::Yoshi's Cafe, Chicago::

Starters

House Special Duck Liver Mousse Pate: served with a petit salad, cornichon and mustard

Tuna Tartare: with ginger and wasabi dressing served with tortilla chips and guacamole accompanied by an oyster shooter with sake, yuzu ponzu and jalapeno

Japanese Pumpkin Ravioli: with creamy garlic goat cheese sauce and herb infused oil

Yoshi's Cafe Special Maki Sushi: shrimp tempura, avocado, spicy mayonnaise, teriyaki if sauce and sour cream mayonnaise topped with tempura onion rings

Spicy Tuna Maki Sushi: with spicy mayo, green onions, tobiko, sesame seeds

Wagyu Beef Hibachi Style: brochette of beef cooked on Japanese cooking stone served with a duo of sauces: sweet miso and sesame soy

Salads

Fresh Mixed Green Salad: with Asian Pear, sweet and sour pear vinaigrette

Oven Roasted Red Beets & Watercress Salad: with blue cheese, roasted walnuts, honey, apple cider vinegar and walnut oil

Entrees

Roasted Japanese Kabocha Pumpkin: filled with tofu, mushrooms and vegetables ~ Vegetarian ~

Wagyu Beef Berger (10 oz): with a choice of Wasabi Blue cheese, Brie cheese or American cheese with tomato, mizuna, mayonnaise,, caramelized onions and rosemary French fried potatoes served with mango ketchup, B. B. Q. sauce and French mustard

Grilled Skinless Chicken Breast & Grilled Fresh Vegetables: portobello mushrooms, zucchini, eggplant, red pepper, green beans and curry raisin couscous served with olive oil and balsamic vinegar

Grilled Australian Double Lamb Chop & Chicken Roulade: (Boneless Chicken Rolled With Sausage Meat and Bacon) with chocolate chile guojillo sauce accompanied by Spanish manchego she’s filled Chile poblano tempura with green tomatillo sauce and cilantro

Oven Baked Kuro-Buta loin (Japanese Black Pork): marinated in milk, bread and with Japanese Panko with herbs and pecans parmesan cheese with pomegranate and Shiso micro greens, served with mashed purple potatoes and steamed baby vegetables with apricot Tonkatsu sauce

Grilled Prime Sirloin Steak Au Poivre (black pepper corn, brandy and cream sauce): served with baby vegetables and rosemary French fried potatoes ~ ALLEN BROTHERS PRIME STEAK ~

Japanese Bento Dinner - Wagyu Steak (10oz): with Sansho (Japanese pepper) served over mashed Hawaiian purple potatoes with truffle oil, wasabi micro greens, baby vegetables and hon-shimeji mushroom red wine sauce ~ ALLEN BROTHERS "KOBE-STYLE" STEAK ~

Japanese Bento Dinner - Wagyu Steak (16oz): with smoked red wine sauce with sauteed hon-shimeji mushrooms served with baby vegetables and rosemary French fried potatoes ~ ALLEN BROTHERS "KOBE-STYLE" STEAK ~

Sides

Edamame with Sea Salt

Mashed Potatoes

French Fried Potatoes

Steamed Rice

Fresh green beans sauteed with garlic, ginger, soy sauce, a touch of Chinese pepper Paste and hoisin sauce

SPECIAL MENU

Starters

Prime Soft Shell Crab Tempura: served with mushroom risotto and green curry sauce

Grilled Jumbo Sea Scallops: served on a bed of creamy polenta with a red beet beurre blanc sauce and shisho micro greens

Jumbo Lump Crab Cake: served with petit salad & wasabi remoulade

Salads

Smoked Salmon Salad: with mixed greens with Asian pear

Mediterranean Salad: green beans, bell peppers, tomatoes, cucumbers, olives,onions and mozzarella cheese with herb-olive oil dressing

Soups

Cream of Three Kinds of Mushrooms with brie cheese crouton

Entrees

Grilled Duck Breast: sesame honey glaze served on a bed of pan-fried Chinese egg noodles with Chinese broccoli, onions, green beans, red peppers and Hoisin sauce

Grilled Organic Atlantic Salmon: served on a bed of couscous with a smoked tomato sauce topped with sautéed Chinese broccoli

Whole Porgy (Sea Bream): fried and oven baked, served with vegetable fried rice, fresh green beans sauteed with garlic, ginger, soy sauce and a touch of Chinese pepper paste and Hoisin sauce

Japanese Bento Dinner - Oven Roasted Chilean Sea Bass: marinated in sweet sake & miso, served with tuna sashimi and seaweed salad, Maitake mushrooms & Gobo with sweet miso dressing, spinach goma-ae, oven roasted Japanese sweet potato and steamed hon-shimeji mushroom rice

BRUNCH MENU

Starters

Fruit Plate: pineapple, melon, orange and berries

Duck Liver Mousse Pate: with petit salad and mustard

Japanese Pumpkin Ravioli: with creamy garlic sauce, herb infused oil and micro greens

Salads

Grilled Radicchio Salad: with pumpkin seeds and Canadian goat cheese, white wine and walnut oil vinaigrette

Oven Roasted Red Beets and Watercress Salad: with blue cheese, roasted walnuts, apple cider vinegar and walnut oil

Soups

Soup of the Day

Entrees

Scrambled Eggs: with brie cheese on a bed of brioche, pan fried potatoes

Baked Eggs in Brioche: with Canadian bacon and pan fried potato

Poached Eggs Benedict: Canadian bacon and English muffin topped with Hollandaise sauce

French Toast: (Homemade brioche) and fresh fruit with creme anglaise

Buckwheat Pancakes: with fresh berries with berry sauce, crème anglaise and side of crispy bacon and maple syrup

Grilled Chicken Breast: with Asian Mixed Green Salad, apple and candied pecans with raspberry dressing

Japanese Style Breakfast: Fish of The Day, miso soup, vegetables, steamed rice and fresh fruit

Jumbo Lump Crab Cake: served with a poached egg, Hollandaise sauce and petit salad

Wagyu Beef Burger: (10oz) with a choice of wasabi blue cheese or brie cheese with tomato, mizuna, mayonnaise, caramelized onions and French fried potatoes served with mango ketchup, B.B.Q. sauce and French mustard

Grilled Prime Sirloin Steak: with a poached egg and Hollandaise sauce served with French fried potatoes

Sides

Home made brioche

Toast

English muffin

French toast

Canadian bacon

Crispy bacon