Japanese tapas style cooking is also called izakaya, little plates of food meant to be shared with others and enjoyed with sake and conversation. At Steak House, our Tapas and Dinner Menu will include all types of items which we will be can adding to as customers begin to enjoy this type of dining. After trying several dishes, you will be surprised at the unique flavor and taste that are archived with common meat and seafood. The secret that is in that homemade sauces, marinated preparation that is givin to each dish.
Master Sommelier Robert Smith recommends these wines for the Tapas Bar Menu :
This particular white wine happens to be one of my favourite varietals because of its versatility as a food wine. Not all Rieslings are sweet, but think of them as a range of many ripeness levels. This particular Riesling has certain amount of concentration, but enough underlying friendly fruit and
acid to compliment each of the dishes that range from shellfish and lighter meat courses that is offered from our innovative Bar Menu. Let us open up our minds, and give this delicious white wine a try.
Classic Riesling notes of white peach, nectarine and honeydew, alongside with green apples and floral nuances of honeysuckle and rose petals makes this wine very attractive with its friendliness, balanced acidity and an off-dry fruit flavour with a persistent finish.
Glass
$6
Red Wine
Martin Ray, Pinot Noir 2005, Santa Barbara
This seductive red is a wonderful compromise all of us that would rather have red than white. A soft and a very friendly red wine that possesses natural amounts of acidity and soft texture with enough roundness so as not to overpower the foods natural composition of flavours.
This particular wine is one of the Central Coast's hidden secrets for its money. Do not let the movie Sideways alone put you in the mood for this wine. Have a glass and try it for yourself. This Pinot Noir offers orange and spices of clove, cinnamon and tea, with dark red fruits makes this wine a particular new favourite of mine because of its velvety red-fruit finish, balance and approachability. Very silky and seductive with a creamy, round mid-palate with long structure and elegance.
Glass
$8
Kumamoto Oyster with Maui Onion Salsa and Yuzu
牡蠣、マウイ島たまねぎのサルサとゆず
Free Range Chicken and Assorted Mushroom Terrine with Braised Daikon Radish
地鶏と茸のテリーヌ大根のブイオン煮を添えて
Thai Snapper Roulade and Organically-Raised Greens with Soy Mustard Sauce
鯛のお刺身ロール 有機栽培のサラダ仕立てマスタード醤油ソース
Roasted Peking Duck Breast and Welsh Onion with Aged Sweetened Black Vinegar
鴨のロースト 甘塾黒酢のソース長葱のグリル添え
Poached Sweet Shrimp and Seaweed Salad with Yuzu Dressing
ボイル甘海老と海草のサラダ柚子の香り
Grilled Scallops and Green Tea Buckwheat Noodle Salad with Spicy Lemon Vinaigrette
ホタテ貝柱と茶蕎麦のサラダ仕立てピリカラドレッシングで
Grilled Skewered Chicken and Red Onion Compote
ペタルマ産地鶏串焼きと赤玉ねぎのコンポート
Rack of Colorado Lamb
with Ichimi Chili Pepper Bearnaise Sauce
コロラド産子羊の炭火焼き、
一味唐辛子入りのベアルネーズソースと共に
Grilled Skewered Special Select Wagyu with daikon Radish and Say Sauce
