A Spring 2018 Week Menu

Su
Michiba-style Steak
roasted broccoli, carrors, pearl onions,
roasted garlic, Michiba tare

Mo
Ripert-style Seared Cod
wilted spinach, soy ginger vinaigrette

Tu
Pork Rib Daikon Stew

We
Nobu Shellfish Buckwheat Risotto
steamed king crab, seared shrimp, mixed
mushrooms

Quick Napa sauteee
long horn red chili

Th
Chinese Dumplings In Broth
romaine, soy, sesame oil

Fr
Chirashi

Sa
Boneless Crisp Roasted Chicken Thighs
sauteed baby kale, onion chicken jus

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