Tanuki River Landing

Chef’s choice of seasonal fish

Chef’s choice of seasonal fish

Chef’s choice of seasonal fish

Faroe Island Salmon

Salmon

Japanese Yellowtail

Amberjack

Mango, avocado, wakame, wonton and kanikama.

Mixed vegetables, avocado and ginger dressing.

Mahi mahi, rice crackers and Tanuki leche de tigre.

Ponzu, sesame, and scallion.

Pickled onions, avocado, serrano and truffle aioli.

Pear, truffle oil, yuzu and dry miso.

Truffle aioli, eel sauce, avocado, serrano and cherry tomato.

Five pieces of pan-fried gyozas.

Five pieces of steamed dim sum.

Garlic, shiso butter and served with tofu-feta aioli.

Yuzu aioli

Gochujang glaze, sesame seeds and scallions.

Japanese BBQ glaze

Served with sesame dipping sauce.

Shiso butter and truffle miso.

Shiso, kimchi cream and served with bao buns.

Salmon and avocado.

Tuna, avocado, togarashi and spicy aioli.

Shrimp tempura, tuna, avocado and acevichado sauce.

Salmon tempura, kanikama, avocado and topped with plantains.

Shrimp tempura, tuna, cream cheese and topped with spicy kanikama.

Shrimp tempura, avocado and topped with eel and shishito peppers.

Yellowtail, avocado, yuzu and truffle ponzu.

Asparagus tempura, avocado and wasabi ponzu.

Salmon, crispy eel and crab.

Shokupan and yuzu aioli.

8oz Wagyu, cheddar cheese, pickled vegetables and served with french fries.

8oz Skirt steak, chimichurri and served with white rice.

Mixed vegetables and mushrooms.

Shrimp, curry, vegetables and egg.

Bell peppers, onions, orange segments and served with white rice.

Bell peppers, onions and served with white rice.

Fried vegetable spring rolls and served with sweet chili sauce.

Chef’s choice of seasonal fish

Chef’s choice of seasonal fish

Chef’s choice of seasonal fish

Faroe Island Salmon

Salmon

Japanese Yellowtail

Amberjack

Mango, avocado, wakame, wonton and kanikama.

Mixed vegetables, avocado and ginger dressing.

Mahi mahi, rice crackers and Tanuki leche de tigre.

Ponzu, sesame, and scallion.

Pickled onions, avocado, serrano and truffle aioli.

Pear, truffle oil, yuzu and dry miso.

Truffle aioli, eel sauce, avocado, serrano and cherry tomato.

Five pieces of pan-fried gyozas.

Five pieces of steamed dim sum.

Garlic, shiso butter and served with tofu-feta aioli.

Yuzu aioli

Gochujang glaze, sesame seeds and scallions.

Japanese BBQ glaze

Served with sesame dipping sauce.

Shiso butter and truffle miso.

Shiso, kimchi cream and served with bao buns.

Salmon and avocado.

Tuna, avocado, togarashi and spicy aioli.

Shrimp tempura, tuna, avocado and acevichado sauce.

Salmon tempura, kanikama, avocado and topped with plantains.

Shrimp tempura, tuna, cream cheese and topped with spicy kanikama.

Shrimp tempura, avocado and topped with eel and shishito peppers.

Yellowtail, avocado, yuzu and truffle ponzu.

Asparagus tempura, avocado and wasabi ponzu.

Salmon, crispy eel and crab.

Shokupan and yuzu aioli.

8oz Wagyu, cheddar cheese, pickled vegetables and served with french fries.

8oz Skirt steak, chimichurri and served with white rice.

Mixed vegetables and mushrooms.

Shrimp, curry, vegetables and egg.

Bell peppers, onions, orange segments and served with white rice.

Bell peppers, onions and served with white rice.

Fried vegetable spring rolls and served with sweet chili sauce.

Four pieces of our assortment of seasonal options

Mixed berries

Mixed berries

Dulce de leche ice cream

Chef's selection of three desserts, seasonal fruits and homemade gelato

Chef's selection of four desserts, seasonal fruits and homemade gelato

Our extravagant dessert experience featuring all of our homemade desserts, sweet delicacies, seasonal fruits and homemade gelato