R O BATA GRI LL & S U S HI B A R

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

robatayaki [traditional Japanese fireside grilling]

KUROBUTA PORK 6 WILD-CAUGHT PRAWN 8
lemon, mustard ponzu amazu ponzu
WAGYU SIRLOIN 11 HOKUHOKU 4
V2 Steak Sauce young sweet garlic, sea salt
FILET MIGNON 10 TSUKUNE “CHICKEN MEATBALLS” 5
V2 Steak Sauce ginger, scallions, onion
KAWA “CHICKEN SKIN” 4 NASU DEN (BABY EGGPLANT) 6
togarashi, sweet soy sesame, sake miso
MUNE “CHICKEN BREAST” 6 HOUSEMADE TOFU 5
negi, fresh wasabi, sea salt yuzu kosho
ASPARAGUS & BACON 5 MARKET FISH MP
spicy mayo green tea salt
MAITAKE MUSHROOM 5 KING CRAB LEG 18
sweet soy black pepper sauce

[ 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
mixed greens, seasonal vegetables, crispy wontons,
snow pea shoots, sesame-orange vinaigrette
WARM PUMPKIN SEED ENCRUSTED GOAT CHEESE 10
baby spinach, chipotle, tomatillo vinaigrettes
BIG ISLAND HEARTS OF PALM 9 / 17
spiced Marcona almonds,
strawberry papaya, mojito vinaigrette
THREE OCEAN GREENS 7
sesame, marinated seaweeds: wakame, tosaka, agar-agar
TANGLE OF LETTUCES 8 / 15
frisée, baby arugula, bacon lardon, globe grapes,
honey-crisp apples, blue cheese, curried cashews,
honey sesame vinaigrette
CRISPY CALAMARI 13
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

culinary director: robbie wilson executive chef: tony patton

vegetarian entrée option available - ask you server about today’s selection • please inform us of any allergies
R OBATA GRI LL & S U S HI B A R

sashimi [one cut] / nigiri [two on rice]

tuna maguro 4 / 7 fresh salmon sake 4 / 6 shrimp ebi 3 / 6

albacore naga maguro 4 / 7 smoked salmon sumoku sake 4 / 6 fresh water eel unagi 4 / 7
yellowtail hamachi 4 / 7 scallop hotate 3 / 5 smelt roe masago 4 / 6
mackerel saba 3 / 5 spicy scallop karai hotate 3 / 5 salmon roe ikura -- / 6
smoked mackerel sumoku saba 3 / 5 octopus tako 3 / 5 quail egg ukura -- / 5
red snapper tai 4 / 7

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

CHIRASHI DON 18 SASHIMI MARTINI 17

12 cuts of chef’s selection sashimi, sushi rice bowl selection of the freshest sashimi, mandarin
oranges, tobiko and spicy mayo served over kaiso

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

DYNAMITE 10 AUTUMN ROLL 11

spicy tuna, salmon, cucumber, lump crab, shrimp, kanpyo, burdock and cucumber
masago and sesame seeds with garlic soy and citrus mustard

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

PHILLY CRUNCH 10 CRAZY MONKEY 10

smoked salmon, wasabi cream cheese eel, jalapeño, mango, avocado, cashews
and scallions rolled in tempura crunch mango vinaigrette and unagi sauce

HONEY FIRE 11 YUM YUM 12

tempura shrimp, eel, Asian pear, crispy tempura roll with tuna, smoked salmon,
jalapeño and honey fire sauce cream cheese and ponzu

FIRE CRUNCH 9 CRUNCHY CALIFORNIA ROLL 10

tempura crunch, shrimp, spicy mayo, crab, avocado, cucumber, tempura crumbs,
cream cheese and sriracha spicy mayo and honey fire sauce

virago signature maki

THE BOMB 19 M STREET MAKI 16
tempura shrimp, avocado and asparagus on the inside, hamachi, shrimp, burdock, cucumber, avocado
baked jumbo lump crab and spicy mayo on top and cilantro topped with albacore, seasoned soy,
with a touch of unagi sauce and scallions chipotle sauce, jalapeño and arare cracker

SPICY STRAWBERRY MAKI 14 KAYNE PRIME ROLL 30

tuna, avocado, asparagus, mango and jalapeño
wrapped in avocado and strawberries
with honey fire sauce and strawberry sriracha
SAKE SUNRISE 16
crab, asparagus and avocado wrapped with seared
smoked salmon
THE THREE-ONE-O 17
wild salmon, smoked salmon,
green apple, jalapeño, mascarpone
RAINBOW BOX ROLL 19
lump crab meat salad topped with ahi, salmon and
red snapper sashimi with arare cracker
WHITE DRAGON 19
shrimp, tuna, avocado, cucumber, pickled onions, cilantro
and wasabi mayo wrapped in hamachi and topped with
sesame seeds, scallions, orange ponzu with sriracha sauce
SCORPION 17
lobster tempura, spicy mayo, sriracha, lettuce and masago
lobster tempura, pickled onion, avocado, jalapeño,
wrapped in soy paper and chipotle rice, topped with
torched beef, sweet garlic soy, sriracha and wasabi mayo
EQUADOR 14
tuna, hamachi, cilantro, cucumber, avocado,
chives, jalapeño, masago, tempura crumbs,
wasabi mayo, sesame seeds and sriracha
KATANA 22
lobster tempura, bell pepper, jalapeño and avocado
topped with tuna, shrimp, fresh salmon and scallop
tartare with ginger-orange sauce
RISING SUN 19
crab, salmon, shrimp, tempura crunch and spicy mayo
rolled without rice, tempura battered and fried, topped
with pepper tobiko and honey fire sauce
GOLDEN DRAGON 19
lobster tempura, asparagus, BBQ eel, yuzu tobiko, sweet
& sour soy, sriracha sauce