Sushi Saga Menu

American Kobe Style New York Sirloin

Beef grown from original genetic lines of japans renowned waygu cattle, known throughout the world for its tendeness and tremendous marbling.

Filet Mignon (8 oz.)

Prime Rib (10 oz.)

Prime Rib (16 oz.)

Del Monaco (16 oz.)

Filet Mignon (12 oz.)

Bone In Rib Eye (22 oz.)

Creamed spincah

Pressed Garlic Mashed Potaotes

Potato Xavier Pommes Frites shoestring Potatoes

Sea Salt Crusted Baked Potarto

Fontina Mav & Cheese

Risotto Da Vinci

Sauteed Mushrooms

Asparagus Hollandaise

Siena House

Mixed baby greens with tomatoes, shredded carrot, cucumber and balsamic candied pecans

Lobster Bisque

With vanilla bean creme fraiche

French Onion

House made beef broth, caramelized onions with a sourdough crouton & gruyere

Iceberg Wedge

Crisp chilled burg wedge with bacon, scallions & choice of dressing

Caesar Salad

Classic served in a pan seared parmesan bowl

Spinach Salad

Baby spinach, egg, sweet onion & a warm bacon dressing

Tempura Onion Rings

Sweet onions in our own tempura batter with honey mustard and spicy thai dipping sauces

Stuffed Calamari

Asiago stuffed calamari served with a fire roasted tomato sauce & fresh basil

Clams Da Vinci

Steamed littleneck clams presented open faced with persillade butter & crostini

Coconut Prawns

Crunchy coconut battered prawns with a spicy orange marmalade sauce

Chocolate Chipotle Prawns

Prawns, delicately sauteed, finished with chili infused belgian chocolate sauce

Lump Blue Crab Cake

Served with lemon and a sambal sesame butter sauce

Jumbo Prawn Cocktail

Served with fresh horseradish, cocktail sauce and horseradish chips

Blue Point Oysters (1/2 Doz)

Chilled, on the half shell, blue points are long renowned for their exceptional flavor

Portobello Boursin

Petite Portobello Mushrooms stuffed with blue crab & boursin cheese on a lobster sauce

Sesame Sea Scallops

A trio of sea scallops seared with a sesame seed crust

Chicken Penne Xavier

Prosciutto, basil & smoked mozzarella stuffer chicken on a bed of penne with a garlic, basil red pepper cream sauce.

Seared Ahi

Sered with cracked black pepper asparagus spers & a black currant sauce

Honey Ginger Duck

Honey ginger glazed duck breast with grilled pineapple and dried apricot risotto

Seafood Gigli

An abundance of mussels & clams over gigli pasta with a delicate white wine sauce

Pacific Salmon

Oven brasied with peppercorns & shallots or blacjened, served with blueberry, pomegranate butter sauce & tough of sea salt

Osso Buco

Braised veal shank with milanese risotto and a rich reduction of braising juices

Blackened Lamb Chops

A pair of colorado double chops seared with blackening spices, served with a cajun currant pepper jelly also available served traditionally

Lobster Ravioli

Stuffed lobster raviols along with a 1/2 tail in a seafood veloute