sushi | bar | restaurant - pointe orlando you’re in the ra! we serve creative sushi and modern...

SUSHI | BAR | RESTAURANT

WHEN YOU’RE IN THE RA!We serve creative sushi and modern Japanese cuisine in a hip, fun, and social environment. The best way to experience our menu is to order a variety of items and share them with your guests. To assure you always get the best from our two kitchens, we deliver your menu items as they are made and place them in the middle of your table to be shared. If you have a special request for how you would like your food delivered, please let your server know. We hope you enjoy exploring RA.

MAKI Maki is the traditional introduction to sushi. Raw or cooked fish, seafood, vegetables or a combination of these are rolled with rice and seaweed and cut into 5-8 bite-size pieces.

NIGIRIA small oval of rice topped with a thin slice of fish or seafood, sometimes held together by a thin band of seaweed.

SASHIMIA Japanese dish consisting of thinly sliced fresh raw fish, traditionally served with soy sauce and wasabi.

SPECIALTY ROLLSUnique rolls only found at RA!

SIGNATURE ITEMS

We are required by the Health Department to inform you that the items indicated contain raw fish and consuming or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, lamb, milk, poultry, or shellstock reduces the risk of food borne illness. Young children, the elderly, and individuals with certain health conditions may be at risk if these foods are consumed raw or undercooked.

HA

PP

Y H

OU

R

MON–FRI 4PM–7PM

VIVA LAS VEGAS ROLL

8.99 TUNA TATAKI

RAINBOW ROLL

“RA”CKIN’ SHRIMP

SHRIMP TEMPURA ROLL

6.99 CRISPY SPICY TUNA

CALAMARI TEMPURA

SHRIMP TEMPURA

TOOTSY MAKI

5.99

SPICY YELLOWTAIL ROLL

CRUNCHY CALAMARI ROLL

CHICKEN YAKITORI

SEARED TUNA

GARLIC CITRUS YELLOWTAIL

SPICY TUNA ROLL

5.69SPICY SHRIMP ROLL

†CALIFORNIA ROLL

PORK GYOZA

PINEAPPLE CHEESE WONTONS

TUNA NIGIRI

5.29 YELLOWTAIL NIGIRI

SPICY SALMON ROLL

SALMON NIGIRI

4.49SHRIMP NIGIRI

SEAWEED SALAD

EDAMAME 3.49

FOOD SPECIALS

RAINBOW ROLL



SIGNATURE ITEMS

SUSHI 101 A GUIDE TO SUSHI

HAND ROLLSA fun and simple approach to sushi. The ingredients are laid out flat then rolled into a cone shape resembling an ice cream cone.

FL-21-2-E

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LOBSTER CEVICHE Lobster and ceviche salsa served on a bed of guacamole and fresh sliced avocado; topped with chili garlic salt

12.75

SPICY ASIAN CHICKEN WINGS Half dozen large chicken wings lightly fried and tossed in our spicy Asian sauce

9.50

LOBSTER NIGIRILobster claw meat on rice topped with dill and a deliciouslobster cream sauce

9.25

SALMON KINOKOGrilled salmon and asparagus topped with mushroom cream sauce

13.25

HAPPY HOUR

KIRIN AND SAKE (22 oz)

8

KIRIN LIGHT AND SAKE (22 oz)

EMPEROR’S MARGARITA

TRADITIONAL

MANGO

CUCUMBER

STRAWBERRY

SHISO NAUGHTY

MANGO MARTINI

PAMATINI

STRAWBERRY SAKETINI

BLUSHING GEISHA

7

DRAGON BITE

BABY UMANI

SAKE SANGRIA

WHITE PEACH

RED BLACKBERRY

FROZEN DRINKS

FUZZY MOMO BELLINI

BERRIES N’ CREAM

COPPOLA PINOT GRIGIO

CANYON ROAD CHARDONNAY

14 HANDS MERLOT

LUNETTA PROSECCO

MAIN STREET CABERNET

KIRIN (22 oz)

6

KIRIN LIGHT (22 oz)

KINSEN PLUM WINE

HAKUTSURU “DRAFT” SAKE

PREMIUM WELL DRINKS

SVEDKA VODKA

BACARDI RUM

JIM BEAM BOURBON

SAUZA BLUE TEQUILA

SAPPORO (12 oz)

4.75SAPPORO LIGHT (12 oz)

SEASONAL DRAFT

STELLA ARTOIS

HOT SAKE

3.75BUDWEISER

BUD LIGHT

MILLER LITE

DRINK SPECIALS

BLUSHING GEISHA

FL-21-2-E

SEASONAL

Wines contain sulfites.

FALL S

PEC

IAL

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BLACKBERRY CRUSH

ENTRÉESCHICKEN KATSUPanko breaded chicken with coleslaw; served with Asian BBQ dipping sauce

14.70

CHICKEN YAKISOBAStir-fried Asian vegetables tossed with chicken and yakisoba noodles

13.45

BLACK PEPPER SIRLOIN STEAKSirloin steak sautéed with black pepper and soy sauce, served with asparagus and kinoko sauce

18

BARA CHIRASHI BOWLTuna, salmon, yellowtail, shrimp, avocado and cucumber with Asian green vegetables, mixed with poki sauce; served over rice

12.45

SPICY CHICKEN TERIYAKI UDON Stir-fried Asian vegetables tossed with chicken and udon noodles in a spicy teriyaki sauce

14.95

DESSERTGREEN TEA ICE CREAM 3.59

CHOCOLATE GELATO 3.75

CINNAMON TEMPURA GELATOLightly battered cinnamon-swirl gelato, fl ash fried and fi nished with a chocolate-raspberry glaze

6.99

BANANA SPLIT MAKIRA’s version of sushi for dessert;a fried banana maki topped with whipped cream and fresh fruit; drizzled with raspberry and chocolate sauces

6.99

SWEET MOCHI TRIOA traditional Japanese dessert;mango, strawberry and vanilla ice cream wrapped in sweet rice cake with sliced kiwi and strawberries

7.69

COCONUT CRÈME BRULEEA decadent homemade coconut and vanilla crème brulee

5.75

TERIYAKIYour choice of grilled chicken or beef; served with steamed rice and Asian vegetables

CHICKEN 16.45

BEEF 17.45

DINNER SUSHI ASSORTMENT California Roll and one piece each of: tuna, salmon, yellowtail, whitefi sh, shrimp and tamago

17.70

DINNER SASHIMI ASSORTMENT Four slices each of: tuna, salmon, yellowtail, and whitefi sh served with a bowl of rice

19.70

CLAM UDON Sake steamed clams served over udon noodles in a sake cream broth

13.25

SIDES

STEAMED RICE 3.10 STEAMED VEGETABLES 3.85 SEASONED GRILLED

VEGETABLES 3.85

FL-21-2-E

SPICED MULERussian Standard Vodka, Gosling’s Ginger Beer and apple cider give this mule a new twist on the classic.

Enjoy our Spiced Mule in a traditional copper mug, yours to keep

8

15

RED BELLINI Bacardi Peach Red shaken with strawberry puree, orange juice and topped with Fizz 56 Sparkling Red

8

BLACKBERRY CRUSH Hendrick’s Gin carefully mixed with crushed blackberries and fresh sour

FALLDRINKS

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MARGARITASEMPEROR’S MARGARITA RA’s premium margarita made with top shelf Patrón Silver, Cointreau, lime juice, Japanese yuzu and agave nectar – select from:

TRADITIONAL

9MANGO

CUCUMBER

STRAWBERRY

SENSEI OLÉ Don Julio 70th Anniversary, the world’s first “Añejo Claro,” super premium tequila mixed with Canton Ginger liqueur, Cointreau, lime juice and agave nectar; an Asian twist to the top shelf favorite

13

FROZEN DRINKS

FUZZY MOMO BELLINI Our take on this famous Italian cocktail is a frozen blend of Bacardi Peach Red rum, sparkling and white wines, yuzu, peach and strawberry purées

8.25

BERRIES N’ CREAM Skyy Raspberry and Pinnacle Whipped vodkas mixed with Chambord and all natural berry flavors for a cool berry blast

8.25

MARTINIS SHISO NAUGHTY

We’ll turn you on with this one; an exotic blend of Skyy Pineapple vodka and X-rated liqueur with fresh flavors of yuzu and Japanese shiso

9

STRAWBERRY SAKETINI Russian Standard vodka, nigori sake, strawberry purée and lemon juice; a tasty sipper any time

9

MANGO MARTINI A fruity concoction of Absolut Mango vodka, mango purée and tropical juices make for a big mango party in your mouth

9

PAMATINI Absolut Citron, Pama pomegranate liqueur, lemon and grapefruit juice

9

SEA MONKEY Looks as cool as it tastes; made with Skyy Raspberry vodka, Chambord, pineapple and cranberry juices

9

NIGORI LYCHEETINI Kai Lychee vodka, lychee purée and sweet nigori sake shaken ice cold and served up with lychee fruit

9

MOJITOSMOSHI MOJITO Bacardi Light rum muddled with fresh lime, sugar, soda and fresh mint; makes for a cool and refreshing cocktail 8.50

LIME

MANGO

STRAWBERRY

UMAMI PUNCH Dive into a 60 oz blend of Svedka vodka, Southern Comfort, Amaretto Disaronno, cold sake and tropical juices; served in a fish bowl (meant for two)

18

BABY UMAMI PUNCH Same flavor as its big brother, but you don’t need a buddy to drink this one

8.50

DRAGON BITE Bacardi Dragonberry, Absolut Citron, strawberry purée, lemon juice, Japanese yuzu and a splash of soda make for an exotic blend

8.50

SAKE SANGRIA (RED OR WHITE) Choose from White Peach or Red Blackberry. Crafted with select cordials, cold sake and fruit juices

8.50

SAMURAI COWBOY Red Stag Black Cherry bourbon, Aperol and fresh lemon sour create a powerfully exotic cocktail with a mellow bourbon kick

8.50

GINGER BLOSSOM A refreshing blend of Tito’s vodka, St-Germain Elderflower liqueur, fresh muddled strawberry, pink grapefruit and ginger beer

8.50

BLUSHING GEISHA Cold lemonade mixed with Skyy Raspberry vodka, Chambord and fresh lemon sour; looks innocent but look again, she might not be

8.50

CUCUMBER COLLINS A cool mix of Effen Cucumber vodka, fresh cucumber, lime juice, Monin Sugar Free Sweetener and soda

8.50

SPECIALTY COCKTAILS

SASHIMI SALAD Tuna, yellowtail, salmon and shrimp tossed with mixed greens, seaweed, cucumber, avocado and lobok in poke dressing; topped with sesame seeds, wonton chips and shredded red pepper

13.25



SIGNATURE ITEMS

SOUPS

MISO SOUP Tofu, seaweed and green onions in a miso broth

4.05

SALADSASIAN CHICKEN SALAD Chicken tossed with mixed greens, cucumber, onion and tomato in a seasoned soy vinaigrette; topped with sweet cayenne cashews, fried ramen noodles and sesame seeds

11.25

PINEAPPLE GRILLED SHRIMP SALAD Grilled shrimp, pineapple and green onion with mixed greens in a Suehiro vinaigrette; topped with sweet cayenne cashews

12.25

CUCUMBER SUNOMONO Cucumber, krab, sesame seeds and sliced lemon

4

SEAWEED SALAD Traditional seaweed salad; seaweed with vinegar, soy sauce, sesame oil, ginger and garlic topped with sesame seeds

5

MISO HOT! SOUP Tofu, green onions, shiitake mushrooms, bok choy and shrimp simmered in a spicy miso broth

6.85

TUNA2 SALAD Seared ahi and albacore tuna drizzled with garlic ponzu sauce, placed over a bed of mixed greens with sliced avocado, jalapeño, cilantro, fried wontons and cashews; served with onion soy vinaigrette

10

NUTTY GRILLED CHICKEN SALAD Grilled chicken breast tossed with cashews, edamame peas, carrots and mixed greens in rice wine vinaigrette, topped with avocado and mandarin oranges

10.95

UCHI NO SALAD Mixed greens tossed in soy ginger vinaigrette

5.85

FL-21-2-E

DR

INK

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The SMV measures the density of sake compared to water. The higher the positive number is, the drier the sake becomes, and the lower the negative number is, the sweeter the sake gets.

SAKE

SAKE FLIGHT Three 2 oz. pours Kizakura “Pure” (dry) Sho Chiku Bai Nigori “Crème de Sake” (sweet) Kizakura “Stars” (sparkling)

8

SAKE RATING (*SMV) +10 = DRIEST -20 = SWEETEST

RATING 180 ML – HOT SAKE

+4 HOT SAKE 180 ML CARAFE 4

RATING 180 ML – SMALL

+2 HAKUTSURU “DRAFT”Kobe

7.50

+7 HANANOMAI KATANAShizuoka

10

RATING 300 ML – MEDIUM

-35 KIZAKURA “STARS” Kyoto

7.50 15

-12 YAEGAKI NIGORIHyogo

16


-15SHO CHIKU BAI NIGORI “CRÈME DE SAKE”California

6.50 13

+1 KIZAKURA “PURE”Kyoto

6 12

+2 KUROSAWA KIMOTO Nagano

17

RATING 720 ML – LARGE

-11

HAKUTSURU SAYURI “LITTLE LILY” JUNMAI NIGORIHyogo

38

+1 MU DAI GINJOHyogo

58

GLASS BOTTLE GLASS BOTTLE

KIRIN OR KIRIN LIGHT SAKE BOMB 22 oz

10.50

BOMBERSSAPPORO OR SAPPORO LIGHT SAKE BOMB 12 oz 8.25

ASAHI SAKE BOMB 21.4 oz 10.50

TRADITIONAL BOMBERS (BEER + SAKE)

DIRTY BOMBSapporo or Sapporo Light and a carafe of nigori, unfi ltered sake

9

PURRFECT BOMBKirin or Kirin Light and a carafe of Kizakura Pure

11

FUJI BOMBKirin or Kirin Light and a carafe of apple-fl avored sake

9

BOMBERSFIRE BOMBA shot of Fireball Cinnamon Whisky served with a bottle of Angry Orchard Crisp Apple Cider

8

MANGO BANGO BOMBOAbsolut Mango vodka, mango schnapps and Red Bull, might not be beer but it still kicks

8

BOMBPOPThree Olives Cherry vodka, Blue Curacao and grenadine dropped into Smirnoff Ice; red, white, blue and delicious

8

BOMB SHOTS

SUSHISPECIALTY ROLLSUnique rolls only found at RA!

VIVA LAS VEGAS ROLL†Crab and cream cheese rolled in rice and seaweed, lightly tempura battered and topped with spicy tuna, †crab mix and sliced lotus root; fi nished with a sweet eel sauce and spinach tempura bits

13.60

LOBSTER SHRIMP ROLLLobster, cucumber and avocado rolled and topped with shrimp; served with an asian pesto sauce

13.95

KING CRAB ROLLKing crab, cucumber and avocado rolled and topped with king crab; served with an asian pesto sauce

17

GOJIRA ROLLShrimp tempura, krab mix, cream cheese and cucumber rolled and topped with spicy tuna and spinach tempura bits; drizzled with sriracha and spicy mayo

13.25

VEGETABLE TEMPURA ROLLLightly battered asparagus, sweet potato and Japanese eggplant rolled and topped with colorful crunchy tempura bits and sweet eel sauce

8.10

TOOTSY MAKIKrab mix, shrimp and cucumber rolled and topped with crunchy tempura bits; drizzled with sweet eel sauce

8.60

CRUNCHY CALAMARI ROLLTempura calamari, †crab mix and cream cheese rolled and topped with spinach tempura bits; drizzled with a sweet eel sauce

8.95

SHRIMP CALAMARI TEMPURA ROLLCalamari and shrimp tempura with cucumber, avodado and cream cheese rolled and topped with crunchy tempura bits; drizzled with sweet eel sauce

9.75

ZONIE ROLLSpicy salmon, cucumber, cilantro and jalapeño rolled and topped with avocado and sriracha

9.95

CHILI SHRIMP ROLLKrab and cream cheese rolled and lightly tempura battered, topped with spicy krab mix, crispy shrimp, cilantro and jalapeño

12.25

LOBSTER SALMON ROLLLobster, mango, avocado and cucumber rolled and topped with lobster, salmon and lobster cream sauce

13.45

“RA”LLIPOPTuna, salmon, yellowtail and spicy tuna mix with lettuce, asparagus, and cucumber wrapped in lobok; served skewered with garlic ponzu sauce

15.25

“RA”CKIN’ ROLL†Crab and cream cheese rolled, lightly tempura battered and topped with guacamole and “RA”ckin’ shrimp; fi nished with creamy ginger teriyaki sauce, red beet tempura bits and togarashi

13.25

ULTIMATE SHRIMP TEMPURA ROLLSpicy krab mix, cucumber and shrimp tempura rolled and topped with seared tuna and avocado

12.75

CRAZY MONKEY ROLLSmoked salmon, mango and cream cheese topped with avocado, red beet tempura bits and cashews; drizzled with mango and sweet eel sauces

10.25

SEARED DILL SALMON ROLLCucumber, avocado and arugula rolled and topped with seared salmon, lemon zest and truffl e salt

11.25

SPICY LOBSTER ROLL WITH SOY PAPERLobster, cilantro, jalapeño, lettuce, avocado and cucumber wrapped in soy paper

11.25

CRUNCHY SHRIMP TEMPURA ROLLShrimp tempura, spicy krab mix and cucumber rolled and topped with red beet tempura bits; drizzled with sweet eel sauce

10.60

MANGO LOBSTER ROLLLobster mix, avocado and cucumber rolled and topped with thinly sliced mango; served with mango tobiko and kiwi wasabi sauces

11.25

PINEAPPLE SHRIMP ROLLShrimp tempura, cucumber, avocado rolled and topped with grilled pineapple, sweet eel sauce and sautéed nuts

11.25

CHILI PONZU YELLOWTAIL ROLLSpicy yellowtail mix rolled with cucumber, avocado, jalapeño and cilantro; served with chili ponzu sauce

12.25

SCALLOP DYNAMITE ROLLKrab and cream cheese rolled, lightly tempura battered and topped with scallop dynamite; fi nished with a sweet eel sauce and red beet and spinach tempura bits

13

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BOTTLED BEERSJAPANESE

SAPPORO 12 oz 5.50

ASAHI 16 oz 7

KIRIN 22 oz 7.50

KIRIN LIGHT 22 oz 7.50

CRAFT

ANGRY ORCHARD CRISP APPLE CIDER 5.50

BELLS OBERON 5.50

DOGFISH HEAD 60 MINUTE IPA 5.50

INLET BREWING MONK IN THE TRUNK 5.50

MAGIC HAT #9 5.50

UNIBROUE LA FIN DU MONDE 7

BEVERAGES+ Bottomless Drinks

+ PEPSI

2.75

+ DIET PEPSI

+ SIERRA MIST

+ MOUNTAIN DEW

+ DR. PEPPER

+ LEMONADE

+ STRAWBERRY LEMONADEHouse made strawberry purée shaken with cool and refreshing lemonade

3.75

+ ICED TEA

2.75+ GREEN TEA

+ ICED GREEN TEA

REPUBLIC OF TEA

4.50 GINGER PEACH DECAF

POMEGRANATE GREEN TEA

PASSION FRUIT GREEN TEA

FIJI BOTTLED WATER (500 ML) 3.50

VOSS SPARKLING (375 ML) 3.50

RED BULL 4.00

RED BULL SUGAR FREE 4.00

We are required by the Health Department to inform you that the items indicated contain raw fi sh and consuming or under cooked meats, poultry, seafood, shellfi sh, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fi sh, lamb, milk, poultry, or shellstock reduces the risk of food borne illness. Young children, the elderly, and individuals with certain health conditions may be at risk if these foods are consumed raw or undercooked.

SIGNATURE ITEMS

IMPORT

CORONA EXTRA 5.50

GUINNESS 5.50

HEINEKEN 5.50

STELLA ARTOIS 5.50

DOMESTIC

BUD LIGHT 4.50

BUDWEISER 4.50

MICHELOB ULTRA 4.50

MILLER LITE 4.50

DRAFT

KIRIN ICHIBAN 5

SEASONAL DRAFT 6

HAND ROLLSA fun and simple approach to sushi. The ingredients are laid out fl at then rolled into a cone shape resembling an ice cream cone.

SPICY TUNA HAND ROLL 5.60

CHILI PONZU YELLOWTAIL HAND ROLL 5.60

SHRIMP TEMPURA HAND ROLL 5.60

SPICY SALMON HAND ROLL 5.60

NIGIRI (2 pc.)A small oval of rice topped with a thin slice of fi sh or seafood, sometimes held together by a thin band of seaweed.

SHRIMP “EBI” 5

STRIPED BASS “SUZUKI” 5

TUNA “MAGURO” 5.75

SMOKED SALMON “SMOKED SAKE” 5.75

QUAIL EGG “UZURA” 2

SWEET EGG “TAMAGO” 4

MACKEREL “SABA” 4

SMELT ROE “MASAGO” 4.25

FLYING FISH “TOBIKO” 4.50

SALMON ROE “IKURA” 5

SCALLOP “HOTATEGAI” 5

OCTOPUS “TAKO” 5.25

ALBACORE “BINCHO MAGURO” 5.50

HALIBUT “HIRAME” 5.50

YELLOWTAIL “HAMACHI” 5.75

SALMON “SAKE” 5.75

SNOW CRAB “ZUWAI KANI” 6.25

FRESH WATER EEL “UNAGI” 6.50

SEA URCHIN “UNI” 7.75

SWEET SHRIMP W/HEAD 7.25

KING CRAB “TARABA KANI” 9.50

TORO (TUNA BELLY) MKT

MAKI SUSHIMaki is the traditional introduction to sushi. Raw or cooked fi sh, seafood, vegetables or a combination of the three are combined with rice, rolled with seaweed paper, and then cut into 5-8 bite-size pieces.

CALIFORNIA ROLL 6.80

VEGETARIAN ROLL 6.85

PHILADELPHIA ROLL 6.60

AVOCADO ROLL 5.30

TUNA ROLL 5.85

CUCUMBER ROLL 4.85

EEL CUCUMBER ROLL 7.10

SPICY TUNA ROLL 7.70

SPICY YELLOWTAIL ROLL 7.60

SPICY SALMON ROLL 7.60

SPICY SHRIMP ROLL 7.60

SHRIMP TEMPURA ROLL 9.10

RAINBOW ROLL 11.95

CATERPILLAR ROLL 12.25

SOFT SHELL CRAB ROLL WITH SOY PAPER 12.25

DRAGON ROLL 12.75

SASHIMIA Japanese dish consisting of very thin bite-size slices of fresh raw fi sh. Sashimi is raditionally served with soy sauce and wasabi.

MACKEREL “SABA” 8.50


STRIPED BASS “SUZUKI” 9.50

SCALLOP “HOTATE” 10.25







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APPETIZERS SEARED TUNA

Seared tuna with a creamy soy dressing, sesame seeds and Japanese rice cracker bits; served with organic micro greens

7.80

CRIPSY ONION ALBACORE Seared albacore with garlic ponzu sauce, crispy onions and wontons; served with organic micro greens

7.80

PINEAPPLE CHEESE WONTONS Pineapple and cream cheese get a scallion punch in a lusciously sweet, creamy, crispy wonton; served with roasted pineapple dipping sauce

8

TUNACADO Seared ahi tuna dusted with Japanese rice cracker bits and black sesame seeds; served with fresh avocado and creamy ponzu dipping sauce

11.75

LOBSTER SPRING ROLLS Lobster mixed with mango, cream cheese and mild peppers, wrapped in wonton paper and lightly fried; served with a mango sauce

11.80

SALMON CARPACCIO Salmon with wasabi aioli, wasabi tobiko and wasabi infused oil

8.05

SCALLOP DYNAMITE Scallops and Asian mushrooms baked in dynamite sauce

9

GARLIC EDAMAME Steamed soybeans sautéed in a garlic butter and Asian seasoning

5.30

EDAMAME DIP Creamy edamame and spinach dip; served warm with wonton chips

5.60

AGEDASHI TOFU Lightly fried tofu topped with sautéed garlic, mushrooms and snow peas with kinoko sauce

7.60

CRISPY SPICY TUNA Spicy tuna mix served on top of crispy sesame rice balls; drizzled with soy chili sauce

10.35

TUNA TATAKI Thinly sliced, seared ahi tuna; served with onion soy vinaigrette

11.75

CHICKEN YAKITORI Three skewers of chicken, bell pepper and onion sautéed with teriyaki sauce and sake

8.05

GARLIC CITRUS YELLOWTAIL Yellowtail with citrus garlic ponzu sauce and scallions; served with organic micro greens

7.80

EDAMAME WONTON Lightly fried wontons filled with a creamy edamame cheese mix

7.20

CHILI PONZU YELLOWTAIL Thinly sliced yellowtail, jalapeño, cilantro, and sautéed cashews; served with Kochjan chili ponzu sauce

13.25

TEMPURAYour choice of thinly sliced calamari, shrimp or vegetables; lightly battered and served with tempura dipping sauce

SHRIMP 10.25

CALAMARI 8.05

SWEET POTATO (2 pc.)

5.80

ASPARAGUS (2 pc.)

GREEN BEAN (2 pc.)

JAPANESE EGGPLANT (2 pc.)

COMBINATION (2 pc.)

EDAMAME Steamed soybeans dusted with salt

4.05

PORK GYOZA Sautéed Asian potstickers served with ponzu sauce

6.75

“RA”CKIN’ SHRIMP Crispy shrimp served on a bed of mixed greens with creamy ginger teriyaki dipping sauce

11.25

HOT MESS Crispy rice balls topped with a spicy king crab mix; baked and finished with jalapeño and cilantro

14.25



SIGNATURE ITEMS

RED WINELIGHT-BODIED + FRUITY GLASS BOTTLE

MARK WEST PINOT NOIR California

8 32

IRONY PINOT NOIR Monterey, California

9 36

BELLE GLOS “MEIOMI” PINOT NOIR Sonoma Coast, California

11 44

MEDIUM-BODIED, SOFT + SAVORY

GLASS BOTTLE

14 HANDS MERLOT Columbia Valley, Washington

8 32

TANGLEY OAKS MERLOT Napa Valley, California

10 40

SPELLBOUND PETITE SIRAH Lodi, California

9 36

SIN ZIN ZINFANDEL Alexander Valley, California

10 40

“SALDO” ZINFANDEL BLEND California

48

WHITE WINESPARKLING GLASS BOTTLE

LUNETTA PROSECCO Trentino, Italy

7 28

FIZZ 56 BRACHETTO SPUMANTE Piedmonte, Italy

8 32

MUMM CUVÉE Napa Valley, California

36

VEUVE CLICQUOT CHAMPAGNE Reims, France

89

LIGHT-BODIED, SWEET+ CRISP GLASS BOTTLE

KINSEN PLUM WINE California

7 28

BERINGER WHITE ZINFANDEL California

7 28

TERRE DA VINO MOSCATO Piedmonte, Italy

8 32

CHATEAU STE. MICHELLE RIESLING Columbia Valley, Washington

8 32

S.A. PRÜM ESSENCE RIESLING Mosel-Saar-Ruwer, Germany

40

MEDIUM-BODIED, SOFT + SMOOTH

GLASS BOTTLE

COPPOLA BIANCO PINOT GRIGIO California

8 32

SANTA MARGHERITA PINOT GRIGIO Friuli-Venezia-Giulia, Italy

12 48

VERAMONTE SAUVIGNON BLANC Casablanca, Chile

8 32

KIM CRAWFORD SAUVIGNON BLANC Marlborough, New Zealand

10 40

PASCAL JOLIVET SANCERRE Loire, France

48

FULL-BODIED + FLAVORFUL GLASS BOTTLE

CANYON ROAD CHARDONNAY California

8 32

LA CREMA CHARDONNAY Monterey, California

10 40

SONOMA CUTRER CHARDONNAY Sonoma Valley, California

11 44

STAG’S LEAP KARIA CHARDONNAY Napa Valley, California

12 48

FULL-BODIED + ROBUST GLASS BOTTLE

PORTILLO MALBEC Mendoza, Argentina

8 32

J. LOHR CABERNET SAUVIGNON Paso Robles, California

9 36

TRINCHERO MAIN STREET WINERYCABERNET SAUVIGNON Lake County, California

8 32

SIMI CABERNET SAUVIGNON Alexander Valley, California

11 44

ROBERT MONDAVI NAPACABERNET SAUVIGNON Napa Valley, California

48

Wines contain sulfites.FL-21-2-E

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The SMV measures the density of sake compared to water. The higher the positive number is, the drier the sake becomes, and the lower the negative number is, the sweeter the sake gets.

SAKE

SAKE FLIGHT Three 2 oz. pours Kizakura “Pure” (dry) Sho Chiku Bai Nigori “Crème de Sake” (sweet) Kizakura “Stars” (sparkling)

8

SAKE RATING (*SMV) +10 = DRIEST -20 = SWEETEST

RATING 180 ML – HOT SAKE

+4 HOT SAKE 180 ML CARAFE 4

RATING 180 ML – SMALL

+2 HAKUTSURU “DRAFT”Kobe

7.50

+7 HANANOMAI KATANAShizuoka

10


-35 KIZAKURA “STARS” Kyoto

7.50 15

-12 YAEGAKI NIGORIHyogo

16


-15SHO CHIKU BAI NIGORI “CRÈME DE SAKE”California

6.50 13

+1 KIZAKURA “PURE”Kyoto

6 12

+2 KUROSAWA KIMOTO Nagano

17

RATING 720 ML – LARGE

-11

HAKUTSURU SAYURI “LITTLE LILY” JUNMAI NIGORIHyogo

38

+1 MU DAI GINJOHyogo

58

GLASS BOTTLE GLASS BOTTLE

KIRIN OR KIRIN LIGHT SAKE BOMB 22 oz

10.50

BOMBERSSAPPORO OR SAPPORO LIGHT SAKE BOMB 12 oz 8.25

ASAHI SAKE BOMB 21.4 oz 10.50

TRADITIONAL BOMBERS (BEER + SAKE)

DIRTY BOMBSapporo or Sapporo Light and a carafe of nigori, unfi ltered sake

9

PURRFECT BOMBKirin or Kirin Light and a carafe of Kizakura Pure

11

FUJI BOMBKirin or Kirin Light and a carafe of apple-fl avored sake

9

BOMBERSFIRE BOMBA shot of Fireball Cinnamon Whisky served with a bottle of Angry Orchard Crisp Apple Cider

8

MANGO BANGO BOMBOAbsolut Mango vodka, mango schnapps and Red Bull, might not be beer but it still kicks

8

BOMBPOPThree Olives Cherry vodka, Blue Curacao and grenadine dropped into Smirnoff Ice; red, white, blue and delicious

8

BOMB SHOTS

SUSHISPECIALTY ROLLSUnique rolls only found at RA!

VIVA LAS VEGAS ROLL†Crab and cream cheese rolled in rice and seaweed, lightly tempura battered and topped with spicy tuna, †crab mix and sliced lotus root; fi nished with a sweet eel sauce and spinach tempura bits

13.60

LOBSTER SHRIMP ROLLLobster, cucumber and avocado rolled and topped with shrimp; served with an asian pesto sauce

13.95

KING CRAB ROLLKing crab, cucumber and avocado rolled and topped with king crab; served with an asian pesto sauce

17

GOJIRA ROLLShrimp tempura, krab mix, cream cheese and cucumber rolled and topped with spicy tuna and spinach tempura bits; drizzled with sriracha and spicy mayo

13.25

VEGETABLE TEMPURA ROLLLightly battered asparagus, sweet potato and Japanese eggplant rolled and topped with colorful crunchy tempura bits and sweet eel sauce

8.10

TOOTSY MAKIKrab mix, shrimp and cucumber rolled and topped with crunchy tempura bits; drizzled with sweet eel sauce

8.60

CRUNCHY CALAMARI ROLLTempura calamari, †crab mix and cream cheese rolled and topped with spinach tempura bits; drizzled with a sweet eel sauce

8.95

SHRIMP CALAMARI TEMPURA ROLLCalamari and shrimp tempura with cucumber, avodado and cream cheese rolled and topped with crunchy tempura bits; drizzled with sweet eel sauce

9.75

ZONIE ROLLSpicy salmon, cucumber, cilantro and jalapeño rolled and topped with avocado and sriracha

9.95

CHILI SHRIMP ROLLKrab and cream cheese rolled and lightly tempura battered, topped with spicy krab mix, crispy shrimp, cilantro and jalapeño

12.25

LOBSTER SALMON ROLLLobster, mango, avocado and cucumber rolled and topped with lobster, salmon and lobster cream sauce

13.45

“RA”LLIPOPTuna, salmon, yellowtail and spicy tuna mix with lettuce, asparagus, and cucumber wrapped in lobok; served skewered with garlic ponzu sauce

15.25

“RA”CKIN’ ROLL†Crab and cream cheese rolled, lightly tempura battered and topped with guacamole and “RA”ckin’ shrimp; fi nished with creamy ginger teriyaki sauce, red beet tempura bits and togarashi

13.25

ULTIMATE SHRIMP TEMPURA ROLLSpicy krab mix, cucumber and shrimp tempura rolled and topped with seared tuna and avocado

12.75

CRAZY MONKEY ROLLSmoked salmon, mango and cream cheese topped with avocado, red beet tempura bits and cashews; drizzled with mango and sweet eel sauces

10.25

SEARED DILL SALMON ROLLCucumber, avocado and arugula rolled and topped with seared salmon, lemon zest and truffl e salt

11.25

SPICY LOBSTER ROLL WITH SOY PAPERLobster, cilantro, jalapeño, lettuce, avocado and cucumber wrapped in soy paper

11.25

CRUNCHY SHRIMP TEMPURA ROLLShrimp tempura, spicy krab mix and cucumber rolled and topped with red beet tempura bits; drizzled with sweet eel sauce

10.60

MANGO LOBSTER ROLLLobster mix, avocado and cucumber rolled and topped with thinly sliced mango; served with mango tobiko and kiwi wasabi sauces

11.25

PINEAPPLE SHRIMP ROLLShrimp tempura, cucumber, avocado rolled and topped with grilled pineapple, sweet eel sauce and sautéed nuts

11.25

CHILI PONZU YELLOWTAIL ROLLSpicy yellowtail mix rolled with cucumber, avocado, jalapeño and cilantro; served with chili ponzu sauce

12.25

SCALLOP DYNAMITE ROLLKrab and cream cheese rolled, lightly tempura battered and topped with scallop dynamite; fi nished with a sweet eel sauce and red beet and spinach tempura bits

13

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BOTTLED BEERSJAPANESE

SAPPORO 12 oz 5.50

ASAHI 16 oz 7

KIRIN 22 oz 7.50

KIRIN LIGHT 22 oz 7.50

CRAFT

ANGRY ORCHARD CRISP APPLE CIDER 5.50

BELLS OBERON 5.50

DOGFISH HEAD 60 MINUTE IPA 5.50

INLET BREWING MONK IN THE TRUNK 5.50

MAGIC HAT #9 5.50

UNIBROUE LA FIN DU MONDE 7

BEVERAGES+ Bottomless Drinks

+ PEPSI

2.75

+ DIET PEPSI

+ SIERRA MIST

+ MOUNTAIN DEW

+ DR. PEPPER

+ LEMONADE

+ STRAWBERRY LEMONADEHouse made strawberry purée shaken with cool and refreshing lemonade

3.75

+ ICED TEA

2.75+ GREEN TEA

+ ICED GREEN TEA

REPUBLIC OF TEA

4.50 GINGER PEACH DECAF

POMEGRANATE GREEN TEA

PASSION FRUIT GREEN TEA

FIJI BOTTLED WATER (500 ML) 3.50

VOSS SPARKLING (375 ML) 3.50

RED BULL 4.00

RED BULL SUGAR FREE 4.00

We are required by the Health Department to inform you that the items indicated contain raw fi sh and consuming or under cooked meats, poultry, seafood, shellfi sh, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fi sh, lamb, milk, poultry, or shellstock reduces the risk of food borne illness. Young children, the elderly, and individuals with certain health conditions may be at risk if these foods are consumed raw or undercooked.

SIGNATURE ITEMS

IMPORT

CORONA EXTRA 5.50

GUINNESS 5.50

HEINEKEN 5.50

STELLA ARTOIS 5.50

DOMESTIC

BUD LIGHT 4.50

BUDWEISER 4.50

MICHELOB ULTRA 4.50

MILLER LITE 4.50

DRAFT

KIRIN ICHIBAN 5

SEASONAL DRAFT 6

HAND ROLLSA fun and simple approach to sushi. The ingredients are laid out fl at then rolled into a cone shape resembling an ice cream cone.

SPICY TUNA HAND ROLL 5.60

CHILI PONZU YELLOWTAIL HAND ROLL 5.60

SHRIMP TEMPURA HAND ROLL 5.60

SPICY SALMON HAND ROLL 5.60

NIGIRI (2 pc.)A small oval of rice topped with a thin slice of fi sh or seafood, sometimes held together by a thin band of seaweed.

SHRIMP “EBI” 5

STRIPED BASS “SUZUKI” 5


SMOKED SALMON “SMOKED SAKE” 5.75

QUAIL EGG “UZURA” 2

SWEET EGG “TAMAGO” 4

MACKEREL “SABA” 4

SMELT ROE “MASAGO” 4.25

FLYING FISH “TOBIKO” 4.50

SALMON ROE “IKURA” 5

SCALLOP “HOTATEGAI” 5


ALBACORE “BINCHO MAGURO” 5.50




SNOW CRAB “ZUWAI KANI” 6.25

FRESH WATER EEL “UNAGI” 6.50


SWEET SHRIMP W/HEAD 7.25

KING CRAB “TARABA KANI” 9.50


MAKI SUSHIMaki is the traditional introduction to sushi. Raw or cooked fi sh, seafood, vegetables or a combination of the three are combined with rice, rolled with seaweed paper, and then cut into 5-8 bite-size pieces.

CALIFORNIA ROLL 6.80

VEGETARIAN ROLL 6.85

PHILADELPHIA ROLL 6.60

AVOCADO ROLL 5.30

TUNA ROLL 5.85

CUCUMBER ROLL 4.85

EEL CUCUMBER ROLL 7.10

SPICY TUNA ROLL 7.70

SPICY YELLOWTAIL ROLL 7.60

SPICY SALMON ROLL 7.60

SPICY SHRIMP ROLL 7.60

SHRIMP TEMPURA ROLL 9.10

RAINBOW ROLL 11.95

CATERPILLAR ROLL 12.25

SOFT SHELL CRAB ROLL WITH SOY PAPER 12.25

DRAGON ROLL 12.75

SASHIMIA Japanese dish consisting of very thin bite-size slices of fresh raw fi sh. Sashimi is raditionally served with soy sauce and wasabi.

MACKEREL “SABA” 8.50


STRIPED BASS “SUZUKI” 9.50

SCALLOP “HOTATE” 10.25







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BLACKBERRY CRUSH

ENTRÉESCHICKEN KATSUPanko breaded chicken with coleslaw; served with Asian BBQ dipping sauce

14.70

CHICKEN YAKISOBAStir-fried Asian vegetables tossed with chicken and yakisoba noodles

13.45

BLACK PEPPER SIRLOIN STEAKSirloin steak sautéed with black pepper and soy sauce, served with asparagus and kinoko sauce

18

BARA CHIRASHI BOWLTuna, salmon, yellowtail, shrimp, avocado and cucumber with Asian green vegetables, mixed with poki sauce; served over rice

12.45

SPICY CHICKEN TERIYAKI UDON Stir-fried Asian vegetables tossed with chicken and udon noodles in a spicy teriyaki sauce

14.95

DESSERTGREEN TEA ICE CREAM 3.59

CHOCOLATE GELATO 3.75

CINNAMON TEMPURA GELATOLightly battered cinnamon-swirl gelato, fl ash fried and fi nished with a chocolate-raspberry glaze

6.99

BANANA SPLIT MAKIRA’s version of sushi for dessert;a fried banana maki topped with whipped cream and fresh fruit; drizzled with raspberry and chocolate sauces

6.99

SWEET MOCHI TRIOA traditional Japanese dessert;mango, strawberry and vanilla ice cream wrapped in sweet rice cake with sliced kiwi and strawberries

7.69

COCONUT CRÈME BRULEEA decadent homemade coconut and vanilla crème brulee

5.75

TERIYAKIYour choice of grilled chicken or beef; served with steamed rice and Asian vegetables

CHICKEN 16.45

BEEF 17.45

DINNER SUSHI ASSORTMENT California Roll and one piece each of: tuna, salmon, yellowtail, whitefi sh, shrimp and tamago

17.70

DINNER SASHIMI ASSORTMENT Four slices each of: tuna, salmon, yellowtail, and whitefi sh served with a bowl of rice

19.70

CLAM UDON Sake steamed clams served over udon noodles in a sake cream broth

13.25

SIDES

STEAMED RICE 3.10 STEAMED VEGETABLES 3.85 SEASONED GRILLED

VEGETABLES 3.85

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SPICED MULERussian Standard Vodka, Gosling’s Ginger Beer and apple cider give this mule a new twist on the classic.

Enjoy our Spiced Mule in a traditional copper mug, yours to keep

8

15

RED BELLINI Bacardi Peach Red shaken with strawberry puree, orange juice and topped with Fizz 56 Sparkling Red

8

BLACKBERRY CRUSH Hendrick’s Gin carefully mixed with crushed blackberries and fresh sour

FALLDRINKS

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MARGARITASEMPEROR’S MARGARITA RA’s premium margarita made with top shelf Patrón Silver, Cointreau, lime juice, Japanese yuzu and agave nectar – select from:

TRADITIONAL

9MANGO

CUCUMBER

STRAWBERRY

SENSEI OLÉ Don Julio 70th Anniversary, the world’s first “Añejo Claro,” super premium tequila mixed with Canton Ginger liqueur, Cointreau, lime juice and agave nectar; an Asian twist to the top shelf favorite

13

FROZEN DRINKS

FUZZY MOMO BELLINI Our take on this famous Italian cocktail is a frozen blend of Bacardi Peach Red rum, sparkling and white wines, yuzu, peach and strawberry purées

8.25

BERRIES N’ CREAM Skyy Raspberry and Pinnacle Whipped vodkas mixed with Chambord and all natural berry flavors for a cool berry blast

8.25

MARTINIS SHISO NAUGHTY

We’ll turn you on with this one; an exotic blend of Skyy Pineapple vodka and X-rated liqueur with fresh flavors of yuzu and Japanese shiso

9

STRAWBERRY SAKETINI Russian Standard vodka, nigori sake, strawberry purée and lemon juice; a tasty sipper any time

9

MANGO MARTINI A fruity concoction of Absolut Mango vodka, mango purée and tropical juices make for a big mango party in your mouth

9

PAMATINI Absolut Citron, Pama pomegranate liqueur, lemon and grapefruit juice

9

SEA MONKEY Looks as cool as it tastes; made with Skyy Raspberry vodka, Chambord, pineapple and cranberry juices

9

NIGORI LYCHEETINI Kai Lychee vodka, lychee purée and sweet nigori sake shaken ice cold and served up with lychee fruit

9

MOJITOSMOSHI MOJITO Bacardi Light rum muddled with fresh lime, sugar, soda and fresh mint; makes for a cool and refreshing cocktail 8.50

LIME

MANGO

STRAWBERRY

UMAMI PUNCH Dive into a 60 oz blend of Svedka vodka, Southern Comfort, Amaretto Disaronno, cold sake and tropical juices; served in a fish bowl (meant for two)

18

BABY UMAMI PUNCH Same flavor as its big brother, but you don’t need a buddy to drink this one

8.50

DRAGON BITE Bacardi Dragonberry, Absolut Citron, strawberry purée, lemon juice, Japanese yuzu and a splash of soda make for an exotic blend

8.50

SAKE SANGRIA (RED OR WHITE) Choose from White Peach or Red Blackberry. Crafted with select cordials, cold sake and fruit juices

8.50

SAMURAI COWBOY Red Stag Black Cherry bourbon, Aperol and fresh lemon sour create a powerfully exotic cocktail with a mellow bourbon kick

8.50

GINGER BLOSSOM A refreshing blend of Tito’s vodka, St-Germain Elderflower liqueur, fresh muddled strawberry, pink grapefruit and ginger beer

8.50

BLUSHING GEISHA Cold lemonade mixed with Skyy Raspberry vodka, Chambord and fresh lemon sour; looks innocent but look again, she might not be

8.50

CUCUMBER COLLINS A cool mix of Effen Cucumber vodka, fresh cucumber, lime juice, Monin Sugar Free Sweetener and soda

8.50

SPECIALTY COCKTAILS

SASHIMI SALAD Tuna, yellowtail, salmon and shrimp tossed with mixed greens, seaweed, cucumber, avocado and lobok in poke dressing; topped with sesame seeds, wonton chips and shredded red pepper

13.25



SIGNATURE ITEMS

SOUPS

MISO SOUP Tofu, seaweed and green onions in a miso broth

4.05

SALADSASIAN CHICKEN SALAD Chicken tossed with mixed greens, cucumber, onion and tomato in a seasoned soy vinaigrette; topped with sweet cayenne cashews, fried ramen noodles and sesame seeds

11.25

PINEAPPLE GRILLED SHRIMP SALAD Grilled shrimp, pineapple and green onion with mixed greens in a Suehiro vinaigrette; topped with sweet cayenne cashews

12.25

CUCUMBER SUNOMONO Cucumber, krab, sesame seeds and sliced lemon

4

SEAWEED SALAD Traditional seaweed salad; seaweed with vinegar, soy sauce, sesame oil, ginger and garlic topped with sesame seeds

5

MISO HOT! SOUP Tofu, green onions, shiitake mushrooms, bok choy and shrimp simmered in a spicy miso broth

6.85

TUNA2 SALAD Seared ahi and albacore tuna drizzled with garlic ponzu sauce, placed over a bed of mixed greens with sliced avocado, jalapeño, cilantro, fried wontons and cashews; served with onion soy vinaigrette

10

NUTTY GRILLED CHICKEN SALAD Grilled chicken breast tossed with cashews, edamame peas, carrots and mixed greens in rice wine vinaigrette, topped with avocado and mandarin oranges

10.95

UCHI NO SALAD Mixed greens tossed in soy ginger vinaigrette

5.85

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WHEN YOU’RE IN THE RA!We serve creative sushi and modern Japanese cuisine in a hip, fun, and social environment. The best way to experience our menu is to order a variety of items and share them with your guests. To assure you always get the best from our two kitchens, we deliver your menu items as they are made and place them in the middle of your table to be shared. If you have a special request for how you would like your food delivered, please let your server know. We hope you enjoy exploring RA.

MAKI Maki is the traditional introduction to sushi. Raw or cooked fish, seafood, vegetables or a combination of these are rolled with rice and seaweed and cut into 5-8 bite-size pieces.

NIGIRIA small oval of rice topped with a thin slice of fish or seafood, sometimes held together by a thin band of seaweed.

SASHIMIA Japanese dish consisting of thinly sliced fresh raw fish, traditionally served with soy sauce and wasabi.

SPECIALTY ROLLSUnique rolls only found at RA!

SIGNATURE ITEMS



HA

PP

Y H

OU

R

MON–FRI 4PM–7PM

VIVA LAS VEGAS ROLL

8.99 TUNA TATAKI

RAINBOW ROLL

“RA”CKIN’ SHRIMP

SHRIMP TEMPURA ROLL

6.99 CRISPY SPICY TUNA

CALAMARI TEMPURA

SHRIMP TEMPURA

TOOTSY MAKI

5.99

SPICY YELLOWTAIL ROLL

CRUNCHY CALAMARI ROLL

CHICKEN YAKITORI

SEARED TUNA

GARLIC CITRUS YELLOWTAIL

SPICY TUNA ROLL

5.69SPICY SHRIMP ROLL

†CALIFORNIA ROLL

PORK GYOZA

PINEAPPLE CHEESE WONTONS

TUNA NIGIRI

5.29 YELLOWTAIL NIGIRI

SPICY SALMON ROLL

SALMON NIGIRI

4.49SHRIMP NIGIRI

SEAWEED SALAD

EDAMAME 3.49

FOOD SPECIALS

RAINBOW ROLL



SIGNATURE ITEMS

SUSHI 101 A GUIDE TO SUSHI

HAND ROLLSA fun and simple approach to sushi. The ingredients are laid out flat then rolled into a cone shape resembling an ice cream cone.

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LOBSTER CEVICHE Lobster and ceviche salsa served on a bed of guacamole and fresh sliced avocado; topped with chili garlic salt

12.75

SPICY ASIAN CHICKEN WINGS Half dozen large chicken wings lightly fried and tossed in our spicy Asian sauce

9.50

LOBSTER NIGIRILobster claw meat on rice topped with dill and a deliciouslobster cream sauce

9.25

SALMON KINOKOGrilled salmon and asparagus topped with mushroom cream sauce

13.25

HAPPY HOUR

KIRIN AND SAKE (22 oz)

8

KIRIN LIGHT AND SAKE (22 oz)

EMPEROR’S MARGARITA

TRADITIONAL

MANGO

CUCUMBER

STRAWBERRY

SHISO NAUGHTY

MANGO MARTINI

PAMATINI

STRAWBERRY SAKETINI

BLUSHING GEISHA

7

DRAGON BITE

BABY UMANI

SAKE SANGRIA

WHITE PEACH

RED BLACKBERRY

FROZEN DRINKS

FUZZY MOMO BELLINI

BERRIES N’ CREAM

COPPOLA PINOT GRIGIO

CANYON ROAD CHARDONNAY

14 HANDS MERLOT

LUNETTA PROSECCO

MAIN STREET CABERNET

KIRIN (22 oz)

6

KIRIN LIGHT (22 oz)

KINSEN PLUM WINE

HAKUTSURU “DRAFT” SAKE

PREMIUM WELL DRINKS

SVEDKA VODKA

BACARDI RUM

JIM BEAM BOURBON

SAUZA BLUE TEQUILA

SAPPORO (12 oz)

4.75SAPPORO LIGHT (12 oz)

SEASONAL DRAFT

STELLA ARTOIS

HOT SAKE

3.75BUDWEISER

BUD LIGHT

MILLER LITE

DRINK SPECIALS

BLUSHING GEISHA

FL-21-2-E

SEASONAL

Wines contain sulfites.

FALL S

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