Passport Sushi

P.E.I mussels steamed in a sake, miso, lemongrass, jalapeno pepper and sriracha chili broth. Served with bruschetta

Tender littleneck clams steamed in a light ginger lemongrass broth, with bell peppers, spring onions and leeks, served with kaffir lime butter

A mixture of lump and back fin Maryland blue crab blended with sweet bell peppers, chives and bechamel sauce, coated in shredded filo and flash fried, served with mango salsa and spiced mango coulis

Tender marinated calamari, lightly floured and flash fried, served with sesame soy sauce and chipotle aioli dipping sauce

Vegetarian two lightly crispy spring rolls filled with finely diced vermicelli noodles, bamboo shoots, carrots and Thai basil; garnished with spicy tangerine sauce and chives

Six pan-fried gyozas filled with chicken breast, finely diced Asian chives, napa cabbage and onions; served with spiced soy vinaigrette

Bay cilantro and lime poached colossal shrimp and Maryland lump crabmeat served with our passport caper-infused cocktail sauce and sweet onions

Ahi tuna finely diced and marinated with cilantro, lime and soy, served in a crispy pastry shell with tobikko caviar and wasabi aioli

Six all-natural spiced chicken wings marinated in olive oil and garlic, flash fried and served with duo honey chipotle and sesame sauces

Grilled lamb chops brushed with sweet soy and lavender honey, finished with reduced white balsamic glaze and miso sriracha sasziki sauce on the side

Maryland lump crabmeat blended with cream cheese and chives, baked in a wonton bowl and served with spicy mixed baby greens, cured Atlantic salmon gravlox and wasabi honey creme fraiche

Tempura-battered soft shell crab, flash fried, served over mixed greens and a sriracha aioli and ponzu sauce

Steamed soybean pods served with passport signature seasoned salt

Vegan tomato and miso based soup with plum tomatoes, carrots, celery and cabbage and Thai basil flavors

Caramelized green, Vidalia and red onions stewed with sherry cream consomme

Mixed baby greens with Michigan dried tart cherries, aged gorgonzola cheese, toasted walnuts, and Asian honey balsamic basil vinaigrette

Crisp romaine lettuce tossed in our traditional caesar dressing with seasoned croutons and aged parmesan cheese served with lemon wedge

Sweet grape tomatoes, sliced red onion, cilantro, mint, finely diced chives and cucumber dressed with traditional Thai basil and soy vinaigrette over mixed baby greens

Krab, cucumber, avocado

Krab, cucumber, avocado, chili garlic sauce

Creamy krab salad, cucumber, avocado

Shrimp, cucumber, avocado

Eel, cucumber, avocado, topped with eel sauce

Tempura shrimp, cucumber, avocado, seasoned mayo

Tempura shrimp, seasoned mayo, eel sauce

Large, 4 pc soft shell crab, cucumber, spring greens, spicy mayo

Smoked salmon, cream cheese, scallions

Smoked salmon, avocado

Smoked salmon, mango

Krab, cream cheese, jalapenos, topped with sriracha sauce

California roll topped with spicy cooked salmon

California roll topped with spicy cooked seafood mix

large, 4 pc soft shell crab, spicy cooked seafood mix, spring greens, tempura shrimp

Tuna, cucumber, avocado

Tuna, cucumber, avocado, chili garlic sauce

Tuna, scallions, chili garlic sauce

Salmon, avocado

Salmon, scallions, chili garlic sauce

Yellowtail and scallions

California roll topped with 6 pieces of chef's choice of sashimi

Tempura shrimp, krab, seasoned mayo, topped with eel, avocado and eel sauce

Tempura shrimp, seasoned mayo, topped with eel, pepper-seared tuna and eel sauce

Tempura shrimp, spring greens, Asian caesar dressing, topped with spicy mayo and tempura crunch

Shiitake mushrooms, cucumber, avocado

Asparagus, cucumber, avocado

Asparagus, spicy mayo

Egg, kampyo, avocado, shiitake mushrooms

Asparagus, cream cheese, jalapenos, topped with sriracha

Sesame seaweed salad

Tempura shrimp, tuna, eel, avocado, scallions, spicy mayo and topped with eel sauce

Tempura shrimp, krab, cream cheese, asparagus and avocado

Tempura shrimp, smoked salmon, avocado and mango

Five sweet soy and ginger-grilled jumbo colossal shrimp, served with mango salsa sriracha and mango coulis

Chargrilled center cut eight-ounce tenderloin finished with a Mongolian demi glace

Chargrilled petite 4 oz. filet mignon served over a bed of balsamic grilled onions

Pan seared U-10 diver scallops served with ginger mandarin orange & Uni Buerre blanc

Pan seared oven-roasted New Zealand rack of lamb, rubbed with garlic and ginger, served with sesame glace

Honey spiced Atlantic salmon oven roasted on cedar plank, served with passport tso sauce

Ahi tuna seared in grape seed oil with black and white sesame seeds, served with ponzu sauce and wasabi creme fraiche

Blended in a roasted garlic parmesan cream, with sauteed seasonal vegetable. Served over fresh fettuccini

Blended in a roasted garlic parmesan cream, with sauteed seasonal vegetable. Served over fresh fettuccini

Sake infused clam sauce dressed with tender littleneck clams blended with garlic cream over linguini

Marinated portobello mushrooms and seasonal vegetables layered with spicy tomato coulis, served over southwestern quinoa

Hawaiian blue prawns, diver scallops, P.E.I mussels, littleneck clams, fish of the day and soft shell crab, simmered in tomato, lobster and saffron broth with chive oil garnish

All natural chicken breast grilled with spiced pineapple in tamarind BBQ and Passport signature sauce

Pan-seared sea bass, served with segmented tangerines and cashew compound butter

All natural chicken breast sauteed with shiitake mushrooms and vidalia onions, deglazed with white wine and chicken broth served with just a touch of cream

Traditional sweet & spicy red curry is made vegan with coconut milk. Vegetarian version includes mild bell peppers, mushrooms, fresh sliced bamboo, cinnamon, basil, green onions and vidalia onions

Green curry has more spice from Thai bird chilies

Tender marinated calamari, lightly floured and flash fried, served with sesame soy sauce and chipotle aioli dipping sauce

Six pan fried gyozas filled with chicken breast, finely diced Asian chives, napa cabbage and onions; served with spiced soy vinaigrette

Steamed soybean pods served with passport signature seasoned salt

Vegetarian two lightly crispy spring rolls filled with finely diced vermicelli noodles, bamboo shoots, carrots and Thai basil; garnished with spicy tangerine sauce and chives

Six all-natural spiced chicken wings marinated in olive oil and garlic, flash fried and served with spicy roasted red pepper aioli and sesame sauces

Mixed baby greens with michigan dried tart cherries, aged gorgonzola cheese, toasted walnuts and Asian honey balsamic basil vinaigrette

A cup of soup and a vegetarian salad

Sweet grape tomatoes, sliced red onion, cilantro, mint, finely diced chives and cucumber dressed with traditional Thai basil and soy vinaigrette over mixed baby greens

Crisp romaine lettuce tossed in our traditional caesar dressing with seasoned croutons and aged parmesan cheese, served with lemon wedge

Vegan tomato and miso based soup with plum tomatoes, carrots, celery and cabbage and Thai basil flavors

Caramelized green, vidalia and red onions stewed with sherry cream consomme

Marinated all-natural chicken breast, grilled and topped with hoisin mayonnaise sauce, fresh vine-ripened tomatoes, boston bib lettuce, thick-cut smokehouse bacon and Swiss, served on a toasted brioche roll

Tender roasted rare beef, top-round, topped with wasabi aioli, sliced red onion, marinated tomatoes and bib lettuce, served on a toasted brioche roll

Fresh Atlantic salmon dusted with a smokey ancho chili rub, chargrilled, tossed with shredded romaine lettuce and diced tomatoes. All wrapped together in a warm tortilla wrap

Passport signature grind all-natural ground chuck, dusted with our house blackened seasoning, served with lettuce, tomato and onion with choice of cheese, on toasted brioche roll

Balsamic hoisin and basil-grilled portobello mushroom, choice of cheese, diced tomatoes and basil chiffonade. All wrapped together in a warm tortilla wrap

Three sweet soy and ginger grilled jumbo colossal shrimp, served with mango salsa sriracha and mango coulis

All natural chicken breast grilled with spiced pineapple in tamarind BBQ and passport signature sauce

Sake infused clam sauce dressed with tender littleneck clams blended with garlic cream over linguini

Vegetarian roma tomatoes, vidalia onions, extra virgin olive oil and fresh basil served over fresh garlic and herb linguini. Fresh and simply delicious

Chargrilled petite 4 oz. filet mignon served over a bed of balsamic grilled onions

Blended in a roasted garlic parmesan cream, with sauteed seasonal vegetable. Served over fresh fettuccini

Blended in a roasted garlic parmesan cream, with sauteed seasonal vegetable. Served over fresh fettuccini

Traditional sweet & spicy red curry is made vegan with coconut milk. Vegetarian version includes mild bell peppers, mushrooms, fresh sliced bamboo, cinnamon, basil, green onions and vidalia onions

Green curry has more spice from Thai bird chilies

Fettuccini tossed with bamboo shoots, onions and egg with choice of grilled chicken breast, shrimp or vegetarian. Garnished with lime and cashew nuts