Pan-Asian Style Tapas
SEAFOOD TOWER
An amazing assortment of seasonal seafood served both hot and cold,
including lobster, shrimp, mussels and scallops (serves four) 85
CHILI JUMBO SHRIMP
Jumbo shrimp sautéed with Silk’s original sauce
spiced with Thai chili, shallot, lemon grass, tamarind and coconut milk 9
FURIKAKE FRIED CALAMARI
Tender calamari fried with a furikake fused batter and served with sriracha aioli dipping sauce 9
VEGETARIAN APPETIZER
Roasted bell pepper cup filled with mushrooms, asparagus, edamame, and pine nuts with a miso peanut sauce 7
BEER BATTERED SEA BASS
Tender morsels of sea bass lightly battered and fried.
Accompanied by fried jalapeño peppers and five spice Chinese seasoning 12
TEMPURA SAMPLING PLATE
Tempura fried shrimp, shiitake mushrooms, Korean sweet potato and asparagus.
Served with spicy berry ponzu dipping sauce 9
GRILLED DUMPLINGS
Fresh dumpling skins filled with shredded duck breast,
napa, carrots and shiitake mushrooms 6
SHANGHAI SPRING ROLL
Seafood and a mixture of Asian vegetables in a soft pastry skin,
fried and served with a mango vinaigrette sauce 6
TEMPURA OYSTER
Delicately battered and served with spicy Asian dipping sauce 8
ASIAN CRAB CAKE
Luscious jumbo lump crab meat highlighted with an Indonesian
tomato sauce and topped with a mango salsa 11
TOM YUM MUSSELS
Tender morsels in the shell,
enhanced with lemon grass, butter, garlic, tomatoes and lime leaves 7
HAWAIIAN AHI POKE
Fresh, raw tuna cubes with avocado, seaweed salad,
and pineapple in ponzu sauce, topped with caviar 9
Soup & Salad
CAESAR SALAD WITH TOFU DRESSING AND ROASTED ALMOND
An Asian change of pace for a classic Western salad 6
ORGANIC SPRING MIXED GARDEN SALAD
Fresh greens and vegetables with a choice of
miso ginger or Chinese balsamic dressing 5
MISO SOUP 5
LOBSTER BISQUE 15
Lobster
LOBSTER TAIL (COLD WATER) APPETIZER
(4-5 oz)
Your choice of preparation style:
Sautéed with ginger scallion
Broiled with garlic butter
Sautéed with red curry sauce
Tempura with spicy berry ponzu 18
Sushi Dinner
NIGIRI SPECIAL
Nine pieces of Nigiri (chef’s choice) & California Roll 19.50
VEGETARIAN SUSHI COMBO
Two vegetarian rolls & five pieces Vegetarian Nigiri 18.00
SASHIMI SPECIAL
Twenty-one pieces of Chef’s choice Sashimi 27
SUSHI & SASHIMI COMBO
Nine pieces of Sashimi, five pieces of Nigiri & Tuna Roll 27
OMAKASE
A special dinner representing the finest choice of fish and the innovative ideas from the chef 40
Entrées
SURF AND TURF
A five-ounce Lobster Tail and an eight-ounce Filet Mignon 40
CHILEAN SEA BASS
A seafood favorite, prepared in a sake miso marinade,
then broiled and served with Jasmine rice flecked with hijiki seaweed 26
WALNUT SHRIMP
Crispy large shrimp wok-tossed with candied walnuts in a honey lemon aioli sauce 18
LAMB RACK
Hearty lamb with tamarind mustard glaze,
served with sautéed baby spinach and saffron sweet potato 30
CRAB DUO
Alaska King Crab Legs and a Crab Cake made of jumbo lump crab meat
highlighted with an Indonesian tomato sauce and served with asparagus and wasabi mashed potatoes 38
THAI BASIL ATLANTIC SALMON
Atlantic salmon grilled and smoked on a cedar plank with Thai basil and chili sauces
accompanied by roasted peppers and asparagus 19
LAKSA NOODLE
Shrimp, scallop, mussels, calamari, and rice noodles in a heavy coconut curry broth 15
THAI SEAFOOD PASTA
Shrimp, scallops, mussels and calamari combined with Inaniwa hand made noodles sautéed
in a spicy Thai sauce with asparagus, bell peppers, shiitake mushrooms and tomatoes 26
SEARED TUNA
Barely seared sushi-grade tuna
with ginger scallion sauce, wasabi oil, soy syrup and wasabi tobiko 22
JUMBO SHRIMP & DIVER SCALLOPS
Grilled with Asian infused garlic butter, served with brown rice risotto and fresh mussels 22
RED SNAPPER
Pacific Red Snapper grilled to perfection and topped with crabmeat.
Served with berry ponzu miso lobster sauce 25
GRILLED ORGANIC CHICKEN BREAST
Marinated chicken served with rice blended with
shiitake mushrooms and topped with a Thai curry sauce 19
PINEAPPLE CHICKEN
Fried chicken breast slices with cilantro, red onion, jalapeno and pineapple in a mild spiced Malaysian sweet chili sauce 15
NEW ZEALAND WILD ELK RACK
Elk with Hong Kong black pepper glaze. Served with wasabi mashed potatoes and asparagus 42
ASIAN BBQ RIBS
Dutch baby back ribs with an Asian barbeque sauce,
accompanied with Asian cole slaw and wasabi mashed potatoes 27
SPICY BASIL VEGETABLE TOFU
Sautéed mixed vegetables with fried tofu in spicy Thai basil sauce 15
Side Items
SAUTEED BABY SPINACH 6
ASPARAGUS 6
SAUTÉED SHIITAKI & OYSTER MUSHROOMS 6
BROWN RICE RISOTTO 6
WASABI MASHED POTATO 6
MASHED KABOCHA SQUASH 6
Asian Steak
All of our steaks are seasoned with Silk's special spice rub
& Asian Demi Glaze
Your choice of beef seasoning:
Miso Garlic Glaze
Spicy Apricot with Szechwan Chili
Southeast Asian Spicing
Bleu Cheese and Wasabi Root (add $2.00)
KOBE STEAK
An eight-ounce filet of Japan’s famous “melts in your mouth” beef,
served with mashed kabocha squash 75
BONE-IN RIBEYE
A twenty-ounce steak,
given extra sharpness by wasabi mashed potatoes 39
FILET MIGNON
An eight-ounce filet,
served with mashed kabocha squash 30
FILET TRIO
Three tender four ounce filets with
distinct succulent toppings including Thai spices, miso garlic glaze, and
bleu cheese with wasabi root. Served with Kabocha squash
and wasabi mashed potatoes. 38
$20.00 minimum per person
An 18% gratuity will be added for parties of 6 or more
Executive Chef Kochi Chiba would like you to know that we use only the freshest ingredients in every dish. Subsequently, quantities may be limited. We apologize if we are not able to accommodate your choice upon occasion.
