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SAMPLE DINNER MENU OLD MIAMI BEACH FIRST COURSE MARKET SALAD - A DAILY MIX OF MICRO GREENS, MACHE, TINY TOMATOES AND MISO/GINGER VINAIGRETTE 9.50 PACIFIC TIME MISO RUBBED CHICKEN SALAD WITH CRISP SPINACH, SUGAR SNAPS AND TOMATO INFUSED EXTRA VIRGIN OIL 10.50 INDOCHINE BEEF SALAD - SEARED ANGUS BEEF WITH CHINESE CABBAGE, BOSTON LETTUCE AND A SPICY SATAY STYLE VINAIGRETTE 13.50 HONEY ROASTED SPARE RIB APPETIZER WITH INDONESIAN SATAY FLAVORS 9.50 HIJIKI AND HYASHI WAKAME SEAWEED SALAD ROLLED IN NAPA CABBAGE LEAVES WITH PICKLED BURDOCK ROOT, JAPANESE RADISH AND NO-FAT CARROT VINAIGRETTE 12.50 COLD SESAME NOODLES WITH CRISP CUCUMBERS AND CHINATOWN VINAIGRETTE 8.50 YELLOWFIN TUNA TATAKI WITH CUCUMBER AND SCALLIONS 12.50 STEAMED BLUE MUSSELS IN ROCKY MOUNTAIN SAKE WITH LIME LEAVES, CRUSHED TOMATOES, GREEN ONIONS AND FRESH TARRAGON 14.50 CITRUS CURED SALMON TARTARE WITH CUCUMBER AND AVOCADO 13.50 "MINI CURRY" - LOCAL PINK SHRIMP WITH FERMENTED CHILI, CORIANDER, YOUNG COCONUT JUICE AND MADRAS STYLE CURRY 13.50 PACIFIC TIME WON-TON - SWEET INDONESIAN CRAB WITH SHIITAKES AND CRISP VEGETABLES SERVED IN GOLDEN DASHI BROTH 9.75 GINGER SCALLION PEKING PANCAKE - FILLED WITH CHINESE DUCK, WOK SAUTÉED VEGETABLES AND SHIITAKE MUSHROOMS 10.50 STEAMED SHRIMP 'ROLLING CAKE' - RICE PAPER WRAPPER, FLAVORFUL BROTH, CRISP SHALLOTS 13.50 SOFT SHELL CRAB APPETIZER 14.00
MAIN COURSE TAMARIND BARBECUED WILD WESTERN STEELHEAD SALMON IN A LIGHT CUCUMBER/SAKE TERIYAKI WITH CRISP HARTS OF BOSTON LETTUCE 25.00 SZECHWAN GRILLED LOCAL MAHI-MAHI - MIRIN, SWEET SHALLOTS, HAWAIIAN GINGER, AND TEMPURA SWEET POTATOES 27.50 YELLOWFIN TUNA WITH 'SUSHI-BAR' FLAVORS - SUSHI RICE, GRILLED AVOCADO, PICKLED GINGER, CUCUMBER AND FRESH OYSTER SAUCE 28.50 AROMATIC STEAMED PACIFIC HALIBUT WITH CRUSHED TOMATOES, LEMON GRASS, FRESH CORIANDER AND SEA VEGETABLES 27.50 SIZZLING LOCAL YELLOWTAIL HOT AND SOUR - TEMPURA CRISP GINGER STUFFED WHOLE FISH IS SERVED FILLETED OVER RIBBON VEGETABLES WITH SHISO LEAVES AND DIPPING SAUCE 26.50 LIVE SOFT SHELL CRABS TEMPURA WITH STEAMED CHINESE BROCCOLI, HEARTY GREENS, AND CANTONESE BLACK BEAN VINAIGRETTE 28.00 LOCAL GROUPER IN GREEN CURRY WITH CRISP HARTS OF BOK CHOY, GREEN BANANAS AND YOUNG COCONUT JUICE SERVED WITH JASMINE RICE -A LITTLE SPICY- 27.50 HERB AND TRUFFLE ROASTED FARM CHICKEN - POTATO/PARSNIP CROQUETTES, BUTTERED BEANS AND NATURAL SHIITAKE JUS 24.50 HONEY ROASTED CHINESE STYLE DUCK WITH GINGER SCALLION PANCAKE, FRESH PLUMS, PLUM WINE AND WILD CHERRIES 26.50 PAN BROILED DRY AGED COLORADO BEEF - RICH SHIITAKE MUSHROOM SAUCE AND SAUTÉED BOK CHOY 28.00 ORGANIC PORTOBELLO MUSHROOM OVER YUKON POTATO CRISP AND MISO BRAISED BOK CHOY WITH SHIITAKE SAUCE 21.00 GRILLED COLORADO LAMB CHOPS WITH FIELD GREENS, TRUFFLED HASH BROWNS AND GREEN HERB VINAIGRETTE 29.50
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