Maison Akira Menu

Organic Green Salad

with cherry tomatoes in a champagne tarragon dressing.

Vegetable Soup Du Jour

with homemade croutons.

Sauteed Scottish Salmon

in a plum wine & ginger sauce. with wasabi potato mousseline & assorted vegetables.

Grilled Free Range Chicken Breast

with gratin of potato & seasonal vegetables.

Warm Apple Tart

with vanilla bean ice cream.

Menu I

Caesar Salad

with sauteed jumbo mexican shrimp.

Maine Lobster Bisque

Miso Marinated Chilean Sea Bass

with wild rice pilaf & vegetables.

Angus Beef Chateau Steak

in a pinot noir & bearnaise sauce. with gratin potatoes & vegetables.

Timbal Elysee “Lassere”

Menu III

Amuse Bouche

Tuna Tartare Cobb Salad

with a balsamic reduction.

Grilled Duck Foie Gras In A Port Wine Truffe Sauce

Miso Marinated Chilean Sea Bass

Roasted Rack Of Lamb In A Mint Sauce

Beef Filet Mignon Steak In A Pinot Noir Sauce

Assorted Maison Akira Desserts

Menu IV

Onion Soup Gratinee

Maine Lobster Bisque

Escargots Bourguignon

(6 pieces).

Bento Box du Jour

entree of the day served with seasonal vegetables, miso soup, smoked salmon salad, soba appetizer, duck pate, cornichon, tuna tartare, & crab flan in a lobster jus reduction.

Trio Of Ahi Tuna Tartare

fish mache sashimi & sauteed hokkaido scallops.

Special Bento Box

miso marinated chilean sea bass and mixed vegetables with roasted beef rib-eye, sautee scallop or king salmon served with wasabi potato mousseline, tuna tartare, dungeness crab cake, a cup of soup du

Grilled Duck Foie Gras

in a port wine truffle sauce on daikon confit.

Chef Akira’s Gourmet Bento Box

grilled duck foie gras on a daikon confit in a portwine truffle sauce, poached hokkaido scallops with king oyster mushroom, miso marinated chilean sea bass with mixed vegetables, snake river farm kob

Lunch 5 Course Kaiseki Tasting Menu

Grilled Free Range Chicken Breast

in a balsamic green peppercorn sauce.

Ravioli Du Jour & Seasonal Vegetables

in a chef’s choice sauce.

In A Raspberry Vinaigrette

asian salad with miso sea bass, soba & fuji apples in a lemon mirin.

Vinaigrette

grilled king salmon in a chardonnay basil sauce with pearl pasta and grilled.

Ratatouille

sauteed canadian scallops & shrimp in lobster jus reduction with braised.

Miso Marinated

grilled chilean sea bass in a honey lemon jus.

Braised Angus Short Rib

“bourguignon” and mashed potato.

Plat & Dessert Du Jour

maison akira sea food salad with house smoked salmon, poached scallops, jumbo shrimp.

Grilled Beef Rib Eye

in a black peppercorn cognac sauce. with gratin of potato.

Snake River Farm “Kobe Beef”

sliced new york steak (4 oz) in a cabernet sauce.