Pacific Time Menu

H2O - sparkling mineral water, sweet tangerine juice and fresh orange

Essn meyer lemon sparkling

Morgan's Mojito - seltzer, fresh mint, lime and pure cane syrup

The Grand Floridian

absolut ruby red grapefruit vodka. Splash of grapefruit juice and a touch of pure sugar cane syrup

Zen-10 Martini

tanqueray 10 gin with pomegranate, pineapple and lime juices

Individual steamer basket of jasmine rice

Edamame

steamed fresh soy beans in their pods served with sea salt

Bamboo steamed vegetables with pacific dipping sauces

Pacific time's truffled hashed brown potatoes

contains apple smoked bacon

Pacific Time's potato puree with edamame and white truffle essence

Wok Sauteed purple Japanese eggplant and haricots verts with Thai red curry - spicey

Wok sauteed wild and exotic mushrooms

Sauteed hearts of bok choy with garlic and sesame

Fresh Noodles with chinese duck sauteed with ginger broth and crisp vegetables

Ginger Peach (DECAF)

Jade Mint Green Tea

Blackberry Sage

Pomegranate Green Tea

Tucher and Paulaner (Non-Alcoholic) - Germany

Sierra Nevada and Anchor Steam - USA

Tsing Tao - China

Sapporo and Sapporo Light - Japan

Samuel Smith Pale Ale - England

Chicken/Dashi Ramen

flavorful comsomme with shitake, tomato, garlic and sesame

Cold sesame noodles

with crisp cucumbers and Chinatown style vinaigrette

Market Salad

a daily mix of micro greens, mache and tiny tomatoes with miso/ginger vinaigrette

Hijiki and Hyashi Wakame Seaweed salad rolled in Napa Cabbage leaves

with pickled burdock root, Japanese radish and no-fat carrot vinaigrette

Pacific Time miso rubbed chicken salad

with crisp spinach, sugar snaps and tomato infused extra virgin oil

Steamed pacific time Won-Ton

shrimp dumplings in dashi broth with coconut milk and lime leaf

Ginger scallion peking pancake

peking duck, wok sauteed vegetables and shitake mushrooms

Honey Roasted spare ribs with satay flavors

'Mini Curry'

pink shrimp, fermented chili, coriander, young coconut juice and madras style curry

Pacific Time Crab Cake

with Napa cabbage and Cantonese black-bean vinaigrette

Indochine beef salad

seared angus beef with chinese cabbage, Boston lettuce and a spicey satay style vinaigrette

Steamed pacific blue mussels in rocky mountain sake and lime leaves

with green onion, tarragon and crushed tomatoes

Citrus cured wild salmon tartare

with crisp cucumber and avocado

Tuna Tataki

seared sashimi, yuzu ponzu, wakame, cucumber

Tempura Softshell crab Appetizer

Tempura Fanny Bay Oysters

in their shells with a mango pickled ginger vinaigrette

Iced tuna tartare with fresh Idaho potato chips

Viognier, Renwood, 'Select Series,' 2004, California

Riesling Trocken, Hiedler, Gruner Veltliner, Austria

Sauvignon Blanc, Brancott vineyards 'reserve' 2004, New Zealand

Chardonnay, Acacia, 2004, Carneros

Pouilly Fume, Chateau de Tracy, 2003, Loire Valley

Pinot Blanc, Hugel, 'Cuvee Les Amours,' 2004, Alsace

Albarino, Do Ferreiro, 2004, Rias Baixas, Spain

Chenin Blanc, Heller Estate, 2005, Carmel Valley

Garnacha Blanca, Odyssesus, 2005, Priorat, Spain

Chardonnay, Cakebread, 2004, Napa Valley

Merlot, Rosemount 'Orange Vineyard,' 2000, Australia

Cabernet Sauvignon, Trinchero, 'Family,' California

Zinfandel, clos la chance 'Buff-Bellied,' Hummingbird series, 2003, Central Coast

Merlot, St. Francis, 2001, Sonoma County

Cotes du Rhone, les Vignerons de Coteaux d Avignon, 2004, France

Syrah, clos la chance 'Buff-Bellied,' Hummingbird series, 2003, Central Coast

Shiraz, Green Point, 2003, Victoria

Malbec, Catena, 2003, Mendoza, Argentina

Pinot Noir, Au Bon climat, 2004, Santa Barbara County

Cabernet Sauvignon, Trefethen, 2002, Oak Knoll District of Napa Valley

Mumm Napa Cuvee M Napa Valley

Nicolas Feuillate, 'Brut Premier Cru,' NV Champagne

Mumm, 'Cordon Rouge,' NV Champagne

Veuve Clicquot, 'Yellow Label,' Brut, NV Champagne

Pommery POP, 'Pink' Rose NV Champagne

Chateau la Baronne,' Montagne d' Alaric, 2004, Domaine Ligneres, Corbieres

Herb and Truffle Crisp roasted farm chicken

caramelized onion jus and pacific spiced onion crisps

Grilled line caught swordfish

sauteed arugula with hearty carmelized shallot vinaigrette

Tamarind Glazed Pacific Salmon

over baby bok choy in miso, hawaiian ginger and yuzu

Szechwan Grilled Mahi Mahi

mirin, sweet shallots, hawaiian ginger and tempura sweet potatoes

Nova Scotia Sea Scallops in Green Curry

with crisp hearts of bok choy, green bananas and young coconut juice served with jasmine rice and condiments - a little spicy

Steamed Atlantic Halibut

with crushed tomatoes, lemon grass, fresh coriander and sea vegetables limited orders

One duck two flavors-one hot one cold

barbecued breast of long island duck with plum wine, fresh plums, huckleberries, manadarin duck salad and crisp pea sprouts in duck oil

Sushi Bar Tuna

wok seared tuna, flavorful sushi rice with tropical mango, pickeled cucumber and dashi soy reduction

Sizzling - Local yellowtail hot and sour

tempura crisp ginger stuffed whole fish is served filleted over ribbon vegetables with herb leaves and hot and sour sauce

Live Florida Softshell Crabs tempura

with steamed chinese broccoli, hearty greens and Cantonese blackbean vinaigrette

USDA prime New York Sirloin steak with Indonesian Flavors

truffled hash browns and watercress salad in mustard vinaigrette

Grilled Lamb chops with eastern flavors

with field greens, potato puree and green herb vinaigrette