Zama 467 Fifth Avenue

Fresh yellowtail cured in fresh citrus, lemon oil, cherry tomatoes and leche de tigre.

Seabass, salmon, scallops, garlic, olive oil, sesame oil, sweet soy sauce, chives.

Flash fried, shishito and togarashi peppers, lime wasabi aioli.

Sauteed mexican shrimp, pineapple cayenne cream.

Little gems, house made caesar dressing, sliced jalapeño, parmesan rain.

Avocado, asparagus, mango, lump crab, kale, sunflowers seeds, walnuts, champagne vinaigrette.

Pickled beets, baby arugula, champagne vinaigrette.

Japanese seaweed, red onions, avocado, sweet soy sauce, sesame oil, ponzu, tuna

8 oz., Mashed potatoes, broccolini, tempranillo wine reduction sauce.

Mushrooms, caramelized onion, melted fontina cheese, bell peppers, jalapeño, served with truffle fries.

8 Hour slowly braised in au jus, over wild mushroom risotto.

Salmon, shrimp tempura, avocado, spicy mayo, topped with crunchy beets.

Light spicy tuna, cucumber, tuna strip, jalapeno, cilantro cream, micro bull’s blood, topped with ahi tuna strips.

Spicy salmon, shrimp tempura, yellowtail, shiitake mushrooms, lemon juice, rayo, black salt, micro cilantro.

Mushrooms, kaiware sprouts, jama gobo avocado, mango, asparagus, soy paper, poblano sauce. 18

Spicy crab, shrimp, garlic aioli, cucumber, avocado, gobo root, micro cilantro, mango sauce, tajin in soy paper.

Crab meat, asparagus, avocado salmon strip, passion fruit, pomegranate, Aji amarillo, micro cilantro.

Spicy tuna, avocado, fresh ginger sauce, mayo sriracha, sesame oil, eel sauce, tempura style.

Chopped soft shell crab, asparagus, avocado, cotija, wagyu beef strips, truffle oil, chives, onion tempura

Seared, buerre blanc coconut risotto, Guajillo mango wine sauce and caviar.

Broiled, passion fruit glazed, mashed potatoes, broccolini.

bacon and dried apricot.

Sauteed, herbs, garlic

Mexican style, queso fresco.