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Japanese Food Specials January 15, 2019

Salads and Appetizers Miso Soup with Tofu Iceberg Lettuce with Carrot Ginger Dressing

Traditional Papaya Salad, Seaweed Salad and Avocado Salad Tofu Salad with Asian Vegetables and Honey Ginger Dressing Chicken Salad with Bok Choy, Carrots, Cabbage, Soy Vinaigrette

Edamame Salad with Calamari and Shrimp Sushi and Sashimi Station with Condiments

Entrées Slow Roasted Prime Rib Vegetable Pot Sticker, Chicken Dumplings and Crab Rangoon Shrimp and Vegetable Tempura Fried Calamari, Sweet and Sour Sauce Chicken Teriyaki with Bok Choy, White and Brown Rice

Miso Glazed Salmon, Stir Fry Vegetables Beef and Broccoli in Ginger Garlic Sauce Shrimp and Scallops with Panang Curry Sauce Steamed Mussels in Miso Broth

Dessert Ice Cream Station with Green Tea Ice Cream Mochi, Sesame Cookie, Japanese Cheese Cake Green Tea Chocolate, Matcha Swiss Roll Kabocha Squash Pie, Purin, Green Tea Cookies Chia Seed with Tofu Pudding, Daifuku, Match Crêpe Cake Nama Chocolate, Wasabi Truffles Public Health Advisory “Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk for food borne illness, especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked”