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| menü philosophy: Many of menu choices are original creations or re-interpretations of dishes from around the world. The common theme is an abundance of ümami in each dish. Some of the choices are highly seasoned; please ask your server for guidance. If you wish, sample more items, order all starter plates as a meal, let the prices and your server help you judge the right balance between portion size and/or your appetite at the moment. Our goal is to serve you quality food prepared in a variety of cultural styles at a fair prices with a welcoming, relaxed manner of service. This
menu is representative. |
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| Cubano Spring Rolls | 8 | |||
| Crispy "cigar" shaped, with braised shredded beef, sweet plantain, black beans and served with avocado mayo | ||||
| Thai Style Veggie Spring Rolls | 5.5 | |||
| With Thai Sweet-Chili Sauce | ||||
| Duck-a-maki | 8.5 | |||
| A variation on nagamaki. Duck breast wrapped around scallions, over broiled onions, glazed with sweet soy | ||||
| Dumplings | 6.5 | |||
| Four veggie dumplings with soy-sesame dipping sauce | ||||
| Crispy Calamari | 8 | |||
| Rice flour batter, kalbi BBQ and mild tomato dips, scallions | ||||
| Crabby Patties | 9 | |||
| Four crispy lump mini crab cakes with a spicy 1,000 island sauce | ||||
| Tomato and Corn Summer Salad | 7.5 | |||
| Beefsteak tomatoes, corn arugula, red onion, tuscan bread croutons | ||||
| Cold Sesame Noodles | 6 | |||
| Lo mein noodles with spicy sesame-peanut sauce with julienne cukes and scallions | ||||
| Truffled Gnocchi | 9 | |||
| Homemade gnocchi, duck confit, tofu, sweet soy glaze over watercress | ||||
| Peking Duck Quesadilla | 8.5 | |||
| Decorated with hoisin, creme fraiche, and chopped scallions | ||||
| Truffled Mac and Cheese (Voted "Best of" by Westchester Magazine) |
6 | |||
| In a cream sauce of gruyere and fontina cheese with truffles, panko breadcrumbs and scallion garnish | ||||
| Portabello Veggie Stack | 8.5 | |||
| Grilled portabello, eggplant, wilted spinach, basil, roasted peppers, fresh mozzarella with a balsamic drizzle | ||||
| Side Salad "Sushi Joint Style" | 5 | |||
| With cukes, grape tomatoes and carrot-miso dressing | ||||
| ümami salad | 6 | |||
| green salad, our specialty with a spicy indonesian peanut dressing, crispy onions, green papaya and jicama | ||||
| Seared Ahi Tuna Mini Won Ton Taco 2 pieces | 8 | |||
| Two mini tacos with Asian guacamole and wasabi sour cream | ||||
| Vegetarian Coconut Lime Soup | 6 | |||
| Spicy thai style lime leaf soup | ||||
| With Chicken | 7 | |||
| With Shrimp | 8 | |||
| With Both | 8.5 | |||
| Penne Pasta with porcini cream sauce | 12 | |||
| Grilled Salmon with Yuzu Ponzu | 15 | |||
| Citrus-soy broth. Served with watercress and rice | ||||
| Shrimp Adobo (love it or hate, you won't forget it) | 17.5 | |||
| With sauce vinegar, garlic, pickled jalapenos. Choice or rice | ||||
| Evil Jungle Prince | 14 | |||
| Savory, aromatic and SPICY Thai style chicken curry, served with white or brown Japanese rice. Can be vegetarian. | ||||
| Cajun Chicken | 14 | |||
| With bok choy and choice of brown or white rice | ||||
| Caesar Salad | 11 | |||
| Romaine lettuce, parmesan cheese and a mustard dressing. Served with crispy toasted cheese, panini mini sandwich. | ||||
| Add Chicken. | 2 | |||
| Add Shrimp | 2 | |||
| Garlic Ahi | 18.5 | |||
| Spicy sesame crusted tuna, served medium rare with garlic chips, Wasabi cream, Korean Teriyaki, wakami salad with white or brown Japanese Rice | ||||
| Grilled Marinated Shrimp | 17.5 | |||
| With coconut rice, julienne vegetables and sweet soy-sriracha glaze | ||||
| Roasted Half Duck | 18.5 | |||
| Our signature half duck and cider glaze, baby bok choy, mashed potatoes | ||||
| Pad "Ty West" | 14 | |||
| Flat rice noodles, jicama, scallions, cilantro, bean sprouts, sambal, red pepper, shiitake, tofu, jalapeno, fish sauce and lime juice | ||||
| Sea Scallops | 18.5 | |||
| Day boat sea scallops served with three curries OR butter sauce, rice. | ||||
| Mee Crob Salad | 12 | |||
| Romaine lettuce, crispy rice noodles, tofu, cilantro, pickled ginger with a spicy Tomato dressing. | ||||
| Add Chicken | 2 | |||
| Each Shrimp : | 2 | |||
| Cowboy Steak | 16 | |||
Achiote marinated skirt steak served with french fries and cuke-jalapeno salad |
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| Grilled Hangar Steak | 17 | |||
| Served with fries and Joyce's Beach House Sauce and fresh vegetables | ||||
| Barbecued Baby Back Ribs | 18 | |||
| Barbecued Baby Back Pork Ribs "Chee Hou" style served with Auntie Nancy's coleslaw and French fries | ||||
| Grilled Mahi Mahi | 14.5 | |||
| Served with choice of white or brown rice with baby back choy and Mango coulis garnished with waffle chips | ||||
