SUSHI MENU

CREATIVE ROLLS

C R I S P Y T E M P U R A R O L L 12.5salmon or tuna tempura, spicyaioli, sriracha hot sauce

SUNFLOWER ROLL 13.5crunchy spicy tuna wrappedwith salmon, tuna & eel

M A N G O R O L L 13eel, tuna or salmon, avocado, cucumber, wrapped in mango, sweet soy glaze

OLIVE TREE ROLL 13.5crunchy spicy tuna, tuna, salmon, avocado, wasabi topiko, wrapped in cucumber

CALIFORNIA ROLL 11snow crab, avocado, cucumber

PACIFIC RIM ROLL 11shrimp tempura, seaweed salad, cucumber, honey-soy reduction

P H I L L Y R O L L 11smoked salmon, cream cheese,avocado, cucumber

K A M I K A Z E R O L L 13spicy tuna, eel , avocado,masago, scal l ions, soy glaze

SUSHI (2PC) SASHIMI (3PC)T U N A 7 . 5 / 8 . 5

S A L M O N 6 . 5 / 8 . 5 S H R I M P 6 . 5 / 8 . 5

S M O K E D S A L M O N 6 . 5 / 8 . 5

CRUDO/RAW BART U N A T A R T A R E 10.5“big eye” ahi tuna, sesame wafer

C A R P A C C I O 14filet mignon, tuna or salmon,arugula, capers, grana padana

A H I 3 W A Y S 17spring roll, spicy tuna tartar, seared “big eye” sashimi

O Y S T E R S 2on the half shell, priced per oyster

L I T T L E N E C K C L A M S 1long island, priced per clam

S T E A M E D S H R I M P 2.5jumbo U-15, priced per shrimp CRAB COCKTAIL 13jumo lump crab, lemon dill sauce

SHELLFISH PLATTERoysters, clams, shrimp, lump crab FOR 2 19.5 FOR 4 38

TERIYAKI SALMON 12.5crunchy salmon teriyaki, avocado,spicy mayo, soy bean paper,mango glaze

SURF & TURF ROLL 13.5poached shrimp & cream cheesewrapped with rice and beef carpaccio

GODFATHER ROLL 13.5ahi tuna, cucumber & avocadowrapped with fresh mango and prosciuttodi parma

RAINBOW ROLL 13.5crab, avocado & cucumber toppedwith ahi tuna and salmon

SPICY TUNA ROLL 11.5tuna, masago, scallions, spicy aioli

DYNAMITE ROLL 13.5salmon, crab, cream cheese, avocado,tempura style, eel sauce & spicy aioli NEW WORLD ROLL 13spicy crab, avocado & cucumber toppedwith tuna, red topiko, sweet soy glaze & mango sauce

VEGETABLE ROLL 10sliced cucumber, carrots & avocado

NAPA VALLEY ROLL 12blackened salmon, spring mix, cucumber, soy bean paper, sweet soy glaze, spicy aioli

SUSHI /SASHIMI

MISO SOUP 5soy bean

STICKY RICE 5

EDAMAME 6steamed, sea salt

SEAWEED SALAD 5

SIDES

HAPPY HOUR AT THE BAR!!MONDAY - SATURDAY 3-6PM

1/2 PRICED SUSHI $4 HOUSE WINES $6 MARTINIS $4 SELECT DRAFT BEERS

F L A T B R E A D S P U L L E D P O R K 11.5bbq glazed, caramel ized onions,pepper jack cheese, long hots

CAPRESE 10.5s l iced tomato, f resh mozzarel la, basi l , balsamic dr izz le

S A U S A G E R A P I N I 10.5sweet fennel sausage, broccoli rabe,sharp provolone cheese

PORTOBELLO 10.5s l iced mushrooms, sauteed spinach, gar l ic & extra vi rgin oi l , goat cheese

WOOD GRILLED CHICKEN 10.5jul ienne chicken, roasted peppers,f resh mozzarel la

S M A L L P L A T E SSPANISH CHEESE BOARD 15.5 Mahon, Iber ico, Manchego, Murcia,& Valdeon Cheeses, S l iced F ig & Almond Cake, Marcona Almonds, Tradit ional Spanish Quince Paste

L O B S T E R M A C & C H E E S E 16cavatappi pasta, 3 cheeses, cream,lobster chunks, parmesan crust

PETITE CRAB CAKES 14.5fr ied tomato, sweet potato f r ies,green onion remoulade

PROSCIUTTO WRAPPED DIVER SCALLOPS 14.5pan seared, cherry tomato & asparagus cous cous

VEGETABLE QUESADILLAS 12.5roasted peppers, portobello mushrooms,baby spinach, goat cheese, whole wheattortilla, homemade guacamole

CHORIZO & CLAMS 12.5chor izo sausage, l i t t le neck clams, roasted gar l ic chardonnay sauce, tagl iol in i pasta

SEARED AHI TUNA 15.5s l iced, served raw, as ian cucumber salad

NEW ZEALAND LAMB CHOPS 17.5served medium, f resh herb balsamicglazed, roasted gar l ic mashed, portobel lo mushrooms & warm pita

WASABI F ILET MIGNON 17.5s l iced, served medium rare, gr i l led asparagus spears, portobel lo mushrooms, wasabi aiol i

HARVEST PLATTER 14prosciutto, sopressata, mortadella, sharp provolone, parmigiano reggiano, fresh mozzarella, olives, artichoke hearts& roasted peppers

A P P E T I Z E R SL O B S T E R B I S Q U E 4 . 5 / 7lobster, heavy cream, sherry

O N I O N S O U P 6 roasted garlic, gruyere

S I G N A T U R E S O U P 4 / 5.5daily

S A L T & P E P P E R C A L A M A R I 10marinara, lemon, wasabi aioli

T O M A T O & M O Z Z A R E L L A STACK 9yellow & red tomatoes, basil,balsamic drizzleadd parma prosciutto 4 BANG-BANG TEMPURA SHRIMP 12.5l ight ly battered, sweet chi l i dipping sauce

“ F I E R Y ” M U S S E L S 10.5spicy vine r ipened tomato broth or pinot gr is sauce

SESAME CHICKEN SKEWERS 9.5wasabi aiol i , sweet chi l i , asainginger & apr icot dipping sauces “SEA PLATTER” FOR 2 18.5fr ied calamari , tempura shr imp, crab cakes

S A L A D ST E R R A N O V A S A L A D 6 . 5 / 1 0butter lettuce, baby arugula, radicchio, goat cheese, f ineherb lemon ol ive oi l dress ingadd salmon or tuna 5/7.5

T IJUANA CAESAR 6.5/10 baby hearts of romaine, granapadana, lemon gar l ic dress ingadd chicken or 3 jumbo shr imp 3.5/7.5 B A B Y S P I N A C H 1 1maytag bleu cheese, apples,candied walnuts, hard cooked eggs, apple cider v inaigrette

SOUTHWEST CHICKEN 13gr i l led chicken, f ie ld greens, corn, black bean salsa, red onion, bel l pepper, chipot le dress ing

CRISPY CALAMARI SALAD 12watercress, f r i see, soy-ginger& sweet chi l i dress ing

CRAB & AVOCADO 16roasted art ichokes, cucumber salad, s l iced mango,cherry tomatoes, lemon di l l dress ing

NEW WORLD GREEK 12roma tomatoes, seedless cucumber,hard boi led eggs, feta cheese, romaine lettuce, kalamata ol ives, bermuda onion, warm pita wedges

E N T R E E S ~ with house salad

S O N O M A S K E W E R S 21jumbo shr imp, f i let mignon, chicken & gr i l led vegetable

kabobs, anchor steam barbecue sauce, basmati r ice

CHICKEN TERRA NOVA 17.5pan fr ied parmesan crusted, oven dr ied tomato, f resh mozzarel la, tagl iol in i marinara

C R A B C A K E S 26.5broi led, sauteed broccol in i , basmati r ice, green onion remoulade

V E A L S A L T I N B O C C A

2 3.5 pan seared veal medallions, parma prosciutto, asiago cheese, long stem artichokes, roasted garlic sauce, basil sage fettuccine

WOOD GRILLED PORK CHOP 23.512oz. topped with golden rais ins, dr ied cranberr ies & s l icedapricots, grand marnier reduction, rosemary roastedpotatoes, gr i l led asparagus spears

B R A I S E D S H O R T R I B S

21.5

boneless, s low braised, tomato & wi ld mushroom r isotto

F I R E R O A S T E D F I L E T M I G N O N 29.5asparagus, wi ld mushrooms, roasted gar l ic cabernet reduction, rosemary roasted potatoesadd jumbo lump crabmeat 8.5

B L A C K E N E D R I B E Y E 29.516oz. blackened in cast i ron sk i l let , cajun cream sauce,roasted gar l ic mashed potato, spicy har icot vert

LUMP CRAB CRUSTED FILET 36.58oz cert i f ied angus, crab imperial topped, lobster saffron sauce, roasted gar l ic mashed potato, gr i l led asparagus

M O N T E R E Y S E A F O O D C I O P P I N O 28bay scal lops, jumbo shr imp, jumbo crabmeat, clams, mussels , spicy saffron tomato broth, f resh l inguine

C A J U N J A M B A L A Y A 2 1 . 5 sauteed jumbo shr imp, sausage & chicken, tomatoes, onions, bel l peppers, spicy cajun sauce, short grain r ice

P A S T A ~ with house saladS E A F O O D F A Z Z O L E T T I 18.5"handkerchief" f resh pasta f i l led with scal lops,shr imp, jumbo lump crab, f resh cheeses, lobsterbrandy cream sauce

M A R Y L A N D C R A B R A V I O L I 1 8 . 5 jumbo shr imp, lump crab, braised leeks, parmeasan butter broth

G N O C C H I S A U S A G E & B R O C C O L I 16.5roasted gar l ic, pecorino romano, pinot gr is sauce

R O M A N S T Y L E F E T T U C C I N E 16.5homemade fettuccine, class ic alf redo sauce, ju l ienne chicken, broccol in i

S P A G H E T T I & C R A B 20.5homemde spaghett i , jumbo lump crab, arugula leaves, spicy marinara broth

GOAT CHEESE & SPRING MIX RAVIOLI

16.5arugula, oven dr ied tomatoes, wi ld mushrooms,l ight parmesan butter broth, goat cheese crumbles

F ISHERMAN’S WHARF “PENNE” 17.5penne pasta, baby shr imp, bay scal lops, asparagus,

oven dr ied tomatoes, black ol ives, blush sauce

PAN SEARED DIVER SCALLOPS 24crab, leek & potato hash, har icot vert

PRE-FIX DINNER MENUAVAILABLE MONDAY - FRIDAY 4PM-6PMincludes unl imited soda, choice of soup or salad, dinner entree, coffee & dessert .SOUPS & SALADSTERRA NOVA SALADT I J U A N A C A E S A R L O B S T E R B I S Q U E S I G N A T U R E S O U PENTREESVEAL PARMIGIANA 21.5parmesan crusted, homemade marinara, mozzarel la, s ide of spaghett iSALMON PESTO 21gr i l led at lant ic salmon, homemade pesto sauce, rock shr imp, bay scal lops, penne pasta BAKED GNOCCHI 18.5potato pasta dumpl ings, vodka tomato cream, sauce, f resh mozzarel la cheeseCHICKEN PICCATA 18.5boneless breast, meyer lemon pinot gr is sauce, spinach leaves, tagl iol in i pasta

DESSERTSDARK CHOCOLATE MOUSSEVANILLA BEAN ICE CREAMFRESH STRAWBERRIES

GRILLED SEAFOOD ~ with house saladwood f i red f ish or shel l f i sh with choice of sauceserved with basmati r ice and farm fresh vegetable

"BIG EYE" AHI TUNA 26.5ATLANTIC SALMON 19.5COSTA RICAN TILAPIA 19.5CHILEAN SEABASS 27.5ALASKAN HALIBUT 27.5JUMBO U-15 SHRIMP or DIVER SCALLOPS 20.5

SAUCES:

LEMON BEURRE FONDUE HERB MARINADEGARLIC LIME CREAM WASABI AIOLIASIAN GINGER SAUCE MANGO SALSA

F E A T U R E S :CRAB STUFFED T ILAPIA OR SALMON 24.5lump crab stuff ing, meyer lemon butter sauce yukon gold mashed potato, farm fresh vegetable

SESAME CRUSTED AHI TUNA 29.5seared “big eye” ahi tuna, asparagus r i sotto, lump crab garnish, whole grain mustard cream sauce

ALASKAN HALIBUT 29.5pan seared, bay scallops, l ittle neck clams, cherry tomatoes, sesame ginger broth, wasabi l inguini

OVEN ROASTED MEDITERRANEAN BRANZINO 32ol ive oi l & f resh herb dusted f i let, oven roasted potatoes, cit rus tomato salsa, lump crab

S I D E S :grilled asparagus 4.5 sweet potato fries 5 yukon gold mashed potatoes 4 sauteed baby spinach 4.5roasted wild mushrooms 4 handcut sonoma fries 4