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cold
YELLOWTAIL JALAPEÑO 10 CRISPY RICE/SPICY TUNA 16
jalapeño, cilantro, ponzu watermelon “pop rocks”
SUMMER ROLLS 12 AHI TARTARE 14
tiger shrimp, rice noodles, “viet” dip, peanut sauce ginger marinade, kaffir lime, chili oil, sesame crispies
PISTACHIO HAMACHI 14 LOBSTER TACO 14
crushed pistachio, maldon sea salt, serrano, yuzu, sesame ceviche, charred tomato salsa, avocado crèma
unfiltered olive oil
hot
V2 EDAMAME 6 ORIGINAL 5 NEW-STYLE SASHIMI 15
wok-charred, togarashi, sweet soy choose Wagyu beef or salmon
ginger, ponzu, hot sesame drizzle
THAI LOBSTER SHOOTERS 9
four shots, Maine lobster, spicy red curry ROCK SHRIMP TEMPURA 16
black sesame, Korean-chile mayonette
CRISPY KUROBUTA PORK BELLY 12
smoky bbq heirloom beans, apple ponzu CRAB AND SHRIMP DUMPLINGS 9
carrot-ginger sauce
FRIED WONTON 12
king crab, jalapeño, mascarpone, hoisin butter BLACKENED AHI 10
sushi-grade tuna, mango vinaigrette
SHRIMP EGGROLLS 9
shrimp, cabbage, shitakes, pineapple sweet & sour KING CRAB TEMPURA 19
jalapeño, sweet ponzu
[ SHOSHO 24
“a little bit of everything” – eight Chef’s Selections from the Robata Grill ]
specialties
“ANGRY” CHICKEN 23 TRUFFLE SEA BASS 26
½ Springer Mountain chicken, crispy skin, steamed, dry miso, yuzu, crispy leeks, truffle oil
spicy yogurt marinade, coconut rice
STONED STEAK FILET MIGNON 24 WAGYU 29
COLORADO LAMB LO MEIN 19 hot rocks, citrus vinaigrette, spicy peanut sauce, yuzu
smoked shoulder, market vegetables, fried egg
“KOBE STYLE” STRIP 49
WAGYU BRISKET UDON 21 premium Wagyu strip from Mishima Ranch, CA,
french onion pho broth, maitake mushrooms, udon noodles maple soy & V2 Steak Sauce, shoestring potatoes
SCOTTISH SALMON 22 + add tempura lobster tail 8
Japanese cedar, baby bok choy, teriyaki
greens
VIRAGO HOUSE 9 THREE OCEAN GREENS 7
mixed greens, seasonal vegetables, crispy wontons, sesame, marinated seaweeds: wakame, tosaka, agar-agar
snow pea shoots, sesame-orange vinaigrette
TANGLE OF LETTUCES 8 / 15
WARM PUMPKIN SEED ENCRUSTED GOAT CHEESE 10 frisée, baby arugula, bacon lardon, globe grapes,
baby spinach, chipotle, tomatillo vinaigrettes honey-crisp apples, blue cheese, curried cashews,
honey sesame vinaigrette
BIG ISLAND HEARTS OF PALM 9 / 17
spiced Marcona almonds, CRISPY CALAMARI 13
strawberry papaya, mojito vinaigrette soft lettuces, sweet chile, white-miso vinaigrette
sides
SAKE-STEAMED BRUSSELS 7 MISO-BRAISED SPINACH 6 GRILLED BABY EGGPLANT 6
SZECHUAN GREEN BEANS 6 MUSHROOM TOBAN YAKI 8 COCONUT-JASMINE RICE 5
GREEN BEAN TEMPURA 6 SHIITAKE MUSHROOM TEMPURA 7 BROWN RICE 4
BABY BOK CHOY, BACON DASHI 5 SUGAR SNAP PEAS, MISO BUTTER 7 LOBSTER FRIED RICE 9
sushi specialties
SALMON TATAKI 14 PISTACHIO HAMACHI 14
torched, spicy mayonette, tobiko, “sip of good sake” crushed pistachio, maldon sea salt,
serrano, yuzu, unfiltered olive oil
HAMA TATAKI 13
torched yellowtail, jalapeño mayonette, tobiko IKA SANSAI 8
sesame, chili, ginger, squid salad
NEW-STYLE SASHIMI 15
choose between Wagyu beef or salmon TAKO-SU 8
ginger, ponzu, hot sesame drizzle octopus, cucumber and daikon
maki
ROCK AND ROLL 9 SUPER CRUNCH 12
bbq eel, avocado, cucumber, masago shrimp, tempura crumbs and spicy mayo
and sesame seeds wrapped in smoked salmon and chives
IGLOO 10 GODZILLA 12
fresh salmon, shrimp, cream cheese, tempura shrimp, masago, cream cheese,
cucumber and avocado chives, sesame seeds, spicy mayo and sriracha
PHANTOM 11 ALOHA 11
tempura calamari, poblano peppers, cucumber tempura shrimp, toasted coconut, crispy bacon,
and avocado wrapped in black rice with soy tobiko, fresh pineapple and macadamia nuts
balsamic soy and sriracha with ginger-soy and peanut sauces