Anzu Spring Menu Dinner 2015

Anzu Restaurant & Bar Dinner Menu
SUSHI & RAW BAR
We ask for your patience with preparation times on all sushi orders
Truffle Hamachi• Yellowtail, truffle oil, tobiko caviar, onion, bonito flake, sprouts, yuzu vinaigrette 18
Kampachi Carpaccio• Jalapeño, Meyer lemon, spicy sesame vinaigrette 14
Spicy Salmon Tartar• Salmon, tobiko, pineapple, unagi sauce, furikake, rice cracker 12
Hama Hama Oysters• Smoked Ikura, watermelon mignonette, micro wasabi 15
Ceviche Trio• Bay scallop, shrimp, octopus, fresh lime juice, jalapeño, tomato, sudachi aioli 18
Sashimi• 7 pcs Maguro, hamachi, sake 24
/ 15pcs Maguro, hamachi, sake, shiromi, tako 40
NIGIRI 2pcs
Maguro • Tuna
Uni • Sea Urchin
Sake • Salmon
8
11
7
Hamachi • Yellowtail
Ebi • Prawn
Hirame • Fluke
Unagi • Eel
Tako • Octopus
Suzuki • Striped Bass
9
6
8
8
7
7
ANZU SPECIALTY ROLLS
Titus Spicy tuna, salmon, avocado, cucumber, lime, cilantro, jalapeño, ponzu sauce 16
Cucumber Madness Baked salmon, kimchee, mango, shishito aioli, wrapped in cucumber 16
Anzu Crab, shrimp tempura, spicy tuna, cucumber, eel sauce, spicy mayonnaise 17
Endless Summer Stone fruit, tuna, avocado, striped bass, aji amarillo sauce 16
Local Motion Salmon, hamachi, shiromi, seared albacore, shiso leaf 17
Awesome Blossom Crab, scallop, avocado, cucumber, tuna 16
Dragon Crab, shrimp tempura, eel, cucumber, avocado 17
*Yasai Avocado, cucumber, inari, sprouts, yama gobo, lettuce 9
STARTERS
The Rock• Thinly sliced Wagyu beef coulotte cooked tableside on a sizzling Japanese river stone
Trio of sauces / Spicy Korean / Kizami carrot sauce / Cilantro purée
20
Sweet Corn Soup• Avocado, shishito pepper, micro cilantro 10
Spring Lettuce Salad • Prosciutto, fried capers, carrot ribbon, lychee vinaigrette 12
*Heirloom Tomato Tartar• Watermelon infused mustard seed, pinenuts, nori brioche, balsamic reduction 12
Duck Confit Summer Roll• Romaine, mango, carrot, cucumber, mint, hoisin dipping sauce 14
Lobster Ravioli• Spring onion, watercress, parsley oil, tomato bisque 17
Slow Braised Pork Belly• Jicama, baby radish, carrot puree, mole sauce 15
Tuna & Hamachi Carpaccio• Compressed Asian pear, avocado mousse, fish roe, honey miso spread 16
MAIN
Macadamia Nut Crusted King Salmon• Balinese black rice, jidori egg, sea grass, kizami wasabi buerre blanc 23
Misoyaki Black Cod• Purple potato confit, English pea, shaved radish, micro wasabi, ginger truffle dashi 25
Mediterranean Bass• Fava beans, tomato concasse, manila clams, sauternes broth 26
Cracked Pepper Filet Mignon• Roasted parsnips, long beans, beet chips, foie gras sauce
41
Wild Mushroom Stuffed Mary’s Chicken• Cannellini bean puree, grilled artichokes, carrots, mustard vin rouge 24
Dry Rubbed “pave style” NY Steak• Organic marble potatoes, pepper cress, red kohlrabi, A-1 béarnaise foam 37
Crispy Skin 38 North Duck Breast• Black beluga, tiny vegetables, raspberry vinegar gastrique 28
Wild Mushroom Risotto• Pickled radish, okra, mascarpone, crispy basil 21
Spinach Gnocchi• Black garlic, grilled white corn, kale, roasted tomato, yuzu beurre blanc, shaved pecorino cheese 21
*Clay Pot- Tofu• Red quinoa, pea tendril, spring vegetables, sage-truffle jus 19
*vegan
Menu created by the Culinary Team
under the direction of Philippe Striffeler Executive Chef
AS PART OF OUR COMMITMENT TO CONSERVING THE ENVIRONMENT,
OUR MENU CONTAINS LOCALLY SOURCED, ORGANIC OR SUSTAINABLE ITEMS.
A gratuity of 18% will be added to parties of six or more guests
April 2015