Lunch

beef rolls filled with water chestnut and sweet potato drizzled with teriyaki sauce

portion of chilean seabass marinated in a honey miso glaze for 24 hours baked until golden brown

grilled salmon

3 pieces of battered fried shrimp

fried pork cutlet stuffed with jalapeno, cream cheese and kani served over napa cabbage and teriyaki sauce

grilled chicken breast

breaded and fried pork culet with plum sauce and sauteed napa cabbage

4 pieces of breaded fried shrimp with sesame mayo and tomatoes

NY strip steak

2 skewers of onion, red bell peppers, chicken, beef and shrimp topped with teriyaki sauce