Rickshaw Bambu

four soy-wasabi marinated certified angus beef tenderloin medallions topped with foie gras over wontons and drizzled with carrot-ginger marmalade

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

diced chicken, mushrooms, green beans, green onion and jalapenos served with iceberg lettuce

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

fresh whole jumbo lump crabmeat cakes topped with sriracha butter cream and served with asian pear salad

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

pork

shrimp

vegetable

suimai

chicken

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

fried pancetta-wrapped oysters crusted with parmesan and panko and served with yuzu ginger béchamel sauce on a bed of tomato pearl couscous

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

steamed french white snails tossed in thai green coconut curry sauce and served with toasted garlic baguette points

two egg rolls stuffed with certified angus beef tenderloin served with mandarin orange glaze

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

cilantro garlic marinated sliced ribeye over a bed of baby greens, tomatoes, banana blossoms and cucumbers tossed in a kaffir lime vinaigrette

romaine lettuce, grapes and candied walnuts tossed in japanese curry caesar dressing topped with grilled chicken and grated parmesan cheese.

without chicken

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

all 5 skewers

with choice of dressing

creole shrimp tempura, mandarin shrimp and shrimp ceviche accompanied with wasabi mashed potatoes

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

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

pan roasted duck breast with soy ginger glaze served with duck leg confit, haricot verts, four-herb and garlic cornbread and asian bbq sauce

seared rack of lamb coated with a sauce of roasted indian spices and served with wasabi gnocchi and grilled portabello mushrooms

grilled 14-oz certified angus beef bone-in ribeye rubbed with coffee served with to ban jian bell pepper coulis and banana blossom bleu cheese casserole and bullseye toast

steamed 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 certified angus beef tenderloin filet with a togarashi béarnaise sauce and served with gouda roasted potatoes and julienne rainbow vegetables

our vegetable platter comprising sweet potato gratin, mushroom and hearts of palm samosas, thai curry tofu, petite vegetable egg rolls, and israeli couscous

boneless braised pork ribs glazed with garlic plum sauce and served with saffron jasmine rice, japanese kabocha and asparagus

nori wrapped and tempura fried manicotti stuffed with crabmeat and snow pea leaves topped with grilled shrimp, seared scallops and served in lemongrass and thai basil marinara

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

beef

shrimp

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

chicken

shrimp

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

chicken

beef served with sichimi gravy

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 jalapeño, 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 jalapeño, kaiware, avocado, and spicy mayo rolled inside out then topped with peppered tuna and spicy ponzu sauce.

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

spicy hamachi with wonton chips topped with tuna, grilled jalapeño, 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 jalapeño 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 habanero-miso shrimp rolled inside out then topped with mango and avocado.

spicy tuna, cream cheese, kakiage, jalapeño, 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 tandoori 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.

sweet shrimp

sea eel

albacore tuna

shrimp

eel, fresh water

super white tuna

beef tenderloin

yellowtail

chopped scallop

squid

salmon roe

crab

tuna

smelt roe

giant clam

fresh salmon

mackerel

white fish

smoked salmon

octopus

fatty tuna

sea urchin

quail egg

wasabi flying fish roe

super white tuna

yellowtail

octopus

fresh salmon

squid

tuna

white fish

albacore tuna

smoked salmon

mackerel

fatty tuna

7 assortments

5 assortments

3 assortments

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

tandoori marinated tuna seared and dressed with wasabi cream sauce.

thinly sliced hamachi topped with sliced jalapeño and dressed with yuzu soy.

tekka 6 pc., tuna, f. sake, w. fish, anago, and tako.

Cali. 6 pc, tuna, hamachi, f. sake, w. fish, shrimp, anago, tako, unagi, ika, and saba.

spider maki, spicy salmon maki, tekka, uni, escolar, tuna, w. fish, unagi, chopped scallop, ikura, wasabiko, hamachi, and f.sake.

spicy tuna, chinese mustard, green onion, jalapeño 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 sesame seeds.

unagi, avocado, and yamagobo.

soy paper, 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 jalapeño, rolled in seaweed then tempura fried and rolled in soybean paper.

anago roll topped with sliced avocado then topped with eel sauce.

california roll topped with f. sake, white fish, tuna, avocado, hamachi, white tuna, shrimp, and ika.

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

served with dense coconut ganache, caramel sauce and homemade vanilla ice cream with star-anise whipped cream

a glass of banyuls pairs nicely with this decadent dessert.

warm roasted pineapple bread pudding drizzled with creamy brandy sauce and served with our homemade five-spice caramel ice cream

the campbellâ??s liquid gold tokay is a perfect match.

fresh asian pear roasted in spiced syrup with berry-lychee compote and served with a thick sake-honey glaze and candied walnuts

this and a glass of nivole is a heavenly combination.

served with homemade vanilla ice cream in a peach caramel sauce

try this favorite with the buller and son fine muscat.

choose three scoops from our nightly selection of sorbets and ice creams

ask your server for the appropriate pairing for your choices.

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

nothing pairs better than dow 20 year tawny.

in a spicy gingerbread crust served with wasabi-infused white chocolate ganache and raspberry coulis

sample this treat with a glass of beringer nightingale.

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

butterscotch liqueur, frangelico with espresso and steamed milk

baileyâ??s, grand marnier and starbucks coffee liqueur topped with coffee and whipped cream

skyy vanilla and baileyâ??s with espresso and steamed milk and topped with a splash of coke