Agora World Fusion & Bistro

fresh mahi dipped in coconut batter, flash fried and topped with spicy fruit salsa

fresh ahi tuna, lightly dusted with wasabi and panka, topped with a balsamic reduction and served around green tea soba noodles with fresh vegetables in a garlic chili sauce

fresh mahi filet, dusted in Caribbean jerk seasoning, topped with grilled pineapple and shrimp atop a blueberry and mango coulie

fresh salmon, dusted with Caribbean jerk seasonini, topped with pineapple fruit salsa

blackened tuna grilled to perfection, served with mango salsa

fresh lump crab meat, mixed with our special house-blend seasonings, encrusted in panka, served fried or broiled, topped with Island salsa

flame grilled chicken breast stuffed with mozzarella and topped with sauteed articokes, sundried tomatoes, mushrooms, fresh garlic, onions and capers

batter dipped chicken breast fried until golden, stuffed with crabmeat and topped with a rice and creamy alfredo sauce

fresh NY strip, cut to order, covered with montreal seasoning and flame-grilled to perfection, topped with fresh spinach, tomato, backfin crabmeat and melted brie

hand-cut beef tenderloin, flame-grilled and topped with backfin crabmeat, shrimp and scallops

hand-cut, flame grilled beef tenderloin, topped with a coffee creme sauce

fresh lobster, tossed with linguine in a creamy garlic sauce

fresh seasonal vegetables, sun-dried tomatoes, mushrooms, and feta cheese, served over linguine with a white wine garlic sauce

shrimp, sun dried tomatoes, roasted red peppers, onions, olives, feta cheese, capers and mushrooms tossed in a pesta white wine garlic sauce

sauteed shrimp, scallops, clams and mussles in a brandy red pepper marinara sauce, tossed in sun dried tomato linguine

flame grilled chicken breast, served over penne rigate with tomatoes, green onions, cheddar jack blend and our own spicy black marinara

mixed greens, tomatoes, red onions, pene pasta, artichokes and cheddar jack cheese, topped with seasoned croutons and your choice of dressing

succulent roast duckling atop mixed greens, feta cheese, orange slices, walnuts, red onions and garlic croutons dressed with orange sesame vinegarette

glazed salmon over mixed field greens, diced tomatoes and red onions topped with garlic croutons and sesame ginger dressing

flame grilled chicken atop mixed greens, tomatoes, black beans, scallions, cheddar jack cheese and pene pasta with spicy tex mex dressing

blackened tuna over romaine lettuce, marinated artichoke hearts, red onions and tomatoes. Topped with garlic croutons, parmesan cheese and lemon lime caesar dressing

the finest honey-smoked salmon, served on a fresh bed of spinach and field greens with wine-ripened tomatoes, avacados and topped with ancha cilantro ranch dressing

flame grilled pork tenderloin atop mixed greens, feta cheese, apple slices, walnuts, red onions, tomatoes and garlic croutons topped with a raspberry walnut vinegarette

fresh mozzarella, tomatoes and roasted garlic served over a bed of field greens drizzled with balsamic vinaigrette served with French bagettes

fresh shrimp encrusted with coconut, flash seared, served on a bed of fresh strawberry coulis

big eye ahi tuna with a spicy ginger garlic marinade served on a bed of seaweed salad

fresh scallops flash seared and served atop roasted red pepper dill sauce

our now famous crab fondue served in an oven baked bread boule with sliced bagutts for dipping

marinated portabella mushroom stuffed with lump crab meat and lobster, topped with garlic fused bread crumbs and parmesan cheese

fresh ahi tuna, dipped in tempura batter, flash fried and served around a bed seaweed, topped with sesame ginger sauce

fresh grande tomato stuffed with the finest honey-baked smoked salmon, mozzarella cheese and spinach, oven-baked and served with a balsamic reduction

gourmet escargot, imported from the South of France, sauteed in a creamy garlic-mushroom sauce, served with a French baguette tower, topped with fresh parmesean cheese

fresh prepared ebaby brie, ingused with walnuts and apricots, wrapped in a puff pastry, flash fried, topped with warm blueberry demi glaze

hand-cut beef tenderloin, lightly seared, served over a bed of sushi rice with port wine blueberry reduction and fresh seaweed salad

spicy tuna, scallions and caviar topped with tuna sashimi

crab, avocado, cucumber and caviar

lump crabmeat, avocado, cucumber and caviar

spicy tuna and scallions

blackened tuna, pineapple and scallions

cucumber, avocado and scallions

freshwater eel, cucumber, teryaki glaze

ahi tuna, cucumber

smoked salmon, avocado, cucumber, and cream cheese

shrimp, crab, lettuce and cucumber

lobster, cilantro and cucumbers

soft shell crab, avocado and lettuce

freshwater broiled eel, crab, avocado, cucumber and caviar

shrimp, crab, avocado, flash fried in tempura batter

filet mignon, scallions, and mushrooms

tuna, salmon and eel with crab, avocado, cucumber and caviar

crab, avocado and cream cheese, flash fried and topped with spicy volcano sauce

lobster, crab, shrimp, scallions and avocado, with komoto sauce

tuna, tataki mix, topped with seaweed salad and caviar

fresh seasame seaweed salad served with sticky rice

white miso with tofu and scallions