BondSt

GF menu available upon request.

Appetizers

• edamame
• tofu miso
• aka dashi spicy seafood w Montauk clams, shrimp, scallop shabu shabu
• crispy duck confit w/ lotus seed & citrus vinaigrette
• mixed greens w/ ginger dressing request w/o kataifi)
• artichoke trio & fuji apple w/ citrus vinaigrette
• toro tartare w/ Japanese mustard & sansho pepper
• black sea bass carpaccio w/ chili lime tosazu, fennel, plums, lemon oil
• seared tuna & foie gras w/ Asian pear chutney, plum wine glaze, holy basil, togarashi cashews
• sake braised short ribs w/ miso daikon, roasted fuji apple, red shiso sauce
• nasu dengaku w/ grilled Japanese eggplant
• foie gras chawan mushi w/ shiitake, ginko nuts, wasabi soy glaze (request tamari soy)
• grilled baby octopus w/ avocado, caramelized onions, dashi poached potatoes
• 24-hour braised kuro buta pork belly w/ artichoke sauce & olive oil powder (request w/o tonkatsu)
• bonito crusted hokkaido scallop w/ grits, fuji apple, miso beurre blanc (request w/o sansho)

Entrees

• broiled Chilean sea bass
• grilled rack of lamb
• grilled hanger steak (request w/o teriyaki sauce)

Rolls

• toro scallion
• tuna
• salmon avocado
• sun-dried tomato & avocado (request w/o garlic ponzu oil)

Nigiri & Sashimi

• nigiri & sashimi are all gluten free except zuke, ikura, eel, egg, & tuna tataki

Dessert

• lychee panna cotta w/ strawberry rhubarb compote & banilla syrup
• ricotta cup w/ ricotta mousse, macadamia nuts, yamamomo grande
• mochi ice cream w/ black sesame, green tea, dulce de leche
• valrhona chocolate fondue for two served w/ a selection of seasonal fruits, black sesame cookies (request w/o chocolate cake & ginger cookies)