Transcription of COLD APeTiZ RS - thelobsterclub.com
1 COLD A PPeTiZERS. A LL iTEm S. EASTERN OYSTERS. ARE i NTen DED TO. Be SHArED aND TUNA & CHILIES. ArE s ERVED. W hEN REaDY ! SEABASS & CRISPY SPROUTS. YELLOW TAIL POKE. WASABI lobster . CR AB & CUCUMBER. WAGYU & UNI. sALADS. SPICY CUCUMBER. HEART OF PALM. SEARED SASHIMI. lobster AVOCADO. HOT aPPeTiZErS. CRISPY SQUID. COCONUT ROCK SHRIMP. TEMPUR A MUSHROOMS. CHICKEN TSUKUNE. BARBECUE PORK JOWL. LEMONGR ASS SHORT RIB. SANSHO OCTOPUS. WOK lobster . CURRY CHICKEN WINGS. PORK GYOZ A. lobster DUMPLINGS. TEPPANYaKi s t WAGYU SKIRT FILET MIGNON. DIVER SCALLOPS. MADAGASCAR SHRIMP. ALL SERVED. HIBACHI STYLE.
2 WITH KIN G. M US H ROO M S. e S H IS H ITO. NEW YORK STRIP WHOLE lobster PE P PE R S. a AN D A. PORTERHOUSE WHOLE BR ANZINO COLLECTION. OF SAUCES. k TOMAHAWK R iBEYE HALF CHICKEN. C U M I N & S Z EC H UA N R U B B E D. L AMB CHOPS. JA PAN ES E BE E F. IS AVAIL ABLE. UPON REQUEST. YUZU BL ACK BASS. GARLIC. SALMON TERIYAKI. UME SHISO. CRISPY VIETNAMESE SNAPPER. SPICY SHRIMP. sides WAGYU SHIITAKE. STEAMED PEA SHOOTS. SPICY CAULIFLOWER. CHARRED SHISHITO PEPPERS. JAPANESE SQUASH. roLls suShi & sashiM i HOuse rO LlS K ANPACHI TUNA. SCALLOP DR AGON HAMACHI CHU TORO. SPICY TORO IKUR A O TORO. TUNA ROSSINI KING SALMON TSUBUGAI (WHELK ).
3 SURF & TURF HIR AME SCALLOP. KINMEDAI SANTA BARBAR A UNI. Hand RO lLs AK AMUTSU HOKK AIDO UNI. SALMON IKUR A. AJI MACKEREL SWEET SHRIMP. TEMPUR A lobster . SABA MACKEREL SHIRO EBI. TORO UNI. UNAGI SEARED WAGYU. CAVIAR chef's Selection sUshi OUR TUNA IS SUSTAINABLY RAISED IN AN. ADD CAVIAR. TO ANY ROLL chef's Selection sashimi OCEAN FISHERY IN MISHIMA, SELECTED. BY MR. OTA AND FLOWN IN FROM JAPAN.
