Akoya Restaurant

Steamed soybeans with sea salt.

Assortment of walnut and cranberry, Jewish rye and country wheat, served with house herb butter.

Baked scallops in a lemon butter sauce with Parmesan cheese.

Japanese dumplings stuffed with chicken, shrimp or vegetables, served with sweet chili and ponzu sauces.

Fish ceviche breaded and deep fried, served with a criolla sauce and house tartar sauce.

Quinoa, edamame, red onions, tomatoes, scallions, parsley, olive oil and yuzu dressing.

Breaded and deep fried soft shell crab on a bed of spring mix, arugula, sun-dried tomatoes, and Peruvian corn served with a soy mustard dressing.

Chopped tuna with spicy mayo and scallions on a bed of avocado with spring mix, fried onions and yuzu dressing.

Chopped salmon, asparagus and sesame seeds with kimchee mayo, with arugula salad, rice cracker perals and soy yuzu dressing.

A delectable mixture avocado, mango and shrimp on a bed of arugula and kale, served with miso mango dressing and garnished with three jumbo shrimp.

Thinly sliced octopus topped with arugula, cherry tomatoes, bell peppers, black olives, Parmesan cheese and ginger yuzu dressing.

Diced tuna mixed with spicy mayo and sesame seeds on a bed of avocado and topped with pressed potatoes.

Layers of avocado, pressed potatoes, thinly sliced octopus in a black olive sauce, pressed potatoes and topped with a creamy black olive dressing and creamy ceviche sauce.

Seared tuna, spring mix, carrots and daikon radish.

Spring mix, asparagus, tomatoes and arugula topped with seared tuna and fried onions. served with soy mustard dressing.

Spring mix, cucumbers, tomatoes, cilantro and red onions topped with assorted fish and shellfish. Served with soy mustard dressing and garnished with fried onions.

Organic kale, quinoa, avocado, tomatoes, onions, cashews and rice cracker pearls served with house Oriental dressing.

Mixed greens, roasted peppers, steamed Peruvian corn, red onions, cucumbers, cherry tomatoes, black olives and feta cheese. Served with a roasted garlic balsamic vinaigrette.

Asparagus, kani kama salad, crunchy onions, spring mix with soy mustard and ceviche sauce.

Panko shrimp, kani kama and mango wrapped in soy bean paper topped with avocado, cashews, tangerine mango sauce and eel sauce.

Salmon, spring mix, scallion, fried onions and cream cheese topped with avocado cashews and eel sauce.

Avocado, cucumber, kani kama, sea weed salad and assorted fish topped with tobiko, cilantro and miso juzu sauce.

Shrimp panko, asparagus and kani kama salad topped with spicy tuna avocado and kimchee sauce.

Shrimp, cream cheese and avocado, topped with kani kama salad broiled in spicy mayo and eel sauce.

Soft shell crab, spring mix and avocado topped with masago, spicy white tuna and juzu dressing.

Deep fried white fish with kani kama and shrimp topped with a preuvian and Japanese onion salad sauce and ceviche sauce.

Shrimp, white tuna, fried onions and cilantro topped with hamachi in a Peruvian and Japanese onion salad sauce.

Eel, tamago yaki, mango and cream cheese topped with avocado and served with a mandarin mango sauce, topped with avocado, cashews and eel sauce.

Tempura shrimp, asparagus, and kani kama salad topped with spicy white tuna, avocado and kimchee mayo.

Tempura shrimp, avocado, and spicy tuna rolled in soy bean paper and topped with eel sauce.

Tempura shrimp, avocado, kani kama salad, rolled in soy bean paper and topped with eel sauce.

Panko breaded shrimp, apple and cream cheese wrapped in rice paper and avocado, topped with honey miso.

Tempura shrimp, cream cheese, cashews and mangoes topped with eel, and dressed with honey miso sauce.

Salmon, asparaugs, shiitake mushroom and scallions, deep fried, topped with eel sauce, sesame seeds and chopped cilantro.

Tempura shrimp, kani kama salad, spring mix and fried onions topped with beef sirloin and a BBQ teriyaki sauce.

Assorted fish and shellfish.

12 pieces. Only fish sashimi combination.

26 pieces. Best fish and shellfish sashimi from the sushi bar.

Avocado, tomatoes, asparagus, cucumber and sesame seeds.

Chopped tuna, spicy mayo and sesame seeds.

Chopped salmon, scallions and spicy mayo.

Grilled eel, cucumber and sesame seeds.

Salmon, cream cheese, scallions and sesame seeds.

Salmon, avocado, cream cheese and sesame seeds.

Kani kama salad, avocado, cucumber and sesame seeds.

salmon, avocado, cucumber topped with tobiko.

Kani kama, sweet chili sauce, cucumbers, fried onions topped with rice cracker pearls.

Poached shrimp, sweet chili sauce, avocado and fried onions.

Chopped spicy tuna, fried onions and avocado topped with rice cracker pearls.

Chopped yellowtail, scallions and sesame seeds.

Cucumber and sesame seeds.

Avocado, cashews and sesame seeds.

Shrimp tempura, spring mix and sesame seeds topped with eel sauce.

Kani kama salad, avocado and sesame seeds.

Mango, cream cheese, kani kama served with a mango mandarin sauce.

Chicken breast with a lime or mango glaze over mashed potatoes and vegetables.

Beef fillet, flamed portobello mushroom, wine reduction, mashed potatoes and vegetables.

Salmon fillet in a sake glaze topped with crispy spinach, sweet potatoes and garlic asparagus.

Flounder fillet, calamari, shrimp, shellfish, yellow chili pepper sauce, mashed potatoes and grilled seasonal vegetables topped with grated Parmesan cheese.

Black/red house seasoned dolphin fish served with mashed potatoes and grilled seasonal vegetables.

Baked flounder stuffed with white lump crab meat topped with a brandy mustard sauce. Served with grilled seasonal vegetables.

Lamb chops with mint demi glaze, over spinach and mashed potatoes and grilled seasonal vegetables with a side of mint jelly.

8 oz. New York USDA prime steak served with sauteed herb seasoned mashed potatoes and grilled seasonal vegetables.

Diced fish in lime juice, garlic, cilantro and yellow pepper sauce.

Diced fish, calamari and shrimp in a lime, garlic, cilantro and pepper sauce.

Diced fish in pisco with garlic, cilantro and lime juice pepper sauce.

Diced fish in lime juice, cilantro, rocoto peppers and yellow pepper.

Diced fish (seasonal) in lime juice, garlic and cilantro in a roasted red pepper and Rocoto chili pepper sauce garnished with marinated red onions served with sweet potato, Peruvian corn (Choclo) and Peruvian corn nut (Cancha)

Avocado, cashews, carrots, takuan, kampio, marinated mushrooms and fried onions with a tangerine mango sauce, wrapped in rice paper and served with yuzu dressing.

Shrimp, kani kama salad, tangerine, avocado, cashews and cilantro wrapped in rice paper. Served with sweet chili yuzu and mango sauces.

Salmon mixed with spiy kimchee, arugula, avocado, cream cheese, scallions and fried onions, wrapped in rice paper and served with yuzu dressing.

Seared tuna, asparagus, avocado, spring mix, Wakame salad and fried onions. Wrapped in rice paper and served with yuzu dressing.

Diced seasonal fish in lime juice, garlic and cilantro in a Limo pepper sauce, garnished with marinated red onions, served with sweet potato, Peruvian corn, and Peruvian corn nut.

Diced seasonal fish, calamari and shrimp, octopus, baby scallops in lime juice, garlic, and cilantro in a Rocoto pepper sauce. Garnished with marinated red onions and served with sweet potato, Peruvian corn, and Peruvian corn nut.

Diced seasonal fish in pisco and lime juice, garlic and cilantro in a Limo pepper sauce, garnished with marinated red onions and served with sweet potato, Peruvian corn, and Peruvian corn nut.

Diced seasonal fish in lime juice, garlic, cilantro in a roasted red pepper and Rocoto pepper sauce, garnished with marinated red onions, served with sweet potato, Peruvian corn, and Peruvian corn nut.

Diced seasonal fish in lime juice, garlic and cilantro in a Rocoto pepper, Limo pepper and Peruvican yellow chili pepper sauce, garnished with marinated red onions, served with sweet potato, Peruvian corn, and Peruvian corn nut.

French cut bone-in chicken breast stuffed with roasted red peppers and Asiago cheese in a madeira sauce, served iwth herb crust Akoya potato and grilled seasonal vegetables.

Chicken breast in a Peruvian yellow chili pepper sauce and served with roasted grape tomatoes, cremini mushrooms and herb seasoned pearl couscous.

Chicken sauteed with portabella mushrooms in a red wine sauce, served with creamy mashed potatoes and grilled seasonal vegetables.

Sauteed trou in Meniere sauce, served on a bed of grilled seasonal vegetables and a side of pearl couscous.

Baked sea bass fillet in soy sauce demi-glaze with ginger and scallions topped with Wakame salad.

Salmon fillet pan-fried in a Japanese sake glaze, crispy spinach, sweet potatoes and grilled seasonal vegetables.

Seared tuna steak in a pineapple passion fruit glaze and ponzu sauce on a bed of arugula and roasted red and yellow grape tomatoes.

Flounder fillet, calamri, shrimp, baby scallops and octopus in a Peruvian yellow chili pepper sauce, served with mashed potatoes and grilled seasonal vegetables. Topped with grated Parmesan cheese.

Broiled 12 oz. lobster tail with larified buter infused with aromatic herbs and served with spinach and mashed potatoes. Served with roasted garlic laced with olive oil and sea salt.

10 oz. beef fillet and crunchy polenta, breaded shrimp, served with grilled seasonal vegetables.

12 oz. broiled lobster tail with clarified butter infused with aromatic herbs, and an 8 oz. fillet mignon, served with spinach and chopped shrimp mashed potatoes. Served with roasted garlic laced with olive oil and sea salt.

Lamb chops in mint demi glaze over spinach and shrimp mashed potatoes, and grilled seasonal vegetable. Served with a side of mint jelly.

10 oz. US Prime beef fillet in a brandy, Dijon mustard and peppercorn sauce. Served with an Akoya potato with roasted garlic laced with olive oil and sea salt.

22 oz. US Prime grilled rib eye steak served with an herb crusted Akoya potato and roasted garlic laced with olive oil and sea salt.

Sake.

Maguro.

Shiromi.

Hamachi.

Taka.

Ikura.

Tobiko.

Masago.

Ika.

Unagi.

Ebi.

Tamago.

Botan ebi.

Hokkigai.

Kuiri.

Takuan.

Kampio.

Sake.

Maguro.

Shiromi.

Hamachi.

Taka.

Ikura.

Tobiko.

Masago.

Ika.

Unagi.

Ebi.

Tamago.

Botan ebi.

Hokkigai.

Steamed soybeans with sea salt.

Assortment of walnut and cranberry, Jewish rye and country wheat, served with house herb butter.

Baked scallops in a lemon butter sauce with Parmesan cheese.

Japanese dumplings stuffed with chicken, shrimp or vegetables, served with sweet chili and ponzu sauces.

Quinoa, edamame, red onions, tomatoes, scallions, parsley, olive oil and yuzu dressing.

Chopped tuna with spicy mayo and scallions on a bed of avocado with spring mix, fried onions and yuzu dressing.

Chopped salmon, asparagus and sesame seeds with kimchee mayo, with arugula salad, rice cracker perals and soy yuzu dressing.

Thinly sliced octopus topped with arugula, cherry tomatoes, bell peppers, black olives, Parmesan cheese and ginger yuzu dressing.

Diced tuna mixed with spicy mayo and sesame seeds on a bed of avocado and topped with pressed potatoes.

Layers of avocado, pressed potatoes, thinly sliced octopus in a black olive sauce, pressed potatoes and topped with a creamy black olive dressing and creamy ceviche sauce.

Seared tuna, asparagus, avocado, spring mix, Wakame salad and fried onions. Wrapped in rice paper and served with yuzu dressing.

Salmon mixed with spiy kimchee, arugula, avocado, cream cheese, scallions and fried onions, wrapped in rice paper and served with yuzu dressing.

Six pieces of sashimi, four pieces of nigiri and one California roll.

Four pieces of nigiri and one California roll.

Four pieces of nigiri and one Salmon roll.

Four pieces of nigiri and one tuna roll.

Japanese confection made from pounded sticky rice with an ice cream filling.

Deep-fried dough served with sweet cream sauce topped with ground peanuts.

Banana wrapped in an egg roll skin and cream of coco, then deep-fried.

Made of Savoiardi dipped in green tea, layered with a whipped mixture of eggs, sugar and Mascarpone cheese flavored with green tea.

Authentic Thai dessert. Variation on the beloved rice pudding with bits of mango.