat, spicy mayo and grilled jalapeno rolled inside out then topped with peppered tuna

spicy hamachi with wonton chips topped with tuna, grilled jalapeno and shrimp, then dressed with chili paste and masago

spicy hamachi with wonton chips topped with tuna, avocado, masago and thinly sliced lemon

salmon tempura roll topped with spicy baked mussels

cucumber stuffed with grilled jalapeno and green onion, then cut into 8 pieces and topped with fresh salmon, basil and garlic

spicy salmon, green onion and wonton chips rolled inside out then topped with an avocado - shrimp puree

lump crab meat, tempura flakes, green onion, masago and mayo rolled in soy paper then topped with smoked salmon and eel sauce

soft shell crab, cream cheese, avocado and spicy mayo rolled inside out then topped with mango and fresh water eel

crispy crawfish and habenero - miso shrimp rolled inside out then topped with mango and avocado

spicy tuna, cream cheese, kakiage, jalapeno, kaiware and spicy mayo in a soy paper hand roll dressed with spicy ponzu

spicy shrimp, yamagobo and avocado rolled inside out then topped with fresh water eel

spicy shrimp and asparagus, rolled in seaweed and topped with tandori tuna. Dressed with cucumber cream

grilled chicken and avocado rolled in seaweed and then tempura fried and tossed in buffalo sauce, served with carrots, celery and wasabi ranch dressing

7 assortments

5 assortments

3 assortments

thinly sliced fresh salmon seasoned with garlic, basil, lemon, parmesan cheese and capers

tandori marinated tuna seared and dressed with cucumber cream sauce

thinly sliced whitefish of the day, blackened, lightly seared and dressed with spicy ponzu

tekka 6 pcs, tuna, sake, with fish, anago and tako

cali 6 pcs, tuna, hamachi, sake, with fish shrimp, anago, tako, unagi, ika and saba

spider maki, spicy salmon maki, tekka, uni escolar, tuna with fish, unagi, chooped scallop, ikura, wasabiko, hamachi and sake

spicy tuna, chinese mustard, green onion, jalapeno tempura, rolled with wasabi flying fish eggs

lump crab, avocado, cucumber and masago

soft shell crab, spicy mayo, cucumber, kaiware, avocado and masago

tuna roll

cucumber roll

chopped yellowtail with green onion and seasame seeds

unagi, avocado and yamagobo

soy pepper, cucumber, gomae, portabella, asparagus, avocado, yamagobo and kaiware

spicy tuna, avocado and green onion

calamari tempura, spicy mayo avocado, cucumber and kaiware

shrimp tempura, spicy mayo, masago, kaiware, cucumber and avocado

rock n roll maki with spicy tuna, then rolled in soybean paper

smoked salmon, cream cheese and jalapeno, rolled in seaweed then tempura fried rolled in soybean paper

anago roll topped with sliced avocado then topped with eel sauce

California roll topped with sake, white fish, tuna, avocado, hamachi, white tuna, shrimp and ika

smoked salmon, cream cheese, avocado, rolled in seaweed and topped with sesame seeds

substitution

dark chocolate truffle topped with sake ganache and served with lemongrass pot du crème and raspberry sauce. A glass of Banyuls pairs nicely with this

white chocolate sponge cake topped with glazed pineapple slices and served with coconut marscopone ice cream. The campbell's liquid gold tokay is a perfect match

a delicate panna cotta infused with plum wine served in a blackberry coulis with assorted dried fruits and berries. Pair with the banfi brachetto d'aqu for a sweet surprise

served with house made vanilla ice cream in a peach caramel sauce. Try the buller and Son fine muscat to complete this experience

choose three scoops from our nightly selection of sorbets and ice creams. Ask your server to help you pair a wine with your frozen delight choices

a silky smooth kahlua mousse topped with a velvety layer of crème brûleè and served with espresso crème anglaise

fresh tropical fruits marinated in citrus juice with a hint of cilantro and habanero, served with pickled ginger ice cream over caramelized orange glaze

godiva white chocolate liqueur, amaretto and coffee topped with whipped cream

spiced rum, frangelico and cappuccino topped with steamed milk

butterscotch liqueuer, frangelico and cappuccino topped with steamed milk

bailey's, kahlua, chambord and cappuccino topped with steamed milk

absolut vanilla, bailey's, cappuccino and a splash of coke topped with steamed milk