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(limited to the stock of live chowder clams.)
table-side pour of miso with oreo pasta, mushrooms, chives and shredded chicken
this is chef don's original recipe from 98'. served with grilled shrimp and cilantro
small bowl served with firm tofu, fresh seared mushrooms, and green onions
tuna, fresh salmon and whitefish with fresh searwood at a light japanese vinaigrette
spicy sesame oil infured seaweed salad with a squeeze of lemon
thin slices of norwegian smoked salmon with pine nuts and asian pears in a ginger vinaigrette
crispy field greens with cucumbers, grape, tomatoes, carrots and fresh parmesan cheese.
field greens with a creamy miso dressing and pine nuts
crab and avocado on the inside, whitefish on the outside. covered and baked with masago caviar sauce and drizzled with ponzu sauce
tuna, salmon, yellowtail, masago and avocado rolled and tempura fried. served with spicy pepper paste, eel sauce, and japanese mayo
avocado, cucumber, fresh jalapeno sprouts, and shrimp on the inside with thin slices of tuna an dour spicy pepper paste on the outside
spicy tuna inside with salmon and avocado outside
seasoned sirloin, onion, and bell pepper rolled with soy pepper
crab, cucumber and avocado topped with seven assorted fish
tuna, crawfish, cucumber and sprouts topped with spicy tuna, yellowtail, salmon and avocado
soft shell crab topped with salmon, tuna, and avocado
fresh tomato, shrimp and sprouts inside, with whitefish, fresh parmesan and ponzu outside
fresh yellowtail, green onions, and tempura tidbits with masago on the outside
spicy tuna topped with peppercorn seared tuna and avocado. drizzled with ponzu and sesame oil
smoked fresh water eel inside with thin slices of avocado outside
grilled chicken, japanese sweet potato, and avocado rolled in soy paper.
split grilled chicken breast with homemade teriyaki reduction.
petite cut sirloin marinated in soy and garlic
pan sauteed in soy-butter with garlic and jalapeno. served with pan tossed spinach and steamed rice.
thin slices of rib-eye wrapped around avocados and japanese sweet potatoes
the collar of a fresh yellowtail battered and fried. served with lime and pico de gallo.
battered in flakey eggroll cookies with an apricot salsa
snapper filet blackened with japanese 5-spice and topped with miso chipotle creme.
sauteed salmon served in japanese mint and champagne
5 oz. sirloin steak, split chicken breast, and 2 jumbo prawns
2 of the following: shrimp, chicken, seiho scallop
japanese bread crumb battered and pan sauteed with onions and jalapenos. served with curry gravy.
Menu for Bluefin provided by Allmenus.com
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