New Vogue Entrees

All entries marked with an * come with dashi risotto and a choice of vegetable tempura or Asian vegetable sauté.

* Teriyaki Rib-Eye Maki

Thin slices of choice rib-eye wrapped around avocados and Japanese sweet potatoes.

19
* Gindara Filet

Black cod marinated in miso and mirin.

18
* Shichimi Blackened Snapper

Japanese 5-spice blackened filet of snapper and topped with miso-chipotle crème.

19
Seiho Scallop Sautee

Pan Sautéed in soy-butter with garlic and jalapeño. Served with pan tossed spinach and steamed rice.

17
* Split Bone-In Rib-eye

Asian marinated 12 ounce bone-in Rib-Eye steak.

26
* Spicy Katsu Pork Tenderloin

Pan sautéed with Japanese breadcrumbs and served with Mama's spicy pepper paste.

15
* Petite Beef Tenderloin and Wild Alaskan Prawns

6 oz. split tenderloin served with a wild mushroom-wasabi sauce. Prawn heads are deep-fried and bodies pan-sautéed.

28
* Wasabi Caviar Tuna

Peppercorn seared yellow-fin tuna tenderloin served with wasabi-infused caviar in a warm tomato salsa.

24
* Katsu Chicken Piccata

Japanese breadcrumb battered breast pan-sautéed with capers and enoki mushrooms.

17
* Lobster Tempura

8 oz. tail with an umbrella cut and tempura fried.
Served with a Japanese mint salsa.

26
* Shiso Champagne Sterling Salmon

Sautéed salmon served in a Japanese mint and champagne cream sauce.

19
Blackened Lobster and Shrimp Fettuccine

Tossed in a miso-alfredo sauce with tomatoes and asparagus.

28
* N.Y. Strip and Pesto Soba

9 oz. steak (wet aged 21 days) served med-rare.
Thinly sliced and served with soba and grape tomatoes.

26